Pot pies can be time consuming to make, if you are mixing and rolling out scratch pie pastry, creating a scratch sauce, and chopping fresh veggies. Our 10-minute prep easy pot pie recipe streamlines the work so that making a pot pie is easy for any night of the week! How is it made easier? Our Easy Chicken Pot Pie recipe starts with frozen veggies and canned condensed soup for the sauce which slashes loads of prep time, but it doesn’t stop there. Our batter, made with Bisquick™, forms a top and bottom crust while it bakes, so you don’t need to make pie pastry.
This easy-to-prepare favorite is a natural choice for supper when the nights turn chilly. It’s also a terrific way to use up your holiday bird, when you have leftovers. Cooked turkey can be substituted for the chopped cooked chicken with equally delicious results. Whether you’ve earned a golden spoon for your cooking or it’s your very first time making one, your pot pie will turn out perfectly every time.
Ever wondered how those simple ingredients transform into a comforting, golden-brown chicken pot pie? Let's dive into the role each plays in creating this family-favorite dish, perfect for a cozy night in!
Mixed Vegetables: Provide nutrients, texture, and flavor to the filling.
Chopped Cooked Chicken: The main protein, adding savory flavor and making the dish hearty.
Condensed Cream of Chicken Soup: Creates the rich, creamy sauce for the filling.
Bisquick™ Original Pancake & Baking Mix: Forms both the top and bottom crusts of the pot pie.
Milk: Provides liquid for the crust batter, helping it to mix and rise.
Vegetable Oil: Adds moisture and tenderness to the crust, and helps it brown.
Egg: Binds the crust ingredients together, adds richness, and helps with browning.
Look at how easy it is to make this favorite, comforting casserole dinner! Follow the recipe for the specific directions:
In a greased pie plate, mix the chicken pot pie filling recipe made with thawed frozen veggies, cut-up chicken, and the soup (straight out of the can).
Mix the Bisquick, milk, oil, and egg; pour over the chicken filling to magically form a bottom and top crust as the pot pie bakes.
Use the color of the crust to indicate if it’s baked long. It should be a deep golden brown, add a minute or two more of bake time if it’s not.
Store any remaining pot pie within 2 hours of serving it, to keep bacteria that can cause food-borne illness from forming.
Leftovers can be covered and stored in the refrigerator for up to 4 days. To reheat, place a serving on a microwavable plate. Cover loosely and microwave on medium-high (70%) about 1 minute or until filling reaches 165°F on an instant-read thermometer inserted in the center.
To freeze leftover pot pie, wrap individual pieces with plastic wrap and place pieces in a freezer-safe resealable food-storage bag. Store in the freezer no longer than 3 months. To reheat, unwrap a serving and place on a microwavable plate. Cover loosely and microwave on medium-high (70%) about 2 to 3 minutes or until filling reaches 165°F on an instant-read thermometer inserted in the center.
This quick chicken pot pie is a one-dish wonder! Serve this comforting dinner spooned onto individual plates, using a large spoon, so you won’t miss a bite and to keep the fluffy topping intact. You don’t need to serve much with it to have it be a complete meal. As a side, serve with a tossed salad made with crisp greens and veggies, and dinner is done! For those with heartier appetites, you can also add fresh fruit, like sweet red grapes or serve warm rolls slathered with butter.
Heat oven to 375°F. Spray a 9-inch pie plate with cooking spray.
In the pie plate, mix vegetables, chicken, and soup.
In a medium bowl, stir remaining ingredients until blended. Pour into the pie plate.
Bake, uncovered, 29 to 33 minutes or until the crust is deep golden brown.
To quickly thaw the frozen vegetables, place in a colander or strainer; rinse with warm water until thawed. Drain well.
Use leftover chicken or turkey in this recipe or purchase a rotisserie chicken from the deli to make preparation easy.
Bump up the flavor by seasoning the chicken and veggie mixture with your favorite blend of dried herbs—sage, basil, oregano, or dill.
Try sprinkling the top of the crust with a little shredded cheese in the last 5 minutes of baking.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 11g | 17% |
| Saturated Fat | 3&½g | 17% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 3g | % Value Not Available |
| Polyunsaturated Fat | 2&½g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 60mg | 19% |
| Sodium | 620mg | 26% |
| Total Carbohydrate | 22g | 7% |
| Dietary Fiber | 1g | 6% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 3g | % Value Not Available |
| Protein | 11g | % Value Not Available |
| Vitamin D | Value Not Available | 6% |
| Calcium | Value Not Available | 8% |
| Iron | Value Not Available | 8% |
| Potassium | 170mg | 5% |
| Vitamin A | Value Not Available | 70% |
| Vitamin C | Value Not Available | 2% |
| Vitamin E | Value Not Available | 4% |
| Thiamin | Value Not Available | 8% |
| Riboflavin | Value Not Available | 10% |
| Niacin | Value Not Available | 15% |
| Vitamin B6 | Value Not Available | 8% |
| Folic Acid | Value Not Available | 4% |
| Vitamin B12 | Value Not Available | 4% |
| Pantothenic Acid | Value Not Available | 6% |
| Phosphorus | Value Not Available | 10% |
| Magnesium | Value Not Available | 4% |
| Zinc | Value Not Available | 6% |
| Manganese | Value Not Available | 6% |
| Selenium | Value Not Available | 15% |
| Copper | Value Not Available | 2% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
