I don’t know if it’s the chilly weather or rich flavors but Fall is the perfect time to indulge in comfort foods. Last week I came down with something and after a day I was chicken noodle souped out. So I made the easiest (and super quick!) vegetable pot pie!
All you need is a bag of frozen vegetables, campbell’s cream of chicken (or mushroom or whatever you want), buscuits, and ramikins.
Preheat the oven to 350 degrees.
In a bowl combine the vegetables and cream of chicken soup. Put in the microwave for 2 minutes just enough to warm it up a little bit. Make sure you have more vegetables then soup!
Roll out the buscuits so you place them over the vegetable filled ramikins. Press down along the sides.
Make a X with a knife in the middle of the buscuit. This allows the contents to be cooked as well.
Place in the oven at 350 degrees for 12 minutes. I put them on the top shelf of the oven to make sure the buscuit is golden brown.