Nothing warms you like hearty chicken pot pie. This one’s loaded with vegetables and has a tender, flaky Bisquick crust.

Prep: 15 min - Bake: 30 min

1 package (16 ounces) frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Original Bisquick®
1/2 cup milk
1 egg


1. Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 2-quart casserole.

2. Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.

3. Bake 30 minutes or until golden brown.

Makes 6 servings

High Altitude (3500-6500 ft): Heat oven to 425 F.

Nutritional Info Per 1 Serving:
Calories 225 (Calories from Fat 80); Fat 9g (Saturated 3g); Cholesterol 60mg; Sodium 710mg; Potassium 290mg; Carbohydrate 27g (Dietary Fiber 4g); Protein 13g

Diet Exchanges: 1 Starch; 1 High-Fat Meat; 2 Vegetable

This recipe displayed with permission from General Mills, Inc.