AuthorRita's Kitchen
RatingDifficultyBeginner

It’s one of everyone’s favorite comfort foods, but it can be time-consuming to make. This homemade chicken pot pie recipe streamlines your work by using frozen mixed vegetables, a can of condensed cream of chicken soup and your “secret ingredient,” Original Bisquick™ mix.

https://www.bettycrocker.com/recipes/easy-chicken-pot-pie/df0d82fa-a1de-4bc6-8952-a4a2533baf75

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Yields6 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

 1 ⅔ cups Frozen veggies, thawed1 2/3 cups frozen mixed vegetables, thawed 1 cup chopped cooked chicken SAVE $ 1 can (10 1/2 oz) condensed cream of chicken soup 1 cup Original Bisquick™ mix 1/2 cup milk 1 egg
 1 cup Chicken, cooked, and chopped or shredded
 10 ½ oz Cream of chicken soup, canned (1 can)
 1 cup Bisquick, original
 ½ cup Whole milk
 1 Egg

1

Heat oven to 375°F.

Spray 9-inch pie plate or casserole dish with cooking spray.

Add vegetables, chicken and soup and stir to combine.

Season up this base veggie mixture with your favorite blend of dried herbs—sage, basil, oregano, or dill will bump up the flavor quotient.

Place into bottom of pie plate or bowl.

2

In a separate medium bowl, stir remaining ingredients together until blended. Pour over mixed vegetables and chicken.

3

Bake uncovered 25 to 30 minutes or until crust is golden brown. plate.

4

Additional Tips:

Sprinkle the top of the crust with a little shredded cheese in the last 5 minutes of baking.

If you’ve got leftover cooked vegetables, use them instead of the frozen vegetables. You can even plan for that if you have this pot pie on your menu rotation.

Leftover chicken from a deli rotisserie bird or from a roast turkey can be mixed in with the vegetables for a heartier pie.

CategoryCuisineCooking Method,

Ingredients

 1 ⅔ cups Frozen veggies, thawed1 2/3 cups frozen mixed vegetables, thawed 1 cup chopped cooked chicken SAVE $ 1 can (10 1/2 oz) condensed cream of chicken soup 1 cup Original Bisquick™ mix 1/2 cup milk 1 egg
 1 cup Chicken, cooked, and chopped or shredded
 10 ½ oz Cream of chicken soup, canned (1 can)
 1 cup Bisquick, original
 ½ cup Whole milk
 1 Egg

Directions

1

Heat oven to 375°F.

Spray 9-inch pie plate or casserole dish with cooking spray.

Add vegetables, chicken and soup and stir to combine.

Season up this base veggie mixture with your favorite blend of dried herbs—sage, basil, oregano, or dill will bump up the flavor quotient.

Place into bottom of pie plate or bowl.

2

In a separate medium bowl, stir remaining ingredients together until blended. Pour over mixed vegetables and chicken.

3

Bake uncovered 25 to 30 minutes or until crust is golden brown. plate.

4

Additional Tips:

Sprinkle the top of the crust with a little shredded cheese in the last 5 minutes of baking.

If you’ve got leftover cooked vegetables, use them instead of the frozen vegetables. You can even plan for that if you have this pot pie on your menu rotation.

Leftover chicken from a deli rotisserie bird or from a roast turkey can be mixed in with the vegetables for a heartier pie.

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