Crumble Crust Chicken Pot Pie
Crumble Crust Chicken Pot Pie is a clever way to makeover leftover chicken.
Servings: 6 slices
Ingredients
Chicken Filling:
- 2 cups mixed vegetables
- 3 cups chopped or shredded cooked chicken
- 1 can cream of mushroom or cream of chicken soup
- 1/2 cup plain Greek yogurt
- 1/4 cup shredded cheddar or Colby-jack cheese
- 1/4 tsp poultry seasoning (opt)
- 1-2 T . finely chopped onion
- 1/4 tsp chopped garlic (1 clove)
Crumble Crust:
- 1 cup bisquick or other baking mix
- 4 T butter , melted
- 1/4 cup milk
- 1/4 cup shredded cheddar or Colby jack cheese
- 1/2 tsp . dried parsley (opt)
Instructions
- Heat oven to 400 degrees
- Prepare a pie pan with vegetable spray.
- Stir together all the chicken filling ingredients in a medium bowl. Set aside.
- In a small mixing bowl, stir together crust ingredients.
- Pour filling into prepared pie pan,
- Pinch off bits of dough and drop evenly over pie.
- Bake for 30 minutes