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This morning we were talking about the unhealthiest fast food items and their not-as-bad for your at home versions. Caseyboy revealed that he pretty much hates Chicken Pot Pie (which was tough because it was a staple in house) but this recipe changed his whole outlook on the classic he grew up dreading.

Listen to the podcast here

“Ok…I am not a cook.  I can basically fry eggs…and that’s it.  Well, that WAS it, until I found THIS recipe. It was so easy to follow…and it is SOOOOO YUMMY!!!!” – Caseyboy

Betty Crocker’s Easy Chicken Pot Pie


  • 1 2/3 cups frozen mixed vegetables, thawed
  • 1 cup chopped cooked chicken
  • 1 can (10 1/2 oz) condensed cream of chicken soup
  • 1 cup Original Bisquick™ mix
  • 1 cup milk
  • 1 egg


  1.   Heat oven to 375°F. Spray 9-inch pie plate with cooking spray. Add vegetables, chicken and soup and stir to combine.
  2.    In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
  3.    Bake uncovered 25 to 30 minutes or until crust is golden brown.

Tips from Betty:

  • If you’ve got leftover cooked vegetables, use them instead of the frozen vegetables. You can even plan for that if you have this pot pie on your menu rotation.
  • Season up the base veggie mixture with your favorite blend of dried herbs—sage, basil, oregano, or dill will bump up the flavor quotient.
  • Leftover chicken from a rotisserie bird or from a roast turkey can be mixed in with the frozen vegetables for a heartier pie.
  • Sprinkle the top of the crust with shredded cheese in the last 10 minutes of baking.