Friday, July 3, 2009

Chicken Pot Pie

From: Betty Crocker

1 package (16 ounces) frozen mixed vegetables, thawed

1 cup cut-up cooked chicken

1 can (10 3/4 ounces) condensed cream of chicken soup

1 cup Original Bisquick® mix

1/2 cup milk

1 egg

Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 2-quart casserole. Stir remaining ingredients in small bowl with fork until blended. Pour onto casserole. Bake 30 minutes or until golden brown.

I usually semi-thaw the veggies in some luke-warm water and it works well. I also use the heart smart Bisquick and non-fat milk.

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