J’s grandmother is known for her chicken pot pie. He’s spent years trying to recreate the recipe. He finally got one that is just about right with this one from Big Oven.
1 2/3 cup frozen mixed vegetables (we used the ones with pearl onions, carrots. celery and potatoes)
2 chicken breasts; cooked and diced
1 10.75-oz can condensed cream of chicken soup
1 cup Original Bisquick mix
1/2 cup milk (we used skim)
Heat oven to 400 F. Mix vegetables, chicken and soup in ungreased glass pie plate. Stir together remaining ingredients (Bisquick and milk) with fork until blended. Pour over chicken mixture. Bake 30 minutes or until golden brown.
Makes 6 servings
This was the easiest recipe and came out perfectly crisp on top. For a quick meal on a cold winter’s night, this is perfect!