First I was sick, then SC was sick, then JR was sick, then SC was sick again...it was a long week.
But today both girls are fine and I had made a turkey breast on Sunday night--not knowing SC was getting sick again--and I used some of it to make this old family favorite.
This is based on Bisquick's "Easy Chicken Pie" or "Impossible Chicken Pie", the one that used to be on the box but seems to be gone.
I had always wondered about that "Impossible" tag. But reading a novels set in the 20s, I discovered that an "impossible pie" simply means that you mix it all and it makes its own crust. The heavy ingredients sink to the bottom and the batter cooks at the top.
I saw a piece on about.com claiming that General Mills invented these in the 70s. But Kerry Greenwood, author of the book I was reading, said that the recipe had been in a "Women's Own" magazine of the period. And someone also said these are offshoots of cobblers and such. Bisquick DID popularize them though....
I've made this with chicken or turkey.And you could substitute cream of chicken soup for the mushroom, but we like mushrooms round here.
This is made with reduced fat Bisquick and with a lot less egg than some other recipes call for. I think it's delicious as is.
And it was so good to see everyone eating dinner!
Turkey/Chicken Pot "Impossible" Pie
1 1/2 cups diced cooked chicken or turkey
2 cups thawed frozen peas and carrots, or other vegetables of your choice
1/4 cup frozen chopped onion
1 can cream of mushroom soup (reduced fat)
1/2 cup skim milk
1 cup Bisquick (reduced fat)
1/2 cup skim milk
Combine everything except the last 3 ingredients in a glass pie dish.
Combine the Bisquick, egg and milk into a batter and pour over the top of the dish.
Bake at 400 degrees F for about 30 minutes. The crust should be brown and the filling bubbly when done.