Impossibly Easy Chicken Pot Pie Recipe -
Impossibly Easy Chicken Pot Pie Recipe
  • READY IN 35 mins

Impossibly Easy Chicken Pot Pie

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    5 mins

    35 mins


  1. Heat oven to 400 degrees 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.
Kitchen-Friendly View


  • High Altitude (3500-6500 ft): Heat oven to 425 degrees F.

Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2008

This was so awesome and easy. For a cold day what a feel good dinner. I substituted a large can of cooked chicken instead of making a chicken breast seperate and cooked it in a glass pyrex bowl. It was perfect. I used cream of mushroom soup to but you can use whatever soup you like it is that easy!! This is a make again over and over!

Most Helpful Critical Review
Dec 04, 2008

Yes this is an "impossibly" easy recipe, and I did follow the recipe as written, but we felt the flavor was rather blah. I ended up serving a bit of cranberry sauce to give it a bit of help. Should I use this recipe again, I'll be adding some onions, celery etc. to punch up the taste.

Nov 30, 2008

I used this recipe for my leftover turkey. I didn't have any frozen mixed vegies so used 1 can niblets corn & 1 can peas. I looked on the bisquick website and saw that some used 2 cans of soup, so that's what I used, 2 cream of chicken - added 1/2 can milk, few shakes each garlic powder and onion powder. To the topping I added a shake of garlic and about 1/2 t dried italian herbs to impart some more flavor. I found that it was ok but DH loved it and said I should make again. I really feel it would have been better with the mixed veggies. Perhaps subbing 1 can for cream of potato would also be good(?)

Apr 06, 2009

I made this with fat free soup, heartsmart bisquick, fat free milk, and egg substitute. It came out delicious.

Sep 17, 2014

I have made this recipe for many years. It is really delicious just as the recipe is written... However, I do add Bell's Seasoning (to taste)...just a personal preference.

Nov 25, 2008

We LOVED this. Perfect for those days when you come home from work hungry and don't know what to do. Easy and everything can be stored for those emergency moments. I didn't have Bisquick but I had a packet of Bisquick instant muffin mix where you just add water. I made that and plopped it on top and it came out great. I already purchased instant mix, canned chicken, soup, and frozen veggies for my next hunger emergency. Thanks.

Mar 05, 2009

It was very bland and frozen vegies just didn't help. I would recomend fresh vegies or even canned and season the filling a bit.

Jan 29, 2015

This is a recipe my mother in-law introduced me to and it is a family go to on busy weeknights! My husband always has a smile on his face when I tell him it's what's on the menu and even the pickiest toddler in my family will eat it up. I use slow cooked chicken and frozen peas and carrots.


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  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 22 g
  • 7%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 12.4 g
  • 25%
  • Sodium
  • 622 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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