Sarasota's Easy Bisquick Chicken Pot Pie
Recipe: #2120
November 06, 2011
"This is so basic and so easy, but just a classic recipe. I change it up a bit and add a twist with some sherry wine, cheese and dried thyme. Nothing hard and so easy and quick to put together, and what a perfect way to use up leftover chicken. Simple frozen vegetables, a little baking mix or Bisquick, and dinner is on the table. It is a wonderful easy weeknight dinner - Just finish with a salad."
Ingredients
Nutritional
- Serving Size: 1 (297.5 g)
- Calories 586
- Total Fat - 17.8 g
- Saturated Fat - 7.3 g
- Cholesterol - 97.1 mg
- Sodium - 647.8 mg
- Total Carbohydrate - 89.1 g
- Dietary Fiber - 4.1 g
- Sugars - 41.1 g
- Protein - 17.2 g
- Calcium - 150.8 mg
- Iron - 3 mg
- Vitamin C - 5.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Topping ... Add the baking mix, egg, milk, thyme, a pinch of salt and pepper to the a small bowl and mix well. Set to the side.
Step 2
Filling ... Add the cooked chicken, vegetables, thawed; along with the soup and sherry wine to a small bowl and mix well. Note: if using fresh vegetables, you want to par boil them. To me frozen vegetables work great for this; making it a quick easy dish. Use any combination as long as it is 1 2/3 cups. Add a pinch of salt (the soup is already salty) and pepper and mix well.
Step 3
Bake ... Spray a 9" pie pan with a non-stick spray, then add the chicken mixture. Top with the cheese and then the Bisquick mix. Preheat the oven to 400 degrees and bake on the middle shelf - approximately 30 minutes until golden brown.
Step 4
Serve ... Let the pie rest at least 5 minutes before slicing. ENJOY! Serve with a salad for a quick easy dinner.
Tips
No special items needed.