When I gave birth to my second child, one of my friends brought me the greatest dinner ever: individual chicken pot pies. I looked at her with newfound respect. I had no idea that she was such a talented cook! But when I pressed her for the recipe, she surprised me even more by revealing that making chicken pot pie was actually a easy weeknight dish.
Grab some roasted chicken from the supermarket, whip up a little sauce or a can of chicken soup, and top it with a Bisquick crust and you’re all set to have either individual or group chicken pot pies for dinner.
It’s been seven years since that eye-opening postpartum meal gift, and chicken pot pie has become a frequent weeknight supper at our table. Here’s the shortest of shortcut chicken pot pie recipe.
Chicken Pot Pie
1 Cup of roasted supermarket chicken, cut into small pieces
2 Cups of Assorted Frozen Veggies of your choice
1 10-oz can of Cream of Chicken Soup
1 Cup of Bisquick Baking Mix
1/2 cup of Milk
1/2 teaspoon of paprika
1/2 teaspoon of Lawry’s Seasoned Salt
salt and pepper to taste
- Preheat oven to 400 degrees Fahrenheit.
- Mix chicken, veggies, chicken soup, and spices and spread in the bottom of a round baking dish.
- Mix Bisquick mix, milk, and egg and pour on top of chicken mixture.
- Bake in oven for 30 minutes or until crust is golden brown.