Quick and Easy Chicken Pot Pie

2 (10.75 ounce) Cans Cream of Chicken Soup

1 Cup Sour Cream

1/2 Cup Milk

1/2 teaspoon Dried Parsley

1/4 teaspoon Garlic Powder

1/4 teaspoon Salt

1/4 teaspoon Ground Black Pepper

1 (1 pound) Package Frozen Mixed Vegetables, thawed

3 Cups Chopped Cooked Chicken  

Topping:

1 1/2 Cups Bisquick Baking Mix

1/2 Cup Grated Sharp Cheddar Cheese

1/2 Cup Milk

Preheat  Oven to 350 degrees, lightly grease 13X9X2″ baking dish. In a Large Blow, combine soup, and next 6 ingredients. Stir in Vegetables and Chicken.

Spoon mixture into prepared baking dish: set aside.

In a small bowl, combine baking mix and cheese. Add Milk, stirring just until dry ingredients are moistened. Drop batter by heaping Tablespoonfuls evenly over chicken mixture.

Bake 35 to 40 minutes, or until biscuits are browned and pot pie is hot and bubbly.

Raven’s Eggs

The following recipe works great with mushrooms, peppers, onions and ham cooked up in butter and placed on an omlet. It’s a pretty simple recipe that works for breakfast or lunch.

2 Eggs

A small splash of milk [to much will make them runny]

A dash of garlic (or a little bit of chopped garlic)

A dash of chilli powder, red peppers and a little sage.

Add a little salt and pepper and 1/4 teaspoon of italian seasoning.

Beat with either a fork or whisk and place into heated pan.  Let cook through and you’re ready to eat!