Serves 6
30 min
Bisquick Chicken Pot Pie
Recipe GLPR910882cb1aea6d
A comforting one-dish meal featuring tender chicken and mixed vegetables in a creamy sauce, topped with a fluffy Bisquick biscuit crust. This quick and easy pot pie is ready in just 30 minutes and serves six hungry diners. The golden-brown topping bakes until crispy while the filling remains warm and satisfying.
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Ingredients
2 cups cooked chicken, shredded or diced
12 ounces frozen mixed vegetables (peas, carrots, corn, green beans)
1 can (10.5 ounces) cream of chicken soup
1 cup whole milk
1 1/2 cups Bisquick baking mix
1 large egg
1 teaspoon salt
Directions
Preheat your oven to 400°F (200°C). Ensure your chicken has been cooked to a safe internal temperature of 165°F (74°C).
In a large bowl, whisk together the cream of chicken soup, milk, and salt until smooth and well combined.
Stir the cooked chicken and frozen mixed vegetables into the cream mixture. Pour the filling into a 9x13 inch baking dish and spread evenly.
In a separate bowl, combine the Bisquick baking mix, egg, and 1/2 cup cold milk. Stir until just combined—the batter should be thick and slightly lumpy.
Drop spoonfuls of the Bisquick batter over the chicken and vegetable filling, spacing them out so the topping can brown. You do not need to cover the entire surface completely.
Bake for 20 minutes, or until the biscuit topping is golden brown and cooked through.
Remove from the oven and let cool for 2 minutes before serving. The pot pie is ready when the biscuit topping is crispy and light golden.
