1 16 oz. bag frozen peas and carrots (or whatever veggies you want)
1 can Cream of Chicken soup
1 cup Original Bisquick mix
1/2 cup milk
1 egg
Heat oven to 400˚ F. Stir chicken, vegetables and soup in ungreased 2-quart casserole.
Stir remaining ingredients until blended. Pour over chicken mixture.
Bake uncovered about 30 minutes or until crust is golden brown.
Chicken Pot, Chicken Pot, Chicken Pot Pie... YUMMY
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