Short
Arnold
Lara MEasy Bisquick Chicken Pot Pie
April 12th 2011 21:00
Here's a recipe that will bring you all the flavors of chicken pot pie in hardly any time at all. You can have this home-style meal prepared, cooked and served in under an hour.
The prep is very simple and takes at most 15 minutes. I like a lot of vegetables so I make mine with a small bag that contains the mixed variety that you can find at any local grocery store. This cuts out any measuring, I just go with the whole bag.
The recipe is said to feed 6, but I often make this size for just my wife and I. The leftovers reheat very nicely and are great to take as a work lunch the next day. I’ve even gone as far as to make a casserole that served as my week’s worth of meals at work. A very easy, cheap and most importantly tasty meal!
Ingredients:
1 cup cooked chicken, cut into bite sized pieces
1 2/3 cups frozen vegetables, thawed
1 (10 ounce) can cream of chicken soup
1 cup Bisquick baking mix
½ cup milk
1 egg
Cooking Instructions:
1.Preheat oven to 400 degrees F.
2.Mix chicken, vegetables and cream of chicken soup together and spread into bottom of ungreased 2 quart casserole dish.
3.Stir remaining ingredients in small bowl until well blended. Pour on top of casserole.
4.Bake 30 minutes or until golden brown.
The prep is very simple and takes at most 15 minutes. I like a lot of vegetables so I make mine with a small bag that contains the mixed variety that you can find at any local grocery store. This cuts out any measuring, I just go with the whole bag.
The recipe is said to feed 6, but I often make this size for just my wife and I. The leftovers reheat very nicely and are great to take as a work lunch the next day. I’ve even gone as far as to make a casserole that served as my week’s worth of meals at work. A very easy, cheap and most importantly tasty meal!
Ingredients:
1 cup cooked chicken, cut into bite sized pieces
1 2/3 cups frozen vegetables, thawed
1 (10 ounce) can cream of chicken soup
1 cup Bisquick baking mix
½ cup milk
1 egg
Cooking Instructions:
1.Preheat oven to 400 degrees F.
2.Mix chicken, vegetables and cream of chicken soup together and spread into bottom of ungreased 2 quart casserole dish.
3.Stir remaining ingredients in small bowl until well blended. Pour on top of casserole.
4.Bake 30 minutes or until golden brown.
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