Fast-Fix Chicken Pot Pie
A really delicious chicken pot pie that’s simple, easy and quick!
1 (10 3/4 oz) can condensed cream of potato soup
1 cup milk
1/8 to 1/4 teaspoon ground black pepper
1/2 teaspoon dried parsley flakes
1 teaspoon dry minced onion
1 (15 oz) can mixed vegetables, drained
1 cup cooked chicken, cubed
1 cup all-purpose baking mix (Bisquick)
1 egg
Preheat oven to 400 degrees F. In a large mixer bowl, combine the soup, 1/2 cup of the milk, black pepper, parsley flakes, minced onion and chicken. Pour into an ungreased 9-inch pie plate.
In a small bowl, stir together the baking mix, egg and remaining 1/2 cup milk until blended. Spoon over the chicken mixture.
Bake for 30 minutes or until hot and topping is golden brown. Makes 4 servings.
Emily
I think you make all of my favorite things…I always love everything I see on your page
YUMMY!
YUMMY – chicken pot pies are a fallback comfort food for me. Thanks for posting it!
I make something like this alot in the cooler months. If I don’t feel like the Bisquick, I use whatever kind of refrigerator biscuits or crescent rolls I have on hand for the topping.