Bisquick Chicken Pot Pie
Bisquick chicken pot pie is like love in a dish with wholesome veggies swimming in a dreamy cream sauce, plenty of chicken and a sweet flaky crust.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 Servings
- 1 cup cooked chicken, cut into 1 inch pieces
- 1 2/3 cups frozen mixed vegetables, thawed and drained
- 1 (10 ounce) can cream of chicken soup
- 1 cup Bisquick
- 1/2 cup milk
- 1 large egg, lightly beaten
Preheat oven to 350 degrees.
In a medium mixing bowl, combine chicken, vegetables, and soup. Pour into the bottom of a 9-inch pie plate.
In a small mixing bowl, whisk together the Bisquick, milk, and egg. Pour on top of pie plate.
Bake in preheated oven until the crust is golden brown, about 30 minutes.
Serving: 1/8of the recipe | Calories: 147kcal | Carbohydrates: 18g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 28mg | Sodium: 568mg | Potassium: 167mg | Fiber: 2g | Sugar: 2g | Vitamin A: 39.8% | Vitamin C: 4.8% | Calcium: 5.8% | Iron: 5%