Impossibly Easy Chicken Pot Pie

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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.

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  • 6
  • Average
  • 5 mins
  • 35 mins
  • Average budget

Ingredients

  • 1 2/3 cups Green Giant® Valley Fresh SteamersTM 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

Preparation

Step 1

1. Heat oven to 400°F. 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.


Makes 6 servings

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Special Touch

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.

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.

Variation

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

Make Ahead

Savory 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.

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