Easy Pot Pie

Easy Pot Pie

 2 cans Campbells Chunky Chicken & Dumplings soup

2 cups Bisquick

1 ½ cups milk

½ teaspoon celery seed (optional)

Preheat oven to 375° (350° for glass dish). Pour soup into 8” by 11” baking dish.  In separate bowl, mix Bisquick, milk and celery seed.  Pour evenly over soup.  Bake for @ 30 minutes until crust is light brown and cooked through.

We sometimes add leftover chicken and leftover vegetables to the soup to make the pie thicker.

Serves @ 4.

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Ginny
This entry was posted in Casseroles & One-Dish Meals, Monthly Munchies, Poultry. Bookmark the permalink.

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