Impossibly Easy Chicken Pot Pie Recipe

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!

Was a bit skeptical after reading numerous posts about lack of flavor. I had some leftover cooked white chicken breast meat that I wanted to use up, after making a roast chicken; we love the 'impossible quiche (bisquick)' once in awhile, so wanted to give this a shot too. I doubled the recipe, also added some milk into the chicken mix to make it less dry as some reviewers were saying it was dry. (I added about 1/2-3/4 C of 1% milk, to make it a little more runny.) I also added lots of freshly ground black pepper, some onion powder, a shot of tobasco, and a shake or oregano to try to improve the flavor which some reviewers were saying was on the bland side. I used 2 of the small cans (10oz?) of (Campbells) condensed cream of chicken soup. My oven runs hot, so I preheated mine (convection) to 365F instead of 400F, and I used a heavy glass bakeware casserole dish. After 30 minutes, I could tell it wasn't quite done enough (there were still patches of topping which had not yet browned sufficiently), so left it for maybe 10 more minutes or so. When I took it out, it was beautiful, nicely browned all over, with a couple of spots bubbling out over the topping. We thought it was very good, not bland according to our taste buds (and we tend to like spicier foods), and incredibly easy and fast to make.. definitely will become a fav for a quick weeknight meal. Note: We buy a very good quality frozen mixed veggie.. big bag for $5.50 which includes peas, carrots, corn, and green beans

Enjoyed this recipe using some info from France and other reviewers. Doubling the Bisquick was a good idea! I thawed frozen green beans and peas, and chopped carrots, potatoes, onion, and celery. Precooked the potato chunks by boiling them for about 5-7 minutes until almost done. Sauteed the carrots with the onion and celery and a little bit of crushed garlic in some bacon grease until I could easily stick a fork in the carrot chunks. I added chopped rotissarie chicken and about 1 tsp of Better Than Bouillon Roasted Chicken Base to 1 can of Cream of Chicken Soup and 1 can of Cream of Mushroom Soup. Salt, ground black pepper, Montreal Chicken Seasoning, and Parsley to taste. I also added about 1/2 cup of Almond Milk. Mixed all together in a 9"x13" dish. Baked per instructions at 350° but it only took about 25 minutes using the convection toaster oven. Turned out great but needed a little more liquid. Will add about 1 cup to 1 1/2 cups of Almond Milk next time and a little less pepper. This would be great with ham too!

My husband loved this and he is very picky. Included 1 carrot, 1 celery stalk, 2 new potatoes, some canned peas, the chicken (probably had 1.5 Cups) and 1 can of cream of chicken soup. I sautéed the carrots and celery in olive oil, Italian spices and better than bullion for chicken. I par-boiled the potatoes. When carrots and celery were semi-soft I added the peas, chicken, potatoes, soup and approx. 1/2 C of milk to pan and warmed it up. I then dumped that in the pie plate. To the bisquick mixture I added a bit of shredded cheddar cheese, salt, pepper, and a few shakes of italian seasoning and poured it on top of the filling. It took about 40 minutes. I will say that the ratio of filling to crust was a bit off - not enough filling. My husband and I ate 3/4 of it in one sitting. Next time I will use the same ratio of ingredients, but bake in a smaller pan since it is just the 2 of us.

It is easy, but the crust does not add any taste. I stirred in 1/4 teaspoon of sage and thyme when mixing the bisquick crust. Then poured melted butter and garlic salt over the crust when done. Let it sit for a few minutes while the butter soaks in. Yummy AND easy.

The recipe is pretty simple, I was thankful I read the reviews before I made it. So I did do a few modifications. First, I seasoned the chicken to the Gods! I also added mushrooms cause I love mushrooms, while I was doing that I boiled the vegetables. Once the chicken was done (you know its seasoned well if it makes you want to slap your mama), I added creame of chicken to the skillet. Seasoned more! Added some heavy whipping cream (not a lot, id say maybe 1/4 or less of a cup). Ok so the bisquick, I did everything they said but I added melted butter and shredded cheese. Put the MIXTURE in FIRST, then TOP with the bisquick! I then put parsley on top! I LOVED IT. My 2 years olds loved the bread, the mixture(with the important stuff like VEGETABLES)not so much??.

