Chicken Pot Pie

Serves: 6
Total Calories: 249


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.

Nutritional Facts:

Serves: 6
Total Calories: 249
Calories from Fat: 143

This Chicken Pot Pie recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.

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