4.6 from 21 votes
Bisquick Chicken Pot Pie
An easy shortcut chicken pot pie with Bisquick crust!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 - 6 people
Calories: 265 kcal
Course:
Dinner
Cuisine:
American
Ingredients
For the Filling:
- 1 (10.5 ounce) can condensed cream of chicken soup, NOT diluted
- ½ cup milk
- 2 cups cooked, shredded or chopped chicken (such as the meat from a store-bought rotisserie chicken)
- 2 cups frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about one 10-ounce package)
- ½ cup grated cheddar cheese (optional)
- ¼ teaspoon dried thyme (or about 1 teaspoon fresh thyme leaves)
For the Topping:
- ¾ cup Bisquick Mix
- ¼ cup cornmeal
- 1 egg
- ½ cup milk
Instructions
- Pre heat oven to 400°F. Grease a 9-inch deep-dish pie plate, a 9-inch square baking dish, or smaller individual pie plates or ramekins.
Cup of Yum
Prepare the Filling:
- In a large bowl, stir together the condensed soup, milk, chicken, thawed vegetables, cheese, and thyme.
- Transfer the chicken mixture to the prepared dish(es).
Prepare the Topping:
- In a medium bowl, use a fork to combine the topping ingredients. Pour over the chicken mixture.
- Bake the pot pie for 30 minutes, or until the crust is golden brown and the filling is hot.
Notes
- Use a 2-quart casserole dish or a deep-dish pie plate to bake your pot pie. If you'd like a larger chicken pot pie, double all of the ingredients and bake in a 13 x 9-inch dish.
- If using smaller pie plates, the total number of individual pot pies will vary depending on the size of your specific dish. I used three of these 7 x 2-inch mini pie plates.
- Season the filling with additional fresh or dried herbs such as parsley, oregano, rosemary, or chives. Garlic powder would also be a great addition, and feel free to add salt and pepper to taste.
- Make sure that the topping is fully cooked through before removing the pie from the oven. If the crust starts to get too dark before the pot pie is done, tent loosely with foil.
Nutrition Information
Serving
1/6 of the recipe
Calories
265kcal
(13%)
Carbohydrates
29g
(10%)
Protein
21g
(42%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.04g
Cholesterol
73mg
(24%)
Sodium
461mg
(19%)
Potassium
494mg
(14%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
3387IU
(68%)
Vitamin C
6mg
(7%)
Calcium
107mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4- 6 people
Amount Per Serving
Calories 265
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 265kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 21g | 42% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 73mg | 24% |
| Sodium | 461mg | 19% |
| Potassium | 494mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 3387IU | 68% |
| Vitamin C | 6mg | 7% |
| Calcium | 107mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.