Impossibly Easy Chicken Pot Pie

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This pot pie couldn't be easier. It’s loaded with chicken and vegetables in a creamy sauce and baked under an impossibly easy crust.
Prep Time: 5 min
Total Time: 35 min
Makes: 6 servings

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Ingredients

  • 1 2/3 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
  • 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

Preparation

Step 1

1.Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1 1/4 inches.
2.Stir together remaining ingredients with fork until blended. Pour into pie plate.
3.Bake 30 minutes or until golden brown.
High Altitude (3500-6500 ft) Heat oven to 425ºF.1. Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1 1/4 inches.
2. Stir together remaining ingredients with fork until blended. Pour into pie plate.
3. Bake 30 minutes or until golden brown.
High Altitude (3500-6500 ft) Heat oven to 425ºF.


Special Touch
Add more flavor by stirring 1/2 teaspoon of your favorite dried herb into the veggie mixture. Oregano, basil, thyme and dill weed are all great choices.
Substitution
Have leftovers from another meal? You can substitute leftover turkey for the chicken and the same amount of cooked vegetables for the thawed frozen vegetables, if you like.
Variation
Change the flavor by using another variety of condensed creamy soup.

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