Today, around 3 p.m., I was trying to figure out what to make for dinner. I don't usually plan ahead (I should, I know!) so it can be a little nerve-wracking to assemble a healthy meal for the family from whatever is on hand. But today, as I was pondering, I had a flash of inspiration. A very yummy dinner was the results.
Chicken Bacon Ranch Pot Pie
1 - 12oz package frozen chopped broccoli, thawed
1 1/2 cups cooked chicken, cubed or shredded (I'm sure canned would work, too)
4 strips of bacon, cooked & crumbled
1 can reduced-fat cream of chicken soup
1 cup fat-free sour cream
1/2 package Ranch dip mix
1 cup Pioneer Baking Mix
1 large egg
1/2 cup milk
Preheat oven to 400 degrees. Mix together broccoli, chicken, bacon, and soup. In a small bowl, stir sour cream and Ranch dip mix until combined; add to the chicken mixture. Pour into a deep-dish pie plate or 2-quart casserole dish.
Whisk together baking mix, egg, and milk. Pour evenly over chicken mixture, and spread to edges. Bake at 400 degrees for 30 minutes.
(I would have a picture, but we dug into it as soon as it came out of the oven!)