Easy Chicken Pot Pie

“This was pretty good, but we didn’t like the crust. It would be better with a regular pie crust.”

“Best chicken pot pie I’ve ever eaten.I added 1/4 cup chopped onions, and used the broth from the chicken breast that I cooked instead of the canned broth.Delicious!!!!”

“Mysterygirl,I made this for lunch the other day,And it was delicious,the only thing I did different was I used a can of croissant rolls,spread out flat on top and yum it was delicious.Thanks,Darlene Summers”

“So happy to find this recipe!!Had it for years on the Bisquick can and it evidently was thrown away!Couldn’t exactly remember the ingredients and now I have them!!This is so good and easy!! Now off to the kitchen to fix this delicious dish!!”

“This was really easy to put together and a great complete meal.Only issue was that the sauce was too liquidy (I followed the recipe – not sure what happened) and the amounts for the topping didn’t quite cover the whole casserole.Regardless this was very good!Thanks so much!”

“Made this exactly as written, and it was a VERY filling (and yummy) supper. My husband asked that I keep the recipe and make it again. An excellent way to use up left-over chicken! Thanks for posting!”

“I made this when I was looking for something fast and easy to do with leftover Thanksgiving turkey. I cheated and used Crescent Roll dough as the top crust. It was done in only 20 minutes and the results were delicious. I’m making it again tonight with chicken while we wait for the snow to start, thank you for a wonderful, adaptable recipe!!!”

“Excellent pie!I ended up making 6 small pot pies instead of one large one (to satisfy a few who are picky with their veggies).Instead of the VegAll, I used a can of whole potatoes (cut up for each pie), a handful of frozen corn for each and some frozen broccoli.It was delicious, even for those who weren’t sure what to expect (as they’ve never had a homemade pot pie before).I used chicken thigh and I’ll definitely go with breast next time.I also may multiply the Bisquick portion to 1½ times what the recipe calls to make sure the crust extends to the sides of each pie.All in all, VERY easy and super yummy!Thank you!:)”

“This was a night of substitutions! Thought I had everything on hand, but alas… so instead of cream of chicken I used cream of celery… I used a bag of frozen mixed veggies instead of the veg-all… and since the bag was only 12 oz, I added the rest of the veggies from the roast chicken I made the other day…I was out of broth (OMG!) so I used a bullion cube…I probably used so many substitutions, I shouldn’t rate this… but it turned out wonderfully!!!!!I can only imagine how good it is when you have everything onhand!!Thank you so much for this tasty and simple dish!”

“Easy to make with ingredients on hand….kids loved it.No leftovers tonight!”

“This is a regular meal around our house because it’s so easy and makes good use of leftovers. I sprinkle some Mrs Dash before I put the crust on to give it some extra oomph.”

“This is my new go-to chicken pot pie recipe.So easy and so good!The only changes I made was to use “Recipe #3743″ in place of the can of cream of chicken and I used up some remnant bags of frozen veggies and roasted carrots from the night before in lieu of the can of Veg All.I was worried the crust would be too bland, but stuck with the recipe as written and it was FABULOUSLY light and buttery.Perfect winter comfort food.”

“living in Costa Rica makes it difficult to find ingredients. I had to make cream of chicken soup and Bisquick from scratch. I did find the recipes on Zaar. This was really really good. It is really a comfort food. I will be making this again.”

“This is an easy and great-tasting dinner.I added a little seasoning (just salt/pepper/poultry seasoning) to the chicken/veg-all before adding the rest.Great for leftover chicken.”

“This really is a great recipe (its the same one on the bisquick box, similar anyway) Its even better with added potatos. I add some of the southern style hasbrown uncooked they add such greatheartyness.”

“This was a great way to use the mushy vegetables I had left over from making chicken stock!I pureed the vegetables in a blender with 1 cup broth.I used 1 1/2 cups of veggie puree – froze the rest.I added 2 TBSP of flour with 2 TBSP butter to thicken the mixture.Combined the cooked chicken, veggie puree, butter/flour mix in the baking dish.Poured Marie Callendar’s corn bread mix (1 1/2 mix with 3/4 cup water) over soup mixture.I baked it for 40 minutes & it came out great!We’re having leftovers tonite. I didn’t have bisquick so I just improvised with what I had.Thanks for this easy recipe!”

“I skipped using veg-all and just added in veggies that we preferred.I also used the low fat bisquick.It was good but I still prefer pot pie with the real crust.LOLbut this is better calorie wise.”

“Sooooo good!! We reheated the leftovers two days later and my husband said it was even better then!! Thank you for posting!”

“omg this was really yummy my husband and son loved it plus it gives them vegi’s they would hardly eat any other time Helpful hint====== if you dont like all vegi try using 1/2 a can of one vegi(corn and another 1/2 of another like peas i did this on a later recipe and it turned out better fluffy”