Impossible Chicken Pie
Yield
4 servingsPrep
15 minCook
35 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chicken
cooked, diced |
|
| ½ | cup |
green peas
|
|
| ½ | cup |
carrots
|
|
| ¼ | cup |
mushrooms
pieces |
*
|
| 1 ⅓ | cups |
milk
|
|
| 4 | large |
eggs
|
|
| ¾ | cup |
biscuit baking mix (bisquick)
|
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chicken
cooked, diced |
|
| 118 | ml |
green peas
|
|
| 118 | ml |
carrots
|
|
| 59 | ml |
mushrooms
pieces |
*
|
| 315 | ml |
milk
|
|
| 4 | large |
eggs
|
|
| 177 | ml |
biscuit baking mix (bisquick)
|
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Heat oven to 400℉ (200℃).
Grease a ten inch pie plate.
Mix chicken, peas, carrots, mushrooms and onion in pie plate.
Beat remaining ingredients in blender until smooth (15 seconds).
Pour into pie plate.
Bake at 400℉ (200℃) for 30 to 35 minutes.
Cool 5 minutes before serving.
