Lizz's Easy Chicken Pot Pie

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This is a variation of a recipe of a dish my friend lizz from n.j. Made often. It is a simple and delicious chicken pot pie. I added a choice of 3 different topping crusts.

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Steps

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Preheat oven to 375f in medium bowl , mix filling ingredients and then pour into bottom pie crust.

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Select your topping , and bake for 30-40 minutes.

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Bisquick topping: mix milk , egg , and bisquick in a small bowl.

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Spread out over chicken mixture.

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Twisted topping: unroll and separate the breadsticks.

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Place 6 of the breadsticks across the pie plate over the sausage mixture , twisting each one and spacing evenly.

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Place the remaining 6 breadsticks over the first in the opposite direction , creating a lattice pattern.

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Trim ends if needed.

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Two crust topping: place 2nd pie crust over top of filling , tucking the edges under the bottom crust and flute them together.

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Cut a few slits in the top to allow steam to escape.

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Ingredients

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frozen pie crusts, reduced-fat cream of chicken soup, 2% low-fat milk, veg-all, cooked chicken, ground sage, salt and black pepper, egg substitute, bisquick, refrigerated breadstick dough, deep dish pie shells