Ingredients for Lizz's Easy Chicken Pot Pie
- Frozen Pie Crusts
- Reduced Fat Cream Of Chicken Soup
- 2% Low Fat Milk
- Veg All
- Cooked Chicken
- Ground Sage
- Salt And Black Pepper
- Egg Substitute
- Bisquick
- Refrigerated Breadstick Dough
- Deep Dish Pie Shells
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How to Make Lizz's Easy Chicken Pot Pie
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the chicken filling ingredients (see below). Pour the mixture into your chosen bottom pie crust (9-inch).
- **Choose your topping and follow the corresponding steps:**
- **a) Bisquick Topping:** In a medium bowl, whisk together 1 cup Bisquick, 1/2 cup milk, and 1 large egg until just combined. Pour evenly over the chicken filling.
- **b) Twisted Breadstick Topping:** Unroll two (8 ounce) packages of refrigerated breadsticks. Separate the breadsticks and place 6 across the pie, twisting each one slightly and spacing evenly. Lay the remaining 6 breadsticks on top, perpendicular to the first layer, creating a lattice. Trim any excess breadstick ends.
- **c) Two-Crust Topping:** Place the second 9-inch pie crust over the filling. Tuck and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
28g
Fat
10g
Carbs
7g
