Bisquick Pie Crust Food

STRAWBERRY PIE WITH BISQUICK CRUST

Steps:

• For the crust: Mix together the bisquick, butter and boiling water. Spread in pie pan with hands and bake at 400 degrees for 8 minutes.
• Fill cooled shell with clean berries. I leave my berries whole starting in the middle of the pie pan and going around in a circle.
• Meanwhile, combine 1 cup sliced berries and 2/3 cup of water in saucepan and cook until it comes to a boil.
• Blend together the sugar, cornstarch and 1/3 cup water. Mix well and then pour into above boiling mixture, stirring constantly while boiling.
• Cook for 1 minute and then pour over the berries in pie pan.
• Refrigerate at least 1 hour. Serve with whipped cream if desired.

LARGE CHICKEN POT PIE WITH BISQUICK CRUST

Steps:

• Preheat the oven to 350°F.
• Spay a skillet with non-stick spray, and sauté onion and celery with a little salt and pepper, over medium high heat.
• Boil chicken in a deep pot with celery and onions.
• When chicken has cooled enough, remove skin, debone, and chop; reserve the broth from boiling the chicken.
• Mix milk, bisquick, and mayo (mixture will be runny); set aside.
• Pour melted butter into a 3x15x10-inch foil baking pan; set aside.
• Mix chicken, vegetables, reserved broth, cream of potato, salt, and pepper, and pour mixture over melted butter in baking pan.
• Pour bisquick mixture over chicken mixture.
• Bake, uncovered, until golden brown (aprox 1 hour).

EASY BISQUICK CHICKEN POT PIE

Steps:

• Preheat oven to 400°F.
• Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.
• Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.
• Bake in oven for 30 minutes or until top turns golden brown.