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Chicken pot pie with a golden baked batter crust in a glass pie pan, one slice removed

Bisquick Chicken Pot Pie

Bisquick chicken pot pie: cooked chicken, mixed vegetables and cream of chicken soup under a poured baking mix, milk and egg crust. Serves 6.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 213 kcal

Ingredients
  

  • 1 cup cooked chicken cut into bite-sized pieces
  • 1 2/3 cups frozen mixed vegetables thawed
  • 1 can condensed cream of chicken soup 10 ounces; low-sodium soup works
  • 1 cup Bisquick baking mix regular or reduced-fat
  • 1/2 cup milk regular or nonfat
  • 1 egg large

Instructions
 

  • Heat the oven to 400°F. The 9-inch glass pie pan does not need to be greased.
  • Mix the cooked chicken, thawed vegetables and cream of chicken soup together and spread the mixture in the bottom of the pie pan.
  • Mix the baking mix, milk and egg together and pour it over the chicken mixture.
  • Bake 30 minutes, until the top turns golden brown and the center reaches 165°F.

Notes

Leftovers: refrigerate within 2 hours, eat within 3 to 4 days. Reheat covered to 165°F.

Nutrition

Serving: 1servingCalories: 213kcalCarbohydrates: 21.5gProtein: 12.3gFat: 8.6gSodium: 616mgFiber: 2.1gSugar: 3.5g
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