EASY CHICKEN POT PIE

By curly

Ingredients

• Crust:
• 2 tablespoons firm margarine or butter
• 1 cup Bisquick baking mix
• 2 tablespoons milk
• Cut margarine into baking mix until mixture resembles fine crumbs. Stir in milk until mixture begins to forms ball and cleans side of bowl. Pat on bottom and up to rim of ungreased pie plate, 9 x 1 ¼ inches. Bake 5 minutes.
• Pot Pie:
• Crust
• 1/4 cup (1/2 stick) margarine or butter
• 1/4 cup Bisquick baking mix
• 2 tablespoons chopped onion
• 1/8 teaspoon pepper
• 1-1/4 cups chicken broth
• 1 cup frozen mixed vegetables
• 1-1/2 cups cut-up cooked chicken
• 1/2 cup Bisquick baking mix
• 1/3 cup milk
• 1 tablespoon margarine or butter

Details

Servings 4

Preparation

Step 1

Heat oven to 400. Prepare crust for bottom. Heat margarine in 2 quart saucepan until melted. Stir in 1/4 cup baking mix, the onion and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and vegetables. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken; heat through.

Pour chicken mixture into crust. Mix remaining ingredients until smooth. Pour evenly over chicken mixture; spread gently to edge.

Bake about 25 minutes or until golden brown. Let stand 10 minutes before serving.