Easy Chicken Pot Pie Recipe

Name: Easy Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces, weight California Blend Frozen Veggies, Thawed And Drained; 1/2 cups Frozen Peas, Thawed And Drained; 1/2 cups Frozen Corn, Thawed And Drained; 1 can (10 Oz. Can) Condensed Cream Of Chicken Or Cream Of Celery Soup; 1/2 cups Milk, Half-and-Half Or Heavy Cream; 1/4 teaspoons Garlic Powder; 1/2 cups Finely Chopped Onion; 1 can (4 Oz. Can) Sliced Mushrooms; 1 cup Cooked Chicken, Cut Up Or Shredded.; 1 whole Egg; 1/2 cups Milk; 1 cup Bisquick

Servings: persons

16 ounces, weight California Blend Frozen Veggies, Thawed And Drained
1/2 cups Frozen Peas, Thawed And Drained
1/2 cups Frozen Corn, Thawed And Drained
1 can (10 Oz. Can) Condensed Cream Of Chicken Or Cream Of Celery Soup
1/2 cups Milk, Half-and-Half Or Heavy Cream
1/4 teaspoons Garlic Powder
1/2 cups Finely Chopped Onion
1 can (4 Oz. Can) Sliced Mushrooms
1 cup Cooked Chicken, Cut Up Or Shredded.
1 whole Egg
1/2 cups Milk
1 cup Bisquick

1
Preheat oven to 400 degrees F. Spray a 2-quart casserole dish or a 9x9x2 square cake pan with pan spray.
2
Mix the thawed and drained veggies together in a medium or large bowl, and set aside.
3
In a medium bowl, combine thoroughly the soup, milk or cream, and garlic powder.
4
Mix in onion, mushrooms and cooked chicken.
5
Pour the soup mixture into the veggies, and gently mix together until all the veggies are well distributed and coated with soup mixture.
6
Spread the mixture in the prepared pan.
7
In a small bowl, whisk together the egg, milk and Bisquick.
8
Pour the Bisquick mixture evenly over the top of the veggies, spreading to cover the entire surface.
9
Bake at 400 degrees F for 30 minutes, or until crust is brown and veggie mixture is bubbling.
10
Serve with a mixed green salad.
11
Enjoy!

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 16 ounces, weight California Blend Frozen Veggies, Thawed And Drained, 1/2 cups Frozen Peas, Thawed And Drained, 1/2 cups Frozen Corn, Thawed And Drained, 1 can (10 Oz. Can) Condensed Cream Of Chicken Or Cream Of Celery Soup, and more.

Yes, Easy Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Easy Chicken Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions