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Pot Pie


Rate this recipe 3.2/5 (22 Votes)


  • 2 cans of either chicken or celery or mushroom soup (mostly use 1 can chicken and 1 mushroom)
  • 1/2 cup milk
  • 1 cup sour cream
  • 1 tsp Dijon
  • 1 package (500 g) of frozen mixed vegetables ( approx 6 cups worth)
  • 3 cups of bite sized cooked chicken ( or ham)
  • 2 cups Bisquick mix
  • 1/2 cup of grated cheddar cheese ( and 1/2 cup to sprinkle on top)
  • 1/2 cup milk
  • 1 egg


Level of difficulty Average
Cost Average budget


Step 1

- Preheat oven to 400 F, and grease a casserole dish

Step 2

- Over medium heat whisk the cans of soup, sour cream, milk, and Dijon.

Step 3

- Take out 6 cups of the frozen vegetables and rinse with cold water until there is no more ice left on them. Drain them and add to soup mix.

Step 4

- Add the meat (use more ham than chicken), and cook while stirring until hot ( approx 5 mins).

Step 5

- Put this mixture into the casserole dish.

Step 6

- Mix the Bisquick and cheese together. Add the milk ( stir in enough just to moisten) and then add the egg.

Step 7

- Drop small spoonfuls of the Bisquick mix over the hot filling- leaving space between over the while dish. Sprinkle with the other grated cheese on top.

Step 8

- Bake for 20-25 mins until golden brown.


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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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