The Pioneer Woman Tasty Kitchen
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Easy Chicken Pot Pie

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Level: Easy

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Description

I adapted this from a recipe on the Bisquick box. I added my own touches, and it made this classic dish really delicious. Comfort food, for sure!

Ingredients

  • 16 ounces, weight California Blend Frozen Veggies, Thawed And Drained
  • ½ cups Frozen Peas, Thawed And Drained
  • ½ cups Frozen Corn, Thawed And Drained
  • 1 can (10 Oz. Can) Condensed Cream Of Chicken Or Cream Of Celery Soup
  • ½ cups Milk, Half-and-Half Or Heavy Cream
  • ¼ teaspoons Garlic Powder
  • ½ cups Finely Chopped Onion
  • 1 can (4 Oz. Can) Sliced Mushrooms
  • 1 cup Cooked Chicken, Cut Up Or Shredded.
  • 1 whole Egg
  • ½ cups Milk
  • 1 cup Bisquick

Preparation

Preheat oven to 400 degrees F. Spray a 2-quart casserole dish or a 9″x9″x2″ square cake pan with pan spray.

Mix the thawed and drained veggies together in a medium or large bowl, and set aside.

In a medium bowl, combine thoroughly the soup, milk or cream, and garlic powder. Mix in onion, mushrooms and cooked chicken.

Pour the soup mixture into the veggies, and gently mix together until all the veggies are well distributed and coated with soup mixture. Spread the mixture in the prepared pan.

In a small bowl, whisk together the egg, milk and Bisquick. Pour the Bisquick mixture evenly over the top of the veggies, spreading to cover the entire surface.

Bake at 400 degrees F for 30 minutes, or until crust is brown and veggie mixture is bubbling.

Serve with a mixed green salad. Enjoy!

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