Impossible Chicken Pie

This is the third of the “Impossible” recipes.  They were so trendy once upon a time.  The whole ‘new’ thing is a big deal for a lot of people, but it doesn’t really ring my bell, I’m more of a tried and true type.  There were so many picky eaters in my family, I didn’t have the time or the money to be very creative.  Now that I have both, I’ve lost my desire.

This could be the last of the impossible dishes.  Mom’s Betty Crocker Cookbook featuring Bisquick yielded a ton of memories.  You kids know how I hate being redundant though.  Ha-ha.  So, why do you suppose these recipes fell out of favor?

Due to my love of chicken pot pie, my mom would make this every so often for me.  Do you see a trend here?  The old broad loved making things she knew her family would love.  I do think I inherited this quality.

2 cups thawed mixed vegetables

1 cup chopped chicken

1 can cream of chicken soup

1 cup Bisquick

1 egg

1/2 cup milk

Combine veggies, chicken and soup in a 9 or 10 inch pie pan.

In a separate bowl, mix the Bisquick, milk and egg. Pour batter on the veggie mixture. Bake for 30 minutes.

If you don’t usually have Bisquick, use Jiffy Baking Mix or anything else you might have on hand.  I’ve always loved Jiffy.

* From the Recipe Box:

Today I broke one of my cardinal rules.  I sent G to the store for 1 item.  I only did it so I could make the recipe as written.  Big mistake.  There was no Bisquick, there was no Jiffy, there was no anything on the shelves.  He came home feeling like a failure.  That’s the problem when you have been the most complete caregiver.  So we did what anyone would do, we went on-line and got a recipe to make our own Bisquick.  This is the recipe we used:

6 cups white flour

3 tablespoons baking powder

1 tablespoon salt

1 cup shortening

Combine the dry ingredients and sift them 2 to 3 times.  We used a fine mesh strainer, but anything that will sift flour will work.  Cut the shortening into the sifted flour until the mixture resembles corn meal.  I’m going to store my leftover ‘Bisquick’ in the refrigerator.

Keep this recipe handy if you use a lot of Bisquick.  This works for pancakes and waffles too.  Thank goodness for the Internet.

and remember:  If you think education is costly, try ignorance.  Big kiss, Lynn

 

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