Ingredients
- 1 cup cooked chicken cut into bite-sized pieces
- 1 2/3 cups frozen mixed vegetables thawed
- 1 10-ounce can cream of chicken soup
- 1/3 cup milk
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon onion powder
- 1 cup Bisquick baking mix for topping
- 1/2 cup milk for topping
- 1 large egg for topping
Instructions
- Preheat your oven to 400°F. Lightly grease a 9-inch pie dish with cooking spray or a small pat of butter.
- In a large bowl, combine the cooked chicken, thawed vegetables, cream of chicken soup, and milk. Add the dried herbs and onion powder. Stir until the mixture is evenly combined.
- Transfer the chicken and vegetable mixture to the prepared pie dish, spreading it evenly.
- In a separate bowl, mix the Bisquick mix, milk, and egg until smooth. Be careful not to over-mix. Spread the batter evenly over the filling.
- Bake in the preheated oven until the topping is golden brown, about 30 minutes.
- Allow the pie to cool for 10-15 minutes before serving.