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5 from 1 vote
Bisquick Chicken Pot Pie
Servings: 3
Author: Kitchen Nostalgia
Ingredients
  • 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
  • CRUST:
  • 1/2 cup Bisquick mix, homemade or store-bought
  • 1 egg
  • 1/4 cup milk
Instructions
  1. Saute onion in butter until soft.
  2. Add flour and cook for about 1 minute, whisking continually. Flour should remain white and not turn brown.
  3. Slowly add cold milk, little by little, constantly stirring so that there are no lumps.

  4. 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).

  5. In a small bowl, stir Bisquick mix, egg and milk. Spoon the batter over the sauce.
  6. Bake for 35-45 minutes in 350 F / 175 C oven or until topping is golden.