This was nice and quick.
Sometimes quicker isn’t better.
The cream of chicken soup gave the dish a nice gravy. I really did miss the carrots and celery though.
I think it would be very easy to add a carrot and pea mix - I know they often have those in the frozen food aisle.
The corn muffin mix is a nice different crust. Regular chicken pot pie is usually a pie crust, which I find enjoyable.
The corn muffin mix gives you a thicker crust. It is a bit like a tamale crust.
Not sure I loved the corn muffin.
In all honesty, I am not sure I loved the dish at all.
I think I would rather take the time and make it the long way.
QUICKIE CHICKEN PIE
1 Can Cream Of Chicken Soup
1 Cup Milk
15 Ounces Cooked Chicken
1 Can Peas, Drained
1 Teaspoon Parsley
Dash Onion Salt
Dash Celery Salt
Salt and Pepper To Taste
1 Package Corn Muffin Mix
In a 10x10 baking dish stir the chicken soup until smooth. Gradually blend in milk, then onion and celery salts, and peas. Stir well. Add chicken and distribute evenly. Sprinkle parsley over all. Prepare corn muffin mix according to package directions. Spread over chicken. Bake in a 425 degree oven for 20 minutes.
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