Monday, August 9, 2010

Chicken Pot Pie

Chicken Pot Pie

2 c cooked and cubed chicken ( I use tyson grilled chicken)
1 2/3 c mixed veggies (I use steam fresh: carrots, asparagus, and corn)
1 can of cream of chicken
1 c bisquick
1/2 c milk
1 egg
Pinch of salt and pepper

  • Cook and cube chicken and warm veggies
  • Combine chicken, veggies, cream of chicken, and salt and pepper; mix well
  • Combine bisquick, milk, and egg; mix well.
  • Divide chicken mixture evenly amongst 2 souffle dishes
  • Pour bisquick mixture over top of each souffle of chicken.
  • Bake at 400 for 25-30 or until the top layer is golden brown

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