Super Easy Pot Pie
A quick and comforting savory pot pie featuring mixed vegetables and a creamy Bisquick topping, perfect for family dinners and easy weeknight meals.
Ingredients
Instructions
- Preheat oven to 400°F.
- Mix thawed vegetables and condensed cream of vegetable soup in a 9-inch pie plate or casserole dish.
- In a separate bowl, stir together the remaining ingredients: Bisquick mix, milk, and egg until well blended.
- Pour the batter over the vegetable and soup mixture.
- Bake for about 30 minutes or until golden brown.
Tips & Substitutions
For added flavor, consider sautéing some onions or garlic before mixing in the vegetables and soup. You can also substitute the condensed cream of vegetable soup with cream of chicken soup for a different taste. If you're out of Bisquick, a homemade mixture of flour, baking powder, and salt can work just as well. This recipe is versatile, so feel free to add cooked chicken or turkey for a heartier dish.
Serving Suggestions
Super Easy Pot Pie is perfect as a main dish and pairs beautifully with a simple green salad or crusty bread. For a complete meal, serve it alongside roasted vegetables or mashed potatoes. This comforting dish is a great way to use up leftover vegetables and can easily be adapted to include your favorite ingredients. Consider making a batch of Molasses Cookies(Roll Out) for dessert to round out your meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot pie in the oven at 350°F until warmed through, about 15-20 minutes. Alternatively, you can microwave individual portions, but the crust may lose its crispness. For best results, enjoy it fresh from the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Super Easy Pot Pie contains roughly 298 calories, with 7g protein, 51g carbohydrates, and 8g fat. It is an excellent source of vitamin A (60% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 778mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be used in place of frozen. Just make sure to sauté them until they are slightly tender before mixing with the soup, as fresh vegetables may require a bit more cooking time to become tender in the pot pie.
How can I make this pot pie gluten-free?
To make a gluten-free version of this pot pie, substitute the Bisquick mix with a gluten-free baking mix. Ensure that the condensed cream of vegetable soup is also gluten-free, or consider making your own using gluten-free ingredients. This way, you can enjoy a delicious dish without the gluten.
Can I prepare this pot pie in advance?
Yes, you can prepare the filling and the batter separately ahead of time. Store the filling in the refrigerator for up to a day, and when you're ready to bake, simply pour the batter over the top and bake as instructed. This makes it a great option for a quick weeknight dinner or for entertaining guests.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).