This easy homemade chicken pot pie is the ultimate comfort food! Creamy chicken and vegetable filling topped with an easy Bisquick crust is a hearty and delicious dinner that’s easy enough for a weeknight. You only need six ingredients to make it!
Cozy, comforting chicken pot pie that you don’t have to spend hours making! This is my favorite pot pie recipe because it’s so simple, is ready fast and it comes out of the oven bubbly hot with a golden delicious crust. That’s pretty much what you want with a chicken pot pie recipe, right?
I used to think homemade pot pie was a weekends-only dinner because some recipes are super complicated and time-consuming. This easy recipe has all of the same delicious flavors but it’s so easy to prep you can have it in the oven in ten minutes!
Table of Contents
This is the Easiest Homemade Chicken Pot Pie Recipe!
Two things make this the easiest recipe ever – condensed soup and Bisquick! The soup gives the filling that slow-cooked flavor and the Bisquick gives you that tender, delicious crust that is a must for pot pie but with half the work.
All in all, you only need six ingredients for this classic comfort food dish:
- Frozen mixed vegetables
- Cubed cooked chicken
- Condensed cream of mushroom soup
- Bisquick mix
- Non-fat milk
- Egg
Notes about the Ingredients
For the vegetables, feel free to use your favorite mix. We use frozen peas and carrots a lot for this recipe, but any frozen vegetable you like will work well.
This is a great recipe for leftover chicken or use a store-bought rotisserie chicken to make it easy.
For the soup, feel free to sub cream of chicken or potato to switch it up!
We like to use fat-free milk, but you can use whatever milk you like. Using milk with a higher fat content will give your sauce more richness.
How to Make Chicken Pot Pie
Place the frozen veggies (they don’t need to be thawed!), chicken and soup in a 9-inch glass pie plate and stir to combine.
In a bowl, combine the Bisquick, milk and egg and then pour the batter over the top of the filling in the pie plate. Use a spatula to spread the batter into an even layer.
Bake the pot pie for 20 to 30 minutes or until the crust is golden brown.
Side Dish Ideas!
We love to have a green salad on the side or other vegetable like cooked broccoli, green beans or asparagus. Sometimes we just have the pot pie all on its own – it’s pretty filling!
How long does it keep?
Tightly cover the pot pie (or portion it into containers) and it will keep in the refrigerator for two to three days. The crust will soften as it sits, but it will still be delicious.
This is a family-favorite recipe we love on chilly nights! It’s hearty, filling and cozy so be sure to add this recipe to your weekly meal plan – you’re going to love it. Enjoy!
Other Dinners You’ll Enjoy
Chicken Pot Pie Recipe
Ingredients
- 2 cups frozen mixed vegetables
- 1 cup cooked chicken cut into bite sized pieces
- 1 10.5 ounce can condensed cream of mushroom soup
- 1 cup Bisquick mix
- 1/2 cup non fat milk
- 1 egg
Instructions
- Heat oven to 350°. Add frozen vegetables, chicken and soup into 9 inch glass pie plate and mix together. You do not need to use cooking spray.
- Combine Bisquick, egg and milk into a mixing bowl and stir. Pour on top of the other ingredients in the pie plate and make an even layer on top.
- Bake for 20-30 minutes or until golden brown on top.
Recipe Notes
- You can use cream of chicken or cream of potato soup if you prefer.
- We used non fat milk but you can use any milk you want.
- Feel free to use any vegetable combo you want to meet your tastes.
Recipe Nutrition
Chicken Pot Pie is a delicious dinner that’s easy enough for a weeknight meal! Cozy, comforting chicken pot pie that you don’t have to spend hours making.