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Bisquick Chicken Pot Pie Recipe

Bisquick Chicken Pot Pie

iamwinfred
This Bisquick Chicken Pot Pie Recipe turns leftover or rotisserie chicken into a warm, creamy dinner in under an hour. A pour-over Bisquick topping bakes up golden and biscuit-like right on top of the filling, so there's no pie crust to roll out. It's the kind of meal that fills the kitchen with that cozy, savory smell and gets even picky eaters asking for seconds.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 320 kcal

Equipment

  • 9-inch deep dish pie plate Ceramic holds heat evenly for browning
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Meat shredder claws Optional, for shredding chicken quickly
  • Cooling rack

Ingredients
  

For the filling

  • 2 cups cooked shredded chicken rotisserie chicken works great
  • 16 ounces frozen mixed vegetables peas, carrots, corn, and green beans, thawed and drained
  • 10.5 ounces condensed cream of chicken soup
  • 1/3 cup chicken broth
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • salt to taste

For the Bisquick topping

  • 1 cup Bisquick Original Baking Mix
  • 1 cup milk
  • 2 large eggs

Instructions
 

  • Preheat oven to 400°F (200°C). Lightly grease a 9-inch deep dish pie plate with nonstick spray or butter.
  • In a large bowl, combine shredded chicken, thawed mixed vegetables, cream of chicken soup, chicken broth, thyme, pepper, and salt. Stir until evenly coated.
  • Pour filling into prepared pie plate and spread into an even layer with a rubber spatula.
  • In a medium bowl, whisk Bisquick, milk, and eggs until smooth and no dry streaks remain. Batter should be pourable.
  • Slowly pour topping evenly over filling. Gently tilt or use a spoon to spread toward edges. Do not stir into filling.
  • Bake on middle rack for 30-35 minutes until topping is puffed and golden brown. A toothpick inserted in topping should come out clean.
  • Let rest on cooling rack for 5-10 minutes before serving. This allows filling to set for cleaner scoops.

Notes

  • Thaw and drain frozen vegetables well so the filling isn't watery.
  • Warm the filling slightly before topping to help the batter cook through evenly.
  • Don't overmix the Bisquick batter; a few small lumps are fine.
  • Rotisserie chicken gives the best flavor with the least effort.
  • Let rest before serving so it holds its shape when scooped.
  • Substitution: Use leftover turkey, canned chicken, or any cooked poultry in place of rotisserie chicken.
  • Make ahead: Assemble filling up to a day ahead and refrigerate separately from topping. Mix topping fresh before baking.
  • Freezer-friendly: Freeze unbaked filling in the dish (without topping) for up to 2 months. Thaw overnight before topping and baking.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days.
  • Reheat: Oven at 350°F for 15-20 minutes covered with foil, or microwave individual portions in 60-second intervals.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 19gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 780mgPotassium: 310mgFiber: 4gSugar: 6gVitamin A: 45IUVitamin C: 8mgCalcium: 10mgIron: 12mg
Keyword bisquick recipe, chicken pot pie, comfort food, easy dinner, rotisserie chicken recipe
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