Description
This Bisquick Chicken Pot Pie is a comforting and easy-to-make casserole featuring tender cooked chicken, mixed vegetables, and a creamy chicken soup filling, topped with a golden biscuit-like crust made from Bisquick baking mix. Perfect for a family dinner, it combines convenience and classic flavors in one satisfying dish.
Ingredients
Scale
Filling
- 2 cups cooked chicken (shredded or diced)
- 1 1/2 cups frozen mixed vegetables (thawed)
- 1 can (10.5 ounces) cream of chicken soup
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
Topping
- 1 cup Bisquick baking mix
- 1/2 cup milk
- 1 egg
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F (204°C). Lightly grease a 9-inch pie dish or an 8×8-inch baking dish to prevent sticking.
- Mix the Filling: In a large bowl, combine the cooked chicken, thawed mixed vegetables, cream of chicken soup, black pepper, and optional garlic powder. Stir well until all ingredients are evenly incorporated. Spread this mixture evenly into the prepared baking dish.
- Prepare the Biscuit Topping: In a separate bowl, whisk together the Bisquick baking mix, milk, and egg until the batter is smooth and lump-free.
- Assemble and Bake: Pour the Bisquick batter evenly over the chicken and vegetable mixture in the baking dish. Place in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and the filling is bubbly.
- Rest and Serve: Remove from the oven and let the chicken pot pie rest for 5 to 10 minutes before serving. This allows the filling to set, making it easier to portion and enjoy.
Notes
- Rotisserie chicken works well for this recipe, saving preparation time.
- Add sautéed onions or fresh herbs such as thyme or parsley for enhanced flavor.
- For a creamier texture, stir in 1/4 cup of sour cream into the filling mixture before assembling.
- Use an 8×8-inch baking dish for a thicker pot pie layer or a 9-inch pie dish for a more traditional shape.
