Happy 9th Blogoversary to me!

I thought it would be fun to post another “pie” for Pi Day.

When I was growing up, my mom would make Chicken Pot Pie on occasion for dinner. She would use the Pillsbury Pie Crusts in the red box which made the “pie” look more traditional. Many years ago, I saw this recipe on the back of a Bisquick box and gave it a try. It is so easy and quite tasty. I will usually double the recipe (I do have growing teenage boys) and cook it in my cast iron skillet. Most often this is my go to recipe to give to people recovering from surgery. There is nothing like good comfort food to help you feel better again.

Impossibly Easy Chicken Pot Pie
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1 ⅔ cups frozen mixed vegetables
1 cup cubed cooked chicken
1 can (10.5 oz) condensed cream of chicken soup

1 cup Original Bisquick mix
½ cup milk
1 egg

Heat oven to 400°F.  Mix vegetables, chicken and soup in an ungreased 9-inch glass pie plate.

Stir together remaining ingredients with a fork until blended.  Pour into pie plate.

Bake for 30 minutes or until golden brown.

Recipe from: Betty Crocker