Description
This Bisquick Chicken Pot Pie is a quick and comforting meal featuring a flaky, golden Bisquick crust filled with tender chicken, creamy vegetables, and a rich, savory sauce. Perfect for busy weeknights, it combines convenience with classic comfort food flavors to create a one-dish dinner your family will love.
Ingredients
Scale
Crust Ingredients
- 2 cups Bisquick mix
- 2 tablespoons cold butter, melted
- 1/3 cup milk (adjust as needed)
Filling Ingredients
- 2 tablespoons butter
- 2 cups frozen mixed vegetables
- 2 cups cooked chicken, shredded or diced
- 1 cup chicken broth
- 1 cup milk or cream
- Salt and pepper, to taste
- Optional seasonings: fresh thyme, rosemary, sage, red pepper flakes, shredded cheddar or Parmesan cheese
Instructions
- Prepare the Filling: Melt butter in a skillet over medium heat. Add frozen mixed vegetables and cook until tender. Stir in cooked chicken, chicken broth, and milk or cream. Season with salt and pepper. Let the mixture simmer gently, stirring often, until it thickens to a creamy consistency.
- Make the Bisquick Crust: In a mixing bowl, combine Bisquick mix with melted cold butter and a little milk. Mix until a soft dough forms that holds together but isn’t sticky. Adjust the milk quantity slowly to achieve the right texture.
- Assemble the Pot Pie: Pour the creamy chicken and vegetable filling into a greased pie dish. Press the Bisquick dough evenly over the top, sealing the edges to the dish. Use a knife to cut a few vents in the crust to allow steam to escape during baking.
- Bake Until Golden: Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the crust is golden and cooked through. Allow the pot pie to rest for a few minutes before slicing so the filling can set.
Notes
- Use cold butter in the crust dough to create flakier layers.
- Don’t overfill the pie dish to prevent overflow during baking.
- Line the pie dish with parchment paper for easier cleanup and to prevent sticking.
- Press the dough evenly for consistent crust thickness and baking.
- Let the pot pie rest after baking to allow the filling to set.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of pot pie)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg