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Easy Chicken Pot Pie

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  • Prep Time 10 min
  • Total 45 min
  • Servings 6
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Chicken pot pie is a classic family favorite, with its warm, creamy chicken and veggies tucked inside a tasty crust. It’s particularly satisfying on those nights when there’s a chill in the air.

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 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.

Updated Sep 17, 2024
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How To Make Easy Chicken Pot Pie

Look at how easy it is to make this favorite, comforting casserole dinner! Follow the recipe for the specific directions:

Mix the Filling

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 Crust Batter

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.

Bake Until Golden Brown

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.

Storing Leftovers

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.

Serving Chicken Pot Pie

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.

Ingredients

Steps

  •  
    1
    Heat oven to 375°F. Spray 9-inch pie plate with cooking spray. Add vegetables, chicken and soup; stir to mix.
  •  
    2
    In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
  •  
    3
    Bake uncovered 29 to 33 minutes or until crust is deep golden brown.

Tips from the Betty Crocker Kitchens

  • tip 1
    To quickly thaw the frozen vegetables, place in colander or strainer; rinse with warm water until thawed. Drain well.
  • tip 2
    Leftover chicken from a deli rotisserie bird or from a roast turkey can be used if you don't have any cooked chicken on hand.
  • tip 3
    Bump the flavor quotient by seasoning the chicken and veggie mixture with your favorite blend of dried herbs—sage, basil, oregano, or dill.
  • tip 4
    Sprinkle the top of the crust with a little shredded cheese in the last 5 minutes of baking.

Frequently Asked Questions

Why Aren’t the Veggies Tender?

It’s important to start with thawed veggies. This gives the vegetables a jump-start on cooking making sure they will be tender in the time it takes for the pot pie to turn deep golden brown. See our recipe tip section for how to thaw the veggies quickly.

Can I Make This Pie Ahead and Freeze it to Bake Later?

To ensure the pot pie bakes all the way through and has the best texture, we recommend making this pot pie just before you plan to put it in the oven.

Nutrition

230 Calories, 11g Total Fat, 11g Protein, 22g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
60mg
19%
Sodium
620mg
26%
Potassium
170mg
5%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
6%
Sugars
3g
Protein
11g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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