Description
This Easy Bisquick Chicken Pot Pie is a comforting and quick dinner solution featuring tender chicken, creamy mixed vegetable filling, and a golden biscuit topping made from Bisquick. Ready in just 45 minutes, it’s perfect for busy weeknights when you want a homemade meal without the fuss.
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 your oven to 400°F (200°C). Lightly grease a deep-dish 9-inch pie plate with nonstick cooking spray and set it aside for later.
- Combine Filling Ingredients. In a large mixing bowl, add the cooked chicken, cream of chicken soup, 1 cup milk, dried thyme, garlic powder, onion powder, kosher salt, and black pepper. Stir well until all ingredients are fully combined. Then fold in the completely thawed frozen mixed vegetables to ensure they are evenly distributed.
- Pour Filling. Transfer the prepared chicken and vegetable mixture evenly into the greased pie plate, spreading it out smoothly.
- Make Bisquick Topping. In a separate medium bowl, combine 1 ½ cups Bisquick baking mix, ½ cup milk, and 1 large egg. Stir the mixture until a smooth batter forms without lumps.
- Top and Bake. Pour the Bisquick batter evenly over the chicken filling in the pie plate, covering the surface completely. Place the pie in the preheated oven and bake for 25 to 30 minutes. Keep an eye on the biscuit topping – if it begins to brown too quickly toward the end of baking, loosely cover the pie with a piece of foil. The pot pie is done when the topping is golden brown and a toothpick inserted in the center comes out clean.
- Serve. Remove the pot pie from the oven and allow it to cool for about 5 minutes. Serve warm and enjoy your hearty, comforting meal.
Notes
- Ensure the frozen mixed vegetables are fully thawed before mixing to avoid excess water in the filling.
- If you prefer a richer flavor, you can substitute the milk with half-and-half or cream.
- For a gluten-free alternative, use a gluten-free baking mix instead of Bisquick.
- This pot pie can be prepared in advance and refrigerated before baking; increase baking time by a few minutes if baking from chilled.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
