SIMPLE BISQUICK CHICKEN POT PIE
Make and share this Simple Bisquick Chicken Pot Pie recipe from Food.com.
Provided by 4-H Mom
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Bottom Crust:.
- Cut 2 tablespoons butter into 1 cup Bisquick baking mix until mixture resembles fine crumbs.
- Stir in 2 tablespoons milk until mixture begins to form a ball and cleans side of bowl.
- Pat dough on bottom and up to rim of an ungreased pie plate.
- Bake for 5 minutes.
- Heat remaining butter in 2 quart saucepan until melted.
- Stir in 1/4 cup Bisquick baking mix, onion and pepper.
- Cook, stirring constantly until mixture is bubbly, remove from heat.
- Stir in chicken broth; add vegetables.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Stir in chicken.
- Heat through.
- Pour chicken mixture into bottom crust.
- Mix remaining ingredients until smooth.
- Pour evenly over chicken mixture, spread gently to edge.
- Bake 25 minutes or until golden brown.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 399.6, Fat 24.6, SaturatedFat 12.4, Cholesterol 70.3, Sodium 721.7, Carbohydrate 30.1, Fiber 2.4, Sugar 4.7, Protein 14.8
BISQUICK CHICKEN POT PIE
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
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
EASY CHICKEN POT PIE
It's one of everyone's favorite comfort foods, but it can be time-consuming to make. This homemade chicken pot pie recipe streamlines your work by using frozen mixed vegetables, a can of condensed cream of chicken soup and your "secret ingredient," Original Bisquick™ mix.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray 9-inch pie plate with cooking spray. Add vegetables, chicken and soup and stir to combine.
- In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
- Bake uncovered 25 to 30 minutes or until crust is golden brown.
Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 12 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 4 g, TransFat 0 g
MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST
Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.
Provided by Pam
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
- Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
- Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.
Nutrition Facts : Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g
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