Description
This Easy Bisquick Chicken Pot Pie is a comforting and flavorful dish that’s perfect for a quick weeknight meal. It’s made with simple ingredients, including Bisquick baking mix, and comes together in just 45 minutes.
Ingredients
Units
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Chicken Pot Pie Filling:
- 2 cups cooked chicken, shredded or chunked
- 1 (10.5 oz) can cream of chicken soup
- 1 cup milk (whole milk or 2%)
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (12 oz) bag frozen mixed vegetables, thawed completely
Bisquick Topping:
- 1 1/2 cups Bisquick baking mix
- 1/2 cup milk (whole milk or 2%)
- 1 large egg
Instructions
- Preheat and Prep: Preheat the oven to 400°F. Spray a deep-dish 9-inch pie plate with nonstick cooking spray and set aside.
- Combine Filling Ingredients: In a large mixing bowl, add the cooked chicken, cream of chicken soup, milk, thyme, garlic powder, onion powder, salt, and black pepper. Stir everything together until combined well. Stir in the thawed frozen mixed vegetables.
- Pour Filling: Pour the chicken mixture into the prepared pie plate.
- Make Bisquick Topping: In a separate medium bowl, stir together the Bisquick mix, milk, and large egg until combined and smooth. Pour the Bisquick batter evenly over the chicken filling.
- Bake: Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center of the Bisquick topping comes out clean. If needed, loosely lay a piece of foil over the top of the baking dish (towards the end of the cook time) to prevent the biscuit topping from browning too much.
- Serve: Remove from the oven and let it cool for 5 minutes before serving hot.
Notes
- Baking Pan: If using a pie plate, it needs to be a deep-dish 9-inch pie plate. Otherwise, it may bake over the pan while baking. If you don’t have one, use a 9×9-inch baking pan instead.
- Vegetables: Use mixed vegetables with corn, carrots, peas, and green beans. Or choose your favorite veggies (corn or peas, etc.) and just use that one!
- Frozen Vegetable Tip: The veggies need to be thawed completely before using them in the recipe. Otherwise, they will have a firmer/crunchier texture. You can cook the vegetables according to the package directions before adding them to the chicken mixture.
- Milk: Whole milk or 2% milk can be used. If using higher-fat milk, you will need more to form the biscuit dough.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 400kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg