Cheating Monday

In case you haven’t guessed by some of the backgrounds in my pictures, much of what I’ve shared with you recently were meals that were actually prepared well in advance of posting. There’s always good reason, such as last minute changes to a recipe because something isn’t working right. It gives time for tweaking.

Yeah, that sounds good. But the biggest reason for all the advance cooking is because Hubby, Kiddo and I have been off on an adventure and I needed posts waiting in the wings that would not give too much away. Since my social media isn’t locked down tight, anyone can drop in. I don’t mind, I have nothing to hide – most of the time. However; I didn’t want to publish our Adventure on the High Seas until we were not only home again, but settled into our usual routine.

Every year for Christmas we do something practical. Hubby and Kiddo usually give me something for the kitchen – an Instant Pot, an Air Fryer – things like that. We get Kiddo Hot Sauces and flavored salt for his popcorn and clothes he‘s not willing to buy for himself. Hubby gets something practical too, like a new suit or jeans. This year was different. This year we went all out for one another. We took an early family vacation – a cruise from San Francisco to Hawaii, then Mexico, then up the California cost home again. We’re cruised before, but never this long or far. More on the cruise later.

In the final days leading up to our sailing, there was so much to do. All that packing, last minute shopping for just the right outfits, decisions to make about excursions and meals and on-board entertainment. Keeping our meals simple during those last days was a must, which explains today’s very simple, oh so convenient yet tasty supper. Enjoy!

Cheater’s Chicken Biscuit Pot Pie
3 tablespoons Butter, melted
1 (12.5 oz) can Chicken Breast Meat
1 (16 oz) package frozen Mixed Vegetables
2 (10.75 oz) cans Cream of Chicken Soup
1/2 cup Milk
Salt to taste
Black Pepper to taste
1 (10 oz) can refrigerated Flakey Biscuits

Heat oven to 425 degrees. Lightly butter a 9-inch deep dish pie pan with melted butter. Reserve some of the melted butter for later. Set pie pan aside. Drain chicken meat, break apart any large chunks and set aside.

In a saucepan over medium heat, combine mixed vegetables and canned chicken. Cook until vegetables are tender. Fold in the soup, mix well. Pour milk into the pan, mix until smooth and thick. Season with salt and pepper to taste; bring to a boil.

Remove from heat and spread the chicken mixture into the bottom of the prepared pie pan. Separate biscuits into layers, place gently on top of the filling mixture. Drizzle remaining butter on the tops of the biscuits.

Bake in the heated oven for about 15 minutes, or until golden brown. Let stand for 15 minutes to settle and thicken before serving.

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You spread the table before me
in the sight of my foes;
You anoint my head with oil;
my cup overflows.