Best 5 Bisquick Chicken Pot Pie Recipes

EASY BISQUICK CHICKEN POT PIE

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

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!

BISQUICK CHICKEN POT PIE

Steps:

• Preheat oven to 400 degrees.
• Grease a shallow 2 quart baking dish.
• Spread Chicken and Veg-All evenly into bottom of dish.
• Stir soup, broth and pepper together in a medium bowl.
• Pour over Chicken mixture.
• Combine Bisquick, milk and butter.
• Stir until smooth.
• Pour over soup.
• Bake 45-50 minutes, or until crust is golden brown.
• Cool 10 minutes before serving.

BISQUICK CHICKEN POT PIE RECIPE - (4/5)

Steps:

• Heat oven to 400°F. In a un-greased 9-inch pie plate, stir pepper, vegetables, chicken and soup. In a medium bowl, stir Bisquick® mix, milk and the egg until blended and pour into pie plate. Bake uncovered about 30 minutes or until crust golden brown. 1 Serving (1 Serving) * Calories 230 o (Calories from Fat 80), * Total Fat 9g

CHICKEN POT PIE WITH BISQUICK BISCUITS RECIPE - (4.5/5)

Steps:

• In a large pot, heat the butter and oil. Sauté the vegetables and season with salt and pepper. When they are aromatic and glossy remove from the pot. Salt and pepper the chicken. Add a tablespoon of olive oil and sear the chicken for 8 to 10 minutes. Once the chicken is lightly browned, add the vegetables back to the pot as well as water, bouillon cubes, thyme and bay leaf. Bring the mixture to a boil and then simmer for 15-20 minutes. Pour the chicken mixture into a deep baking dish and set aside until the bisquick mixture is ready. Mix the bisquick and milk to create a very loose dough mixture. Add the parsley to the dough mixture and spoon over the top of the baking dish and chicken mixture. Make an egg wash by mixing water and egg and brush over the top of the bisquick biscuits. Bake for 20-25 minutes at 325 degrees. Serve chicken pot pie in a large soup bowl and top with leftover parsley leaves for garnish.