Chicken Pot Pie
1 lb. cooked chopped chicken 10 oz. frozen vegetables
1 can cream of chicken soup ½ c. milk
1 egg 1 c. bisquick
Cook vegetables for about 5 minutes until almost done. Add along with chicken and soup to a 9 in pie plate. Mix bisquick and egg together. Add as much milk to get a smooth but thick consistency. Pour on top of chicken mixture. Bake at 350 until golden brown & bubbly.
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