Impossibly Easy Chicken Pot Pie

Betty Crocker 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.

Yield: 6 servings
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  • 1-2/3 cup(s) Green Giant Valley Fresh Steamers frozen mixed vegetables
  • 1 cup(s) chicken cut-up cooked
  • 10-3/4 ounce(s) condensed cream of chicken soup
  • 1 cup(s) Original Bisquick mix
  • 1/2 cup(s) milk
  • 1 egg


  1. 1. Heat oven to 400 degrees F. Mix vegetables, chicken, and soup in 9x1-1/4 inches un-greased glass pie plate.
  2. 2. Stir together remaining ingredients with fork until blended. Pour into pie plate.
  3. 3. Bake 30 minutes or until golden brown
  4. ***************************
  5. Special Touch
  6. Add more flavor by stirring 1/2 teaspoon of your favorite dried herb (Oregano, basil, thyme, and dill weed are great choices) into the veggie mixture.

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

  9. Variation
  10. Chage the flavor by using another variety of condensed creamy soup.
November 2013

This recipe is a personal recipe added by SchellerFamily and has not been tested or endorsed by MyRecipes.

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