Inside Out Chicken Pot Pie

I think this blog serves multiple purposes for me. Recently I've learned that it is the perfect place to store my recipes. There's no risk of losing them this way! Both of my grandmothers had their signature dishes handwritten on those recipe index cards and those were passed down to the next generation. Maybe this is my way to pass my recipes down to Caroline, when she's ready to start helping me out in the kitchen. Just some food for thought.. literally.

This recipe is insanely easy. I just realized that a good chunk of my recipes involve chicken, probably because it's a a meat I'm getting more and more comfortable with. I think I need to venture out of my comfort zone for my next recipe... hmm...

Inside Out Chicken Pot Pie

• 3 boneless, skinless chicken breasts
•   1 can of condensed cream of chicken soup
• 1 packaged refrigerated biscuits (I used buttered, flaky Grands)
• 1 bag frozen mixed vegetables, whatever you like

 With a preheated oven for the biscuits, start by cutting up the chicken and cook in skillet until browned.

 Start baking your biscuits, per the instructions on the package. Most varieties will take less than 15 minutes.

After your chicken is starting to brown, go ahead and add the soup and frozen vegetables. Since this meal was for my picky husband, I limited the veggies to carrots and peas. I knew that would go over well? Here are some other options for a more adventurous household: broccoli, corn, potatoes, mushrooms, onions. You know what else would be good? Using cream of broccoli soup instead of cream of chicken. Hmm, this is definitely a recipe that can be customized and improved!

 Cook all of the ingredients together for another 8-10 minutes and allow the flavors to "marry" together - thank you for that term, Buddy Valastro. Then, take out your biscuits and pour your mixture on top of them. That's all there is to it!

Note: One improvement I would've made is opening up the biscuits before pouring the chicken-y vegetable goodness on top of them.