Pi in the Sky

Today is Pi Day, and if you get the reference without having to click the link, thank a math teacher from your past. (Props to Mrs. Stica - You're tops!)

So, in honor of Pi Day - and to provide tasty comfort food on a sloppy, dreary day - Wonder Child and I feasted on homemade chicken pot pie and pudding pie.

I'm not embarrassed to say this - I love my chicken pot pie. It's easy, warm in my tummy and oh-so-good! Did I mention easy?

Homemade Chicken Pot Pie
2 tbsp. onion
1 boneless chicken breast, cut into bite-sized pieces
Seasoning to taste (pepper, basil, garlic powder)
1 can of cream of chicken soup
1/2 cup of light sour cream
Frozen peas, corn and carrots
1 can of mushrooms
1 cup of pasta, cooked (or you can boil diced potatoes)
Shredded cheese (optional)
Canned biscuits or crescent rolls (or mix up a little Bisquick with water)

Saute the onions in a little olive oil in a saucepan. Brown the chicken with the onions. Add the soup, sour cream and vegetables. Simmer to thaw the vegetables.

In a separate saucepan, cook the pasta al dente. Once the pasta is cooked, drain and pour the pasta in the bottom of a casserole dish. Pour the chicken mixture over the pasta.

Top with a little shredded cheese, if you want. (For me, a comfort-food casserole has to have a little cheese, otherwise, it's ... well ... "un"comfortable.)

Tonight, I used four canned crescent rolls to top the pot pie, but I have also used canned biscuits or mixed up a little Bisquick and water. Whatever you do, you don't want it to be very thick because it won't bake thoroughly. Bake for 30-40 minutes at 350 degrees.

And, for dessert - very simple. Pre-made graham cracker crust, two boxes of pistachio instant pudding/pie filling (prepare according to the package for pie filling), a little whipped topping and some sprinkles. Festive, delicious ...

... and easy as ... (heh) ... Pi!