Flickr Photo Credit: J. Gresham
Whenever I don’t want to thaw and roll out a pie crust, I use this version made with homemade baking mix. It’s lower in fat, anyway.
1 2/3 cup vegetables, 1 cup chopped cooked chicken legs, 1 can cream of chicken soup (I make my own with my dry cream soup mix and add a bit of chicken bouillon.), 1 cup baking mix, 1/2 cup milk, one egg.
Heat oven to 400 degrees. Mix vegetables, chicken and soup and add to an ungreased 9 inch pie plate. Mix remaining ingredients until blended. Pour over chicken, vegetable and soup mixture. Bake for 30 minutes or until golden brown.
This one is different from the “impossible pie” mixture because it forms a solid crust on top rather than blending in with the bottom ingredients to form a more solid casserole. This recipe really tastes and feels like chicken pot pie. I don’t see any reason why you couldn’t use this same “top crust” concept on top of sloppy Joe mixture, for example, or creamed / chipped beef. It would save a step in the long run, I would think. When I have time to try it this way, I’ll let you know. Until then, enjoy!