Description
This Easy Bisquick Chicken Pot Pie is a comforting and hearty dish perfect for any night of the week. Combining tender cooked chicken, creamy sauce, mixed vegetables, and a fluffy Bisquick biscuit topping, this pot pie is simple to prepare and bakes to golden perfection in just 45 minutes.
Ingredients
Scale
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
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 (12 oz) bag frozen mixed vegetables, thawed completely
Topping
- 1 ½ cups Bisquick baking mix
- ½ cup milk (whole milk or 2%)
- 1 large egg
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Spray a deep-dish 9-inch pie plate with nonstick cooking spray to prevent sticking and set it aside.
- Combine Filling Ingredients: In a large mixing bowl, combine the cooked chicken, cream of chicken soup, 1 cup of milk, dried thyme, garlic powder, onion powder, kosher salt, and black pepper. Stir this mixture thoroughly until all ingredients are well blended. Then, fold in the completely thawed frozen mixed vegetables to create an even filling.
- Pour Filling: Pour the prepared chicken and vegetable mixture evenly into the greased pie plate, spreading it out as needed.
- Make Bisquick Topping: In a separate medium bowl, whisk together the Bisquick baking mix, ½ cup milk, and one large egg until the batter is smooth and uniform without lumps.
- Assemble and Bake: Pour the Bisquick batter evenly over the chicken filling in the pie plate. Place the pie in the preheated oven and bake for 25 to 30 minutes or until the biscuit topping is golden brown and a toothpick inserted into the center comes out clean. If the topping starts to brown too much toward the end of baking, loosely cover the pie with foil to prevent over-browning.
- Serve: Once baked, remove the pot pie from the oven and allow it to cool for about 5 minutes. Serve hot for a satisfying and flavorful meal.
Notes
- Ensure the frozen mixed vegetables are completely thawed and drained to prevent excess moisture in the filling.
- You can substitute the cream of chicken soup with a homemade white sauce for a fresher taste.
- For a crispier crust, consider brushing the biscuit topping with melted butter before baking.
- This recipe yields 6 servings, perfect for family meals or leftovers.
- To make the recipe lower in fat, choose low-fat milk and a reduced-fat cream of chicken soup.
