Incredibly Easy Chicken Pot Pie

I usually make this dish on a night that we’re in a rush or don’t have a lot of time. My daughter’s on a dance competition team, so we’re constantly on the go to practices and events. This is an easy, fast dish that I can make that is also appetizing to the family’s taste buds.

Servings: 6


  • 1 bag (1 lb.) frozen mixed vegetables, thawed and drained
  • 1 cup cooked chicken, diced (season to taste–I use an all seasoning and pepper)
  • 2 cans (10 3/4 oz) condensed cream of chicken soup
  • 1 cup Original Bisquick mix
  • 1/2 cup milk
  • 1 egg


  1. Heat oven to 400 degrees Fahrenheit. In ungreased 2-quart casserole dish, mix vegetables, chicken and soup until blended
  2. Stir remaining ingredients in medium bowl with wire whisk or fork until blended. Pour over chicken mixture
  3. Bake uncovered about 30 minutes or until crust is golden brown.

High altitude (3500-6500 ft): heat oven to 425 degrees Fahrenheit.

Serve with fruit or fruit salad.

TIP: When thawing frozen vegetables in the microwave, no need to include water. The frozen state automatically produces it’s own moisture and keeps the veggies moist.


About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

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