Prep 11 mins
Cook 30 mins
This is a new twist on traditional pot pie. My daughter and I like this recipe much better because we are not big fans of having a pot pie in a regular pie crust.
- 226.79 g can mixed vegetables
- 236.59 ml cut-up cooked chicken
- 226.79 g can cream of chicken soup
- 236.59 ml Bisquick
- 118.29 ml milk
- 1 egg, beaten
- Heat oven to 400°.
- Mix veggies, chicken and soup in a greased 9-inch pie plate.
- Combine Bisquick, milk, and egg in separate bowl and then pour over chicken mixture.
- Bake 30 minutes or until golden brown.
I used frozen vegetables (thawed) and added some poultry seasoning and minced onion to the soup and milk mixture. I also used the low fat Bisquick Clone recipe and added just a bit of celery salt and garlic powder to the bisqucik for some extra flavour. Simple, comforting and delicious! Thanks for sharing!
This was so easy and so good! I had leftover chicken from a whole chicken I roasted the night before so a large part of my prep was already done. This was a dish completed in no time and will definitely make again when I'm in a time crunch. I didn't have any Bisquick on hand so I used Bisquick Clone for the Bisquick and I didn't have any cream of chicken so I used cream of mushroom and that worked fine. I'm positive that the cream of chicken will taste much better but it was still delicious with cream of mushroom!
It was pretty easy to make with minimal ingredients. It was good, and that is not just my opion. Both my husband and 6 year old son finished their plates. What more could a mother ask for?!