Bisquick Chicken Pot Pie
Bisquick chicken pot pie is like love in a dish boasting savory chicken & tender veggies basking in a creamy sauce with a sweet flakey crust.
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 the preheated oven until the crust is golden brown, about 30 minutes.
Serving: 1/8 of 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: 1990IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 0.9mg