Easy Chicken Pot Pie

READY IN: 46mins
VickyJ
Recipe by Christine MT

This is a good way to use left over cooked chicken. I usually will add a cut up baked potato with the vegetables. Recipe from Bisquick.

Top Review by Chef TanyaW

Really great, solid dish. Everyone (including young children) loved it. I think for a lot of people it would be a 5 star recipe... but I guess I'm more of an epicure. I love finding healthy one dish meals... this has the meat, bread, and veggies. It's easy... what more can you ask! It's also lower fat than other pot pies because of the biscuit instead of pastry.

I'll definitely work this into my regular fall and winter rotation. Thanks!

Ingredients Nutrition

  • 1 23 cups frozen mixed vegetables, thawed
  • 1 cup cut-up cooked chicken
  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 1 cup Bisquick
  • 12 cup milk
  • 1 egg

Directions

  1. Heat oven to 400 degrees.
  2. Mix vegetables, chicken and soup in ungreased 9" pie plate.
  3. Stir remaining ingredients with fork until blended.
  4. Pour into pie plate.
  5. Bake 30 minutes or until golden brown.

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