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Easiest Ever Chicken Pot Pie Recipe – No Crust to Roll, Just Pour It On Top


Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

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INGREDIENTS:
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Filling
1 2/3 cups frozen mixed vegetables
1 cup cut-up cooked chicken
1 can (10.5 oz) condensed cream of chicken soup
Crust
1 cup Original Bisquick mix
1/2 cup milk
1 egg
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 400°F. Mix the filling ingredients in a bowl then dump into an ungreased 9-inch glass pie plate.

2:  Mix the crust ingredients with a fork until blended. Pour crust on top of the filling.

3:  Bake 30 minutes or until golden brown.

Darlene’s Tips: You can use any veggies you want.  Great way to use up leftover rotisserie chicken.  You could also use canned chicken.  You could use cooked ground beef instead of chicken and use condensed cream of mushroom soup. Lots of possible combinations. Want a cheesy pie?  Sprinkle the crust with shredded cheese for the last 5 minutes of baking.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

 

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