Monday, October 5, 2009

Easy-peasie Chicken Pot Pie

Chicken Pot Pie-



Preheat oven to 400
1 Can Cream of Chicken Soup with Herbs (important that you get WITH HERBS)
1 bag frozen vegetables, 9 oz. beans corn carrots

1 lb. chicken- diced/cooked

Pepper
Thaw veggies, cook the chicken and dice it up. In a 9" pie plate, mix together and add the soup. Crack some pepper over it.
For the topping-
1 cup Bisquick
1/2 cup milk
1 egg

Mix in a seperate bowl until the chunks are smooth. Pour over the chicken mixture and spread it around.

Bake at 400 for 30 minutes or until the top is golden brown. Enjoy!





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