Everything you love about a classic chicken pot pie in a convenient easy to make casserole. A simple savory chicken and vegetable filling coatied in a creamy gravy, topped with Bisquick for a crumby, flakey crust.
Ingredients
3tbspbutter
1 1/2c.mixed vegetables
1cupcooked chicken, chopped
1can cream of chicken soup
1/4cupmilk
1/2tsp.salt
1/8tsp.pepper
1/2tspdried basil
TOPPING:
1cupBisquick Mix
1/2cupmilk
1egg
Instructions
Preheat the oven to 400°F.
Heat a skillet over medium heat, add butter and mixed vegetables. Saute until the vegetables are tender.
Add the cooked chicken to the pan and stir to combine. Once warmed through, turn off the heat.
Add the cream of chicken soup, milk, salt, pepper, and dried basil to the pan and stir to combine. Pour the mixture into a large casserole dish.
Add the bisquick, egg, and milk to a large bowl and combine well. Spread over top of the mixture in the casserole dish in an even layer.
Bake at 400°F for 30-35 minutes until the bisquick is golden brown.