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Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

Quick and easy. I usually cook the chicken the nite before and allow it to cool. I nuke the soup, butter, broth together while chopping the chicken.

Ingredients Nutrition

Directions

  1. Place cooked chicken, peas and carrots in bottom of baking dish; melt margarine and add to soup and broth.
  2. Mix well and pour over chicken and vegies.
  3. Mix Bisquick and milk and pour over all.
  4. I usually do this a while earlier, and let it sit.
  5. I like it a little "fluffier", and less like pie crust.
  6. Bake 1 1/2 hour at 350°F.
  7. Serves 6-8. ((I use the smaller cans of the peas and carrots, but you can also use the 14 oz. can of the combined peas and carrots. I've used whatever leftover cooked carrots I have on hand, and left over peas. The quantity of either is not that crucial. I also double the sauce if I'm in the mood for a saucier pot pie.)).
  8. I also make this with fresh mushrooms and broccoli.
  9. I either nuke the broccoli (frozen) or place it in the hot chicken broth to thaw and add it to the chicken at the bottom of dish.
Most Helpful

4 5

This was total comfort food for us. I did use frozen peas and carrots as I don't care for canned. I also used Bisquick Heart Smart and skim milk and added some parsley and ground black pepper. I made individual pot pies in oval-shaped ramekins and baked for 45 minutes. The crust came out a very pretty golden brown.