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Betty Crocker Ultimate Bisquick Cookbook
During the war years of the 1940s "meat-stretching pies" were found on many family dinner tables. Not only were they an excellent way to use leftover cooked meat and vegetables, they helped stretch the food budget too.
Prep Time: 15 Minutes
Start To Finish: 35 Minutes
4 Servings


• 2 cups cubed cooked chicken
• 2 cups frozen mixed vegetables
• 1 jar (12 oz) chicken gravy
• 1/4 teaspoon dried thyme leaves
• 1 cup Original Bisquick mix
• 1/4 cup milk


1. Heat oven to 400°F. Spray 1½-quart round casserole with cooking spray. In 2-quart saucepan, stir chicken, vegetables, gravy and thyme until well mixed. Cook over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are thawed and mixture is hot and begins to bubble. Pour into casserole.

2. In medium bowl, stir Bisquick mix and milk until soft dough forms; beat vigorously 30 seconds. Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Press or roll dough into 7½-inch round (or large enough round to cover top of 1½-quart casserole).

3. Place dough round on chicken mixture in casserole. Cut slits in dough to allow steam to escape.

4. Bake 15 to 20 minutes or until golden brown.

High Altitude (3500-6500 ft): No change.

Old-Fashioned Turkey Pot Pie: Substitute 2 cups cubed cooked turkey for the chicken.

1 SERVING: Calories 380 (Calories from Fat 130); Total Fat 14g (Saturated Fat 4g); Cholesterol 65mg; Sodium 950mg; Total Carbohydrate 37g (Dietary Fiber 5g; Sugars 5g); Protein 27g
% DAILY VALUE: Vitamin A 80%: Vitamin C 2%: Calcium 10%; Iron 15%
EXCHANGES: 2 Starch, 1 Vegetable, 2½ Lean Meat, 1 Fat



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