Monday, December 24, 2007

Easy Chicken Pot Pie

1 cup cooked chicken
1 bag (16 oz.) frozen peas and carrots (thawed)
1 can (10 3/4) cream of chicken soup
1 cup original bisquick mix
1/2 cup milk
1 egg

Heat oven to 400 degrees. Stir chicken, vegetables, and soup in ungreased 2 quart casserole. Stir remaining ingredients until blended. Pour over chicken mixture. Bake uncovered for 30 minutes or until crust is golden brown.

*You can also simply use the filling ingredients to make a traditional pot pie in a pie crust, although I usually add in parsley, sage, rosemary, and thyme to season it.*

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