Easy Chicken Pot Pie

This 5-ingredient recipe is so easy that you couldn’t go wrong even if you tried. While I was making this the power went out halfway through the baking time and my oven turned off… So I left the oven door shut and added an extra 15 minutes. It still turned out perfect! And it is so good! No dry-as-the-desert crust that makes you want to soak your entire pie in a bucket of water. It’s just great!


3 chicken breasts, cooked (I boiled mine with chicken bouillon, garlic and red pepper)
1 can of cream of chicken soup
1 1/2 cups mixed frozen vegetables
1/2 cup milk
1 cup Bisquick mix 


Preheat oven to 400 F.
Cut chicken into pieces. Mix chicken, soup and vegetables in an un-greased 9″ pie pan. Flatten this out. Mix milk and Bisquick and pour over the chicken mixture. Spread this out to the edges.
Bake for 20-25 minutes, or until golden brown.

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