Easy Chicken Pot Pie
Yield
servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅔ | cups |
mixed vegetables
thawed |
|
| 1 | cup |
chicken
cooked, chopped |
|
| 1 | can |
soup, cream of chicken
|
|
| 1 | cup |
biscuit baking mix (bisquick)
|
*
|
| ½ | cup |
milk
|
|
| 1 | each |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 394 | ml |
mixed vegetables
thawed |
|
| 237 | ml |
chicken
cooked, chopped |
|
| 1 | can |
soup, cream of chicken
|
|
| 237 | ml |
biscuit baking mix (bisquick)
|
*
|
| 118 | ml |
milk
|
|
| 1 | each |
eggs
|
|
Directions
Heat oven to 400℉ (200℃).
Mix vegetables, chicken and soup in ungreased 9 inch pie plate.
Stir remaining ingredients with fork until blended.
Pour into pie plate.
Bake 30 minutes or until golden brown.
