Easy Chicken Pot Pie

 


It’s one of everyone’s favorite comfort foods, but it can be time-consuming to make. This homemade chicken pot pie recipe streamlines your work by using frozen mixed vegetables, a can of condensed cream of chicken soup and your “secret ingredient,” Bisquick™ Original Pancake & Baking Mix.

Ingredients

1 1/2 cups frozen mixed vegetables, thawed

1 cup chopped cooked chicken. This can be prepackaged chopped or cubed chicken.

1 can (10 1/2 oz) condensed cream of chicken soup

1 cup Bisquick™ Original Pancake & Baking Mix

1/2 cup milk

1 tablespoon vegetable oil

1 egg

Directions

1 Heat oven to 375°F. Spray 9-inch pie plate with cooking spray. Add vegetables, chicken and soup; stir to combine.

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

3 Bake uncovered 29 to 33 minutes or until crust is deep golden brown.


Betty Crocker Tips:

tip 1 - To quickly thaw the frozen vegetables, place in colander or strainer; rinse with warm water until thawed. Drain well.

tip 2 - Leftover chicken from a deli rotisserie bird or from a roast turkey can be mixed in with the vegetables for a heartier pie.

tip 3 - Season up the base veggie mixture with your favorite blend of dried herbs—sage, basil, oregano, or dill will bump up the flavor quotient.

tip 4 - Sprinkle the top of the crust with a little shredded cheese in the last 5 minutes of baking.


Video

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