Easy Chicken Pot Pie

  • 6

Ingredients

  • 1 Heat oven to 400°F. In ungreased 9-inch pie plate, stir vegetables, chicken and soup.
  • 2 In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
  • 3 Bake uncovered about 30 minutes or until crust golden brown.

Preparation

Step 1

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cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

cup Original Bisquick® mix

Heat oven to 400°F. In ungreased 9-inch pie plate, stir vegetables, chicken and soup.

In medium bowl, stir remaining ingredients until blended. Pour into pie plate.

Try a variety of mixed vegetables and condensed cream soups, depending on your taste and what’s available in your pantry.

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This recipe is a hit at our home. It also is able to be used with other meats such as turkey. I have people who drive almost 3 hours to my home for this dish. I like to side it with rice and for dessert, a simple pinch of cinnamin on some chilled applesauce andfesh brewed coffee make a perfect meal on a rainy or chilly day. One of the variations that I use: I tripple the amount for a large gathering. I use 5 cans of mixed vegtables, 4 cans of cream of chicken soup and 4c of chopped chickenor turkey. After mixing the ingredients, I sprinkle with salt, pepper and some mrs dash. After baking the dish until the topping is golden brown, I spread a little butter on the bisquick topping. mmmmm,have had no complaints to date and I have been making this for several years. It's one of my most requested dishes!

This chicken pot pie was easy and delicious. We tweaked it a little and added a can of cream of potato soup, a can of diced potatoes, extra chicken seasoned with garlic, & a little extra Bisquick for the crust. The veggies are on the al dente side but all in all this was a great dinner.

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when you buy ONE 28 OZ. OR LARGER Bisquick® Baking Mix OR Complete Pancake & Waffle Mix

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