Easy Chicken Pot Pie

Serves: 6
Total Calories: 272


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


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.

Nutritional Facts:

Serves: 6
Total Calories: 272
Calories from Fat: 68

This Easy Chicken Pot Pie recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.

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