Chicken Pot Pie with Bisquick - Recipe

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CHICKEN POT PIE WITH BISQUICK
1 whole chicken 1 (1 lb.) pkg. frozen vegetables 1 cup milk 1 can cream of chicken soup 1 cup milk 1 cup Bisquick mix 1/2 cup (1 stick) butter, melted Cook chicken in water until done. Tear into bite size pieces. Grease 9x13-inch casserole dish. Place chicken in casserole dish. Rinse frozen vegetables with hot water and drain. Pour over chicken. In a small bowl, combine milk, and cream of chicken soup. Pour over vegetables. Combine milk, Bisquick mix and butter. Pour slowly over top of casserole. Bake at 350°F for 1 hour. Serves 10.

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Chicken Pot Pie with Bisquick

· Nov 12 · #182753

Sunshine (New York) says:

Love, love this quick recipe!

· Feb 18 · #180462

Lita (Alabama) says:

Made this with a few additions: one chopped onion, 1 cup of frozen corn, 1 cup of sour cream added to soup/milk mixture, and 1 egg added to bisquick/ milk mixture. Turned out perfect!

· Feb 21 · #177656

Laurette (North Carolina) says:

This is such an easy and delicious recipe and I have made it for a few years now. It's perfect exactly the way it is, except I use 2-3 large, cooked chicken breasts, shredded instead of the whole chicken. It's a regular favorite at our house!

· Dec 23 · #169934

Heidi Moore (Idaho) says:

Yum!

· Nov 6 · #168586

Charlene Westberg (California) says:

Excellent and so easy, I cut up my own veggies and put in.

· Sep 26 · #167886

Marie Mason (California) says:

We love this crust! I make pie with whatever leftovers I have, the crust always makes it delicious.

· Apr 7 · #164784

Steve (California) says:

I tried this recipe substituting 4 cups of ham and using cream of celery soup and it was great!

· Mar 12 · #164238

Terri (United States) says:

Awesome! Made it just the way it is written. I didn't use the whole chicken, just the breast. Even froze the left overs and they were delicious.

· Oct 2 · #159028

Jodi (South Carolina) says:

I made my own filling but used this crust topping. Fabulous and beautiful. I filled my baking dish to the brim, thought it might run over so I put a pan under it. It didn't rise like a biscuit, which was good.

· Feb 7 · #152396

SB (Ontario) says:

Nice easy recipe, I browned the chicken first though and added onions, garlic and herbs, potato (preboiled and cubed) thinly sliced carrots and celery. I also added a packet of chicken gravy and one cup of water to the filling. Mixed it all up and doubled the Bisquick amount for a larger casserole dish. Turned out amazing!

· Jan 8 · #151224

Karen (Michigan) says:

Love the easiness of this recipe, so to make it mine I added garlic powder, dried parsley, pepper, little seasoned salt to the Bisquick mix along with the melted butter and I added more milk then the one cup to make sure the consistency was easy to pour over the vegetables. My husband loves this--it is our leftover meat meal the next day.

· Jun 3 · #140820

Connie (New York) says:

Substituted frozen veggies for fresh, sauteed onions and celery in chicken drippings - totally enhanced the flavor.

· Jan 1 · #136121

Carol Steavens says:

Family from ootown. Picky eater kids. Leave gravy on servings and they gobble it all up

· Oct 21 · #111655

Scott McKinstry (New York) says:

The only comment I have is to use whole milk, I used fat free milk and the sauce came out very watery, then next time I made it I used whole milk, and the sauce was nice a creamy. I love how the Bisquick mix make a nice crust over the creamy filling. I make this for my family at least once every two weeks.

· Dec 5 · #134500

Scott M (New York) replies:

Love this, I make it at least once ever two weeks. I don't like the sauce as thin as it comes out following the recipe so I use whole milk, and add 1/4 cup of Bisquick in with the Cream of Chicken soup and the 1 cup of whole milk. It will thicken the sauce just enough it doesn't come out like soup.

· Mar 27 · #97430

Janie (Oregon) says:

I love this recipe. Casual enough for us and can be dressed up for company.

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