Chicken Pot Pie

Thus begins weeks of turkey sandwiches, turkey casserole, and turkey soup.  If your Thanksgiving was anything like mine, you’re probably left with a fridge full of leftovers that will last well until December 15.  As long as there is leftover stuffing and sweet potatoes, I’m a happy girl.   I know better than to hope for leftover pie because in my house, the dessert is always the first thing to go.

I made this pot pie with chicken, but you can easily substitute leftover turkey.  It’s a great way to use up leftovers, and it’s almost as good as leftover pumpkin pie.

What you need:

2 C frozen vegetables

1 10.75 oz can cream of chicken soup

1 12.5 oz can cooked chicken.  You can easily substitute leftover turkey.

1 C Bisquick

½ C milk

1 egg

What you do:

Preheat the oven to 400°F and mix the vegetables, soup, and chicken in an ungreased 9 in pie plate.  The kitchenette in my dorm doesn’t have a pie plate, so I used a dark 9 in round pan instead.  If you decide to use the 9 in round pan, increase the oven temperature to 425°F. 

Mix the vegetables, soup, and chicken in the pan.

In a separate bowl, mix the Bisquick, milk, and egg with a fork until well mixed.  Pour over the chicken mixture and bake for 25-30 minutes, or until the top is golden brown.

Recipe inspired by bettycrocker.com