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Chicken Pot Pie


  • ¼ cup unsalted butter
  • ¼ cup Bisquick
  • 2 tablespoons chopped yellow onion
  • ¼ teaspoon salt
  • Pinch ground black pepper
  • 1 cup frozen mixed vegetables (carrots, peas & green beans)
  • cups chicken broth
  • cups cooked , cubed chicken
  • 1 deep-dish double pie crusts (I use the Pillsbury kind that come 2 in a pack)


  • Pre-heat oven to 375 degrees F.
  • Prepare the bottom crust if it isn't in a pie pan already by placing the crust in a pie pan.
  • Prepare the filling: Heat the butter in a 2-quart saucepan over medium heat until melted. Using a wooden spoon, stir in the Bisquick, chopped onion, salt and pepper. Cook, stirring constantly, until the mixture is bubbly. Gradually stir in the chicken broth, then stir in the frozen vegetables. Stir until it reaches a boil for 1 minute. Add chicken and remove from heat. Pour on top of bottom crust.
  • Put the top crust on. Pinch the side and cut off the excess.
  • Make 2-3 slits in the top to allow the steam to get out.
  • Bake for 45 minutes, or until crust is golden brown and filling is bubbly. Cool for 10 minutes before serving, and enjoy!


Freezer Instructions: Prepare pot pies through step 3. Cool until room temperature, cover with the top crust and cut the slits. Wrap in wax paper and foil, and freeze up to 3 months. When ready to eat, bake at 350 degrees F for 75 minutes, or until crust is golden brown and filling is bubbly.