Bisquick Chicken Pot Pie

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This Bisquick chicken pot pie has a rich, creamy homemade filling loaded with tender shredded chicken and vegetables, all topped with a fluffy golden Bisquick crust. It comes together quickly with simple wholesome ingredients and is the perfect easy dinner your whole family is sure to love!

Prep Time10

Cook Time35

Course: Casserole, Easy Dinner Ideas

Cuisine: American

Servings:

Calories: 181kcal

Author: Raquel Pineira

Equipment

Ingredients

2 cups cooked shredded chicken
2 tablespoons unsalted butter
⅓ cup all-purpose flour
2 cups chicken broth
1 cup milk
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 12 oz bag frozen mixed vegetables (2 cups)
Bisquick Topping:
1 cup Bisquick baking mix
½ cup milk
2 large eggs

Instructions

Preheat oven to 400°F. Grease a 9-inch pie dish or 8x8-inch baking dish.
In a large skillet over medium heat, melt butter. Whisk in flour and cook for 1 minute, stirring constantly until a smooth paste forms.
Slowly whisk in chicken broth and milk until smooth. Simmer for 3–5 minutes, stirring often, until slightly thickened.
Stir in salt, pepper, onion powder, garlic powder, frozen mixed vegetables, and cooked chicken. Cook for 2 minutes until combined.
Pour the filling into the prepared baking dish.
In a medium bowl, whisk together Bisquick mix, milk, and eggs.
Pour the Bisquick mixture evenly over the filling.
Bake for 30–35 minutes or until the topping is golden brown and cooked through. Put a baking sheet under the pie plate in the oven.
Let rest for 5–10 minutes before serving.

Notes

Slowly whisk in the broth and milk to keep the sauce smooth and creamy.
Rotisserie chicken makes this recipe extra quick and easy.
Don’t thaw frozen vegetables before adding them to the filling.
For extra richness, substitute half-and-half for the milk.

Nutrition