Monday, August 30, 2010

Impossibly Easy Chicken Pot Pie

Impossibly Easy Chicken Pot Pie
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.
1 2/3 cups Green Giant® 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

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.

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