Description
This Bisquick Chicken Pot Pie is a quick and comforting American classic featuring tender cooked chicken, mixed vegetables, and a creamy sauce, all topped with a golden Bisquick batter crust. Perfect for an easy family dinner, it blends convenience with hearty, satisfying flavors.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (carrots, peas, corn, green beans)
- 1 cup chicken broth
- 1 can (10.5 oz) cream of chicken soup
- ½ teaspoon salt
- ¼ teaspoon black pepper
Topping
- 1 cup Bisquick mix
- ½ cup milk
- 1 egg
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish or an 8×8-inch baking dish to ensure the pot pie doesn’t stick.
- Prepare the filling: In a medium bowl, combine the cooked chicken, frozen mixed vegetables, chicken broth, and cream of chicken soup. Season the mixture with salt and pepper, then stir until well blended.
- Assemble the base layer: Pour the prepared chicken and vegetable filling into the greased dish, spreading it evenly for a uniform base.
- Make the Bisquick topping: In a separate bowl, whisk together the Bisquick mix, milk, and egg until the batter is smooth and well combined.
- Add the topping and bake: Pour the Bisquick batter evenly over the chicken mixture. Place the dish in the preheated oven and bake for 30–35 minutes, or until the topping is golden brown and cooked through.
- Rest before serving: Remove the pot pie from the oven and let it rest for 5 minutes to allow it to set and cool slightly before slicing and serving.
Notes
- Use rotisserie chicken for a quick, flavorful shortcut.
- To add extra creaminess, stir in ¼ cup sour cream with the filling mixture.
- You can swap frozen mixed vegetables for fresh ones if desired, adjusting cooking time slightly.
- Make sure the Bisquick topping is spread evenly to ensure uniform baking.
- Letting the pie rest after baking helps the filling thicken and the slices hold together better.
