How To Make Pie Crust With Bisquick Food

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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

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

BISCUIT-TOPPED SHEPHERD'S PIES



Biscuit-Topped Shepherd's Pies image

Here's a moist, hearty, comforting and cozy meal-in-one to warm your family on chilly fall days. No ramekins? Just spoon into an 8-in. square baking dish. You'll love this. -Josephine D. Piro, Easton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 celery rib, finely chopped
1 package (16 ounces) frozen peas and carrots, thawed and drained
1 can (15 ounces) Italian tomato sauce
1/4 teaspoon pepper
1 cup reduced-fat biscuit/baking mix
2 tablespoons grated Parmesan cheese
1/4 teaspoon dried rosemary, crushed
1/2 cup fat-free milk
2 tablespoons butter, melted

Steps:

  • Preheat oven to 425°. In a large nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Add the peas and carrots, tomato sauce and pepper; cook and stir until heated through, 5-6 minutes. Spoon into six 8-oz. ramekins coated with cooking spray; set aside., In a small bowl, combine the biscuit mix, cheese and rosemary. Stir in milk and butter just until moistened. Spoon dough over meat mixture; place ramekins on a baking sheet. , Bake until golden brown, 10-12 minutes.

Nutrition Facts : Calories 311 calories, Fat 12g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 771mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges

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

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

EASY BISQUICK CHICKEN POT PIE



Easy Bisquick Chicken Pot Pie image

This is from a Bisquick box - a great comfort dish after working all day. I make this with a Caesar salad and dinner is done!!

Provided by E.A.4957

Categories     Savory Pies

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

1 cup cooked chicken, cut into bite sized pieces
1 2/3 cups frozen vegetables, thawed
1 (10 ounce) can cream of chicken soup (I use low sodium)
1 cup Bisquick reduced-fat baking mix (regular Bisquick will work too)
1/2 cup nonfat milk or 1/2 cup milk
1 egg

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.

PIZZA CRUST (BISQUICK RECIPE) RECIPE - (4.5/5)



PIZZA CRUST (bisquick recipe) Recipe - (4.5/5) image

Provided by darlenerepp

Number Of Ingredients 2

3 c. bisquick
3/4 c. water

Steps:

  • Heat oven to 425. Lightly grease jelly roll pan (10x15). Mix baking mix and water until soft dough forms. Pat dough in bottom and up sides of pan with well-floured hands. Add pizza topping of choice. Bake for 20 min.

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