This can also be a good way to use up leftover chicken and/or veggies that you have in the fridge.
Chicken Pot Pie
- 1 16-20 oz pack frozen mixed vegetables, thawed
- 1-2 c. cooked chicken, diced or shredded
- 1 can cream of chicken soup
- 1 pack Lipton Onion Soup Mix (optional)
- 1 c. shredded cheese (optional)
- 1 c. Bisquick or other baking mix
- 1/2 c. milk
- 1 egg
Preheat oven to 400ºF.
Grease a 2 quart casserole dish.
Mix together the vegetables, chicken, soup, soup mix, and cheese. (You can use a little chicken broth or water if the mixture seems dry.)
Place the mixture into the greased casserole.
Mix together the remaining ingredients with a fork until blended.
Pour over the mixture in the casserole.
Bake 30 – 45 minutes or until golden brown.
** alternative method:
You can use a single or double pie crust if you prefer a more traditional chicken pot pie.
Line the casserole (or two pie plates) with a pie crust, if desired.
Place the veggie mixture (1/2 if using pie plates) on top of the pie crust.
Lay another pie crust on top of the veggie mixture. Cut several slits in the top for steam to escape.
Bake 30-45 minutes or until browned.