Tillie Doyle
Chicken pot pie is a classic family favourite, with its warm, creamy chicken and veggies tucked inside a tasty crust. Bisquick chicken pot pie is a quick and easy recipe that can be made on any weeknight and is a perfect comfort food. The ingredients are straightforward and uncomplicated, requiring Bisquick, milk, and an egg for the crust, and chicken, vegetables, and soup for the filling. The Bisquick mix is also versatile, allowing for ingredient swaps and the option to freeze the pie.
| Characteristics | Values |
|---|---|
| Ingredients | Bisquick, milk, egg, chicken, vegetables, mushroom soup, chicken broth, butter, salt, pepper, garlic powder, parsley flakes, shredded cheese, oil |
| Preparation | Make the crust, prepare the filling, make the top crust, bake |
| Oven Temperature | 350ºF-400ºF (177ºC-200ºC) |
| Bake Time | 25-30 minutes or until golden brown |
| Rest Time | 10 minutes |
| Storage | Fridge for 3-5 days, freezer |
| Serving Suggestions | Salad, fruit, warm rolls |
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What You'll Learn
Preparing the ingredients
For the filling, you will need chicken, vegetables, and soup. You can use frozen mixed vegetables or choose specific types of vegetables such as green onions or canned Veg-All vegetables. You can also add in herbs and spices like garlic powder, parsley, sage, basil, rosemary, thyme, or freshly ground black pepper.
If you want a creamier filling, you can add cream of mushroom soup, cream of celery, or cream of chicken soup with herbs. You can also include chicken broth or chicken bouillon cubes for extra flavour. For a heartier pie, you can mix in leftover chicken from a deli rotisserie bird or roast turkey.
With these ingredients, you can create a delicious and comforting chicken pot pie with a flaky Bisquick crust.
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Making the crust
To make the crust, you will need Bisquick, butter, milk, and an egg. You can also add some shredded cheddar to the crust for extra flavour. The amount of Bisquick you will need depends on the size of your pie dish, but for a 9-inch pie plate, you will need 1 and a half cups of Bisquick for the crust.
First, use a pastry blender to cut the butter into the Bisquick until the mixture is crumbly and resembles coarse crumbs. Then, stir in the milk using a wooden spoon until the mixture begins to form a ball. Lightly press and pat the dough along the bottom and up the sides of your pie plate.
Bake the bottom crust at 400 degrees Fahrenheit for 5 minutes, or until it is just turning light brown. Remove it from the oven and set it aside.
For the top crust, whisk together the Bisquick, milk, and melted butter in a small bowl until smooth. Pour the mixture over the filling, spreading it gently to the edge of the pie plate with a rubber or offset spatula.
Bake the pie at 400 degrees Fahrenheit for 25-30 minutes, or until the crust is golden brown. Let the pie stand for 10 minutes before serving.
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Making the filling
Some recipes suggest adding extra ingredients to the filling, such as garlic powder, black pepper, poultry seasoning, or shredded cheddar cheese. You can also add herbs like basil, rosemary, parsley, thyme, savory, and garlic. If you want a thicker filling, you can add some milk or water to the mixture.
To prepare the filling, melt butter in a saucepan over medium heat. Add Bisquick, chopped onion, salt, and pepper, and cook until bubbling, stirring constantly. Then, gradually stir in the chicken broth and your chosen vegetables. Return the mixture to the stove and bring it to a boil, cooking and stirring for about 1 minute. Finally, remove from the heat and stir in the chicken.
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Baking the pie
Now it's time to prepare the filling. Heat butter in a saucepan over medium heat until melted. Stir in the Bisquick, chopped onion, salt, and pepper. Cook until the mixture is bubbling, then remove from the heat. Gradually stir in the chicken broth, then add the vegetables and chicken. Pour the filling into the pie crust and smooth into an even layer.
For the top crust, whisk together the Bisquick, milk, and melted butter in a small bowl. Pour the mixture over the filling and use a spatula to gently spread it to the edge of the pie plate.
Finally, bake the pie for 25-30 minutes, or until the top crust is golden brown. Let the pie stand for 10 minutes before serving.
And that's it! Your chicken pot pie with Bisquick is ready to be enjoyed.
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Storing and reheating
Storing your chicken pot pie:
If you have leftover filling, let it cool to room temperature and then store it in an airtight container in the refrigerator for up to 1-2 days. You can also store leftover chicken pot pie in an airtight container or in its original pie plate covered tightly in the refrigerator for up to 3-4 days. If you want to keep your chicken pot pie for longer, you can freeze it.
Freezing your chicken pot pie:
To freeze an unbaked chicken pot pie, assemble the pie and chill it in the refrigerator for at least two hours before wrapping it tightly in plastic wrap and aluminum foil or placing it in a sealable freezer bag. Alternatively, you can bake and cool the pie completely before freezing. Frozen chicken pot pie will last in the freezer for up to 2-3 months.
Reheating your chicken pot pie:
To reheat a portion of chicken pot pie, unwrap it and place it on a microwavable plate. Cover loosely and microwave on medium-high (70%) for about 2 to 3 minutes or until the filling reaches 165°F. If you want to reheat the whole pie and re-crisp the top crust, heat it in a 350-degree oven, covered with foil, for about 20 minutes. Then, remove the foil and cook for an additional 3 to 5 minutes. You can also reheat the pie directly from frozen, but it will take longer.
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