Curry Chicken Pot Pie

  • Prep 10 min
  • Total 40 min
  • Servings 4

Ingredients

  • 1 2/3 cups frozen mixed vegetables, thawed
  • 1 cup cooked and cubed chicken
  • 1 can (10 oz) cream of mushroom soup
  • 1 1/2 teaspoon curry powder
  • 1 cup Betty Crocker™ Bisquick™ Pancake & Baking Mix
  • 1/2 cup milk
  • 1 egg

Steps

  • 1
    Preheat oven to 400°F.
  • 2
    In a medium bowl, combine vegetables, chicken, soup and curry powder. Pour into the bottom of an ungreased 9-inch pie plate.
  • 3
    In a separate medium bowl, combine Bisquick™, milk and egg and whisk until well blended. Pour evenly over chicken mixture in pie plate.
  • 4
    Bake, uncovered, for about 30 minutes or until crust is a golden brown.

No nutrition information available for this recipe
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