Impossibly Easy Chicken Pot Pie
An easy and tasty version of chicken pot pie.
Yield
6 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅔ | cup |
mixed vegetables
|
|
| 2 | each |
chicken breasts
cooked, diced |
|
| 10 | ounces |
soup, cream of chicken
one can, or cream of mushroom |
|
| 2 | cups |
biscuit baking mix (bisquick)
|
*
|
| 1 | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 394 | ml |
mixed vegetables
|
|
| 2 | each |
chicken breasts
cooked, diced |
|
| 289 | ml/g |
soup, cream of chicken
one can, or cream of mushroom |
|
| 473 | ml |
biscuit baking mix (bisquick)
|
*
|
| 237 | ml |
milk
|
|
Directions
Preheat oven to 400℉ (200℃).
Mix vegetables, chicken and soup in ungreased glass 9 inch pie plate.
Mix together the bisquick and milk with a fork until blended. Pour/spread over chicken mixture.
Bake 30 minutes or until golden brown and bubbly.
