Bisquick Chicken Pot Pie
Total Time
50 mins
Prep Time
20 mins
Cook Time
30 mins
Rating
4.59 out of 5 stars
(78)
Ingredients
6 servings
- For the Bottom Crust:
- 1 cup (120 g) Bisquick
- 2 tablespoons salted butter
- 2 tablespoons whole milk
- For the Filling:
- ¼ cup (56.75 g) unsalted butter
- ¼ cup (30 g) Bisquick
- 2 tablespoons chopped yellow onion
- ¼ teaspoon salt
- Pinch ground black pepper
- 1 cup (182 g) frozen mixed vegetables, carrots, peas & green beans
- 1¼ cups (293.75 ml) chicken broth
- 1½ cups (210 g) cooked cubed chicken
- For the Top Crust:
- ½ cup (60 g) Bisquick
- ⅓ cup (81.33 ml) whole milk
- 1 tablespoon salted butter, melted
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Preparation
Step 1
Preheat oven to 400 degrees F.
Step 2
Prepare the Bottom Crust: In a medium bowl, use a pastry blender to cut the butter into the Bisquick until the mixture resembles coarse crumbs. Using a wooden spoon, stir in the milk until the mixture begins to form a ball. Pat the dough onto the bottom and up the sides of a 9-inch pie plate. Bake for 5 minutes, or until just turning light brown. Remove from the oven and set aside.
Step 3
Prepare the Filling: Heat the butter in a 2-quart saucepan over medium heat until melted. Using a wooden spoon, stir in the Bisquick, chopped onion, salt, and pepper. Cook, stirring constantly, until the mixture is bubbly. Remove from the heat. Gradually stir in the chicken broth, then stir in the frozen vegetables.
Step 4
Return the mixture to the stove over medium heat, stirring constantly, until the mixture reaches a boil. Once a full boil is reached, continue stirring for another 1 minute. Remove from the heat and stir in the chicken. Pour the chicken mixture into the prepared crust.
Step 5
Prepare the Top Crust: In a small bowl, whisk together the Bisquick, milk, and melted butter until smooth. Pour the mixture evenly over the filling. Use a rubber spatula or offset spatula to gently spread it to the edge of the pie plate.
Step 6
Bake for 25 minutes, or until the top is golden brown. Let stand for 10 minutes before serving.
Step 7
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Chef's notes
Chicken:
You can cut up a rotisserie chicken or buy a package of pre-cooked cubed chicken if you don’t want to make your own. Canned chicken would even work! Turkey would also taste great in this pot pie recipe.
Vegetables:
Feel free to swap out for a different variety. If using canned, stir them in with the chicken at the end so they don’t get overcooked.
Milk:
If you’d like to make this recipe dairy-free, replace the milk with an oat or cashew milk. They have a neutral flavor but similar texture, so they won’t affect the filling consistency.
Butter:
You’ll need to replace the butter as well if making this dairy-free. Use Earth Balance baking sticks in place of the butter and omit the salt in the filling. You can always add a little before pouring the filling into the crust if it tastes like it needs it.
If you’ve never used Bisquick before, you might be confused when you go to the store to buy it. The box will most likely show a picture of pancakes, but the mix itself has a variety of different uses. Despite pancakes being written and pictured on the box, it’s the right product and what makes this such an easy chicken pot pie recipe.
If you can’t get Bisquick where you live, here is a [copycat recipe for Bisquick](https:
//centslessdeals.com/copycat-bisquick-recipe/).
You might wonder what to serve with chicken pot pie. Side dishes aren’t necessary since this works as a full meal, but a tossed green salad would help lighten the plate.
Leftovers can be stored in the refrigerator for up to 4 days.
To freeze the pie, bake and cool completely, then cover tightly in plastic wrap and aluminum foil. To reheat, remove the plastic wrap, cover with aluminum foil and reheat in a 350-degree oven until warmed through.
