I wanted to make a pot pie recipe using their frozen veggies, and so we bought the Valley Blend variety which had broccoli, carrots, and cauliflower... perfect for a pot pie.
We modified this recipe to make it more of our own, using a whole can of cream of mushroom soup instead of cream of chicken soup. We also didn't use skim milk, just regular. We upped the veggie amount and used the whole 11 oz bag of frozen veggies rather than only one cup. I also knew that 1/2 cup chicken definitely wouldn't be enough for us, plus we had half of a rotisserie chicken in the fridge leftover from yesterday's Taco Chicken Alfredo so I wanted to use it up since we had it! So we used 1 and 1/2 cups of chicken.
Though we increased some things, we didn't increase the Bisquick mixture measurements. Doh! Next time we would increase that so there would be more of a crust on top of the pot pie. It only made enough to form a very thin layer (in the baking dish I used). That was just silly of me to think we didn't need to increase that amount, too. We also baked it for about 25-28 minutes instead of 20 minutes, and the top layer was still pretty mushy. When I touched it, it felt hardened but when served, it just wasn't the right consistency of how a pot pie crust should be. Next time we'd definitely try to use a smaller baking dish so that the Bisquick mix wouldn't have to spread so wide across the top layer... maybe even individual baking dishes that I can serve the pot pies from. The recipe below is exactly what I did... feel free to add more Bisquick mix/milk/egg white for the top crust layer if you want, and/or to cook it longer if needed.
Easy Chicken Pot Pie
adapted from Green Giant
- 1 can (10 and 3/4 oz) condensed cream of mushroom soup
- 1/3 cup milk
- 11 oz bag of Green Giant Valley Fresh Steamers - Valley Blend (broccoli, carrots, and cauliflower)
- 1 and 1/2 cup cooked chicken, chopped
- 1/2 cup Bisquick mix
- 1/4 cup milk
- 1 egg white
Heat oven to 400 degrees. In an ungreased 1 quart casserole dish, stir together the soup and 1/3 cup milk; stir in vegetables and chicken. Microwave uncovered on high for 3 minutes; stir. Microwave for 1-2 more minutes and stir again.
In a small bowl, stir together the Bisquick mix, 1/4 cup milk, and egg white until blended. Pour evenly over chicken mixture.
Bake uncovered for 25-28 minutes or until crust is golden brown.
Even with some of the problems with the crust, it still tasted delicious, much better than either of us expected. Of course it's nice to use fresh vegetables when possible, but let's face it, it's not always plausible. I love Green Giant's frozen products because they provide a convenient alternative to fresh veggies, and taste great too. I've had only good experiences using Green Giant's frozen vegetables, and I'm sure I will continue to love their products in the future as well.
And we'll definitely be making this recipe again and again, modifying it using many different veggies. Can't wait to try this with some onions, mushrooms, peas, corn, and more!
*Disclosure: As part of the Foodbuzz Tastemaker Program, I received a coupon for a free package of Green Giant vegetables. All opinions and thoughts are my own and I was not compensated in any way for my opinions.
Peace, and bacon grease!