Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 2 to 3 lb. chicken thighs; 1 can cream of chicken soup; 1 can cream of mushroom soup; 1/2 medium onion; 4 medium potatoes; 4 large carrots; 8 to 16 oz. mixed vegetables; 2 c. Bisquick baking mix; 3/4 c. milk

9 ingredients

4 steps

Ingredients

2 to 3 lb. chicken thighs
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 medium onion
4 medium potatoes
4 large carrots
8 to 16 oz. mixed vegetables
2 c. Bisquick baking mix
3/4 c. milk

Directions

1

In large pressure cooker, combine chicken, onions, potatoes, carrots and mixed vegetables and cook on high until top starts to rock and turn back to medium and cook 15 minutes.
2

Let steam off and drain all except 1 1/2 cups of liquid. Remove chicken, skin and bones.
3

Add soups and mix in large 3-quart casserole dish. Mix Bisquick and milk and pat to shape on top of casserole dish, about 1/2-inch thick.
4

Layer on top of mixture and bake at 450° for 10 to 15 minutes.