Description
This Bisquick Chicken Pot Pie is a comforting, easy-to-make main course featuring tender cooked chicken, a medley of mixed vegetables, and a creamy sauce topped with a golden, fluffy Bisquick crust. Perfect for a family dinner, it combines convenience and classic flavors in one satisfying dish.
Ingredients
Scale
Filling Ingredients
- 2 cups cooked chicken (shredded or chopped)
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/2 cup chopped onion
- 1 cup chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping Ingredients
- 1 cup Original Bisquick mix
- 1/2 cup milk
- 1 egg
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the pot pie.
- Mix the Filling: In a large bowl, combine the cooked chicken, frozen mixed vegetables, chopped onion, chicken broth, and cream of chicken soup. Stir thoroughly to distribute the ingredients evenly. Season with salt and black pepper to taste.
- Prepare the Baking Dish: Grease a 9-inch pie dish or baking dish using butter or non-stick spray. Pour the prepared filling mixture into the dish, spreading it out evenly.
- Make the Topping: In a separate bowl, whisk together the Bisquick mix, milk, and egg until you achieve a smooth batter without lumps.
- Assemble the Pot Pie: Pour the Bisquick batter evenly over the chicken and vegetable filling, covering it completely.
- Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the topping comes out clean, indicating the crust is cooked through.
- Cool and Serve: Allow the pot pie to cool for a few minutes before slicing to serve. This helps the filling to set and makes serving easier.
Notes
- You can use rotisserie chicken for added convenience and flavor.
- For extra flavor, add sautéed mushrooms or celery to the filling.
- To make the filling creamier, stir in 2 tablespoons of sour cream before baking.
