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Quick & Easy Chicken Pot Pie

Weeknights are busy! We have to run the kids to practices or work late or go to the gym ... or do any number of other things that consume our time. Instead of picking up fast food on the way home, try our Quick & Easy Chicken Pot Pie. If you have your ingredients on hand ahead of time, you can get this hearty meal on the table in about 40 minutes. This Chicken Pot Pie combines in a pie plate a can of cream of chicken soup, your favorite frozen vegetable blend and cooked chicken. (Pick up a bag from the freezer section or you can try it with a rotisserie chicken from the prepared-foods section.) Then mix Smith's Milk with an egg and some Bisquick and pour over the chicken and vegetables. Only a half hour in the oven and you have a home-cooked, Quick & Easy Chicken Pot Pie that tastes like it took you hours to prepare!

How to Make


  • 10-3/4-oz can Campbell's condensed 98% fat-free cream of chicken soup
  • 9-oz package frozen mixed vegetables, thawed
  • 1 cup cubed cooked chicken
  • 1/2 cup Smith's milk
  • 1 egg
  • 1 cup Bisquick all-purpose baking mix


  1. Preheat oven to 400 F.
  2. In 9" pie plate, mix soup, vegetables and chicken.
  3. Mix Smith's milk, egg and baking mix.
  4. Pour over chicken mixture.
  5. Bake for 30 minutes or until golden.


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