Submitted by KatieMac
Nothing warms you like hearty chicken pot pie. This one’s loaded with vegetables and has a tender, flaky crust made with Bisquick mix.
Prep Time:15 min
Start to Finish:45 min Makes:6 servings Ingredients: 1 package (16 ounces) frozen mixed vegetables, thawed 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 Directions:
1.Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 2-quart casserole. 2.Stir remaining ingredients in small bowl with fork until blended. Pour into casserole. 3.Bake 30 minutes or until golden brown. High Altitude (3500-6500 ft) Heat oven to 425ºF.
Special Touch:
If desired, stir in 1/2 teaspoon dried thyme leaves, dried sage leaves or pepper. Substitution
Use condensed cream of mushroom soup or condensed cheese soup instead of the chicken soup to give this dish a whole new taste! Variation
For Hearty Beef Pot Pie, use 1 cup cut-up cooked leftover or deli roast beef instead of the chicken and condensed cream of mushroom soup instead of cream of chicken. Nutrition Information:
1 Serving: Calories 225 (Calories from Fat 80 );
Total Fat 9 g (Saturated Fat 3 g);
Cholesterol 60 mg;
Sodium 710 mg;
Total Carbohydrate 27 g (Dietary Fiber 4 g);
Protein 13 g Percent Daily Value*:
Vitamin A 70 %;
Vitamin C 2 %;
Calcium 8 %;
Iron 10 %
Exchanges: 1 Starch; 2 Vegetable; 1 High-Fat Meat
*Percent Daily Values are based on a 2,000 calorie diet.
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