Veggie Pot Pie

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Veggie Pot Pie, especially homemade, is delicious!

Are you looking for an easy pot pie recipe? One that can replace a veggie platter on your game day buffet?

homemade veggie pot pie

 If you are, here is a great versatile pot pie recipe.

This recipe is quick, tasty, and a great way to turn leftover chicken or turkey into a new delicious meal.

Don’t like meat?

Leave the meat out and just concentrate on the veggies. It is moist and
flavorful either way.

My sister introduced me to this recipe and I have to say I loved it.

It has to be a simple and easy recipe to entice me to try and create it.

I am definitely not the cook in the family, but this recipe made me feel like I was.

Veggie Pot Pie Ingredients:

Note: I used 1 package of frozen vegetables and let them thaw out. Once they were thawed out completely, I drained them.

Veggie Pot Pie Instructions:

If you are not using meat and want more of a veggie pot pie, I would use 2 packages of mixed vegetables instead of one.

Stir together all of the ingredients except the Bisquick, sour cream, and milk.

Pour into a greased 13 x 9 dish.

Next, stir together the Bisquick, sour cream, and milk. 

Pour over the mixture in the 13 x 9 dish.

Bake at 350 for 50 to 60 minutes or until golden brown on top.This is your opportunity to make a quick and hearty meal for your game day guests; they won’t even miss that veggie platter!

pintoreadlater

quick tasty homemade veggie pot pie

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Quick & Tasty Homemade Veggie Pot Pie Recipe
Here is a great versatile pot pie recipe for any cold, wintery day. This recipe is quick, tasty, and a great way to turn leftover chicken or turkey into a new delicious meal. Turkey or Chicken left over? This is your opportunity to make a quick and hearty meal! Don’t like meat? Leave the meat out and just concentrate on the veggies. It’s moist and flavorful either way!
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You will need the following ingredients
  1. 2 (10 3/4 ounce) cans of cream of chicken (undiluted)
  2. 1 (10 ½ ounce) can of chicken broth (undiluted)
  3. 2 cups of bisquick original all purpose mix
  4. 1 (8 ounce) sour cream
  5. 1 cup of milk
  6. 1 or 2 (15 ounce) mixed vegetables (drained)
Instructions
  1. Stir together the 3 cups of meat, 2 cans of cream of chicken, 1 can of chicken broth, and the package of mixed vegetables.
  2. Pour into a greased 13 x 9 dish.
  3. Next, stir together the 2 cups of bisquick, sour cream, and 1 cup of milk.
  4. Pour over the mixture in the 13 x 9 dish.
  5. Bake at 350 for 50 to 60 minutes or until golden brown on top.
Notes
  1. Note: I used 1 package of frozen vegetables and let them thaw out.
  2. Once they were thawed out completely, I drained them.
  3. If you are not using meat and want more of a veggie pot pie, I would use 2 packages of mixed vegetables instead of the 1.
  4. Tip: If you like your pot pie really juicy, try adding ½ cup of extra chicken broth to your mixture.
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