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Chicken Pot Pie |
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Serves: 6 Print this Recipeprep: 20 min bake: 40 min stand: 5 min 1 package (16 ounces) frozen mixed vegetables 1 cup cut-up cooked chicken 1 jar (12 ounces) chicken gravy 2 cups shredded cheddar cheese (8 ounces) 1 cup Original Bisquick® mix 1/4 cup milk 1/4 cup dried thyme leaves 2 eggs 1. Heat oven to 375°. Heat vegetables, chicken and gravy to boiling in 2-quart saucepan, stirring frequently; keep warm. 2. Stir cheese, Bisquick mix, milk, thyme leaves and eggs with a fork until blended. Pour chicken mixture into ungreased 2-quart casserole. Pour batter over chicken mixture. 3. Bake 35 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving. wing it! Serve this hearty pie with a bag of Caesar salad mix. For a quick dessert the kids will love, drizzle caramel ice cream topping over fresh apple slices. 1 SERVING: Calories 400 (Calories from Fat 200); Fat 22g (Saturated 11g); Cholesterol 130mg; Sodium 920mg; Carbohydrate 27g (Dietary Fiber 4g); Protein 23g * % DAILY VALUE: Vitamin A 82%; Vitamin C 2%; Calcium 30%; Iron 22% * DIET EXCHANGES: 1 1/2 Starch, 1 Vegetable, 2 1/2 Medium-Fat Meat, 1 Fat * CARBOHYDRATE CHOICES: 2 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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