Best 2 Easy Bisquick Chicken Pot Pie Recipes

Indulge in the comforting warmth of our classic chicken pot pie, elevated with the convenience of Bisquick. This beloved dish combines tender chicken, a medley of vegetables, and a creamy, flavorful sauce, all enveloped in a flaky, golden crust. The magic of Bisquick ensures an effortless preparation, making this hearty meal a weeknight savior. But that's not all! This article presents a delightful collection of recipes that cater to diverse tastes and dietary preferences. Whether you seek a gluten-free alternative, a vegetarian delight, or a Southern-style twist, we've got you covered. Embark on a culinary journey as we explore these delectable variations, each offering a unique spin on the timeless chicken pot pie.

Let's cook with our recipes!

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:

For a richer filling, use half-and-half instead of milk.
Add a tablespoon of chopped fresh herbs, such as thyme, rosemary, or sage, to the chicken mixture for extra flavor.
If you don't have refrigerated pie crusts on hand, you can make your own using a simple recipe.
To make sure the pot pie is cooked through, insert a toothpick into the center. If it comes out clean, the pot pie is done.
Let the pot pie cool for at least 15 minutes before serving to allow the filling to set.

Conclusion:

Easy Bisquick chicken pot pie is a classic comfort food that is perfect for a weeknight meal. It is easy to make and can be tailored to your own tastes. With a few simple tips, you can make a delicious and satisfying pot pie that the whole family will enjoy.