Recipe of the Week: Chicken & Vegetable Pot Pie

This is a recipe I make on a rotating basis.  It's easy, homey, and something I lived without for a long time that I used to eat frequently before I became gluten free.  You can easily substitute regular Bisquick if you're not gluten free, but the recipe for the crust will probably be different.  I have also made it with whatever vegetables I had on hand at the time.

  • 2 cans (18.5 oz each) Progresso® Rich & Hearty chicken corn chowder
  • 1 bag (12 oz) Green Giant® Valley Fresh Steamers® frozen mixed vegetables, thawed, drained
  • 1 cup cooked cubed chicken
  • 3/4 cup Bisquick® Gluten Free mix
  • 1/2 cup milk
  • 1 egg
  • 2 tablespoons butter or margarine, melted
  • 1 tablespoon chopped fresh parsley

  1. Heat oven to 350°F. In 3-quart saucepan, heat chowder, vegetables and chicken over medium heat just until hot. Spoon into ungreased 2-quart casserole or baking dish.
  2. In small bowl, stir Bisquick mix, milk, egg, butter and parsley with fork until blended. Drop mixture by spoonfuls over chicken mixture.
  3. Bake uncovered 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.


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