Easy Chicken Pot Pie

How To Make Easy Chicken Pot Pie

Look at how easy it is to make this favorite, comforting casserole dinner! Follow the recipe for the specific directions:

Mix the Filling

In a greased pie plate, mix the chicken pot pie filling recipe made with thawed frozen veggies, cut-up chicken, and the soup (straight out of the can).

Mix the Crust Batter

Mix the Bisquick, milk, oil, and egg; pour over the chicken filling to magically form a bottom and top crust as the pot pie bakes.

Use the color of the crust to indicate if it’s baked long. It should be a deep golden brown, add a minute or two more of bake time if it’s not.

Storing Leftovers

Store any remaining pot pie within 2 hours of serving it, to keep bacteria that can cause food-borne illness from forming. Leftovers can be covered and stored in the refrigerator for up to 4 days. To reheat, place a serving on a microwavable plate. Cover loosely and microwave on medium-high (70%) about 1 minute or until filling reaches 165°F on an instant-read thermometer inserted in the center.

To freeze leftover pot pie, wrap individual pieces with plastic wrap and place pieces in a freezer-safe resealable food-storage bag. Store in the freezer no longer than 3 months. To reheat, unwrap a serving and place on a microwavable plate. Cover loosely and microwave on medium-high (70%) about 2 to 3 minutes or until filling reaches 165°F on an instant-read thermometer inserted in the center.

Serving Chicken Pot Pie

This quick chicken pot pie is a one-dish wonder! Serve this comforting dinner spooned onto individual plates, using a large spoon, so you won’t miss a bite and to keep the fluffy topping intact. You don’t need to serve much with it to have it be a complete meal. As a side, serve with a tossed salad made with crisp greens and veggies, and dinner is done! For those with heartier appetites, you can also add fresh fruit, like sweet red grapes or serve warm rolls slathered with butter.