Easy Chicken Pot Pie: The Best Easy Chicken Pot Pie Recipe from Cook'n

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	Easy Chicken Pot Pie

Serves: 6

Print this Recipe

   1 cup cut-up cooked chicken
   1 (16-ounce) bag frozen peas and carrots, thawed
   1 (10 3/4-ounce) can condensed cream of chicken soup
   1 cup Original Bisquick®
   1/2 cup milk
   1 egg

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1. Heat oven to 400°. Stir chicken, vegetables and soup in ungreased 2-quart casserole.

2. Stir remaining ingredients until blended. Pour over chicken mixture.

3. Bake uncovered about 30 minutes or until crust is golden brown.

HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 425°.

NUTRITION FACTS: 1 Serving:; Calories 200 (Calories from Fat 80); Fat 9g (Saturated 3g); Cholesterol 60mg; Sodium 730mg; Carbohydrate 19g (Dietary Fiber 1g); Protein 11g % DAILY VALUE:; Vitamin A 12%; Vitamin C 6%; Calcium 6%; Iron 8% DIET EXCHANGES:; 1 Starch; 1 Lean Meat; 1 Vegetable; 1 Fat

From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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