Tuesday, March 16, 2010

Whats for Dinner Tonight

Easy Bake Chicken Pot Pie

1 cup cooked chicken, cut into bite sized pieces

1 2/3 cups frozen vegetables, thawed

1 (10 ounce) can cream of chicken soup (I use low sodium)

1 cup Bisquick reduced-fat baking mix (regular Bisquick will work too)

1/2 cup nonfat milk or milk

1 egg


Preheat oven to 400°F.

Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.

Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.

Bake in oven for 30 minutes or until top turns golden brown.

And as you all know I add or substitute things as I see fit for that meal......so
I added more veggies than called for and added 1 can cream of mushroom soup, a can of mushroom pieces and stems. And doubled the bisquick topping.


  1. Yum! I often modify recipes, mostly cause I am horrid at planning ahead and have to use whats available instead of what the recipe actually calls for....

    But that's just me :)