Faux Pot pies - both chicken and ground beef

So this evening I made a "pot pie" with chicken - it was some tasty!! Did it in my clay deep dish pie plate at 400 until the top was brown. It was really good!

1 chicken breast diced fine - small bite sized pieces
1 rib diced celery
1 small onion chopped
olive oil and butter
1 c VE Chicken Stock prepared
1 can Campbell's cream of celery soup (could use mushroom or chicken or whatever cream soup you have on hand)
1/2 tsp VE Pot Herbs
VE Herb & Garlic Sea Salt & black pepper
3+ c mixed veg, or so - I just use the stupid store's nn mix of carrots, beans, corn, peas and lima beans
1 egg
1/2 c milk
1 c baking mix / bisquick

1) mix soup and stock with pot herbs ans S & P, set aside
2) melt 1 - 2 tbsp of oil and a pat of butter in a skillet and saute the chicken, and onions and celery, cook until onions are soft. add veg and saute for a bit more. turn off heat
3) add soup mixture to hot skillet and stir in gravy with veg and chicken.
4) pour the chicken/veg mix into the bottom of a pie pan (grease at your own discretion)
5) in a medium mixing bowl beat egg, add baking mix and milk. mix with a fork and pour over meat in pie plate.
6) bake at 400 until the biscuit top is brown ~ 30 minutes

A few weeks ago I did the same thing with ground beef. I used beef stock and Campbell's cream of mushroom soup (half fat) and instead of pot herbs, I used VE Herb and Garlic Dip mix and 3 onion dip mix instead of a real onion.

More Bisquick Bake, Chicken & MMmmmm-Bacon

Tried this one again... sort of. If the recipe looks familiar, it's because I made it with ham and pineapple before. This time it was leftover chicken and some other stuff.

1 1/2 c leftover chicken (was roasted with Hawaiian pink salt and herbes de Provence)
8 pieces of back bacon (on sale at Pal's doncha know)
1 chopped tomato

Sprinkle these in the bottom of a greased pie plate.

Mix together in a bowl:
1 c Bisquick
1 c milk
2 eggs
2 t thyme
Pour this over the chicken and bake for 20-25 @ 400C or till you get a clean knife from the centre.

Sprinkle 1 cup of grated cheddar (I used medium cheddar this time) over the top and put it back in for another 4 minutes. Oh yeah, 6 servings.

Okay, notes: on the first night I probably would have preferred the tomatoes to be chopped and sprinkled over the top after the majority of the baking was done, maybe when I added the cheese. However, on the second day, the tomatoes were perfect right where they were. Meag and Zoran seemed to like it and Meag agreed with me about the second day improvement.

Ham & Pineapple Bake

This is another one of those Bisquick recipes. I liked it a lot and it was wicked easy.

1 1/2 c chopped ham
1 c well drained pineapple chunks
4 chopped green onions

Sprinkle these in the bottom of a greased pie plate (I use a pretty big one, it might even make two small ones. Next time I'm going to try using my 4 large ramekins to make individual ones.)

Mix together in a bowl:
1 c Bisquick
1 c milk
2 eggs
2 t mustard (I suppose you could use dijon or something but I used yellow ballpark and it was yummy)
Pour this over the ham and bake for 20-25 @ 400C or till you get a clean knife from the centre.

Sprinkle 1 cup of grated cheddar (I used old cheddar) over the top and put it back in for another 4 minutes. Oh yeah, 6 servings.

Okay Erin, your turn!

La Leche Baking Mix

I know that I'm not breastfeeding but I tried this recipe anyway :D

8 cups flour (white, whole wheat, whole wheat pastry or Cornell Mix)
5 tablespoons baking powder
1 tablespoon salt
1 cup powdered milk
1 1/2 cups oil or butter or fat

Mix all dry then work the fat in with your fingers. Keep it in the fridge (not so great for those with really crammed full fridges).

They also suggested nutritional yeast but I didn't like the sounds of it, and I didn't have any so I didn't add it. I used 5 cups white + 3 cups whole wheat and I used butter for the fat because I was going to keep it in the fridge and I'm afraid of shortening ever since I read In Defense of Food.

Had to test it out so I made biscuits. 3 cups of mix to 2/3 c of milk plus whatever you want to stick in them. 450 for 7-10 (closer to 7). I tried (of course) Herbes de Provence because it is my ultimate favourite in all of the world. I also added some sharp cheddar and they were good but in a subtle kind of way. I sliced up some fresh tomato and had that on it, yummy. I'm saving one for you, Erin :D

Biscuit mix

Got this one from the 'zaar #209567. I've made it a few times now and so far so good.

10 c flour (or 6 c all purpose white and 4C WW)
1/3 c baking powder
1/4 sugar
2 c shortening (the kind that does not need refridgeration)

cut it up like pastry with a pastry cutter and Bob's yer uncle you are ready to go!

Biscuits:
1c mix
1/4 c milk

soft dough, knead 10 - 12 times roll to 1/2 inch thickness and bake at 450 for 8 - 10 minutes

yeild: 4 biscuits

Muffins:

1 c mix
1 - 3 Tbsp sugar
1 beaten egg
1/4 c milk

stir just until moistened and add whatever fruit/flavourings
bake at 400 for 15 - 20 minutes

yeild: 6

Pancakes:

1 c mix
1 beaten egg
3/4 c milk

stir until mixed (will be lumpy) each pancake uses 3/4 c mix

yeild: 6 pancakes

The Bisquick Chronicles

I've given this one verbally to Erin over the phone at least once so I thought that this would be a good day to add it to the file. Plus, that's what we had for supper.

Pizza Casserole (6-ish)

3 1/3 c Bisquick
1 c milk
2 small cans or one large-ish jar of pizza sauce
2 c grated mozzarella
whatever pizza toppings you be cravin'

Mix the milk and Bisquick in a bowl. Spray a 9" x 13" casserole dish with baking spray (I'm using my Epicure oil atomizer for this). Drop 1/2 of the Bisquick dough by the spoonful across the bottom of the dish (it won't cover it). Spoon half of the pizza sauce haphazardly over that. Sprinkle half of your toppings and then half of your cheese. Repeat the layers and bake at 425F for 20-25 minutes. Yummy.

This is even better for breakfast the next day. What?!! Everyone eats pizza for breakfast at some point in their life! According to the Great Wiki, Bisquick has transfats but not cholesterol. I'm not a big fan of the transfats so maybe someone's tried their own pre-mixed baking stuff and can post the recipe? I had a great one back in Ottawa oh so many years ago but not any more.