Easy chicken pot pie recipe with bisquick

Let it cook for 3 minutes. In a large bowl combine the vegetables chicken soup and thyme.

Combine the biscuit mix milk and egg.

Easy chicken pot pie recipe with bisquick. Directions Heat oven to 400 degrees 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 is golden brown. Ingredients 1 pound chicken breast uncooked 1 16 ounce bag of frozen mixed vegetables 1 10 ounce can of cream of mushroom soup ½ cup chicken broth ½ cup green onions finely diced.

Ingredients 1 cup cooked chicken cut into 1 inch pieces 1 23 cups frozen mixed vegetables thawed and drained 1 10-ounce can cream of chicken soup 1 cup Bisquick 12 cup. Preheat oven to 400F. Mix vegetables chicken and soup in un-greased 9 pie plate.

Stir remaining ingredients with fork until blended. Pour into pie plate. Bake 30 min until golden brown.

In a medium bowl mix together chicken soup chicken broth salt and pepper. In a large bowl combine the vegetables chicken soup and thyme. Pour into an ungreased deep-dish 9-in.

Combine the biscuit mix milk and egg. Spoon over chicken mixture. Bake until topping is golden brown and toothpick inserted in the center comes out clean 25-30 minutes.

Heat oven to 400F. Mix together the vegetables chicken and soup in an ungreased 9-inch glass pie plate. In a medium-size bowl stir together the remaining ingredients with fork until blended.

Pour mixture over the chickenveggies in the pie plate. Add the cooked chicken and diced potatoes. Sprinkle the flour over the top and cook for an additional minute gently tossing to work in the flour.

Let it cook for 3 minutes. Pour in the chicken broth wine and cream of chicken soup.