I made this for supper Tuesday night, and my husband and mom loved it. Mom doesn't usually like Chicken Pot Pie, so I don't know if that means that this is a super recipe, or that it is nothing like real Chicken Pot Pie. It doesn't matter to us, we liked it. I used generic brand "Asian Style" vegetables, because that is what I had in the freezer. I'm sure "Italian Style", "Fiesta Style", "California Style", etc. are equally tasty.
Chicken Pot Pie
1 2/3 cups frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 oz) condensed cream of mushroom soup
1 cup Original Bisquick® mix
1/2 cup milk
Total Time: 30 min
1. Heat oven to 400°F. In ungreased 9-inch pie plate, stir vegetables, chicken and soup.
2. In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
3. Bake uncovered about 30 minutes or until crust golden brown.
High Altitude (3500-6500 ft) Heat oven to 425ºF.
P.S. An idea for what to do with leftover Halloween Candy
I found on a blog called Brandiandboys (or something like that) a recipe which was to wrap a milky way snack size bar inside the triangular crescent rolls and bake as long as the cresent rolls take. I haven't tried it yet, but I plan to. I plan on using snickers. Helen likes snickers. Snickers. Yum.