More like an everything as well as chicken pot pie...

So, I saw this recipe over on Michelle's blog for chicken pie. And if for no other reason than because I too love the chicken apple sausage, I decided I wanted to try it. (There were other reasons--comfort food sounded really good in the cold "spring" night...)

But (and I am the queen of this) following the recipe seemed like too much trouble. I don't have most of the ingredients, and I'm not likely to roll out pastry dough. (I don't even own a rolling pin...or I might, but if I do it's in a box somewhere. Not even sure where I'd put it if I had it, or had it out...) So I started looking over the ingredients. I didn't have mushrooms, but I had cream of mushroom soup, which I thought might even substitute for the cream and flour... And I had some canned chicken, and chicken broth, but I wondered how other meats might work...

So here was my bastardization, which turned out very well if I do say so myself.

I had the chicken sausage, and this seemed like a brilliant way to use it. I also had a half-pound of organic ground beef in the fridge I needed to do something with. So I browned the ground beef in some soy sauce, then threw in a package of the chopped up chicken sausage. (The apple in the sausage really helps to bring the recipe together I think.)

I thought I had peaches, but I was wrong. I did have pineapple. So I used that instead. After the meat was browned I threw it into the skillet with the meat and let it warm (heat still on, but not really high). Then I dumped a can of cream of mushroom soup into the skillet as well, and mixed it all up. Then I dumped it in a casserole dish, to wait for the pastry-like top.

Then I turned to Bisquick for the pastry part (I considered running to the valley mart to see if they had a tube of croissants or something, but this worked). There's an easy-pot-pie recipe on the box that suggests mixing a cup of Bisquick, one egg, and a half-cup of milk, then dumping this mixture over your pot-pie filling and baking at 400° for 30 minutes. So that's what I did.

And wala:



Admire my dirty stove and leet phone-picture skillz.

And the pot-pie was surprisingly yummy, I'll have to make it again. Thanks for the inspiration, Michelle!