Tuesday, January 25, 2011

A fun, fast chicken pot pie

Easy Chicken Pot Pie
(adapted from craftomaniac.blogspot.com)

  • 5-6 thawed boneless skinless chicken tenderloins, or 2-3 large breasts, cooked and cubed or shredded
  • 1 bag of thawed California Blend Veggies or any preferred vegetables
  • 1 can of Cream of Chicken soup
  • 1 cup of milk
  • 1 cube butter
  • 1 pkg Cheese Garlic Bisquick

Pour your thawed bag of veggies into a bowl and mix with the can of cream of chicken. Add your diced cooked chicken and mix everything together.
Bread Topping:
Mix contents of Bisquick, butter and milk together.Spray your round baking dish with pam, pour your veggies, cream of chicken, and diced chicken mixture into bowl. Pour your Bisquick mixture over the top spread evenly.
Bake 370 for 45-55 min. or until the top is golden brown.

This was delicious and so fast to make.  I really liked the cheese-garlic Bisquick; it added a nice flavor to the dish.  Next time I'll throw in some diced cooked potatoes with the Cali veggie blend.

1 comment:

Megz said...

I've made this twice now and I like it as much as real pot pie. Though I do take extra time to steam fresh veggies to chuck in instead of the frozen.