Tuesday, February 22, 2011
Chicken Pot Pie
After making the Arroz con Pollo I had 4 leftover thighs. I decided to take them & make my first Chicken Pot Pie. Originally I thought I'd make a fresh crust & all that. But then I took the quick & easy route & looked up a Bisquick recipe. I was able to throw this meal together in a few short minutes.
2 cups cooked cut up chicken
1 2/3 cups frozen mixed vegetables
1-2 cans cream soup (I used cream of celery & cream of mushroom)
1 cup Heart Smart Bisquick
1/2 cup milk
Combine chicken, veggies & soups in a bowl. Pour into a greased pie plate. Whisk together Bisquick, egg & milk. Pour over chicken mixture. Bake at 400 for 30 minutes. Serves 4.