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A Delicious Homemade Chicken Pot Pie Recipe With Bisquick

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Easy Chicken Pot Pie Dizzy Busy and Hungry!
Easy Chicken Pot Pie Dizzy Busy and Hungry! from dizzybusyandhungry.com

Description

Chicken pot pie is a classic comfort food that has been around for generations. It’s a hearty dish that combines chicken, vegetables, and creamy gravy all wrapped in a crispy, flaky crust. This particular recipe uses Bisquick mix for the crust, which makes it easier to prepare. It’s a great way to use up leftovers, and it’s sure to be a hit with the whole family.

Prep Time

This dish takes about 20 minutes to prepare. The filling can be made ahead of time and refrigerated until you’re ready to assemble the pot pie.

Cook Time

This recipe takes about an hour to bake. The cooking time will vary depending on your oven, so make sure to check the pie halfway through the baking time to ensure it doesn’t get too brown or burn.

Ingredients

  • 2 cups cooked chicken, diced
  • 1 cup frozen mixed vegetables
  • 1/2 cup onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup butter
  • 1/2 cup Bisquick mix
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup milk
  • 1/2 cup shredded cheddar cheese

Instructions

Preheat oven to 375°F. Grease a 9-inch pie plate with butter. In a large skillet over medium heat, melt the butter. Add the onion and celery, and cook until softened. Stir in the Bisquick mix, garlic powder, thyme, pepper, and salt. Cook for 1-2 minutes, stirring constantly. Add the flour and cook for another minute, stirring constantly. Slowly stir in the chicken broth and milk. Cook until the mixture is thickened, stirring occasionally. Remove the skillet from the heat and stir in the cooked chicken and vegetables. Pour the mixture into the greased pie plate. Sprinkle with the shredded cheese. Bake for 40-50 minutes, or until the top is golden brown and the filling is bubbly.

Equipment

  • Large skillet
  • 9-inch pie plate
  • Measuring cups and spoons
  • Mixing spoon

Notes

This recipe can easily be adapted to use whatever vegetables you have on hand. You can also substitute cooked turkey for the chicken, if desired. If you’re short on time, you can use a store-bought rotisserie chicken instead of cooking your own chicken.

Nutrition: Per Serving

  • Calories: 486
  • Fat: 25 g
  • Carbohydrates: 34 g
  • Protein: 31 g

Recipe Tips

This dish can be made ahead of time and reheated in the oven before serving. Leftovers can be refrigerated and reheated in the microwave. To make the dish extra creamy, you can add a few tablespoons of heavy cream to the filling. To make the crust extra crispy and golden, brush the top of the pie with an egg wash before baking.


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