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Easy Bisquick Chicken Pot Pie
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This is from a Bisquick box - a great comfort dish after working all day. I make this with a Caesar salad and dinner is done!!
- Ready In:
- 40mins
- Serves:
- Units:
Nutrition Information
187
People talking
ingredients
- 1 cup cooked chicken, cut into bite sized pieces
- 1 2⁄3 cups frozen vegetables, thawed
- 1 (10 ounce) can cream of chicken soup (I use low sodium)
- 1 cup Bisquick reduced-fat baking mix (regular Bisquick will work too)
- 1⁄2 cup nonfat milk or 1/2 cup milk
- 1 egg
directions
- Preheat oven to 400°F.
- Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.
- Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.
- Bake in oven for 30 minutes or until top turns golden brown.
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Add freshly grated xtra sharp cheddar (not bagged) and broccoli.
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I used to make this recipe from the back of a Bisquick box years ago and was happy to find it here! It’s just as I remembered and I’m using it again! My memory is that it could be easily adapted and that everyone always loved it.
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When it says pour how thick is the batter? It does not POUR but blobs.
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I LOVE this recipe! It’s so easy and delicious! And the leftovers are awesome! I have 7 grandchildren and every one of them love it too!
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I add herbs to the crust, such as basil, rosemary, parsley, thyme, savory and garlic. Usually use homemade gravy if I have it on hand.
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