Another rocking recipe! I had mild variations. Used one can Cream of Chicken and one can Cream of Potato soup. Added 1/2 can of milk. Cut up 2 stalks of celery and microwaved for 3 minutes with some baby carrots, a little salt and pepper. Cut up baby carrots and added into mix with the soup, milk, one cup frozen mixed veggies, 10 oz can of cooked chicken, dashes of onion powder, garlic powder and Italian seasoning. Topped with Bisquick mixture and baked. So easy, so tasty and a make again meal. Served with stewed tomatoes and garlic bread.

I use poultry seasoning, Montreal Chicken seasoning, Onion powder, little Adobo and. Smidge of Sazon on chicken while cooking it in frying pan with cooking spray. We also use cream of chicken and cream of potatoe soup , fresh celery and fresh baby carrots ( nuke them till soft before putting in oven ) sometimes we add a nuked potato with skin on ( washed ) or green beans we also love Bisquick so we double it to 2 cups mix , 1 cup milk and 1 egg place into a large casserole dish and voila! Bon appetite!

I did 1.5 times recipe in a 9X13. Very nice and easy hearty dinner. I added mushrooms and sautéed celery and onion to the frozen vegetables. Only critique, next time I'm going to spice up the crust with some salt and pepper and maybe paprika and parsley. It was a little bland. But all the ways to improve the basic, easy recipe makes it 5 stars.

I used fresh baby carrots ( nuked in microwave) , along with fresh celery ( nuked) Also 2 cans of soup one is cream of potato and other can be cream of mushroom or cream of chicken I also put in milk into one empty can to get remainder of soup out anyway I brown chicken breasts in cooking spray with a splash of EVOO , seasoned with Adobo ( Spanish seasoning), additional garlic powder or chopped , some Italian seasoning, dash paprika, onion powder, some poultry seasoning. Cook chicken thoroughly searing it gives it nice flavor make sure cut up baby carrots in smaller chunks and celery too both of them HAVE TO BE COOKED BEFORE putting into the oven as 30 min is NOT enough time for veggies to cook we don't generally use frozen mixed veggies I buy fresh you could put in some good peas too and if you like a potato that's been nuked as well we try to avoid a lot of carbs so potatoes are a treat lol sorry I don't measure I've been cooking since I was around 8 years old learned from my mom I always use spices and avoid using salt

I used can chicken, warmed it on the stove with the vegetables I also added some diced onions with it to give it an extra kick. I used normal frozen vegetables, I added the cream of chicken soup and milk cooked until warm or a good consistency. I also added some seasonings to the mixture. Lemon pepper, garlic pepper a dash of salt or whatever your preference. I added the mixture to the pan. I also added about 1/4 of cup or a hand full of cheddar cheese to the bisquick mixture poured it on top of the chicken mixture. It was amazing, I started to do this to add a little more calcium in my diet when I was pregnant. now I just do it out of habit.

Quick, easy, chef-level vibes.

I made a beef pot pie. Same recipe, but with ground beef. It was delicious.

Love it as is. Up it a notch by adding a cooked potato, sweet potato or some butternut squash!

I love it.

I love this recipe. I love the flavors. I love everything about it. I’m even sharing it with friends who I’m having to give the recipe to now ha ha ha. All my friends love it and I’m glad I made it. It was my first time making chicken pot pie. I’ve even got people ordering it from me so I make it in small containers and sell it. Thank you so much for sharing this recipe. I love it and I’ll keep making it from now on. It may be my first time making it, but it won’t be my last.

Made it today — perfection.

I love this recipe. Very easy way to make Pot Pie. I made it for my spouse and I and then an elderly relative who doesn't like a lot of spice. She loved it. I did sprinkle around 1.5 to 2 T of basil to the top of the mixture before adding the topping for a little more flavor

I actually doubled the recipe and made it in a deep 9 1/2 x 13 baking dish. Went by the recipe except I added a can of small whole potatoes that I diced into small pieces, and I used 2 - 12oz cans of chicken instead of the fresh baked. It turned out great and we had leftovers for the next day.

The entire family loved it.