‘Tis the season for comfort food. While I love Thanksgiving-type dishes, a lot of those come with extensive preparation and work. So while comfort food reigns supreme this time of year, for me, convenience and simplicity is still the name of the game.
Taking the basic idea behind the enchilada bake, I decided to do a remix and make my own recipe for a quick, easy, all-in-one dinner. It’s a spinoff of a classic chicken pot pie – same flavor profile, but different assembly and execution.
I came up with this recipe idea by simply looking at what we had on hand. I’d had chicken breasts frozen and ready to be used for awhile, and we had two cans of leftover biscuits from when we last made the enchilada bake. Our canned food inventory gave me the final ingredients needed to put together this dish.
- 2 cans cream of mushroom soup
- 2 cans of Pillsbury biscuit dough
- 2 small chicken breasts
- Mixed vegetables (optional – I used 2 small cans)
- Shredded cheddar cheese (optional)
- Preheat oven to 350 degrees.
- Bake chicken at 350 degrees for 20 minutes. Flip, then continue baking for additional 20 minutes. (*This step can be done ahead of time to save time when you’re ready to make the dinner!)
- Prepare a 9X9 dish for baking.
- Pour in soup and vegetables, stir.
- Cut chicken into cubes and/or shred.
- Stir chicken into the soup and vegetable mixture.
- Separate biscuit dough into biscuits, then quarter each one.
- Spread doughy bits onto top of mixture.
- Top with desired amount of shredded cheese (optional).
- Bake at 350 degrees for 25-30 minutes, or until biscuits are cooked through.
This was a total win!
I think it totally nailed the chicken pot pie concept, and it definitely meets my requirements for qualifying as simple and easy: only a handful of ingredients, no measuring involved and only a dish or two to clean afterward (in this case, none, since the dish I mixed everything in was also the dish I used to bake and store the meal in).
Now that I’ve got this recipe’s success under my belt, I’m feeling a lot more confident about creating even more ideas for dinners this fall. What are some of your favorite fall flavors to use in comfort food meals?