Chicken Pot Pie - Pantry Friendly & Easy

Total Time: 31 mins Preparation Time: 10 mins Cook Time: 21 mins

Ingredients

• 2 (11 ounce) cans condensed cream of mushroom soup (3 cups, low-fat variety)
• 2 (15 ounce) cans corn (4 cups, super sweet variety, well drained)
• 1 (15 ounce) can sweet peas (2 cups, well drained)
• 2 (13 ounce) cans chicken (2 cups, precooked & chunk cut)
• 1 1/2 teaspoons lemon pepper
• 1 teaspoon garlic powder
• 2 tablespoons bacon (bits)
• 2 1/2 cups bisquick (e-z low fat bisquick mix preferred)
• 2 cups 1% low-fat milk (already prepared, "morning moo's" low-fat dry milk variety)
• 1 tablespoon dried parsley

Recipe

• 1 preheat oven at 450 degrees.
• 2 mix soup, corn, peas & chicken in a 9x13 glass pan & then spread it evenly & flat.
• 3 evenly sprinkle lemon pepper, garlic & bacon on top of mixture.
• 4 in a separate bowl whisk together well bisquick & milk & then pour on top of mixture in pan.
• 5 evenly sprinkle parsley on top of the bisquick crust.
• 6 bake uncovered for 21 minute in a convection or about 30 minute in a traditional oven.
• 7 let set & cool for 12 minute.
• 8 variations:.
• 9 use fresh vegetables & seasonings in place of the canned, see fresh measurements in the (parenthesis).
• 10 swap out 1 can of corn for carrots or try a different variety of cream soup.
• 11 divide recipe in half & put into 2 separate 9" glass pie pans & cook then freeze one pie for later.
• 12 also this pie holds well it's texture & taste later reheated in a microwave.