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This pot pie couldn't be easier. It’s loaded with chicken and vegetables in a creamy sauce and baked under an impossibly easy crust.
Recipe by Bisquick
Prep Time
5min
Total Time
35min
Servings
6servings
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Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1 1/4 inches.
Stir together remaining ingredients with fork until blended. Pour into pie plate.
Bake 30 minutes or until golden brown.
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Heat oven to 425ºF.
Add more flavor by stirring 1/2 teaspoon of your favorite dried herb into the veggie mixture. Oregano, basil, thyme and dill weed are all great choices.
Have leftovers from another meal? You can substitute leftover turkey for the chicken and the same amount of cooked vegetables for the thawed frozen vegetables, if you like.
Change the flavor by using another variety of condensed creamy soup.
*Percent Daily Values are based on a 2,000 calorie diet.
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