How to Make an Easy Chicken Pot Pie

This is an easy Chicken pot pie recipe that eliminates the need to cook up vegetables from scratch, but still has that fresh vegetable flavor. There is no bottom crust, but an easy to make top crust, without the hard work of rolling out fresh or pre-made dough or pie crust. This recipe is for a small pot pie.

Instructions

Difficulty: Easy

Things You’ll Need:

• 1 package (16 ounces) frozen mixed vegetables, thawed and thoroughly drained of liquid. Poly bags work best, not boxed frozen.
• 1 lb boneless, skinless chicken breast cooked cut-up.
• 1 can (10 3/4 ounces) condensed cream of chicken soup, (find the Healthy kind for lower fat and sodium. Or use 1 can/jar of chicken gravy,( again low sodium and fat if it’s available).
• 1 cup Original Bisquick® mix (HeartSmart works just as well).
• 1/2 cup whole milk OR 2% milk.
• 1 egg OR 2 TBSP. of Egg Beaters

1. Pre-heat oven to 375ºF.
2. Mix vegetables, chicken and soup in un-greased 1 1/2 quart 9" round glass casserole dish or deep dish style pie dish.
3. Add salt and pepper to the mixture to your taste.
4. Stir Bisquick, milk, and eggs in a bowl with fork until blended and free of lumps, do not beat. Pour over casserole.
5. Bake 45 minutes or until golden brown and gravy is bubbling madly.

Tips & Warnings

• I like to use a mixed veggie mix that is not your standard mix of: peas, carrots, green beans, potato. There are terrific store brand frozen mixed vegetables without sauce, check the freezer section of your local grocery store, they are called Rancho Fiesta or Mexican Blend, something like that. It has broccoli, carrots, pinto beans, flat green beans and other good stuff that is very tasty. Experiment with different mixed vegetables for something a little different.
• I frequently double this recipe, using a deeper casserole dish. DO NOT double the topping, just the veggies, gravy and chicken ingredients, since the surface area will not change much. And if I double I will add a can of cream of mushroom or cream of celery instead of a second can of cream of chicken or can/jar of gravy. It makes it extra yummy
• Use low fat and sodium cream soups if you can find them.
• High Altitude (3500-6500 ft) Heat oven to 400ºF. Check on the pie earlier to make sure it is not cooking too fast.