Easy Chicken Pot Pie Recipe

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’}]

Classic Pot Pie

This chicken pot pie is filled with tender chicken and flavorful vegetables. It’s the perfect comfort food recipe for the whole family!

Prep: 15min

Total: 1h

Yield: 12 serving(s)

Ingredients:

• 4 tbsp. butter
• 1/2 c. finely diced onion
• 1/2 c. finely diced carrot
• 1/2 c. finely diced celery
• 3 c. shredded cooked chicken or turkey
• 1/4 c. flour
• 3 c. low-sodium chicken broth, plus more if needed
• Splash of white wine (optional)
• 1/4 tsp. turmeric
• Salt and pepper, to taste
• Chopped fresh thyme to taste
• 1/4 c. half-and-half or cream
• 1 whole unbaked pie crust
• 1 whole egg
• 2 tbsp. water

Instruction:

1. Preheat the oven to 375 degrees.
2. Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
3. Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.
4. Once it starts to thicken add the turmeric, salt, pepper, and thyme.
5. Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
6. Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
7. Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
8. Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.
9. Serve up servings by the (big ol’) spoonful!

Easy Chicken Pot Pie Recipe

FAQ

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