Prep 16 mins
Cook 30 mins
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.
- 1 2⁄3 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
- 1⁄2 cup milk
- 1 egg
- Heat oven to 400 degrees.
- Mix vegetables, chicken and soup in ungreased 9" pie plate.
- Stir remaining ingredients with fork until blended.
- Pour into pie plate.
- Bake 30 minutes or until golden brown.
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!
We had this for dinner last night, and it was total comfort food! I served this with a simple salad of romaine lettuce. This kind of recipe is simple, inexpensive and just makes you feel good inside! I cooked the chicken in the microwave, then cut into bite-size pieces. 1 cup of cut-up chicken works out to about 1 chicken breast. I'll definitely make this again as I usually have all the ingredients on hand.
This was great -- and so quick! I used cut-up chicken breast, lowfat soup, and lowfat Bisquick. I was afraid it might be too bland so I stirred in some garlic powder, minced onion, basil, rosemary, and paprika into the casserole. I added a T of flaxseed meal to the bisquick mixture.