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Monday, October 10, 2016

No-Guilt Chicken Pot Pie by Jen

Ingredients:• 18 oz frozen mixed vegetables, thawed
• 2 cups cut-up cooked chicken
• 2 cans (10 3/4 oz.) condensed cream of chicken soup
• 2 cups Original Bisquick
• 1 cup milk
• 2 eggs

Preheat oven to 400°F. Mix vegetables, chicken and soup in ungreased 9" pie plate.
Stir remaining ingredients until blended. Pour into 9x13.
Bake about 30 minutes or until golden brown.

Freezer Friends:
Thaw, Bake uncovered at 400 degrees for 30 minutes.  Enjoy!


  1. This did not turn out for us. It was a funny, watery consistency on top and ended up being an awkward grayish color dough that didn't rise at all. This may have worked better if you mixed the egg and milk and froze it a separate bag and the Bisquick in a separate bag that we could then mix together and pour over top on baking day. It also needed some seasoning to add flavor to the veggie mix.

  2. Ours turned out okay, consistency wise. But, I agree about it being a little bland.