HOMEMADE CHICKEN POT PIE WITH BISQUICK RECIPES

Name: Chicken Pot Pie
Prep time: 15 min
Total time: 1 h
Yield: 10
Ingredients: 2 cans (10 3/4 oz each) condensed cream of chicken & mushroom soup; 1 can (10 3/4 oz) condensed chicken broth; 4 cups cut-up cooked chicken; 1 bag (1 lb) frozen mixed vegetables, thawed, drained; 2 cups Original Bisquick™ mix; 1 1/2 cups milk; 1/2 teaspoon poultry seasoning

CHICKEN POT PIE RECIPE - BETTYCROCKER.COM

Chicken Pot Pie Recipe - BettyCrocker.com image

Original Bisquick® mix provides a simple addition to a no-fuss chicken pot pie that's baked to perfection - great when you want dinner to be ready in an hour.

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Yield 10

Number Of Ingredients 7

Ingredients

2 cans (10 3/4 oz each) condensed cream of chicken & mushroom soup
1 can (10 3/4 oz) condensed chicken broth
4 cups cut-up cooked chicken
1 bag (1 lb) frozen mixed vegetables, thawed, drained
2 cups Original Bisquick™ mix
1 1/2 cups milk
1/2 teaspoon poultry seasoning

Steps:

Heat oven to 375°F (350°F for glass baking dish). In 3-quart saucepan, heat soup, broth, chicken and vegetables to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 13x9-inch pan.
Stir together remaining ingredients. Pour over chicken mixture.
Bake uncovered about 30 minutes or until light brown.

Nutrition Facts : Calories 285 , CarbohydrateContent 24 g, CholesterolContent 55 mg, FiberContent 2 g, ProteinContent 22 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 1040 mg

CHICKEN POT PIE SOUP - SKINNYTASTE

Chicken Pot Pie Soup - Skinnytaste image

Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite.

Provided by Gina

Categories Dinner Lunch Soup

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
2 cups water
4 cups fat free milk
1 large celery stalk (chopped)
1/2 medium chopped onion
8 oz sliced baby portobello mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes (peeled and cubed small)
16 oz cooked chicken breast (diced small)
salt

Steps:

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
Pour remaining water and milk into a large pot and slowly bring to a boil.
Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil.
Partially cover and simmer on low until vegetables are soft, about 20 minutes.
Remove lid, add potatoes and cook until soft, about 5 minutes.
Add chicken, and slowly whisk in slurry, stirring well as you add.
Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Nutrition Facts : ServingSize 1 - 1/2 cups, Calories 268 kcal, CarbohydrateContent 32 g, ProteinContent 30 g, FatContent 3.5 g, SaturatedFatContent 0.5 g, CholesterolContent 64 mg, SodiumContent 983 mg, FiberContent 4 g, SugarContent 12 g

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