Bisquick Pie Crust Food

BISQUICK® PIE CRUST

Bisquick® Pie Crust image

Super easy Bisquick® pie crust.

Provided by Linda

Categories Desserts Pies 100+ Pie Crust Recipes

Time 20m

Yield 8

Number Of Ingredients 3

Ingredients

1 cup baking mix (such as Bisquick®)
¼ cup butter, softened
2 tablespoons boiling water, or more as needed

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Mix baking mix and butter together in a small bowl. Add water, stirring vigorously, until a soft dough forms.
Press dough into a 9-inch pie plate using floured hands.
Bake in the preheated oven until light brown, 8 to 10 minutes. Let cool completely; fill with desired filling.

Nutrition Facts : Calories 112.1 calories, Carbohydrate 9.2 g, Cholesterol 15.3 mg, Fat 8 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 4.2 g, Sodium 229.9 mg, Sugar 0.3 g

BISQUICK CHICKEN POT PIE

Bisquick Chicken Pot Pie image

Make and share this Bisquick Chicken Pot Pie recipe from Food.com.

Provided by Mysterygirl

Categories Savory Pies

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3 cups cooked chicken
1 (15 ounce) can Veg-All, well drained (diced, mixed vegetables)
1 (10 1/4 ounce) can cream of chicken soup, undiluted
1 cup chicken broth
1/4 teaspoon pepper
1 cup Bisquick
3/4 cup milk
1/4 cup butter, melted

Steps:

Preheat oven to 400 degrees.
Grease a shallow 2 quart baking dish.
Spread Chicken and Veg-All evenly into bottom of dish.
Stir soup, broth and pepper together in a medium bowl.
Pour over Chicken mixture.
Combine Bisquick, milk and butter.
Stir until smooth.
Pour over soup.
Bake 45-50 minutes, or until crust is golden brown.
Cool 10 minutes before serving.

Nutrition Facts : Calories 570.9, Fat 29.9, SaturatedFat 12.9, Cholesterol 122.1, Sodium 1381.4, Carbohydrate 37.8, Fiber 3.9, Sugar 6.9, Protein 36.2

LARGE CHICKEN POT PIE WITH BISQUICK CRUST

Large Chicken Pot Pie With Bisquick Crust image

Make and share this Large Chicken Pot Pie With Bisquick Crust recipe from Food.com.

Provided by littleturtle

Categories Savory Pies

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

2 -3 stalks celery, chopped
1 onion, chopped
1 (4 lb) broiler-fryer chickens
1/2 cup butter (1 stick) or 1/2 cup margarine, melted (1 stick)
2 (16 ounce) cans Veg-All (drained)
1 1/2 cups chicken broth (reserved from boiling the chicken)
1 (10 3/4 ounce) can cream of potato soup (undiluted) or 1 (10 3/4 ounce) can cream of celery soup (undiluted)
salt, to taste
1/4 teaspoon pepper
cayenne pepper, to taste (optional)
1 1/2 cups Bisquick
1/2 cup mayonnaise
1 1/2 cups milk

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).

Nutrition Facts : Calories 576.9, Fat 38, SaturatedFat 13.5, Cholesterol 142.2, Sodium 854, Carbohydrate 23.9, Fiber 2.9, Sugar 5.3, Protein 33.6

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