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Easy Chicken Pot Pie
Hayes Family, Franklin, MA
“I can make this dish quickly, which is great on a busy night. It is also not as heavy as many pot pie recipes. Thank you!”
Dana Hayes
INGREDIENTS Serves 6
1 2⁄3 cups frozen mixed vegeta- bles, thawed
1 cup diced cooked chicken
1 (10.75-ounce) can condensed cream of chicken soup
1 cup Bisquick 1⁄2 cup milk
1 large egg
PREPARATION
1. Preheat oven to 400°F.
2. In an ungreased 9-inch pie dish, stir together the mixed vegetables, chicken and cream of chicken soup.
3. In a small bowl, stir together the Bisquick, milk and egg until blended. Pour over the filling in the pie dish.
4. Bake until the topping is golden brown, about 30 minutes.
80 – TASTE OF HOME