Quick and Easy Chicken Pot Pie
08-23-2011, 07:53 PM
#12
Senior Member
Join Date: Jun 2010
Location: Minnesota
Posts: 997
Originally Posted by Airwick156
2 cups cooked chicken cut in pieces
1 cup frozen or canned vegetables (I use peas and carrots mostly)
1 can cream of chicken soup
1/2 can of milk or more if you want more gravy
Mix the milk and cream of chicken soup together (this is the gravy). Mix the chicken, veggies and soup mix together and pour in an UNGREASED baking pan (I use a square glass cake pan).
Mix
1 cup milk
1 cup bisquick mix
1 egg
Beat together and then Pour over chicken mixture. Bake 375 degrees for 25-30 minutes till crust is brown.
1 cup frozen or canned vegetables (I use peas and carrots mostly)
1 can cream of chicken soup
1/2 can of milk or more if you want more gravy
Mix the milk and cream of chicken soup together (this is the gravy). Mix the chicken, veggies and soup mix together and pour in an UNGREASED baking pan (I use a square glass cake pan).
Mix
1 cup milk
1 cup bisquick mix
1 egg
Beat together and then Pour over chicken mixture. Bake 375 degrees for 25-30 minutes till crust is brown.
08-23-2011, 08:13 PM
#13
Senior Member
Join Date: Jul 2010
Location: MN
Posts: 448
this sounds great. I'm going to try using fresh peas and carrots (alot of carrots from the garden). Think it will work or should I precook the veggies first???
Originally Posted by Airwick156
2 cups cooked chicken cut in pieces
1 cup frozen or canned vegetables (I use peas and carrots mostly)
1 can cream of chicken soup
1/2 can of milk or more if you want more gravy
Mix the milk and cream of chicken soup together (this is the gravy). Mix the chicken, veggies and soup mix together and pour in an UNGREASED baking pan (I use a square glass cake pan).
Mix
1 cup milk
1 cup bisquick mix
1 egg
Beat together and then Pour over chicken mixture. Bake 375 degrees for 25-30 minutes till crust is brown.
1 cup frozen or canned vegetables (I use peas and carrots mostly)
1 can cream of chicken soup
1/2 can of milk or more if you want more gravy
Mix the milk and cream of chicken soup together (this is the gravy). Mix the chicken, veggies and soup mix together and pour in an UNGREASED baking pan (I use a square glass cake pan).
Mix
1 cup milk
1 cup bisquick mix
1 egg
Beat together and then Pour over chicken mixture. Bake 375 degrees for 25-30 minutes till crust is brown.
08-23-2011, 08:15 PM
#14
Super Member
Thread Starter
Join Date: Dec 2010
Location: Grants Pass, Oregon
Posts: 3,360
Originally Posted by PiecesinMn
this sounds great. I'm going to try using fresh peas and carrots (alot of carrots from the garden). Think it will work or should I precook the veggies first???
Originally Posted by Airwick156
2 cups cooked chicken cut in pieces
1 cup frozen or canned vegetables (I use peas and carrots mostly)
1 can cream of chicken soup
1/2 can of milk or more if you want more gravy
Mix the milk and cream of chicken soup together (this is the gravy). Mix the chicken, veggies and soup mix together and pour in an UNGREASED baking pan (I use a square glass cake pan).
Mix
1 cup milk
1 cup bisquick mix
1 egg
Beat together and then Pour over chicken mixture. Bake 375 degrees for 25-30 minutes till crust is brown.
1 cup frozen or canned vegetables (I use peas and carrots mostly)
1 can cream of chicken soup
1/2 can of milk or more if you want more gravy
Mix the milk and cream of chicken soup together (this is the gravy). Mix the chicken, veggies and soup mix together and pour in an UNGREASED baking pan (I use a square glass cake pan).
Mix
1 cup milk
1 cup bisquick mix
1 egg
Beat together and then Pour over chicken mixture. Bake 375 degrees for 25-30 minutes till crust is brown.
08-23-2011, 08:18 PM
#15
Senior Member
Join Date: Jul 2010
Location: MN
Posts: 448
That's what I was thinking as well. Thanks for your opinion.
I would probably pre cook the carrots as the chicken is already cooked and I don't know if they would get tender by the time the rest of the pot pie is done.
Originally Posted by Airwick156
Originally Posted by PiecesinMn
this sounds great. I'm going to try using fresh peas and carrots (alot of carrots from the garden). Think it will work or should I precook the veggies first???
Originally Posted by Airwick156
2 cups cooked chicken cut in pieces
1 cup frozen or canned vegetables (I use peas and carrots mostly)
1 can cream of chicken soup
1/2 can of milk or more if you want more gravy
Mix the milk and cream of chicken soup together (this is the gravy). Mix the chicken, veggies and soup mix together and pour in an UNGREASED baking pan (I use a square glass cake pan).
Mix
1 cup milk
1 cup bisquick mix
1 egg
Beat together and then Pour over chicken mixture. Bake 375 degrees for 25-30 minutes till crust is brown.
1 cup frozen or canned vegetables (I use peas and carrots mostly)
1 can cream of chicken soup
1/2 can of milk or more if you want more gravy
Mix the milk and cream of chicken soup together (this is the gravy). Mix the chicken, veggies and soup mix together and pour in an UNGREASED baking pan (I use a square glass cake pan).
Mix
1 cup milk
1 cup bisquick mix
1 egg
Beat together and then Pour over chicken mixture. Bake 375 degrees for 25-30 minutes till crust is brown.
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