Easy Bisquick Chicken Pot PieÂ Â
I got this recipe from RecipeZaar. I modified it a bit to suit my tastes.Â I'm going to copy the recipe here, but be sure to read all the way to the bottom of the recipe for the changes that I made.
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
1/2 cup milk
1. Preheat oven to 400 degrees
2. Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.
3. Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture
4. Bake in oven for 30 minutes or until top turns golden brown.
I loosely followed this recipe, but I didn't use the frozen veggies.Â Instead I used 3 fresh carrots, some fresh green beans, chopped onion, 3 red potatoes and canned corn.Â I cooked the carrots, green beans and potatoes about half way, that way they wouldn't be under or over cooked from being in the oven.Â I added half a can of corn, straight from the can and threw in the onions raw.Â Also, I added some pepper to my chicken while cooking.Â I found that I had way more ingredients than they had, so I added a little milk to the chicken, veggie, soup mixture prior to adding the Bisquick to make sure everything would be covered and it wouldn't be dry.Â My version took a little longer to cook, 40 or 45 minutes.Â I also used a casserole dish, I don't think it would've fit into a pie pan.
I served this with No-Yolk egg noodles.
I have to say that this was an extremely easy meal.Â Not only that, but it was a HUGE hit with the family.Â Even my husband who complained when he first saw it ("I don't like pot pie!!") went back for seconds.Â It was a good meal for a cold night!