Chicken Pot Pie - Pantry Friendly & Easy

“May serve as a main dish and also see my variations below. I created this to accommodate using all pantry ingredients & suited it to my families taste in March 2004. Using garden fresh ingredients taste great too.”
READY IN:
31mins
SERVES:
8
YIELD:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven at 450 degrees.
  2. Mix soup, corn, peas & chicken in a 9x13 glass pan & then spread it evenly & flat.
  3. Evenly sprinkle lemon pepper, garlic & bacon on top of mixture.
  4. In a separate bowl whisk together well Bisquick & milk & then pour on top of mixture in pan.
  5. Evenly sprinkle parsley on top of the Bisquick crust.
  6. Bake uncovered for 21 minute in a convection or about 30 minute in a traditional oven.
  7. Let set & cool for 12 minute.
  8. Variations:
  9. Use fresh vegetables & seasonings in place of the canned, see fresh measurements in the (parenthesis).
  10. Swap out 1 can of corn for carrots or try a different variety of cream soup.
  11. Divide recipe in half & put into 2 separate 9" glass pie pans & cook then freeze one pie for later.
  12. Also this pie holds well it's texture & taste later reheated in a microwave.

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