Thursday, January 14, 2010

Quick and Easy Chicken Pot Pie

2 (10.75 ounce) cans cream of chicken soup 3 cups chopped cooked chicken
1 cup sour cream 1 ½ cups Bisquick baking mix
½ cup milk 1 cup grated sharp Cheddar cheese
½ teaspoon dried parsley flakes ½ cup milk
¼ teaspoon garlic powder
¼ teaspoon salt
1 (1 pound) package frozen mixed vegetables, thawed

Preheat oven to 350 degrees. Lightly grease a 13x9x2 inch baking dish.
In a large bowl, combine soup and next 6 ingredients. Stir in vegetables and chicken. Spoon mixture into prepared baking dish; set aside.
In a small bowl, combine baking mix and cheese. Add milk, stirring just until dry ingredients are moistened. Drop batter by heaping tablespoonfuls evenly over chicken mixture. Bake 35 to 40 minutes, or until biscuits are browned and pot pie is hot and bubbly.

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