Bisquick™ Chicken Pot Pie

This Bisquick chicken pot pie is the ultimate comfort food, perfect for busy weeknights! It’s incredibly easy to make using pantry and freezer staples, and it’s ready in a snap1. I guarantee this will become a family favorite!

Why You’ll Love This Recipe

• Quick and Easy: With Bisquick, you can skip making a traditional pie crust and save a ton of time15.

• Comforting: This pot pie is packed with savory chicken, tender veggies, and a creamy sauce, all topped with a golden, biscuit-like crust45.

• Versatile: You can easily customize the filling with your favorite vegetables or leftover cooked chicken1.

• Perfect for Weeknights: Ready in under an hour, this is a lifesaver on those crazy weeknights when you need a hearty, home-cooked meal2.

Quick Facts

• Prep time: 15 minutes

• Cook time: 30 minutes

• Serving size: 6-8

Ingredients You’ll Need

For the Filling:

• 1 1/2 cups frozen mixed vegetables, thawed3

• 1 cup chopped cooked chicken3

• 1 can (10 1/2 oz) condensed cream of chicken soup3

For the Crust:

• 1 cup Bisquick™ Original Pancake & Baking Mix34

• 1/2 cup milk34

• 1 tablespoon vegetable oil3

• 1 egg34

Let’s Get Cooking!

1. Get Started: Preheat your oven to 375°F (190°C). Spray a 9-inch pie plate with cooking spray3.

2. Mix the Filling: In the pie plate, combine the thawed mixed vegetables, cooked chicken, and cream of chicken soup. Stir to mix well3.

3. Make the Crust: In a medium bowl, stir together the Bisquick, milk, vegetable oil, and egg until just blended3.

4. Assemble the Pot Pie: Pour the Bisquick mixture over the chicken and vegetable filling in the pie plate34.

5. Bake to Golden Perfection: Bake uncovered for 29-33 minutes, or until the crust is deep golden brown and the filling is bubbly3.

6. Cool and Serve: Let the pot pie stand for a few minutes before serving. This helps the filling to set slightly1.

Tips for Customization

• Veggies: Feel free to swap out the mixed vegetables for your favorites, such as peas, carrots, green beans, or corn1.

• Protein: Use leftover cooked turkey or ham instead of chicken1.

• Cheese: Add a sprinkle of shredded cheese, like cheddar or mozzarella, to the filling or on top of the crust for extra flavor5.

• Herbs: Enhance the flavor with a pinch of dried thyme, rosemary, or parsley5.

Serving Suggestions

• Serve with a simple side salad for a complete meal.

• Add a dollop of sour cream or plain yogurt on top for extra creaminess.

• Enjoy it with a side of cranberry sauce for a sweet and savory combination.

How to Store and Freeze

• Fridge: Leftover pot pie can be stored in the refrigerator for 3-5 days. Cover it tightly with cling wrap or store it in an airtight container4.

• Freezer: To freeze, let the pot pie cool completely. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months4. You can also bake in a disposable aluminum pan for easy freezer-to-oven convenience4.

FAQs

Can I use a different size pie plate?

Yes, you can, but you may need to adjust the baking time accordingly. Keep an eye on the crust and make sure it’s golden brown and the filling is bubbly.

Can I make this ahead of time?

Absolutely! Assemble the pot pie, cover it, and store it in the fridge for up to 24 hours before baking4.

Can I use a different kind of soup?

While cream of chicken soup is classic, you can experiment with other cream-based soups like cream of mushroom or cream of celery.

Nutritional Information (approximate, per serving)

• Calories: 350-400

• Protein: 20-25g

• Fat: 20-25g

• Carbohydrates: 20-25g

Note: Nutritional information may vary based on specific ingredients and serving sizes.