Friday, August 10, 2018

Easy Chicken Pot Pie

Pot pie is one of those quick and easy meals that everyone likes. This version from Betty Crocker can be even more of a time-saver if you use a rotisserie chicken. As an added bonus, you can throw in any leftover vegetables you have handy if you need to use them up.

Easy Chicken Pot Pie


1 2/3 cups frozen mixed vegetables, thawed
1 cup cut-up cooked chicken 
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup Original Bisquick™ mix
1/2 cup milk
1 egg


Heat oven to 400°F. In an ungreased 9-inch pie plate, stir vegetables, chicken, and soup.

In a medium bowl, stir remaining ingredients until blended. Pour into pie plate.

Bake uncovered about 30 minutes or until crust is golden brown.

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