Description
This Easy Bisquick Chicken Pot Pie combines tender cooked chicken, creamy soup, and mixed vegetables topped with a golden, fluffy Bisquick biscuit crust. Ready in just 45 minutes and perfect for a comforting family meal, it uses simple pantry staples and delivers hearty flavor with minimal effort.
Ingredients
Scale
Filling Ingredients
- 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 Ingredients
- 1 ½ cups Bisquick baking mix
- ½ cup milk (whole milk or 2%)
- 1 large egg
Instructions
- Preheat and Prep: Preheat the oven to 400°F (200°C). Spray a deep-dish 9-inch pie plate with nonstick cooking spray and set aside.
- Combine Filling Ingredients: In a large mixing bowl, combine the cooked chicken, cream of chicken soup, 1 cup milk, dried thyme, garlic powder, onion powder, kosher salt, and black pepper. Stir well to blend all ingredients uniformly. Fold in the thawed frozen mixed vegetables until evenly distributed.
- Pour Filling: Transfer the chicken and vegetable mixture into the prepared pie plate, spreading it out evenly.
- Make Bisquick Topping: In a separate medium bowl, combine the Bisquick baking mix, ½ cup milk, and large egg. Stir until the batter is smooth and well mixed.
- Top the Filling: Pour and spread the Bisquick batter evenly over the chicken filling, covering the surface completely.
- Bake: Place the pie plate in the preheated oven and bake for 25 to 30 minutes or until the topping is golden brown and a toothpick inserted in the center comes out clean. If the biscuit topping starts browning too much before the baking time ends, cover loosely with foil to prevent over-browning.
- Serve: Remove the pot pie from the oven and let it cool for about 5 minutes. Serve hot and enjoy a comforting, hearty meal.
Notes
- Ensure the frozen vegetables are fully thawed and drained to avoid a watery filling.
- You can substitute cream of chicken soup with a homemade white sauce for a fresher taste.
- For a lower-fat version, use low-fat milk and reduced-fat Bisquick mix.
- This recipe can be doubled and baked in a larger casserole dish, but baking time may need to be increased accordingly.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.
