Homemade chicken potpie Pillsbury pie crust 2 cans healthy request cream of chicken soup 2 cans mixed veggies 1 can diced potatoes 1-2 cups chicken or turkey cut in chunks (Purdue shortcuts works great) Drain veggies and potatoes. Mix all ingredients in bowl In a pie pan put 1 pie crust on bottom Fill with mixed ingredients Pie crust on top. Tuck sides in 4 slits on top Bake @ 425 about 40 minutes until bubbly brown
WW Chicken Pot Pie -- 1 C Bisquick reduced-fat baking mix; 1/2 C skim milk; 1/4 C egg substitute 2 C frozen mixed vegetables; 2 C cooked chicken breasts, chopped; 2 (10 3/4 ounce) cans reduced-fat reduced-sodium condensed cream of mushroom soup. **Preheat oven to 400. Spray 8x8, Mix veggies, chicken & soup. Pour into casserole dish. Mix Bisquick, milk, and egg. Pour over top of chicken mixture. Bake for 30 minutes, or until crust is golden.