ABCDEasy Chicken Pot Pie

How hard could it be to make a pot pie when things such as premade pie crust and frozen veggies, as well as chicken in a can exist? NOT HARD.

How tasty could such a concoction be? THAT'S ANOTHER STORY.

Haha, I kid. Sort of.

ABCDEasy Chicken Pot Pie

INGREDIENTS:

• 1 pkg of 2 each pie crusts, room temp
• 1 frozen bag of veggies of your choice, thawed
• 1 (or more) can of chicken breast, drained
• 2 cans of cream of ____ soup (I used chicken, next time I'll use potato I think!)

DIRECTIONS:

1. Preheat oven to 350
2. Unroll 1 pie crust in bottom of ungreased glass pie dish
3. Pour soup on top (I used condensed soup so I spooned out 1/2 a jar and layered it atop the pie crust and added water to the rest and mixed real good before adding)
4. Add chicken
5. Add veggies
6. Unroll 2nd pie crust over
7. Cut slits on top
8. Bake on top of cookie sheet (in case there is spillage) for about 45 minutes or until golden brown

VERDICT:
Edible. My problem was mainly with the veggies. They were awful and soggy. I'm thinking they should've been tossed in frozen. Not sure though as I'm not really a cook. Also the chicken was... I dunno exactly but I could tell it wasn't fresh chicken. If I had the time and energy, I definitely would've used real chicken breast and fresh veggies. I'm certain it would be tastier. It wasn't horrible, but it could be better. But, it's definitely super quick.  The pie crust is my favorite part of this- but that's the case with any pot pie.

I did save some for the baby though and am hoping she might enjoy it for dinner (didn't get done in time for lunch cuz I'm a bad momma like that :(  )- hence the name of this dish.

Mmm... Taco Bake

Tonight I made Taco Bake and all I can say is ... Yum. It was definitely a hit and it will definitely be made again. I can envision entertaining with it as well. Lord knows the recipe makes plenty of servings!

• 1 lb ground beef (I used ground turkey!)
• 1 packet taco seasoning
• 15 oz. tomato sauce
• 8 oz. seashell pasta
• 8 oz. package cream cheese, softened in microwave (I used 1/3 less fat)
• 1/2 cup sour cream (I used 1/2 a container)
• 8 oz. shredded sharp cheddar cheese
• 9x13 pan
• cooking spray

1. Brown ground beef, drain.
2. Add taco seasoning and tomato sauce. Bring to a boil and then simmer for 20 minutes.
3. In the meantime, cook pasta according to directions. Drain.
4. Preheat oven to 350.
5. Mix softened cream cheese and sour cream in separate bowl.
6. Spray bottom of 9x13 pan. Put pasta in bottom of pan.
7. Spread cream cheese mixture over pasta.
8. Spoon ground meat mixture over this.
9. Sprinkle shredded cheese on top.
10. Bake @ 350 degrees for 30 minutes. Let cool 15 minutes before serving.

The best news is that S liked it, too. And that made my day because not only did I use the less fat version of cream cheese, but I also used Turkey instead of ground beef: two things S is not fond of. Or so he says. Needless to say, I didn't tell him my little secret - nor will I.

Things to remember for next time: cook the pasta a little longer. I thought (I'm *not* a kitchen person eh) that if I undercooked it, it would bake to perfection whereas if I cooked it to perfection, it would bake to mush. And I don't like mush.

But I was wrong.

It was still really friggin good though. And I can't wait for lunch tomorrow! :)

Also for next time: if making for just the two of us, I think I'm going to cut the recipe in half for four large servings rather than 8.