Family Favorite Chicken Veggie Pot Pie
Pot pie, an American favorite. This recipe couldn’t be easier. I’m using my mom's recipe that she got from the back of a box of Bisquick many, many years ago. I just updated it a bit. Still just as delicious and a nice quick weeknight meal the whole family loves. This is a staple around my…
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 can cream of chicken soup
- 1 large or extra large egg
- 1 cups frozen mixed veggies defrosted
- 1 cups cubed or diced cooked chicken this time around i used a rotisserie chicken cut up
- 1 cup plus 1 tbsp bisquick you can use heart healthy or original
- â½ cup plus 2 tbsp milk i used 2 percent
- â¼ tsp ground pepper optional
- Carbohydrate 9.34266666666667 g
- Cholesterol 8.49333333333333 mg
- Fat 7.88666666666667 g
- Fiber 0 g
- Protein 2.912 g
- Saturated Fat 1.95346666666667 g
- Serving Size 1 1 Serve (121g)
- Sodium 956.106666666667 mg
- Sugar 9.34266666666667 g
- Trans Fat 1.456 g
- Calories 120 calories
Preheat oven to 400 degrees, spray a 9 inch pie plate with cooking spray and set aside. In a medium bowl mix veggies, chicken and soup gently until combined. Pour into prepared pan. In a separate medium bowl mix Bisquick, milk, pepper and egg with a fork just until combined. Pour over veggie mixture. Spread out. Bake for about 30 minutes or until golden brown. Take out and let sit on counter 5 minutes before serving.
