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 This pot pie couldn't be easier. It’s loaded with chicken and vegetables in a creamy sauce and baked under an impossibly easy crust. |
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| Ingredients: | |||||
| 1 2/3 cup | frozen mixed vegetables | ||||
| 1 cup | cut up cooked chicken | ||||
| 1 can | condensed cream of chicken soup | ||||
| 1 cup | Bisquick | ||||
| 1/2 cup | milk | ||||
| 1 | egg | ||||
| Directions: | |||||
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1.Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1 1/4 inches.
2.Stir together remaining ingredients with fork until blended. Pour into pie plate. 3.Bake 30 minutes or until golden brown. Special Touch Add more flavor by stirring 1/2 teaspoon of your favorite dried herb into the veggie mixture. Oregano, basil, thyme and dill weed are all great choices. Substitution Have leftovers from another meal? You can substitute leftover turkey for the chicken and the same amount of cooked vegetables for the thawed frozen vegetables, if you like. Variation Change the flavor by using another variety of condensed creamy soup. Nutrition Information: 1 Serving (1 Serving)Calories 230(Calories from Fat 80),Total Fat 9g(Saturated Fat 3g,Trans Fat 1g),Cholesterol 60mg;Sodium 670mg;Total Carbohydrate 25g(Dietary Fiber 3g,Sugars 3g),Protein 12g;Percent Daily Value*:Vitamin A 50.00%;Vitamin C 0.00%;Calcium 6.00%;Iron 8.00%;Exchanges:1 1/2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;1 Lean Meat;0 High-Fat Meat;1 Fat;Carbohydrate Choices:1 1/2;*Percent Daily Values are based on a 2,000 calorie diet. |
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