Chicken Pot Pie

 


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

1 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.

2 Stir together remaining ingredients. Pour over chicken mixture.

3 Bake uncovered about 30 minutes or until light brown.

 

Comments

Post a Comment

Popular posts from this blog

Slow-Cooker Cheesy Chicken and Bacon Soup

Image
  Ingredients 4 slices thick-sliced bacon, chopped (4 oz) 1 tablespoon Gold Medal™ all-purpose flour 1 tablespoon Montreal chicken seasoning 1/2 teaspoon salt 1 package (20 oz) boneless skinless chicken thighs (about 6) 2 cartons (32 oz each) Progresso™ Chicken Broth Reduced Sodium 1 cup uncooked wild rice 1 bunch sliced green onions, whites and greens separated (1/2 cup whites, 1/2 cup greens) 1/2 cup diced celery 1/2 cup diced carrot 4 cups shredded sharp Cheddar cheese (16 oz) 1 cup heavy whipping cream Steps 1  Spray 5-quart slow cooker with cooking spray. In 10-inch skillet, cook bacon over medium heat until crispy. With slotted spoon, transfer bacon to paper towel-lined plate; cover and refrigerate. 2  Meanwhile, in medium bowl, mix flour, Montreal chicken seasoning and salt. Add chicken, and toss to coat; set aside. 3  Increase heat to medium-high. Add chicken to skillet, and cook 4 to 5 minutes or until browned on first side. Turn chicken, and cook 1 to 2 min...
Read more

Chicken and Wild Rice Soup

Image
  Ingredients 1 carton (32 oz) Progresso™ chicken broth 1 cup uncooked wild rice 3/4 teaspoon salt 2 tablespoons butter 2 cups finely diced onion 1 medium carrot, peeled and finely diced (1/2 cup) 1 stalk celery, finely diced (1/3 cup) 1/2 lb fresh mushrooms, finely diced 2 tablespoons chopped fresh thyme 1/4 cup all-purpose flour 2 cups water 2 cups chopped deli rotisserie chicken 1 cup heavy whipping cream Steps 1  In 4-quart saucepan, heat broth, wild rice and 1/4 teaspoon of the salt to boiling over high heat. Stir; cover, and reduce heat to low. Cook about 45 minutes, without lifting cover, until rice is tender but still firm. 2  Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Add onion, carrot, celery and remaining 1/2 teaspoon salt. Cook 5 to 7 minutes, stirring frequently, until vegetables begin to brown. Add mushrooms; cook 3 to 5 minutes or until mushrooms brown and soften. Add thyme and flour. Cook 1 to 2 minutes, stirring constantly,...
Read more

Slow-Cooker Chicken and Sausage Gumbo

Image
  Ingredients 2 teaspoons peanut oil 2 lb boneless skinless chicken thighs 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup peanut oil 1/2 cup Gold Medal™ all-purpose flour 2 packages (8 oz each) prechopped onion, celery and bell pepper 4 cloves garlic, finely chopped 3 1/2 cups Progresso™ chicken broth (from 32-oz carton) 2 cups frozen cut okra, thawed 1 lb andouille sausage, cut into 1/2 -inch slices 2 teaspoons Creole seasoning 2 dried bay leaves 5 cups hot cooked rice Red pepper sauce, if desired Sliced green onions, if desired Steps 1  Spray 5- to 6-quart slow cooker with cooking spray. In Dutch oven, heat 2 teaspoons oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken in oil until browned on both sides. Remove from Dutch oven; set aside. Discard drippings from Dutch oven; heat 1/2 cup oil over medium-high heat. Gradually stir in flour with whisk; cook 6 to 8 minutes, stirring constantly, until mixture turns chocolate-colored. Reduce heat to medium...
Read more