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Easy Chicken Pot Pie Recipe

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main
Author: Jenn


  • 1 cup chicken broth
  • 1/4 cup milk
  • 1/2 cup milk
  • 1/3 cup flour
  • 1/2 tsp. dried thyme
  • salt & pepper to taste
  • 1 1/2 cup frozen Bird's Eye Classic Mixed Vegetables thawed
  • 1 cup cooked shredded chicken
  • 1 cup reduced-fat Bisquick or other baking mix
  • 1/2 cup milk
  • 1 egg


  • Preheat oven to 400ยบ F. Spray a 2 quart casserole dish and set aside.
  • In a saucepan, mix and bring to a low boil the chicken broth and 1/4 cup milk.
  • Whisk together 1/2 cup milk, 1/3 cup flour and dried thyme in a small bowl and whisk into broth/milk mixture over low heat until simmers and thickens. Add S&P to taste.
  • Stir in Bird's Eye vegetables and chicken. Pour into prepared casserole dish. Smooth to get an even layer.
  • In a medium sized bowl, mix together baking mix, milk and egg. When smooth, pour over creamy vegetable mixture and smooth to get an even layer on top. Place in preheated oven for 30 minutes or until heated through and golden brown on top.
  • Serve and enjoy!


*can skip step 3 and omit the first six ingredients and instead use 1 can cream of chicken soup instead for an even quicker preparation.