Bisquick Chicken Pot Pie which I am going to prepare is a delicious and classic recipe that uses Bisquick baking mix to create a flaky crust for a classic chicken pot pie. The filling typically consists of cooked chicken, mixed vegetables, and a creamy sauce made from chicken broth and cream of chicken soup.
The Bisquick baking mix is then used to create the crust, which is rolled out and placed over the top of the filling before baking in the oven. The result is a warm, comforting, and satisfying meal that's perfect for family dinners or a cozy night in.
Ingredients for Bisquick Chicken Pot Pie
Below I have mentioned all the items in detail. So, look into the list and understand all the ingredients before use. Later On, I will tell you the complete recipe as well.
- Frozen mixed vegetables (peas, carrots, green beans, corn)
- Butter
- Chopped onion
- All-purpose flour
- Salt
- Pepper
- Dried thyme leaves
- Chicken broth
- Milk
- Cooked chicken, shredded or cubed
- Bisquick baking mix
- Cup milk
How to Make Bisquick Chicken Pot Pie Prepare the Filling
Give heat to your oven to 400°F. In a saucepan, melt the butter over medium heat. Add the chopped onion and cook until tender, stirring occasionally. Stir in the flour, salt, pepper, and thyme leaves until well-mixed. Gradually stir in the chicken broth and milk, cooking and stirring until bubbly and thickened. Stir in the mixed vegetables and chicken. Remove from heat and set aside.
Mix the Bisquick Crust
Take a separate bowl and stir the Bisquick baking mix and milk until a soft dough forms.
Assemble the Pot Pie
Spray a 9-inch pie plate with cooking spray. Pour the filling into the pie plate. Drop spoonfuls of the Bisquick dough onto the top of the filling.
Bake the Pot Pie
Bake for 30-35 minutes, or until the crust is golden brown and a toothpick inserted in the center comes out clean.
Tips for the Perfect Bisquick Chicken Pot Pie
As a special attribute of mine, I always give you some additional tips which can’t be found anywhere else. Now, have a look at the tips and tricks below:
- Use leftover cooked chicken or a rotisserie chicken to make this recipe even easier.
- If you don't have chicken broth on hand, you can use water and chicken bouillon instead.
- For a crispier crust, brush the top of the crust with a beaten egg before baking.
- You can customize the vegetables in this recipe to your liking. Try adding diced potatoes, celery, or mushrooms for extra flavor and texture.
How to store Bisquick Chicken Pot Pie
In order to store Bisquick Chicken Pot Pie, you should follow the following steps:
Let the dish cool. Once it is cooled, cover the pot pie with a lid or plastic wrap. Place the pot pie in the refrigerator or freezer, depending on how long you plan to store it. If you store it in the refrigerator, it will last for 3-4 days. If you store it in the freezer, it will last for up to 3 months.
FAQs
Q1. Can I use frozen pie crust instead of making the Bisquick crust?
Yes, you can substitute a store-bought frozen pie crust if you prefer.
Q2. Can I use different vegetables in the filling?
Absolutely! You can use any combination of vegetables that you like or have on hand.
Q3. Can I make Bisquick chicken pot pie ahead of time?
Yes, you can assemble the pot pie and refrigerate it for up to 24 hours before baking. Just be sure to increase the baking time by 10-15 minutes.
Q4. Can I freeze Bisquick chicken pot pie?
Yes, you can freeze the pot pie either before or after baking. Just be sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
Q5. How can I make the Bisquick crust extra flaky?
For an extra flaky crust, try substituting half of the Bisquick baking mix with all-purpose flour. You can also cut in a few tablespoons of cold butter or shortening to the dough before mixing in the milk.
Conclusion
Bisquick chicken pot pie is a classic comfort food recipe that's easy to make and sure to please. Whether you're cooking for your family or hosting a potluck, this savory dish is always a crowd-pleaser. By following the simple steps and tips outlined in this article, you'll be able to make the perfect Bisquick chicken pot pie every time.
