Jiffy Pot Pie for Two
10-ounce can of breast of chicken
15-ounce can of mixed vegetables
Small sweet onion, finely diced (optional)
1 can of condensed cream of chicken soup
½ soup can of water
1/2 cup biscuit mix
½ teaspoon each dried thyme, dried parsley
Set the oven to 400 degrees. Grease an 8 X 8-inch baking pan. Drain chicken and vegetables into a bowl. Arrange drained chicken and vegetables in the pan and sprinkle with chopped onion. Whisk soup, ½ can water and juices. Pour over chicken.
Put the pan in the oven to start heating. In the same bowl mix biscuit mix, thyme and parsley and just enough milk to make a thick batter.
Take pan out of the oven and carefully pour batter over the chicken mix. Drizzle or spray lightly with liquid margarine. Bake 30 to 40 minutes or until the biscuit topping is golden. Serves 2 to 3.
See more of Janet Groene's RV-ready recipes at http://www.CampAndRVCook.blogspot.com. Her book Cooking Aboard Your RV, 2nd Edition, is available from the R.V. Book Store, (800) 274-9738.
Camp cook tip of the week: most convenience foods are loaded with salt. Combining them compounds the health risks. Buy low-sodium alternatives. You can always add salt to taste.