Description
A comforting and easy-to-make Bisquick Chicken Pot Pie featuring tender cooked chicken, mixed vegetables, and a creamy filling topped with a flaky Bisquick crust. Perfect for a satisfying weeknight dinner.
Ingredients
Filling
- 2 cups cooked chicken, shredded or chopped
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 cup chicken broth
- 1 can (10.5 ounces) cream of chicken soup
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
Crust
- 1 cup Bisquick baking mix
- 1/2 cup milk
- 1 egg
Instructions
- Preheat oven: Preheat your oven to 400°F (204°C) to prepare for baking the pot pie.
- Prepare filling: In a large bowl, combine the cooked chicken, frozen mixed vegetables, chicken broth, cream of chicken soup, garlic powder, onion powder, salt, and black pepper. Stir well to evenly mix all ingredients.
- Transfer filling: Pour the prepared filling mixture into a greased 9-inch pie dish or 8×8-inch baking dish, spreading it out evenly.
- Make crust batter: In a separate bowl, whisk together the Bisquick baking mix, milk, and egg until the batter is smooth and well combined.
- Top the filling: Pour the Bisquick batter evenly over the top of the chicken and vegetable filling, covering the surface completely.
- Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the top crust is golden brown and the filling is hot and bubbling around the edges.
- Cool and serve: Remove from the oven and let the pot pie cool for about 5 minutes before slicing and serving to allow the filling to set slightly.
Notes
- Use rotisserie chicken for convenience and rich flavor.
- Substitute fresh vegetables if preferred; sauté lightly before adding to the filling.
- For a richer flavor, add a splash of heavy cream to the filling mixture.
