Food Literacy Students
Get that homemade taste in half the time
Are you a busy college student? Do you miss warm, homemade meals? Well we have a solution for you!
We are going to make a simplified homemade chicken pot pie. This recipe is cost effective, healthy, and quick. Between classes, working, and blooming social lives, college students have busy schedules. They don’t have the time, skills, or supplies to cook gourmet meals, however, they do need to eat balanced meals to sustain their lifestyle. This chicken pot pie is perfect because it has minimal ingredients, yet is packed full of vegetables, protein, and carbohydrates. You might not have time to slave away in the kitchen all day, which is why this recipe if perfect; you get the homemade taste without the time burden. Now that your mouth is watering, lets learn how to make it!
See video of each step below recipe!
Cost Breakdown
See below for the cost breakdown. Surprisingly, this recipe is relatively cheap, especially if you get ingredients from the USU SNAC Pantry. SNAC pantry ingredients may include mixed vegetables, cream of mushroom soup, and cream of chicken soup.
| Ingredient | Amount | Unit Cost of Ingredient | Recipe Cost of Ingredient |
| Mixed Vegetables (with potatoes) | 29 oz | $4.80 | $3.48 |
| Condensed Cream of Chicken soup | 10.75 oz | $2.52 | $1.29 |
| Cream of Mushroom soup | 10.75 oz | $2.52 | $1.29 |
| Chicken Breast | 2 whole | $9.44 | $2.44 |
| Refrigerated Biscuit dough | 10 oz | $1.68 | $1.12 |
| Total Cost | $9.62 | ||
| Total Cost per serving (6 servings) | $1.60 |
We highly recommend you try making this recipe as it is an inexpensive and healthy way to fuel your body. We hope you love this recipe as much as we do!
Campfire Chicken Pot Pie
Description
This recipe from Allrecipes.com can easily be adapted to your liking. You can use fresh, frozen or canned ingredients, seasonings and overall size of the pot pie. We love the simplicity of the recipe and the enhanced flavor it provides.
Ingredients
Instructions
- 1. Gather ingredients and then prepare your chicken (canned or rotisserie chicken can also be used). Cube the chicken breasts and pan fry them in salt, pepper, and onion powder.
- 2. If you want to make one large pot pie – flatten half the biscuit dough and lay it on the bottom of the casserole dish. If you would rather make mini pot pies for individual portions – flatten small portions of the dough and lay on the bottom of muffin tins.
- 3. Mix together the filling which includes the canned mixed vegetables, cream of chicken soup, and cream of mushroom soup. Add the prepared chicken and stir all together.
- 4. Fill your casserole dish or muffin tins with the filling. Then add another layer of flattened biscuit dough to the top.
- 5. Bake in the over at 375 degrees Fahrenheit until the dough is golden brown. Let cool and serve!
Video
Notes
- When serving a group it is recommended to make a larger casserole dish of pot pie, however when cooking for one or batch cooking for one, the muffin tins work perfect!
- To cut down on time and ingredients, we used refrigerated biscuit dough instead of homemade dough.
- Fresh or frozen vegetables can be used in place of the canned vegetables.
- It is easy to change the chicken to vegetable ratio depending on your dietary needs. If you need more protein, add more chicken!
Reference: https://www.allrecipes.com/recipe/237960/campfire-chicken-pot-pie/
