Description

This comforting Bisquick Chicken Pot Pie recipe blends tender chicken, hearty vegetables, and a rich creamy filling topped with a flaky Bisquick crust. Perfect for weeknight dinners, it can be prepared using various methods including stove top with oven baking, slow cooker, or Instant Pot for versatile convenience.

Ingredients

Scale

Filling Ingredients

4 Tablespoons butter
½ cup onions (finely diced)
½ cup celery (finely diced)
½ cup carrots (finely diced)
2 cloves garlic (minced)
2 cups cooked chicken (diced or shredded)
1 Russet potato (diced)
3 Tablespoons flour
2 cups chicken broth
¼ cup dry white wine (optional, can also use chicken broth)
1 (10.5 oz.) can Cream of Chicken Soup
½ teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon turmeric (optional, gives a golden color)
½ cup half and half (can also use milk)
½ cup frozen peas

Crust Ingredients

1 cup Bisquick
½ cup milk
1 large egg (beaten)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pot pie later.
Sauté Vegetables: Melt the butter in a large saucepan over medium heat. Add the diced onions, celery, and carrots and sauté for about 3 minutes until softened and the onions are translucent.
Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
Add Chicken and Potatoes: Incorporate the cooked chicken and diced Russet potatoes into the pan.
Incorporate Flour: Sprinkle the flour evenly over the mixture and cook, gently tossing, for 1 minute. Continue cooking for another 3 minutes to eliminate the raw flour taste.
Add Liquids and Seasonings: Pour in the chicken broth, white wine (or extra broth), and the can of Cream of Chicken Soup. Stir in turmeric, dried thyme, and rosemary for flavor and color.
Simmer Filling: Pour in the half and half and increase the heat until the mixture reaches a gentle simmer. Reduce heat to medium-low and cook partially covered until potatoes are fork tender.
Add Peas and Season: Stir frozen peas into the filling and remove from heat. Taste and adjust seasoning with salt and pepper as desired.
Prepare the Baking Dish: Lightly grease a 9 x 13-inch casserole dish and pour the pot pie filling evenly inside.
Make Bisquick Topping: In a separate bowl, combine Bisquick, milk, and beaten egg, mixing until smooth and well combined.
Apply Crust: Pour the Bisquick batter evenly over the filling in the casserole dish. It’s important to do this step right before baking to maintain the proper batter consistency.
Bake: Place the casserole uncovered in the preheated oven and bake for 40 minutes or until the topping is golden brown.
Garnish and Serve: Once baked, sprinkle chopped fresh parsley over the top for freshness and serve hot.

Notes

Use cooked chicken that can be diced or shredded according to preference.
Turmeric is optional but adds a beautiful golden hue to the filling.
For alternate cooking methods, this recipe can also be prepared in a Crock Pot or Instant Pot as described.
If using the slow cooker, prepare biscuit topping separately and add after cooking the filling.
Adjust seasoning with salt and pepper to taste after cooking the filling.
Bisquick topping should be added immediately before baking to maintain optimal texture.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Keywords: chicken pot pie, Bisquick recipe, comfort food, creamy chicken casserole, easy pot pie, family dinner