Chicken Pot Pie - Pantry Friendly & Easy

Total Time
31mins
Prep 10 mins
Cook 21 mins

May serve as a main dish and also see my variations below. I created this to accommodate using all pantry ingredients & suited it to my families taste in March 2004. Using garden fresh ingredients taste great too.

Ingredients Nutrition

Directions

  1. Preheat oven at 450 degrees.
  2. Mix soup, corn, peas & chicken in a 9x13 glass pan & then spread it evenly & flat.
  3. Evenly sprinkle lemon pepper, garlic & bacon on top of mixture.
  4. In a separate bowl whisk together well Bisquick & milk & then pour on top of mixture in pan.
  5. Evenly sprinkle parsley on top of the Bisquick crust.
  6. Bake uncovered for 21 minute in a convection or about 30 minute in a traditional oven.
  7. Let set & cool for 12 minute.
  8. Variations:.
  9. Use fresh vegetables & seasonings in place of the canned, see fresh measurements in the (parenthesis).
  10. Swap out 1 can of corn for carrots or try a different variety of cream soup.
  11. Divide recipe in half & put into 2 separate 9" glass pie pans & cook then freeze one pie for later.
  12. Also this pie holds well it's texture & taste later reheated in a microwave.
Most Helpful

5 5

Wow. The perfect comfort food. Really loved the lemon pepper and bacon bits in this. The only thing I did different was use 2 cooked chicken breasts instead of canned chicken. Everybody scarfed it up.