Did you know that today is National Lost Sock Memorial Day? Yep, just as the name suggests, we are encouraged to hold a memorial for all those lost socks, then do something constructive with their mates such as make sock puppets.
I don’t know about you, but we don’t have lost socks. When Kiddo was a little guy, he didn’t have lost socks because I kept track of them. We did experience the lost sock phenomena during his teenage years. Now that he’s an adult, his laundry is his responsibility. I strongly suspect that he doesn’t even attempt to match them up, but rather pulls the socks from the dryer and shoves them into a sock drawer.
So while Hubby and I don’t loose our socks, we do have pairs that can no longer be a match. I have a habit of walking around in my sock-clad feet without any shoes. This included spending time outside on the back patio. Needless to say, I tend to wear out my socks out and one will inevitably give birth to a hole. I do wish both would become holey because it would make it so much easier to toss a pair of socks. There just isn’t much point in saving a single sock. Although, now that I think about it, maybe saving just one wouldn’t be such a bad idea. Eventually I’ll wear a hole in another sock, and the two good socks would create a new pair. Hum, I’ll have to think about that.
Do people darn socks anymore? Just thinking out loud. Anyhow, we can’t eat our socks but we can enjoy a simple Chicken Pot Pie. This one is packed full of short cuts to make dinner in a snap.
Bisquick Chicken Pot Pie
2 boneless Chicken Breasts
Mesquite Seasoning to taste
Heat oven to 350 degrees. Spray a casserole dish with cooking spray, set aside.
Cut chicken breasts in half to create 2 thinner breasts. Season breasts lightly with mesquite seasoning. Place in casserole dish, bake for 25 minutes or until cooked through.
Note: If the chicken appears too dry as it bakes, add liquid to the pan such as chicken stock or water.
Remove chicken from oven, place breasts on a cutting board. Wipe out the casserole dish.
Cut breasts into bite-size chunks. Scatter over the bottom of the casserole dish.
1 (10.5 oz) can Cream of Chicken Soup
1/2 soup can Milk
2 (14.5 oz) cans Mixed Vegetables, drained
Watkins Grilling Chicken Seasoning
Salt to taste
Black Pepper to taste
Drain Mixed Vegetables, empty into a large bowl. Add soup and milk, mix well. Season mixture with Grilling Chicken Seasoning, salt and pepper to taste.
Pour vegetable mixture over the chicken Stir to blend chicken and vegetables together. Spread out evenly in the casserole dish and set aside.
2-1/4 cup Bisquick
2/3 cup Milk
In a mixing bowl combine Bisquick with milk to form biscuit dough. Drop biscuits by the teaspoonful over the chicken mixture to cover. Spray tops of the biscuits with cooking spray.
Cover with foil, place in the heated oven for about 30 minutes. Remove foil, let cook for about 5 minutes longer.
Serve in large shallow bowls and enjoy.