Moving Pot Pie

I haven't forgotten that I have a cooking blog, but having a baby, finishing a school year, and moving will force blogs (and cooking) into a back seat.

Dan set out for Boston (only to return tomorrow) and I was left to my own accord for food. The requirements were that it be quick in preparation, use what is left in my slimming cupboards, and taste good.

What I came up with was a pot pie.

It indeed was quick in preparation, used up three bags of frozen veggies, half a rotisserie chicken, a sweet potato, a can of soup, milk, and some pancake mix, and was delicious.


Here is what you need:
(Remember, with most things packed, measuring cups included, the below measurements are eyeballed, and you really don't need to

1/2 (ish) a rotisserie chicken, meat picked from the bone and cubed/torn into bite-sized pieces.
about 3 cups of frozen veggies at least (I used spinach, peas, and corn because that is what I had)

1 can (10.5 oz) cream of chicken/celery/mushroom (I used chicken)

1 and 3/4 cups of pancake mix (divided like that)

a large sweet potato, cooked (I microwave them for about 4.5 minutes)

about 1/3 cup milk

water


You could add all sorts of great spices, like thyme. Mine are in one of these 97 boxes, so I did not.

Preheat oven to 400 degrees F.

Mix 1 cup of mix with cream of ____ and milk. Stir in chicken and vegetables. Pour into a casserole.

*Mix the inside of the sweet potato with the remainder of the mix and water (or milk if you like) until it is about the consistency of pancake batter. Spread across the top of the chicken mix.

Bake for 30-35 minutes until the top is goldenish.



*You can actually leave out the mix in the top and just use two mashed sweet potatoes.

Enjoy!