Tuesday, January 17, 2017

Easy Chicken Pot Pie

1 2/3 cups frozen mixed vegetables, thawed (or canned Veg-All, drained)http://www.bettycrocker.com/recipes/easy-chicken-pot-pie/~/media/Images/Shared/RecipeParts/Savings/SavingsIndicator.ashx
1 cup cut-up cooked chicken
1 can (10 3/4 oz.) condensed cream of chicken soup http://www.bettycrocker.com/recipes/easy-chicken-pot-pie/~/media/Images/Shared/RecipeParts/Savings/SavingsIndicator.ashx
1 cup Original baking mix http://www.bettycrocker.com/recipes/easy-chicken-pot-pie/~/media/Images/Shared/RecipeParts/Savings/SavingsIndicator.ashx
1/2 cup milk
1 egg

Heat oven to 400°F. In ungreased 9-inch pie plate, stir vegetables, chicken and soup. In medium bowl, stir remaining ingredients until blended. Pour into pie plate. Bake uncovered about 30 minutes or until crust golden brown.

No comments:

Post a Comment

Thank you for visiting A Welcoming Heart. Your comments are always appreciated and I hope you feel welcome to share your heart with me.