Easy Bisquick Chicken Pot Pie
A comforting, classic pot pie with a golden biscuit crust made simple using Bisquick mix.
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Ingredients
- 2 cups cooked chicken, shredded or cubed
- 1 bag (12oz) frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5oz) condensed cream of chicken soup
- 1 cup Bisquick Original baking mix
- 1/2 cup whole milk
- 1 large egg
- 1/2 teaspoon onion powder(optional)
- 1/4 teaspoon dried thyme(optional)
- 1/4 teaspoon black pepper
- 1 tablespoon melted butter(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a 9-inch glass pie plate or casserole dish, stir together the cooked chicken, frozen vegetables, and cream of chicken soup.
- 3
Spread the chicken mixture evenly across the bottom of the dish.
- 4
In a small mixing bowl, whisk together the Bisquick mix, milk, and egg until well blended.
- 5
Pour the Bisquick batter evenly over the top of the chicken and vegetable mixture.
- 6
Bake for 30 minutes or until the crust is golden brown and the filling is bubbling.
- 7
Optional: Brush the top of the hot crust with melted butter immediately after removing from the oven.
- 8
Let the pie stand for 5 minutes before serving to allow the sauce to thicken.
Nutrition per Serving
385
Calories
22g
Protein
34g
Carbs
18g
Fat
4g
Fiber
5g
Sugar
890mg
Sodium
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