Bisquick Chicken Pot Pie – autumn favorite comforting food, full of chicken and vegetables in creamy filling, topped with easy Bisquick crust; no canned soup used.
Bisquick Chicken Pot Pie is not only autumn favorite comforting food, it is also a great way to introduce more vegetables into your kids diet. It is full of chicken and vegetables in creamy filling, topped with easy Bisquick crust. And it has true home-cooked taste since no canned soup is used.
I make my own homemade biscuit mix because I want to be sure what kind of ingredients I’m using. Of course, you can use store-bought mixture instead to make it even more simple.
Warming and filling rich classic casserole, Bisquick Chicken Pot Pie is hard to resist.
- 2 cups cooked chicken cubed
- 2 1/2 cups frozen vegetables thawed
- 1 small onion
- 1/4 cup butter
- 1/2 cup flour
- 1/2 cup milk, cold
- 1 3/4 cup chicken stock, boiling
- Seasonings: 1/4 tsp dry basil, 1/4 tsp dry thyme, a pinch of nutmeg
- salt pepper
- 1/2 cup Bisquick mix, homemade or store-bought
- 1 egg
- 1/4 cup milk
Saute onion in butter until soft.
Add flour and cook for about 1 minute, whisking continually. Flour should remain white and not turn brown.
Slowly add cold milk, little by little, constantly stirring so that there are no lumps.
When sauce is thickened, add chicken meat, chicken stock and vegetables. Season the mixture. Transfer into buttered round 7" / 18 cm diameter, deep dish (4 cups / 0.9 liters volume).
In a small bowl, stir Bisquick mix, egg and milk. Spoon the batter over the sauce.
Bake for 35-45 minutes in 350 F / 175 C oven or until topping is golden.
This recipe was first published on: November 7, 2015
See more recipes using homemade Bisquick by clicking here.