Sunday, September 20, 2009

Chicken Pot Pie

1 pkg. (16 oz.) frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can condensed cream of chicken soup
Garlic powder to taste
Chicken bouillon powder to taste
1 cup quick biscuit mix
1/2 cup milk
1 egg

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

Stir remaining ingredients in a small bowl with fork until blended. Pour over chicken mixture.

Bake 30 minutes or until golden brown.

*My Notes:*
-For the garlic powder and chicken bouillon, I just added a little bit. The original recipe seemed like it would end up kind of bland. The small amount added just enough flavor!

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