can Campbell’s cream of chicken soup and 1/2 can chicken broth (instead of water) to dilute; add another 1/2 can broth if needed
12
oz bag frozen mixed vegetables cooked according to directions on package (or cut up some carrots, green beans, peas and cubed potatoes and cook until tender crisp).
3
cups cut-up chicken or turkey.
1
cup Bisquick Heart Smart Baking Mix.
1/2
cup milk (I use fat-free).
1
egg.
Directions
1.
Preheat oven to 375 degrees.
2.
Spray 9 inch pie plate with cooking spray.
3.
Whisk soup and broth together in a large fry pan. Add chicken or turkey. Heat on low.
4.
Pour mixed vegetables into a microwave-safe dish, add a little water, cover and microwave on high setting until tender crisp. Add salt and pepper to vegetables, to taste.
5.
Drain water and mix vegetables into the soup, broth and meat mixture. Cook a few minutes to warm.
6.
Pour chicken/turkey/vegetable mixture into pie plate.
7.
Mix Bisquick Heart Smart baking mix, milk and egg together until well blended.
8.
Pour Bisquick over top of pie evenly.
9.
Bake at 375 degrees for 25 to 30 minutes uncovered, until golden brown.
10.
Let cool 5 or 10 minutes and serve.
11.
NOTE: I put a cookie sheet under the pie plate in case of overflow.
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By
Debbie
