Pseudo Chicken Bacon Pot Pie

I had a craving for a chicken pot pie tonight. Yet, I only had 1 chicken breast. Hmm, what to pair it with. Oh yes, bacon! This turned out better than I thought it would.

Chicken breasts; I only had 1, but 2 would have probably been better. Cut into small pieces.
Bacon. I used 6 strips of non-nitrate, smoked Applewood bacon. Chopped into small pieces.
Frozen veggies; a mix of mixed veggies: green beans, carrots, peas, lima beans. you know the mix.
1/2 chopped onion
Biscuit mix. I was actually out of this; I had a pancake/waffle mix. It actually added a bit of sweetness and was like a big pancake topping the pie, yet not as flaky as biscuit mix. I made a cup of batter, which included a cup of pancake mix, 3/4 milk, 1 egg, 1 tablespoon oil.
1 Can Cream of Celery soup (that's all I had!), but Cream of Chicken or any "cream" soup would work too.
Spices: sea salt, ground black pepper

Preheat oven to 400*.
Heat skillet. Cut bacon into small pieces. Add to skillet and cook until bacon is browned. Once finished, scoop out bacon pieces, but leave the oil. Add chopped chicken to the bacon grease. I know that sounds awful, but you might as well take full advantage of the flavor of the bacon grease. Cook until done. In a separate skillet, put butter or oil into the bottom and heat over medium heat. Add chopped onions. Cook until translucent. While this all of this is cooking, make the biscuit/pancake mix. Pour a good sized serving of mixed veggies into a colander and run water over it to defrost.

In a casserole dish (mine was 8x8 in this case), add the cooked chicken, bacon, and onion to the bottom. Mix. Stir in mixed veggies. Add the cream of (whatever) soup. Mix well. Add sea salt, pepper, and whatever other spices you'd like. Mix well. ("cream of" soups tend to be bland, so liven them up!) Add the biscuit/pancake mix over the top.

Put the dish into the oven for approximately 30 minutes. The top of the crust should be golden brown when done. Remove from the oven and let sit for a few minutes. Section slices off and serve. You can always add fun toppings before serving.

~Enjoy!
The Nonconformist Cook.

Piggyback Potatoes

I just threw this one together tonight. It smells amazing, it tastes better.

Pork chops- however many you would like
Potatoes, chopped. I have recently been addicted to a potato medley I found at my favorite market, Sunflower. It has red, yellow, and blue (yes blue) potatoes. They are very flavorful and full of antioxidants. Russets are good too, just not quite as good for you. :)
Onion, sliced. Any color will do, but I prefer yellow.
Garlic, a few cloves chopped.
Balsamic vinegar
Olive oil
Spices: garlic salt, garlic powder, onion powder, rosemary, basil, oregano

Preheat oven to 375*.

Put some olive oil in the bottom of a casserole dish.
Layer chopped potatoes, onion, and garlic on the bottom. Sprinkle spices sparingly. Add pork chops on top. Pour balsamic vinegar over the dish to taste. Sprinkle spices on the pork chops on both sides.

Cover dish with foil and put in the oven. Halfway through, flip the pork chops over. Dish is ready when the potatoes are tender, and the pork reaches approximately 170*, the pork setting on a thermometer.

Enjoy!
~The Nonconformist Cook