Chicken Pot Pie

By trishjoy

Try this pot pie recipe made with Original Bisquick® mix from Betty Crocker.
Prep Time: 15 min
Total Time: 1 hour 0 min
Makes: 10 servings

Ingredients

• 2 cans (10 3/4 ounces each) condensed cream of chicken & mushroom soup
• 1 can (10 3/4 ounces) condensed chicken broth
• 4 cups cut-up cooked chicken
• 1 bag (1 pound) frozen mixed vegetables, thawed and drained
• 2 cups Original Bisquick® mix
• 1 1/2 cups milk
• 1/2 teaspoon poultry seasoning

Preparation

Step 1

Heat oven to 375° (350° for glass baking dish). Heat soup, broth, chicken and vegetables to boiling in 3-quart saucepan, stirring constantly. Boil and stir 1 minute. Spread in ungreased rectangular pan, 13x9x2 inches.
2. Stir together remaining ingredients. Pour over chicken mixture.
3. Bake uncovered about 30 minutes or until light brown.
High Altitude (3500-6500 ft): Heat oven to 425° (400° for glass pan). Boil and stir soup mixture in 5-quart Dutch oven 3 minutes. Bake 35 to 40 minutes