Friday's White Trash Pot Pie Supper!

The title tells it all.

Pot pies have two compon- ents: the filling and the crust (which is for me just a top).

FILLING: chopped broccoli, scallions, carrots, red peppers and button mushrooms combined with undiluted condensed cream of mushroom soup.

TOP: 2 C. of Bisquick, 1 egg, 3/4 C. water, fresh ground pepper, 1/4 tsp. of each: oregano, basil, thyme, marjoram, rosemary, and parsley.

Bake in individual casseroles @ 350 degrees for 70 minutes.

Fillings can also easily include or substitute things like asparagus, celery, green beans, peas, potatoes, corn, spinach, let your taste and imagination guide you. And meat is welcome, as well. One of my favorites is turkey, but chicken and ham also really work. Play with the spices in the crust, too; both garlic and dill can completely change the outcome.

For example: Create a FILLING with salmon, baby shrimp, small scallops, celery, asparagus, onions, red peppers and capers in a condensed celery soup sauce. Add a TOP with only fresh ground pepper and dill.

The possibilities are limited only to your imagination and taste buds.