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  1. Nothing warms you like hearty chicken pot pie. This one's loaded with vegetables and has a tender, flaky Bisquick crust.

  2. 15 min - Bake:

  3. 30 min

  4. 1 package (16 ounces) frozen mixed vegetables, thawed

  5. 1 cup cut-up cooked chicken

  6. 1 can (10 3/4 ounces) condensed cream of chicken soup

  7. 1 cup Original Bisquick®

  8. 1/2 cup milk

  9. 1 egg

  10. 1. Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 2-quart casserole.

  11. 2. Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.

  12. 3. Bake 30 minutes or until golden brown.

  13. Makes 6 servings

  14. High Altitude (3500-6500 ft): Heat oven to 425 F.

  15. Nutritional Info Per 1 Serving:

  16. 225 (Calories from Fat 80); Fat

  17. 9g (Saturated 3g); Cholesterol

  18. 60mg; Sodium

  19. 710mg; Potassium

  20. 290mg; Carbohydrate

  21. 27g (Dietary Fiber 4g); Protein

  22. 1 Starch;

  23. 1 High-Fat Meat;

  24. 2 Vegetable

  25. This recipe displayed with permission from General Mills, Inc.

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