Individual Chicken Pot Pie Recipe With Bisquick
Description
This individual chicken pot pie recipe with bisquick is a delightful comfort food that is sure to be a hit in your home. It's a classic dish that is easy to make and great for a cozy night in. The recipe is made with chicken, vegetables, and a creamy sauce all cooked together in a delicious pastry crust. The bisquick helps to make a quick and easy dough that's perfect for the crust. The result is a savory and flavorful pie that will have your family asking for seconds.
Prep Time
This individual chicken pot pie recipe with bisquick requires about 30 minutes of prep time. This includes chopping vegetables, cooking the chicken, and making the dough. The dough is made with bisquick, so it doesn't require much work. With the prep time included, this recipe should take around one hour to complete.
Cook Time
This individual chicken pot pie recipe with bisquick requires about 25 minutes of baking time. The pies should be cooked until the crust is golden brown and the filling is bubbling. Once the pies are done cooking, you can let them cool before serving.
Ingredients
- 2 cups cooked chicken, diced
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup frozen mixed vegetables
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk
- 2 tablespoons chopped fresh parsley
- 2 cups bisquick
- 1/4 cup butter, melted
- 1/4 cup milk
Instructions
Preheat the oven to 375ºF. Grease 4 ramekins with butter and set aside. In a large skillet, heat the butter over medium-high heat. Add the carrots, celery, and mixed vegetables and cook until they are tender, about 5 minutes. Add the flour and stir until combined. Gradually add the chicken broth, stirring constantly, until the sauce thickens. Add the thyme, salt, and pepper, stirring to combine. Reduce the heat to low and add the milk, stirring until the sauce is thick and creamy. Add the cooked chicken and stir to combine. Remove the skillet from the heat and stir in the parsley. Divide the mixture into the prepared ramekins. In a medium bowl, mix together the bisquick, melted butter, and milk until a soft dough forms. Divide the dough into 4 equal pieces and place one piece of dough on top of each ramekin. Bake the pies for 25 minutes, or until the crust is golden brown and the filling is bubbling. Let the pies cool before serving.
Equipment
- Large skillet
- 4 ramekins
- Medium bowl
- Measuring cups
- Measuring spoons
- Wooden spoon
Notes
This recipe can be made with any cooked chicken, such as poached, roasted, or grilled. You can also substitute the mixed vegetables for any of your favorite vegetables. If you don't have fresh parsley, you can use dried parsley instead.
Nutrition: Per Serving
- Calories: 595
- Fat: 30g
- Carbohydrates: 48g
- Protein: 28g
- Sodium: 890mg
- Fiber: 5g
Recipe Tips
For a richer flavor, you can add some shredded cheese to the filling before baking. This will give the pies a nice cheesy flavor. If you are looking for a lighter version of this recipe, you can replace the milk with low-fat milk or unsweetened almond milk. You can also replace the butter with a vegan butter alternative. Finally, if you want to make a larger batch of these individual pot pies, you can increase the ingredients and bake them in a 9-inch pie dish.
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