In the never ending quest for family friendly recipes that can be put together on the fly, I ran across this unbelievably easy and delish dish. This home-style chicken bake is a great take on the classic chicken pot pie- a staple comfort food from my own childhood- and can literally be done in 35 minutes, from start to finish (with pre-grilled chicken breasts**).
My husband and kids enjoyed this dish, and the taste was good enough that they didn’t even question the amount of vegetables it included (score!). I’m looking forward to using this recipe often during the fall and winter months, when we are rushed with practices and games and the weather craves warm comfort foods.
Recipe:
- 2 grilled chicken breasts, cubed
- 1 12oz bag frozen mixed vegetables
- 1 can 98% Fat Free Cream of Chicken soup
- ½ tsp salt
- ½ tsp pepper
- 1 cup Bisquick (or other mix)
- ½ cup Milk (we use Fat Free)
- 1 large egg
Preheat oven to 400˚. In 9” pie pan, mix chicken, frozen veggies, soup (soup only– do not add milk/water), and salt/pepper so that all ingredients are coated well with the soup. In medium bowl mix Bisquick, milk and egg well. Pour over top of chicken mix in pie pan, using a spatula to spread evenly and to edges. Bake for 30 minutes, or until golden brown on top.
We cut this into 4 even servings, which was about perfect for our family. The nutritional information per serving (for 4 servings) is below. Enjoy!!
Calories- 340; Total Fat- 12g; Carbohydrate- 33g; Protein- 21g
**When menu planning, we make sure that certain ingredients can be used in multiple meals throughout the week. Chicken (and ground turkey, of course-haha) is always used multiple times in our house during the week so when we prepare grilled chicken, I will prepare extra at the same time and store in the refrigerator for the next recipe.
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