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Impossibly Easy Chicken Pot Pie

Impossibly Easy Chicken Pot Pie

This pot pie couldn't be easier. It’s loaded with chicken and vegetables in a creamy sauce and baked under an impossibly easy crust.


  • 1 2/3 cups Green Giant® frozen mixed vegetables
  • 1 cup cut-up cooked chicken
  • 1 can (10 3/4 ounces) condensed cream of chicken soup
  • 1 cup Original Bisquick® mix
  • 1/2 cup milk
  • 1 egg


  1. Heat oven to 400 degrees F.
  2. Mix vegetables, chicken and soup in ungreased glass pie plate, 9 x 1 1/4 inches.
  3. Stir together remaining ingredients with fork until blended. Pour into pie plate.
  4. Bake for 30 minutes or until golden brown.

Prep Time: 5 min
Start to Finish: 35 min
Makes: 6 servings

High Altitude (3500-6500 ft) Heat oven to 425 degrees F.

Add more flavor by stirring 1/2 teaspoon of your favorite dried herb into the veggie mixture. Oregano, basil, thyme and dill weed are all great choices.

Have leftovers from another meal? You can substitute leftover turkey for the chicken and the same amount of cooked vegetables for the thawed frozen vegetables, if you like.

Change the flavor by using another variety of condensed creamy soup.

Nutrition Information: 1 Serving: Calories 230 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 60mg; Sodium 670mg; Total Carbohydrate 25g (Dietary Fiber 3g, Sugars 3g); Protein 12g

Percent Daily Value*: Vitamin A 50%; Vitamin C 0%; Calcium 6%; Iron 8%

Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Lean Meat; 1 Fat Carbohydrate Choices: 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker/© 2008 ®/TM General Mills.

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