Makes: 6 Servings

1 2/3 cups frozen mixed vegetables (thawed)
1 cup cooked chicken (cut-up)
1 can cream of chicken soup, low-fat (10-3/4 oz, condensed)
1 cup baking mix, reduced-fat (ex. Bisquick)
1/2 cup milk (non-fat)
1 egg

1. Preheat oven to 400ºF
2. Mix vegetables, chicken, and soup in ungreased, 9 inch pie plate.
3. Stir remaining ingredients (baking mix, milk, and egg) in a mixing bowl with fork until blended. Pour over vegetables and chicken in pie plate.
4. Bake 30 minutes or until golden brown.
5. Let cool for 5 minutes and serve.

Credit: USDA Mixing Bowl



» This was pretty easy to make.
» You can use left over chicken to make it an even more easy dinner.
» I cooked it for approximately 40 minutes instead of 30 minutes.
» I was going to add an additional batch of Bisquick on top because it appeared really thin. I’m glad I didn’t; the crust definitely puffs up.
» It doesn’t taste like frozen Marie Calendar’s or Banquet, but it still tastes so good!
» I didn’t have a pie plate so I used an 8’×8′ square pan & it worked wonderfully!
» My boyfriend and I ate only this for our dinner so the serving size for the whole pot pie ended up being 4 servings for us.
» I already had some leftovers. They didn’t taste as great as the freshly baked pot pie, but it definitely did not taste bad.
» I would add more spices next time. (Unless the chicken is precooked with a lot of spices)


4 out of 5 stars

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