Total Time
Prep 5 mins
Cook 45 mins


Ingredients Nutrition

  • 709.77 ml cooked chicken
  • 425.24 g can Veg-All, well drained (diced, mixed vegetables)
  • 290.58 g can cream of chicken soup, undiluted
  • 236.59 ml chicken broth
  • 1.23 ml pepper
  • 236.59 ml Bisquick
  • 177.44 ml milk
  • 59.14 ml butter, melted


  1. Preheat oven to 400 degrees.
  2. Grease a shallow 2 quart baking dish.
  3. Spread Chicken and Veg-All evenly into bottom of dish.
  4. Stir soup, broth and pepper together in a medium bowl.
  5. Pour over Chicken mixture.
  6. Combine Bisquick, milk and butter.
  7. Stir until smooth.
  8. Pour over soup.
  9. Bake 45-50 minutes, or until crust is golden brown.
  10. Cool 10 minutes before serving.
Most Helpful

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

avidreader April 27, 2002

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!!!!

Sandy1166 March 19, 2003

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

Darlene Summers February 22, 2003