Chicken Pot Pie

This dish makes me smile so much because my kiddos love it and it is full of mixed veggies!! If you struggle with your kids eating veggies, then try this dish. This is a pot pie recipe that I have tweaked from Paula Dean. I took out some of the garlic and other spices and doubled the topping recipe so it has more biscuit/bread on top because my boys are bread boys. They love this dish and Kyle usually eats several helpings. It is also great because it makes a huge dish which is great for leftovers and it is an all-in-one kind of thing:) Enjoy:)

2 cans of cream of chicken soup
1 cup of sour cream
1/2 cup of whole milk
1/4 tsp of salt
1/4 tsp of black pepper
1 pound package of frozen mixed veggies
3 cups of cooked chicken (I cheat and grab a rotissere chicken from the grocery store)

Topping:
3 cups of bisquick
1 cup of shredded cheddar cheese
1 cup of milk

Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray. In a large bowl, combine cream of chicken soups, sour cream, 1/2 cup of milk, salt and pepper. Stir in frozen veggies and chicken. Spoon mixture into baking dish.

In a small bowl, combine bisquick, 1 cup of whole milk, and shredded cheese stirring until the dry ingredients are moistened. Drop batter by heaping teaspoons over the chicken mixture and spread with a knife until completely covered. Bake for 35 to 40 minutes or until topping is browned and bubbly.

This is such a yummy dish-hope you and your family enjoy:)