Wednesday, September 1, 2010

Easy Chicken Pot Pie

This is one of our favorites, it's really easy and you don't have to make a pie crust!  It does take a long time to bake in order for the crust to cook fully though.  But it's a great recipe to make with leftover veggies.

In a bowl combine:
1-2 cans cream of chicken soup
any mixture of your favorite veggies canned or frozen
chicken- boiled & cut into chunks

(in this picture I used: carrots, peas, potatoes, and a little veggie mix I had leftover.  I also made 1 freezer meal)

Pour into a casserole dish.

In another bowl mix:
1-2 c. Bisquick
enough milk to make the mixture thin- like pancake batter

Pour batter over chicken & veggies.
Cover with tinfoil.  Bake at 325 for an hour, then remove tinfoil and bake until the center is done.

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