When I crochet, I don’t like to use patterns. I like having the freedom of finding a way to make the yarn do what I want.
A lot of times, with cooking I am the same way. I know what I want to accomplish and what ingredients I want to use. I don’t need no recipe. Sometimes the food comes out great and sometimes it looks like Frankenstein’s dinner. I’ll let you figure out how today’s experiment worked.
On the 4th, I was going to make a crustless chicken pot pie but ended up making steak. So, I still had the ingredients but Michael thought that pot pies should always have crust. 14 year olds…. I am not making pie crust.
- 2 cans of cream of “something ” soup
- 1 tbsp minced garlic
- 2 tbsp olive oil
- 1/4 cup frozen celery, onion, green pepper mix
- 12 oz frozen mixed vegetables
- Leftover chicken, I used a breast and a half, diced
- Can of biscuits
- Salt and pepper to taste
Preheat oven to 400. In a large saucepan saute garlic and celery/ onion/ green pepper mix until onions are transparent. Add frozen vegetables and stir for about 3 minutes. Add both cans of soup and half a can of water. Stir well and allow to come to a boil. Pour into a baking dish (I used a 9×9 glass dish).
Separate biscuits and set on top of soup mix. Bake 10-15 minutes or until biscuits are done.
There weren’t any leftovers.
Michael said that it was close enough to a pot pie. Lina said it was delicious. Auggie kept calling it soup, but he ate it and that is a compliment coming from a 3 year old.
Most of the ingredients came from Aldi’s. The soup was .79 a can. Mixed vegetables was .79. Biscuits were from Kroger and was around .30 for the can (I buy the 4 pack).
Everything else I already had on hand. Even the celery, onion, and green pepper mix. I keep an open bag of that in my freezer for soups (one bag can be stretched over many meals).
This whole meal was $1.88 and fed 4, with one being a ravenous teenage boy.