Does any one remember the easy recipe for chicken pot pie made with bisquick?

Question

Does any one remember the easy recipe for chicken pot pie made with bisquick?

Answer 1

1 2/3 cups frozen mixed vegetables, thawed

1 cup cut-up cooked chicken

1 can (10 3/4 ounces) condensed cream of chicken soup

1 cup Original Bisquick® mix

1/2 cup milk

1 egg

1. Heat oven to 400ºF. Stir vegetables, chicken and soup in ungreased 9-inch pie plate.  

2. Stir remaining ingredients until blended. Pour into pie plate.

3. Bake about 30 minutes or until golden brown.

Answer 2

Here is a simple one:

1 2/3 cups frozen mixed vegetables, thawed

1 cup cut-up cooked chicken

1 can (10 3/4 ounces) condensed cream of chicken soup

1 cup Original Bisquick® mix

1/2 cup milk

1 egg

1. Heat oven to 400ºF. Stir vegetables, chicken and soup in ungreased 9-inch pie plate.  

2. Stir remaining ingredients until blended. Pour into pie plate.

3. Bake about 30 minutes or until golden brown.

High Altitude (3500-6500 ft) Heat oven to 425ºF.

Hope this helps...Good Luck!

Answer 3

Easy Chicken Pot Pie

http://www.cherskitchen.com/recipes/poul...

Answer 4

2 teaspoons olive or vegetable oil

1 cup chopped onion

4 boneless chicken breast halves cut into 1 to 2-inch cubes, about 4 cups

2 tablespoons all-purpose flour

1 teaspoons dried thyme

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon paprika

2 carrots, peeled and chopped

2 celery stalks, chopped

4 medium red potatoes cut into 1-inch cubes

1 (14 1/2-ounce) can crushed tomatoes

1 cup reduced-sodium chicken broth

1/4 cup dry white wine

1 teaspoon Dijon mustard

1/2 cup frozen corn kernels

9-inch refrigerated pie crust

1 egg, lightly beaten

Preheat oven to 425 degrees F.

Heat oil in a large Dutch oven or oven-proof stockpot over medium heat. Add onion and saute 2 minutes. Add chicken and saute 5 to 7 minutes, until browned on all sides. Remove 1/2 the cooked chicken for later in the week, cover and refrigerate.

In a small bowl, combine flour, thyme, salt, pepper, and paprika. Add flour mixture to the chicken and stir to coat. Stir in carrots, celery, potatoes, tomatoes, chicken broth, wine, and Dijon mustard and mix well. Bring mixture to a boil. Cook until vegetables are tender.

Transfer stew to a clean 2-quart casserole dish and stir in corn.

Place pie crust on top of casserole and pinch around the edges to seal the crust to the dish. Brush the top with beaten egg and prick the surface 1 or 2 times with a sharp knife or fork to allow steam to escape during cooking.

Place casserole dish on baking sheet and bake 8 to 10 minutes, until crust is golden.

Answer 5

http://www.recipezaar.com/100215

I've never had it...but here you go! :)

Answer 6

i don't know what you are talking about, but the way I make easy pot pie goes like this...

frozen rolled pillbury pie crust

can or two of Veg All, drained

store bought rotisserie chicken, shredded from bone

can or two of chicken gravy

Mix everything but the crust, put crust in pan, put in filling and bake according to pie crust directions.  Voila!

And if I want it extra good, I also mix shredded cheese or small cubes fo velveeta in to the filling.  YUMMY!

Answer 7

its probably on the box.  You can also check their website or foodnetwork.com