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Impossibly Easy Chicken Pot Pie

Impossibly Easy Chicken Pot Pie

"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

35 m servings 217 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 643 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • High Altitude (3500-6500 ft): Heat oven to 425 degrees F.
  • Betty's Tips
  • 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.
  • 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.
  • Change the flavor by using another variety of condensed creamy soup.
  • (R)Reg. T.M. of General Mills, Inc. or its affiliates

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Reviews

Read all reviews 7
  1. 10 Ratings

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Most helpful positive review

Ok - this was a total no-brainer that turned out FANTASTIC. Hubby liked it so much when I made it for lunch that he asked me to make it again (same day!) for dinner. Kids (age 2 and 4) both lo...

Most helpful critical review

This recipe was alright for a quick dinner. It was very very bland. It really needs some spices added and maybe some cheddar cheese. My husband did not like it! I gave the leftovers to him for l...

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Most positive
Least positive
Newest

Ok - this was a total no-brainer that turned out FANTASTIC. Hubby liked it so much when I made it for lunch that he asked me to make it again (same day!) for dinner. Kids (age 2 and 4) both lo...

Personally, I love this recipe just as it is. But my husband and son are fussy about bisquit/dumpling toppings. (true carnivores I guess...)To make them happy, I usually double the chicken/veget...

very easy. I used Reduced Fat Bisquick and the crust was very light. My husband who usually turns up his nose at pot pie actually ate the leftovers.

I like this, but will alter it next time. My family said it had too much batter and not enough chicken or vegetables.

I've made this for years. You can't go wrong with the "impossibly easy" pies. I use reduced fat bisquick and fat free soups in mine and it fits in the strictest diet. Always easy and always g...

This recipe was alright for a quick dinner. It was very very bland. It really needs some spices added and maybe some cheddar cheese. My husband did not like it! I gave the leftovers to him for l...

Very simple to put together after work -- tasty too.

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