Chicken Pot Pie Recipe Easy

Classic Chicken Pot Pie

One of our most popular and top-rated meals of all time, this Classic Chicken Pot Pie has a flaky, buttery crust, a creamy sauce, and a hearty mix of chicken and vegetables your family will love. Plus, this homemade chicken pot pie is super easy to prep, making it a great recipe for beginner cooks and busy families alike.

Prep: 25min

Total: 1h5min

Yield: 6

Serving Size: 1 Serving

Nutrition Facts: calories 560 , Carbohydrate 44 g, Cholesterol 50 mg, Fat 5 , Fiber 4 g, Protein 25 g, Saturated Fat 10 g, servingSize 1 Serving, Sodium 1210 mg, Sugar 4 g, Trans Fat 2 1/2 g

Ingredients:

• 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
• 1/3 cup butter or margarine
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
• 1/2 cup milk
• 2 1/2 cups shredded cooked chicken or turkey
• 2 cups frozen mixed vegetables, thawed

Instruction:

1. Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Easy Chicken Pot Pie

It’s one of everyone’s favorite comfort foods, but it can be time-consuming to make. This homemade chicken pot pie recipe streamlines your work by using frozen mixed vegetables, a can of condensed cream of chicken soup and your “secret ingredient,” Bisquick™ Original Pancake & Baking Mix.

Prep: 10min

Total: 45min

Yield: 6

Serving Size: 1 Serving

Nutrition Facts: calories 230 , Carbohydrate 22 g, Cholesterol 60 mg, Fat 2 , Fiber 1 g, Protein 11 g, Saturated Fat 3 1/2 g, servingSize 1 Serving, Sodium 620 mg, Sugar 3 g, Trans Fat 0 g

Ingredients:

• 1 1/2 cups frozen mixed vegetables, thawed
• 1 cup chopped cooked chicken
• 1 can (10 1/2 oz) condensed cream of chicken soup
• 1 cup Bisquick™ Original Pancake & Baking Mix
• 1/2 cup milk
• 1 tablespoon vegetable oil
• 1 egg

Instruction:

1. Heat oven to 375°F. Spray 9-inch pie plate with cooking spray. Add vegetables, chicken and soup; stir to combine.
2. In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
3. Bake uncovered 29 to 33 minutes or until crust is deep golden brown.

Easy Chicken Pot Pie

Face it, everyone loves pot pie, and you can make this Easy Chicken Pot Pie with 6 ingredients in 30 minutes. How is this so easy? The cream of chicken soup. Mixed with milk, it melts into a savory, creamy gravy that coats the chicken and veggies for a rich, comforting filling. This homey Easy Chicken Pot Pie has a fluffy biscuit crust (make it in an oven-proof skillet for insta-worthy presentation) but you can also try this version with pie crust and Cheddar cheese: Ultimate Chicken Pot Pie.

Prep: 10min

Total: 30min

Yield: 4 servings

Serving Size: servings

Nutrition Facts: servingSize servings, calories 361cal, Carbohydrate 4.48g, Cholesterol 3.6g, Fat 115, Fiber 273, Protein 9mg, Saturated Fat 12.8g, Sodium 0.8g

Ingredients:

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Condensed Unsalted Cream of Chicken Soup
• 1 cup reduced fat (2%) milk
• 1 package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 1/4 cups)
• 1 cup cubed cooked chicken or turkey
• 1 egg
• 1 cup biscuit baking mix

Instruction:

1. [{‘@type’: ‘HowToStep’, ‘text’: ‘Heat the oven to 400°F’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Stir the soup, 1/2 cup milk, vegetables and chicken in a 9-inch pie plate or ovenproof skillet’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Season the mixture with salt and pepper’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Stir the remaining 1/2 cup milk, egg and baking mix in a small bowl’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Spread the batter over the chicken mixture (the batter is thin but will bake up into a perfect crust)’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Bake for 20 minutes or until the topping is golden brown’}]

Easy Chicken Pot Pie Recipe

FAQ

What is the sauce made of in chicken pot pie?

How do you keep the bottom crust of a chicken pot pie from getting soggy?

How do you thicken chicken pot pie filling?

How to make Marie Callender chicken pot pie?

1. Preheat oven to 400 degrees F. Remove pot pie from outer carton; leave pot pie in paper tray. Wrap crust edge with strip of aluminum foil.
2. Cook on baking sheet 60 to 65 minutes. Remove carefully; it’s hot!
3. Let stand 5 minutes to complete cooking.