Curry Chicken and Lentil Pot-Pie

I really like making these simple pot pies. You can mix and match ingredients and spices to come up with something different and delicious. Just pair a slice of it up with a green salad and it's a great weekday meal!

So, here is what you will need for this zippy little pie:

• 2 boneless skinless chicken breasts, cooked and diced
  
• 1 can lentils, drained
• 1 or 2 cans cream of chicken soup (depending on how saucy you like it)
  
• 1 large potato, diced
• 1 large carrot, diced
• 1 cup frozen peas
• 1/4 cup onion, chopped
• 1 clove garlic, minced
  
• 2 tsp curry powder
  
• salt and pepper to taste
• 1 cup baking mix
  
• 1 egg
  
• 1/2 cup milk

In a small saucepan, cook your potatoes and carrots until tender-crisp, drain. Saute your onion and garlic in a little butter until translucent. Lightly spray a 9- inch round pan with oil. Add your chicken, lentils, soup, potato, carrot, peas, onion, garlic and spices to your 9-inch pan. Stir to combine. In a small bowl mix together your baking mix, egg, and milk. Pour over the top of your other ingredients. Spread to cover evenly. Bake in a 350 degree oven for about 30 minutes or until topping is golden.

This smells really great and tastes even better!

~Enjoy~

Just a little side note: I think it would be yummy to replace the chicken with extra-firm tofu and use cream of mushroom or cream of celery soup if you wanted to go vegetarian for a night. :0)