Updated: Mar 17, 2020
Awhile back we went though a period where we basically only ordered out or went out to dinner. Our schedules got so weighed down that we just didn't have time to settle down, and dinner was more of a rushed inconvenience between concerts and sporting events. At first it really wasn't so bad. The food was prepared and the cleanup was easy, or non-existent. I believed for awhile that it would never get old. That wasn't realistic.
We missed spending that time together in the kitchen and even grocery shopping. It was then that I decided to make family dinners a priority. Not just consuming a meal, but the entire process: making home cooked meals, grocery shopping, including the kids in cooking, and sitting down to dinner as a family. I knew the only way to really be successful was to keep it delicious, but simple. Piling on a culinary masterpiece to our schedule just wasn't going to cut it. Besides, my kids would run screaming from most things that don't involve noodles or chicken fingers. Who am I kidding? My husband would, too.
That's when this recipe clicked. Chicken, corn and biscuits come together to make a meal that the whole family can enjoy, and it's so quick and easy! You can make the chicken a day or two ahead of time, or make it when you're ready to go. You can store the ingredients in your pantry, or freezer, until you need them, so you aren't running to the store that day. Do what works for you! The point is that it doesn't take hours and ton of effort to create a home cooked meal that everyone loves.
As my family dived into this dish and chatted away about their days, I felt that wave of accomplishment wash over me. Then, when my kids got up to load the dishwasher, I felt it again. You gotta love kids who do their chores, leaving you free to sit back and plan your next family meal.
Easy Peasy Chicken Pot Pie Serves 6 3 cups of chicken breasts, boiled and shredded 1 can of lima beans, peas or green beans 1 can of corn 1 can of cream of chicken 1 can of sliced potatoes 3/4 cup of whole milk 1 package of Grands Biscuits Salt and pepper 1. Preheat oven to 400°. 2. Boil chicken until cooked through. Shred or cube, and set aside. 3. Cut potato slices into quarters or halves. 4. In a medium bowl, combine cream of chicken, corn and milk. Set aside. 5. Spray a baking dish with cooking spray. In dish, layer chicken, lima beans, and potatoes. Salt and pepper to taste. 5. Spread corn mixture evenly in baking dish. 6. Place biscuits on top of mixture, leaving room for expansion between biscuits. 7. Bake for 1 hour, checking after 45. At this point, you're looking for the biscuits to be cooked through.
I served this with a side of mashed potatoes, but it's great on its own, or with white rice.