Impossibly Easy Chicken Pot Pie

Impossibly Easy Chicken Pot Pie
source: Betty Crocker
1 2/3 cups frozen mixed vegetables
1cup cut-up cooked chicken
1can (10 3/4 ounces) condensed cream of chicken soup
1cup Bisquick mix
1/2cup milk

Heat oven to 400º F. Mix vegetables, chicken and soup in ungreased 9-inch pie pan. Stir together remaining ingredients with fork until blended. Pour into pie pan. Bake 30 minutes or until golden brown.

OR, Mini Chicken Pot Pies (either regular or gluten-free)

1 tablespoon vegetable oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup chicken broth
1 cup frozen mixed vegetables
1/2 teaspoon salt
1/4 teaspoon pepper

1/2 cup either Original Bisquick mix or Gluten-free mix
1/2 cup milk or soy milk
2 eggs

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes.

In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

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