Elevate your weeknight dinners: quick and savory chicken pot pie recipe made with bisquick

Craving a comforting and hearty meal? Look no further than this easy chicken pot pie recipe made with Bisquick. With its flaky crust and savory filling, this classic dish is sure to warm you up on a chilly day.

Gather Your Ingredients

For the Crust:

• 2 cups Bisquick mix
• 1/2 cup milk
• 1/4 cup melted butter

For the Filling:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 can (10.75 ounces) cream of chicken soup
• 1 can (10.75 ounces) cream of celery soup
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• Salt and pepper to taste

Step-by-Step Instructions

Make the Crust

1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together the Bisquick mix, milk, and melted butter until a dough forms.
3. Divide the dough into two equal portions.

Prepare the Filling

1. In a large skillet, sauté the onion, carrots, and celery in a little bit of oil until softened.
2. Add the shredded chicken, cream of chicken soup, cream of celery soup, peas, corn, salt, and pepper to the skillet.
3. Bring to a simmer and cook for 5-7 minutes, or until the mixture has thickened.

Assemble the Pie

1. Roll out one portion of the dough into a circle and place it in a 9-inch pie plate.
2. Pour the filling into the pie crust.
3. Roll out the remaining dough into another circle and place it over the filling.
4. Crimp the edges to seal the pie.

Bake

1. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
2. Let the pie cool for 10 minutes before slicing and serving.

Tips for a Perfect Chicken Pot Pie

• For a richer flavor, use dark meat chicken or a combination of dark and white meat.
• Add other vegetables to your liking, such as potatoes, mushrooms, or green beans.
• If you don’t have Bisquick mix, you can use a homemade biscuit mix or a combination of flour, baking powder, and salt.
• If the filling is too thick, add a little bit of milk or chicken broth.
• For a crispy crust, brush the top with melted butter before baking.

Variations on Chicken Pot Pie

• Seafood Pot Pie: Replace the chicken with cooked shrimp, scallops, or crab.
• Vegetable Pot Pie: Omit the chicken and add a variety of vegetables, such as broccoli, cauliflower, and bell peppers.
• Shepherd’s Pie: Make a beef or lamb filling and top with mashed potatoes instead of a crust.
• Quiche: Use a pie crust lined with parchment paper and fill with a mixture of eggs, milk, cheese, and your desired ingredients.

The Ultimate Comfort Food

Whether you’re looking for a cozy meal on a cold night or a comforting dish to share with loved ones, this easy chicken pot pie recipe with Bisquick is the perfect choice. Its flaky crust, savory filling, and heartwarming flavors will leave you feeling satisfied and content.

Frequently Asked Questions

Q: Can I use canned chicken instead of cooked chicken?
A: Yes, you can use 2 cans (5 ounces each) of canned chicken, drained and flaked.

Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the pie and refrigerate it for up to 24 hours before baking.

Q: How can I prevent the crust from getting soggy?
A: Brush the inside of the bottom crust with melted butter or egg wash before adding the filling.