Casey’s Favorite Chicken Pot… Chicken Pot… Chicken Pot Pie!
Super easy to make and so yummy, this recipe will leave you singing our favorite David Cross jingle!
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This morning we were talking about the unhealthiest fast food items and their not-as-bad for your at home versions. Caseyboy revealed that he pretty much hates Chicken Pot Pie (which was tough because it was a staple in house) but this recipe changed his whole outlook on the classic he grew up dreading.
"Ok…I am not a cook. I can basically fry eggs…and that’s it. Well, that WAS it, until I found THIS recipe. It was so easy to follow…and it is SOOOOO YUMMY!!!!" - Caseyboy
Betty Crocker’s Easy Chicken Pot Pie
Ingredients
- 1 2/3 cups frozen mixed vegetables, thawed
- 1 cup chopped cooked chicken
- 1 can (10 1/2 oz) condensed cream of chicken soup
- 1 cup Original Bisquick™ mix
- 1 cup milk
- 1 egg
Steps
- Heat oven to 375°F. Spray 9-inch pie plate with cooking spray. Add vegetables, chicken and soup and stir to combine.
- In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
- Bake uncovered 25 to 30 minutes or until crust is golden brown.
Tips from Betty:
- If you’ve got leftover cooked vegetables, use them instead of the frozen vegetables. You can even plan for that if you have this pot pie on your menu rotation.
- Season up the base veggie mixture with your favorite blend of dried herbs—sage, basil, oregano, or dill will bump up the flavor quotient.
- Leftover chicken from a rotisserie bird or from a roast turkey can be mixed in with the frozen vegetables for a heartier pie.
- Sprinkle the top of the crust with shredded cheese in the last 10 minutes of baking.
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Marisa MagnattaWriter
Marisa Magnatta, Producer at The Preston & Steve Show, has clocked-in two decades at 93.3 WMMR, Philly. She’s your source for everything Philly, concert, sports fan, restaurant or Preston & Steve Show related.
