Bisquick Chicken Pot Pie Recipe

Eliana

Bisquick Chicken Pot Pie Recipe

This Bisquick Chicken Pot Pie Recipe has a rich, comforting flavor that makes every bite satisfying. The tender chicken blends beautifully with the soft mixed vegetables, creating a hearty filling. Cream of chicken soup adds a smooth, creamy texture that keeps the inside moist and flavorful. The Bisquick topping bakes into a golden crust that is light, fluffy, and slightly crisp around the edges.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

2 cups cooked chicken shredded or cut into bite sized pieces
2 cups frozen mixed vegetables
1 can 10.5 ounces / 298 g condensed cream of chicken soup
½ cup whole milk
1 large egg
1 cup Bisquick baking mix or 1 cup bisquick

Equipment

9-inch baking dish
Large mixing bowl
Medium mixing bowl
Whisk and Oven
Measuring cups
Spoon or spatula

Method

Step 1:

Set the oven to 400°F (200°C) so it can heat while you prepare the filling. Add the cooked chicken, frozen mixed vegetables, cream of chicken soup, and milk to a large bowl. Mix everything until well combined, then spoon the mixture into a lightly greased 9 inch baking dish and spread it into an even layer.

Step 2:

Place the Bisquick baking mix and egg in another bowl and whisk until the batter is smooth and free of lumps. Slowly pour the batter over the chicken mixture, covering the top as evenly as possible. Leave the layers as they are and avoid mixing them together.

Step 3:

Bake for about 30 minutes, until the topping turns golden and is fully baked. Remove the dish from the oven and let it stand for 5 to 10 minutes so the filling thickens slightly. Scoop onto plates and enjoy while hot.

Notes

Nutrition Facts