Fall is my favorite food season. I love all of the warm comforting food and their smells. One dish that I love to make in the fall is chicken pot pie. I don't always have time to make the full, long version so I found a recipe from Bisquick that hits the spot on a chilly night when you want food on the table fast! I used the heart healthy Bisquick so it's not so fattening and carb heavy as the original Bisquick. Trust me. This is quick, easy, and way good!
Bisquick Chicken Pot Pie
1 c. cooked, shredded chicken
1 2/3 c. frozen mixed vegetables (I used leftover roasted potato, carrots, celery, & onion from the night before.)
1 can cream of chicken soup
1 tsp. dried oregano
salt & pepper to taste
1 c. Bisquick healthy heart mix (You can use the original mix if that's what you've got.)
1/2 c. skim milk
1 egg
Preheat the oven to 400 degrees F. Stir the chicken, vegetables, soup, oregano, and salt & pepper in the bottom of a 9 inch pie plate.
In a medium bowl stir remaining ingredients together. Pour on top of mixture in pie plate.
Bake, uncovered, for 30 minutes or until golden brown.
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