chicken (I usually use 5 – 6 frozen chicken tenderloins as we usually have those on hand, but you could use any type of chicken)
16 oz bag frozen veggies
1 c. milk
1 can cream of chicken soup
1 c. milk
1 c. Bisquick
1 stick butter, melted
Boil chicken. Tear into pieces (or use your kitchen aid mixer to shred. Simply put cooked chicken in mixer and use regular mixing attachment. so easy!) Add chicken to 9×13 pan. Add veggies. Combine 1 c. milk and 1 c. cream of chicken soup and mix into veggies. Combine additional 1 c. milk, bisquick, and melted butter and pour evenly over top. Bake at 350 degrees for 1 hour.
This chicken pot pie recipe is neither super healthy or super fancy. But it is super easy and super tasty. In fact, Brian and I once had a cook-off in which I made an incredibly intricate lasagna with all sorts of expensive ingredients and he faced off with this chicken pot pie recipe and won. So, maybe its the preservatives or the stick of butter but people love this recipe. We don’t make it often as we try to eat healthy, but its a go-to when I need to feed a lot of people quickly and cheaply. Definitely a crowd pleaser!