Health & Fitness
Chicken and Vegetable Pot Pie
Casseroles are so easy and hearty, perfect for this busy time of year.
I love to cook, it can even be cathartic for me sometimes. But this time of year.....there just aren't enough hours in the day and I don't want my family's dinners to suffer. My sous chef (4 year old, Kayleigh) has taken to telling me my dishes "need more flavor" (she's been watching Ratatouille) and, per her request, next time I will add a little garlic. This dish is still hearty, flavorful, and it's all in one pan even without her additions.
Prep Time: 10 Minutes
Total Time: 40 Min
Find out what's happening in Trenton Grosse Ilefor free with the latest updates from Patch.
Makes 8 Servings
Ingredients:- 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
-
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.
Find out what's happening in Trenton Grosse Ilefor free with the latest updates from Patch.
In small bowl, stir Bisquick mix, milk, egg, butter and parsley with fork until blended. Drop mixture by spoonfuls over chicken mixture.
Bake uncovered 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.
