Oatmeal Chicken pot pi, two ways

The Filling:

·        1 can cream of mushroom soup

·        1 can creamed corn

·        2 can canned chicken breast, drained  

·        1 can carrots, drained

·        1 can peas, drained

·        2 tsp dried thyme

Directions: In a large pot or slow cooker mix all ingredients. If using a pot bring to a simmer until hot. If using a slow cooker place on high.

The Crust:

·        1 ½ cup quick cooking oats

·        3 eggs

·        ¼ cup milk

·        2 tsp fresh dill, chopped

·        1 tsp fresh parsley, chopped

·        1 tsp fresh basil, chopped

Optional (see directions):

·        1 cup pancake mix

·        ½ cup water or reserved canned chicken liquid

Directions:

In a large bowl thoroughly mix oats and eggs. Add milk and herbs, combine and allow to sit for at least 5 min. If a fluffier crust is desired, add optional pancake mix and liquid.

·        If going for a deconstructed option: on an electric skillet or sautee pan on medium high heat, spoon on crust (as if you were making pancakes) and spread dough out slightly. Once golden brown, turn over and allow to cook on second side. Serve on top of warm filling.

·        If your going more traditional: Pour crust on top of prepared filling in slow cooker and cook on high for approx. 2 hours or until a toothpick inserted into the crust comes out clean. This option can also be done in a cake pan, place in oven at 350 degrees for about an hour.