This recipe for easy chicken pot pie is a creamy mixture of chicken, vegetables and mushroom soup that is topped with a Bisquick flaky crust and baked to a golden brown perfection.
Chicken pot pie is comfort food at its finest, and this version features the most delicious flaky topping made so easily with Bisquick.
Chicken pot pie is one of those classic dishes that seems to never go out of style. It also happens to be kid friendly, which of course is always a bonus in my book. This easy chicken pot pie is my version of the classic. The filling is savory and rich, while the simple pie crust is flaky and cooked to perfection.
How to Make Chicken Pot Pie Video
I don’t know about you, but on rainy, gloomy days, I crave something warm and comforting. This homemade chicken pot pie does just the trick!
I like to think of this EASY chicken pot pie as my own simplified version of the comforting, cozy childhood favorite that my mom served to our family on a regular basis when I was growing up.
It was one of our most-requested cool weather dinners and I’m now continuing that tradition with my family… but with much less work on my part! Plus, simple recipes like MY chicken pot pie recipe allow me to spend less time in the kitchen and more time with the ones that I love.
And although homemade pot pie might not be as convenient as store-bought, believe me when I say it is so worth it! And once you try this pot pie recipe, you’ll never turn back!
Ingredients In This Super Easy Chicken Pot Pie
This recipe is often called “Impossible Chicken Pie” because with a Bisquick crust this recipe is impossibly easy.
The ingredients are straightforward and uncomplicated. You’ll need Bisquick, milk and one egg for the crust.
The filling is made up of chicken, frozen mixed veggies, cream of mushroom soup, chicken broth and green onions.
One great thing about homemade chicken pot pie is that you can easily tweak the recipe depending on what you have in your fridge! No chicken? Add leftover turkey. And any variety of frozen veggies will work just fine. So many options to make this an easy, fridge-friendly recipe that your family and/or guests will love!
How To Make An Easy Chicken Pot Pie
What’s the first step to making chicken pot pie? The chicken of course! You have a few options here – you can cook your own chicken or buy a rotisserie chicken. I simply cooked one pound of chicken breast in boiling water for this recipe. After the chicken is cooked and diced it gets combined with the frozen vegetables, mushroom soup, chicken broth and green onions. For the veggies, I use a mixture of carrots, corn, green beans and peas, but you could also add other vegetables like celery and onion if you prefer.
Next, make a simple bisquick dough for the top layer. In a small bowl, mix the bisquick with milk and an egg. Spread the bisquick layer on top of the pie, using a spatula to cover the entire thing.
The whole thing goes into the oven until the crust is golden brown (about 30 minutes). Allow the pie to cool for 10 minutes before serving. Dinner perfection!
What to Serve with Chicken Pot Pie
Chicken pot pie is a complete meal, so it is not necessary to serve it with any additional sides. If you have a large family or would like to add sides, I suggest a nice fresh salad, like this kale and cherry tomato salad.
Between the buttery biscuit crust and chicken, you already have yourself a perfect meal!
Can You Freeze Chicken Pot Pie?
The chicken pot pie recipe keeps well in the freezer. You can easily double the batch and pop one of the pot pies in the freezer for later. So convenient and great to have on hand for a busy night!
More Delicious Chicken Recipes:
BBQ Slow Cooker Chicken Thighs
Chinese Chicken and Broccoli
Slow Cooker Whole Chicken
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Easy Chicken Pot Pie
PrintIngredients
- 1 pound chicken breast uncooked
- 1 16 ounce bag of frozen mixed vegetables
- 1 10 ounce can of cream of mushroom soup
- ½ cup chicken broth
- ½ cup green onions finely diced
Bisquick top layer
- 1 cup Bisquick
- 1/2 cup milk
- 1 egg
Instructions
- Bring a medium sized pot of water to a boil. Add chicken and cook until no longer pink inside, about 20 minutes. Chop into bite size pieces.
- Preheat oven to 400 degrees.
- Spray a 10 inch round baking dish with nonstick spray. Add chicken, frozen vegetables, mushroom soup, chicken broth and green onions. Stir to combine everything.
- Time to make the bisquick top layer. In a small bowl mix bisquick, milk and egg.
- Spread bisquick layer on top of the pie, using a spatula to cover the entire thing.
- Bake for 30 minutes. Allow to cool for 10 minutes before serving.
Lois A Siegler says
Looks yummy! It’s in the oven now – can’t wait to try it!
Miranda says
Made this last night for dinner, added some fried onions. Family devoured it, thanks!
Donna says
I don’t have any Bisquick on hand, but I do have a can of refrigerator biscuits, will that work?
Pamela says
Hey Donna, it will work. I would cook the pot pie for 10 minutes, add the biscuits on top, and then cook for remaining 20 minutes. Enjoy!