Bisquick Easy Chicken Pot Pie Recipe
Ingredients
- 1lb. frozen mixed vegetable, thawed, and drained
- 1 cup diced cooked chicken
- 1 can (10 3/4 oz.) condensed cream of chicken soup ( I used chicken gravy due to dairy allergy)
- 1 cup bisquick mix
- 1/2 cup milk
- 1 egg
Directions
- Heat oven to 400 degrees.
- In ungreased 2 quart casserole mix vegetables, chicken, and soup until well blended.
- Stir remaining ingredients in medium bowl with wisk until well blended. Pour over chicken mixture.
- Bake uncovered about 30 minutes or until crust is golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 6 servings | |
| Calories 213 | |
| Calories from Fat 103 | 48% |
| Total Fat 11.47g | 14% |
| Saturated Fat 3.38g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 628mg | 26% |
| Potassium 147mg | 4% |
| Total Carbs 17.4g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.75g | 3% |
| Protein 9.39g | 15% |
