Easy Chicken Pot Pie for a Family |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 piece(s) boneless skinless chicken breasts |
1 can(s) campbells cream of mushroom soup (small can) |
1 can(s) campbells cream of chicken soup (large can) |
1/4 cup(s) chicken broth |
1 package(s) frozen mixed vegetables (10 oz) |
1 teaspoon(s) salt |
1 teaspoon(s) black pepper |
1/2 stick(s) butter or margerine melted |
1 1/4 cup(s) bisquick |
1 cup(s) milk |
Directions:
1. Cut chicken into small cubes and cook in just enough water to cover the bottom of a large frying pan, until chicken is white.
2. In a large bowl mix the cooked chicken with the soups, broth, spices, and mixed vegetables.
3. Pour into a 9x13 greased baking pan.
4. In a separate bowl, mix melted butter, Bisquick, and milk. Pour on top of the other mixture in the 9x13 pan.
5. I RECOMMEND DOUBLING THE TOP LAYER FOR A THICKER CRUST.
6. Preheat oven to 350.
7. Bake for 50 minutes.
8. Cool for 5-10 minutes.
9. Serve.
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