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Chicken Pot Pie


Recipe Description
Easy to prepare chicken pot pie dish.​
Preparation Steps:
Preheat oven to 425 degrees.​
Level of Difficulty:
Easy​
Time Needed:
40 minutes​
Ingredients:
1 2/3 cup frozen mixed vegetables, thawed
1 cup cooked chicken, cut into 1-inch pieces
1 can cream of chicken soup
1 cup bisquick
1/2 cup milk
1 egg​
Serves:
4​
Directions:
In a pie plate, combine vegetables, chicken and soup.
In a separate bowl, mix bisquick, milk and egg together; put mixture in the pie plate on top of other ingredients.
Bake for 30 minutes.​
 

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I make this recipe often.

The already cooked chicken (normally pulled off the bone chicken) makes it is a very fast recipe for days that require it.

I also substitute other cooked meats like leftover pork or beef roast.

All yummy.
 

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Campbell's used to have a Cream of Chicken Dijon that was absolutely awesome and I used that for my chicken pot pies. Sadly, I can't find it in any store around here. I am hoping that one day they will start making it again. That is one of the few soups I would stock up on.
 

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I made this Thursday night using leftover turkey I had in the freezer.

I use the cream soup mix instead of canned soup.

I'm not familiar with Chicken Dijon Soup, but I wonder if you added dijon mustard to taste and used either a can of cream soup or the soup mix equivalent if you wouldn't be able to make yourself a reasonable facsimile. Might be worth a try, anyway. And probably a lot cheaper, too.
 

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this sounds great.... i am going to try it tomorrow...dh loves pot pies but i won't buy the 'junk' ones at the store and i never knew how to make a quick and easy one....thanks!
 
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