Chicken Pot Pie

I made a chicken pot pie for my husband for dinner. It looked and smelled sooo good! I can only give you Steve's opinion since I don't eat anything with cooked vegetables. He loved it! He also has leftovers for another night, which is a plus in my book.

The crust browned very nicely. I found the recipe for this pot pie in a Bisquick Recipe Magazine. The only changes I made were that I purchased a baked chicken breast and cut it up, I didn't use any cheese because for the frozen vegetables I bought a bag of the carrots, cauliflower & broccoli with cheese. I also used Heart Smart Bisquick. I know they say not to substitute the Heart Smart for the Original Bisquick, but it turned out fine. I've posted the recipe below.

Chicken Pot Pie

6 servings
12 oz bag of Green Giant Valley Fresh Steamers frozen mixed vegetables
1 cup cut-up cooked chicken
12 oz jar of chicken gravy
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick mix
1/4 cup milk (I used skim)
1/4 teaspoon dried thyme leaves
2 eggs

Heat oven to 375. In 2-quart saucepan, heat vegetables, chicken and gravy to boiling, stirring frequently; keep warm.

In medium bowl, stir cheese, Bisquick mix, milk, thyme and eggs with fork until blended. Pour chicken mixture into ungreased 2-quart casserole. Pour Bisquick mixture over chicken mixture.

Bake uncovered 35 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.