Bisquick Chicken Pot Pie
Ingredients
- 4 Tablespoons butter
- ½ cup onions
- ½ cup celery
- ½ cup carrots
- 2 cloves garlic
- 2 cups cooked chicken
- 1 Russet potato
- 3 Tablespoons flour
- 2 cups chicken broth
- ¼ cup dry white wine
- 1 (10.5 oz.) can Cream of Chicken Soup
- ½ teaspoon dried thyme
- ½ teaspoon dried Rosemary
- ¼ teaspoon turmeric
- ½ cup half and half
- ½ cup frozen peas
Bisquick Topping
- 1 cup Bisquick
- ½ cup milk
- 1 large egg
Instructions
Stove Top/Oven
- Preheat the oven to 350 degrees.
- Melt the butter in a large saucepan. Add the onions, celery, and carrots.
- Sautee for 3 minutes, until the vegetables have softened and the onions are translucent.
- Add the minced garlic and cook for an additional minute, until fragrant.
- Add the cooked chicken and diced potatoes.
- Sprinkle the flour over the top and cook for an additional minute, gently tossing to work in the flour. Let it cook for 3 minutes.
- Pour in the chicken broth, wine, and cream of chicken soup.
- Add ½ teaspoon turmeric, ½ teaspoon dried thyme, & ½ teaspoon dried rosemary.
- Pour in the half and half and increase heat until it reaches a soft bubble. Decrease heat to medium low. Let it simmer, partially covered, until the potatoes are fork tender.
- Stir in frozen peas. Remove from heat.
- Feel free to taste the filling and season with salt/pepper if desired.
- Pour the mixture into a lightly greased 9 x13 casserole dish.
- Combine the Bisquick, milk, and egg until well-combined. Pour it over the filling. DO NOT do this step ahead of time. Wait until the last minute for the right consistency.
- Bake, uncovered, for 40 minutes, or until the top is golden brown.
- Sprinkle with roughly chopped fresh parsley and serve!
Crock Pot Method
- Melt the butter on the bottom of the Crock Pot over high heat. Add the onions, celery, and carrots. Toss to coat in the butter.
- Add the minced garlic, cooked chicken, and diced potatoes.
- Sprinkle flour over the vegetables, toss to coat.
- Pour in the chicken broth, wine, and cream of chicken soup. Add ½ teaspoon turmeric, ½ teaspoon dried thyme, and ½ teaspoon rosemary.
- Heat on low for 8-10 hours, or on high for 4-5.
- Stir in the half and half and frozen peas, heat on high for 30 minutes.
- Feel free to taste the filling and season with salt/pepper if desired.
- Meanwhile, prepare biscuits in the oven according to package instructions. You'll want to make a minimum of four, (at least 1 for each person).
- Add the golden brown biscuits to the top of the filling in the slow cooker, or slice each biscuit in half and spoon pot pie filling over the bottom biscuit and and top it with the other biscuit.
- Sprinkle with parsley and serve!
Instant Pot
- Set the Instant Pot to Saute mode and melt the butter. Add the diced onions, celery, and carrots and cook for 3 minutes, until softened.
- Add the garlic and cook for 1 more minute.
- Add the cooked chicken and diced potatoes. Sprinkle with flour and toss to coat. Heat for 3 minutes.
- Pour in the chicken broth, wine, and cream of chicken soup. Add ½ teaspoon turmeric, ½ teaspoon dried thyme, and ½ teaspoon rosemary.
- Place the lid on the pot and ensure the pressure release valve is sealed. Hit Cancel, then hit Pressure Cook and set the timer for 7 minutes. When the time is up, flip the quick release valve.
- Switch to soup mode. Stir in the half and half and frozen peas. Let it heat for 10-15 minutes, stirring occasionally.
- Feel free to taste the filling and season with salt/pepper if desired.
- Meanwhile, prepare biscuits in the oven according to package instructions. You'll want to make a minimum of four, (at least 1 for each person).
- Transfer the filling to a serving dish. Add the golden brown biscuits to the top of the filling or slice each biscuit in half and spoon pot pie filling over the bottom biscuit and and top it with the other biscuit.
- Sprinkle with parsley and serve!
Notes
Note 1:
I like to purchase a rotisserie chicken for this meal because I use the chicken for the filling and make an easy chicken broth with the carcass that I also use for the filling. This gives it ultimate homemade flavor!Note 2:
- For the Crock Pot and Instant Pot methods, you can also transfer the prepared filling to a casserole dish and pour the Bisquick batter on top and bake it from there for the full casserole version.
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