Best 2 Easy Bisquick Chicken Pot Pie Recipes

Bisquick chicken pot pie is a hearty and comforting dish that can be enjoyed by people of all ages. It is a classic recipe that is typically made with a combination of chicken, vegetables, and a creamy sauce, all wrapped in a flaky crust made from Bisquick. With its simple ingredients and easy-to-follow instructions, bisquick chicken pot pie is a great option for busy weeknights or casual gatherings. In this article, we will provide you with a step-by-step guide to making this delicious dish, along with helpful tips and variations to make it your own.

Check out the recipes below so you can choose the best recipe for yourself!

EASY BISQUICK CHICKEN POT PIE

Easy Bisquick Chicken Pot Pie image

This is from a Bisquick box - a great comfort dish after working all day. I make this with a Caesar salad and dinner is done!!

Provided by E.A.4957

Categories Savory Pies

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup cooked chicken, cut into bite sized pieces
1 2/3 cups frozen vegetables, thawed
1 (10 ounce) can cream of chicken soup (I use low sodium)
1 cup Bisquick reduced-fat baking mix (regular Bisquick will work too)
1/2 cup nonfat milk or 1/2 cup milk
1 egg

Steps:

Preheat oven to 400°F.
Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.
Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.
Bake in oven for 30 minutes or until top turns golden brown.

EASY BISQUICK & BUTTERMILK CHICKEN POT PIE

Easy Bisquick & Buttermilk Chicken Pot Pie image

This is heavenly beyond words! And so easy. It's from Kitchen Life, by Art Smith (who happens to be Oprah's private chef). Please note that I've slightly changed the recipe, adding more herbs and spices and more crust, because crust ROCKS. Also, please note that it's easy to simplify the recipe if even a little chopping seems like too much hassle. Simply replace the chicken breasts with already cooked chicken (from a can or from a deli) and, instead of chopping fresh vegetables, throw in some more frozen ones. It'll still be good, I promise!

Provided by CorriePDX

Categories Savory Pies

Time 50m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons vegetable oil
3 (6 ounce) boneless skinless chicken breasts (cut into 1-inch pieces)
salt and pepper, to taste
poultry seasoning, to taste
onion powder, to taste
garlic powder, to taste
3 tablespoons unsalted butter (margarine will work, too)
1 small onion, chopped
1 celery rib, finely chopped
1/3 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1 (10 ounce) box frozen mixed vegetables, thawed (find a mix of corn, green beans, and whole baby carrots if you can)
3 cups reduced-sodium chicken broth
1 cup half-and-half
1 tablespoon fresh parsley (fresh or dried)
2 1/2 cups Bisquick
1 cup buttermilk

Steps:

Position a rack in the center of the oven, and preheat oven to 350 degrees.
Heat the oil in a large skillet over medium-high heat. Season the chicken as you see fit, and add it to the skillet. Cook, stirring quite often, just until it turns opaque and loses its raw look, about 8 minutes. Transfer the chicken to a plate.
Add the butter to the skillet, and reduce the heat to medium. Add the onion and celery and cook, stirring often, until the vegetables soften, about 3 minutes. Sprinkle the flour over the mixed vegetables and mix well. Add the broth and half-and-half, and bring to a boil, stirring up the browned bits from the bottom of the pan with a wooden spoon. Cook until the sauce is slightly thickened, about 5 minutes.
Stir in the reserved chicken, thawed mixed vegetables, and parsley. Season with salt and pepper as desired. Pour into an ungreased 2 1/2 to 3 quart round casserole, or, if you don't have one (like me!), pour into whatever casseroles you have.
Mix the Bisquick and buttermilk to make a soft, slightly sticky dough. Drop six large spoonfuls of the dough over the chicken mixture (or, if you're using two casseroles, make eight or nine smaller biscuits).
Pop the casserole(s) in the oven, and bake for 25 to 35 minutes, until biscuits are golden brown.
You're done!

Nutrition Facts : Calories 577.8, Fat 26.8, SaturatedFat 10.2, Cholesterol 87.3, Sodium 765.4, Carbohydrate 54.4, Fiber 3.8, Sugar 9, Protein 30.2

Tips:

Use a sharp knife to cut the chicken into bite-sized pieces. This will help the chicken cook evenly.
If you don't have a pastry cutter, you can use two knives to cut the butter into the flour. Just be sure to work quickly so the butter doesn't get too warm.
Don't overmix the dough. Overmixing will make the dough tough.
If you don't have a pie plate, you can use a 9x13 inch baking dish.
Be sure to preheat the oven before baking the pot pie. This will help the crust cook evenly.
Let the pot pie cool for at least 15 minutes before serving. This will help the filling set.

Conclusion:

Bisquick chicken pot pie is a delicious and easy-to-make meal that is perfect for a cold night. The creamy filling and flaky crust are sure to please everyone at the table. With a few simple tips, you can make a perfect pot pie every time. So next time you're looking for a comforting and satisfying meal, give this recipe a try.