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Bisquick Chicken Pot Pie

by Laura

Chicken Pot Pie is one of those delicious winter comfort foods. Today’s Bisquick chicken pot pie is different from the traditional version. Instead of the filling being surrounded pie crust, in this version, the filling is encased in a biscuit type crust. So if using pie crust scares you, this biscuit style version just may be the one for you.

This begins with a biscuit bottom crust. A simple 3 ingredient dough is pressed into the pie plate, both bottom and sides. Then the crust get par-baked.

Next is the filling. A basic roux is made using butter and Bisquick along with some onion. Next, chicken broth is added to the roux to make a chicken gravy. Cooked chicken and mixed frozen vegetables is mixed with the gravy to make the filling. Then, the filling is added into the par-baked crust,

Then a top runnier mixture is spead over the whole thing to create the top crust. Now the magic occurs during the baking. The filling ends up surround in a beautiful biscut style crust on the top and bottom. You can cut this Bisquick chicken pot pie into wedges like a traditional pot pie.

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Bisquick Chicken Pot Pie | realmomkitchen.com

Bisquick Chicken Pot Pie


  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: Serves 6 1x

Ingredients

Scale
  • For the bottom crust:
  • 1 cup Bisquick
  • 2 Tbsp butter
  • 2  Tbsp milk
  • For the filling:
  • 1/4 cup butter
  • 1/4 cup Bisquick
  • 2  Tbsp chopped onion
  • 1/4  tsp salt
  • pinch of black pepper
  • 1 cup frozen mixed vegetables (carrots, peas & green beans)
  • 1 1/4 cups chicken broth
  • 1 1/2 cups cooked cubed chicken
  • For the top crust:
  • 1/2  cup Bisquick
  • 1/3  cup milk
  •  1 Tbsp butter (melted)

Instructions

  1. Preheat oven to 400 degrees.
  2. For the bottom crust: In a bowl,  add Bisquick and butter. With a pastry blender, cut in the butter to resembles coarse crumbs. Using a wooden spoon, stir in the milk until the mixture begins to form a ball.

  3. Pat the dough into the bottom and up the sides of a 9-inch pie plate. Bake at 400 degrees for 5 minutes, or until just turning light brown. Remove from the oven and set aside.

  4. To prepare the filling: Heat the butter in a medium saucepan and melt. Using a wooden spoon, stir in the Bisquick, chopped onion, salt and pepper. Cook, stirring constantly, until the mixture is bubbly. Remove from the heat. Gradually add in the chicken broth until combined. Mix in in the frozen vegetables.

  5. Return the mixture to the stove over medium heat, stirring constantly, until the mixture reaches a boil. Once a full boil is reached, continue stirring for another 1 minute. Remove from the heat and mix in the chicken. Pour the chicken mixture into the crust lined pie plate.
  6. To prepare the top crust: In a small bowl, whisk together the Bisquick, milk and melted butter until smooth. Pour the mixture evenly over the filling. Using and offset spatula, gently spread the top crust to edge of the pie plate.

  7. Bake at 400 degrees for 25 minutes, or until the top is golden brown. Let stand for 10 minutes before serving. Serves 6.

  • Category: Chicken
  • Method: Baked
  • Cuisine: American
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Recipe is adapted from Brown Eyed Baker.

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