QUICK CHICKEN POT PIE

QUICK CHICKEN POT PIE image

Number Of Ingredients 7

Ingredients

1 cup cooked chicken
1 can of Campbell's Cream of Chicken or Cream of Chicken with herbs soup
1 16 oz. pkg. thawed frozen veggies (green bean, carrot, corn mix works well)
1 cup Bisquick
1/2 cup milk
1 egg
** if you want it thicker, add in 2 cans soup and extra veggies. I also tend to use a whole package of Perdue short cuts, which amounts to a cup and a half of chicken.

Steps:

Thaw the veggies; season the soup with garlic powder and a little bit of herb seasoning or Italian seasoning. Combine veggies, soup, and chicken in a large bowl. Spray a round baking ban with Pam and pour in the mixture. Mix the milk, egg and Bisquick and pour over the mixture in the pan. For an added touch, you can sprinkle the same herb seasoning over the mixture or garlic powder to give it a little extra. Bake at 400 for 30-35 minutes or until the crust is a golden brown. Now that I'm thinking about it... this is what we're having for dinner tomorrow night! Good luck and enjoy! Slight variation: you can use cut-up canned biscuits instead. I don't thaw the frozen vegetables either. I make it with leftover roast chicken; also my recipe adds a cup of sautéed celery

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