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Impossibly Easy Chicken Pot Pie

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Impossibly Easy Chicken Pot Pie
  • Prep 5 min
  • Total 35 min
  • Servings 6
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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.
Dec 15, 2017

Ingredients

  • 1 2/3 cups frozen mixed vegetables
  • 1 cup cut-up cooked chicken
  • 1 can (284 mL) condensed cream of chicken soup
  • 1 cup Original Bisquick™ mix
  • 1/2 cup milk
  • 1 egg

Steps

  • 1
    Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1 1/4 inches.
  • 2
    Stir together remaining ingredients with fork until blended. Pour into pie plate.
  • 3
    Bake 30 minutes or until golden brown.

Expert Tips

  • Tip 1
    Special Touch Add more flavour by stirring 1/2 teaspoon of your favourite dried herb into the veggie mixture. Oregano, basil, thyme and dill weed are all great choices.
  • Tip 2
    Substitution 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.
  • Tip 3
    Variation Change the flavour by using another variety of condensed creamy soup.
  • Tip 4
    Make Ahead Savoury Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.

Nutrition Information

230 Calories, 9g Total Fat, 12g Protein, 25g Total Carbs, 3g Sugars

Nutrition Facts

Serving Size: 6 servings
Calories
230
Total Fat
9g
Saturated Fat
3g
Trans Fat
1g
Cholesterol
60mg
Sodium
670mg
Total Carbs
25g
Dietary Fiber
3g
Sugars
3g
Protein
12g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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