Bisquick Chicken Pot Pie

Prep time: 20 MINS | Cook time: 1 HR | Total time: 1 HR 20 MINS | Servings: 4

My family’s favorite! Bisquick Chicken Pot Pie is a classic dish made with an easy homemade filling that you can prepare ahead of time.

Ingredients

2 cloves garlic, minced

2 c. cooked chicken, diced or shredded

4 tbsp butter

½ c. onions, finely diced

½ c. carrots, finely diced

½ c. celery, finely diced

1 Russet potato, diced

3 tbsp flour

2 c. chicken broth

½ tsp dried thyme

1/4 c. dry white wine, optional, can also use chicken broth

1 (10.5 ounces) can of Cream Chicken Soup

1/2 tsp dried Rosemary

½ c. half and half can also use milk

½ c. frozen peas

1/4 tsp turmeric, optional

Bisquick Topping:

1 large egg, beaten

1 c. Bisquick

½ c. milk

How to make Bisquick Chicken Pot Pie

Stove Top/Oven:

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: In a large saucepan, melt the butter. Once melted, add the onions, celery, and carrots. Cook for about 3 minutes, stirring often, until the veggies are tender and the onions are translucent. Next, add the minced garlic and continue to cook for another minute until aromatic.

Step 3: Then, add the cooked chicken along with the diced potatoes.

Step 4: On top, sprinkle the flour and cook for another minute, gently stirring. Allow this to cook for 3 minutes more.

Step 5: Add the chicken broth along with the wine and cream of chicken soup. Then, add half a tsp each of turmeric, dried thyme, and dried rosemary. Next, add the half-and-half.

Step 6: Increase the heat and cook until the mixture reaches a soft bubble. Adjust the heat to medium-low and allow everything to simmer, partly covered until the potatoes are tender.

Step 7: Add the frozen peas and stir. Then, take off the heat.

Step 8: If desired, season with more salt and pepper.

Step 9: Into a lightly greased 9 x 13-inch casserole dish, transfer the mixture.

Step 10: Mix the Bisquick, milk, and egg until well incorporated. Then, pour this on top of the filling.

Step 11: Place in the preheated oven and bake for about 40 minutes, uncovered, until the top is golden brown.

Step 12: Before serving, garnish with some roughly chopped fresh parsley. Enjoy!

Crock Pot:

Step 1: On the bottom of a crock pot, melt the butter over high heat. Once melted, add the onions, celery, and carrots. Stir well. Next, add the minced garlic along with the cooked chicken, and diced potatoes. Then, sprinkle the flour on top. Stir well.

Step 2: Add the chicken broth along with the wine and cream of chicken soup. Stir in half tsp each of turmeric, dried thyme, and rosemary. Set to cook for 8 to 10 hours on low or 4 to 5 minutes on high.

Step 3: Then, add the half-and-half and frozen peas. Stir and cook for another 30 minutes on high. If desired, season with salt and pepper.

Step 4: In the meantime, prepare the biscuits in the oven following the package directions.

Step 5: On top of the filling in the slow cooker, add the golden brown biscuits. Alternately, slice each biscuit in half and spoon the pot pie filling on the bottom biscuit, then top it with the other biscuit. Before serving, sprinkle with parsley.

Instant Pot:

Step 1: To saute, set the Instant Pot. Add the butter and let it melt. Then, add the diced onions, celery, and carrots. Saute for about 3 minutes until tender. Next, add the garlic and cook for another minute.

Step 2: Toss in the cooked chicken along with the diced potatoes. Then, sprinkle with flour. Stir well and continue to cook for additional 3 minutes.

Step 3: Add the chicken broth along with the wine, and cream of chicken soup. Stir in half each of the turmeric, dried thyme, and rosemary.

Step 4: Put on the lid and seal the valve. Press cancel and hit Pressure cook. Set to cook for 7 minutes. Flip and quickly release the valve once the timer is up.

Step 5: Set to soup mode and stir in the half-and-half and frozen peas. Cook for 10 to 15 minutes more, stirring often.

Step 6: If desired, season with salt and pepper.

Step 7: In the meantime, prepare the biscuits in the oven following the package directions.

Step 8: To a serving dish, transfer the filling. On top, add the
golden brown biscuits. Alternatively, you can cut each biscuit in half and spoon the pot pie filling on the bottom, the top with the other biscuit.
Step 9: Transfer the filling to a serving dish. Add the golden brown biscuits to the top of the filling or slice each biscuit in half and spoon, pot pie filling over the bottom biscuit and top it with the other biscuit. Before serving, sprinkle with parsley.

Nutrition Facts:

Calories: 507 kcal, Carbohydrates: 36g, Protein: 26g, Fat: 27g, Saturated Fat: 13g, Cholesterol: 138mg, Sodium: 1270mg, Potassium: 570mg, Fiber: 3g, Sugar: 8g, Vitamin A: 3465IU, Vitamin C: 19.1mg, Calcium: 167mg, Iron: 3.1mg

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Bisquick Chicken Pot Pie

My family's favorite! Bisquick Chicken Pot Pie is a classic dish made with an easy homemade filling that you can prepare ahead of time.

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Course Main Course

Cuisine American

Servings 4 people

Calories 507 kcal

Ingredients

  

• 2 cloves garlic minced
• 2 c. cooked chicken diced or shredded
• 4 tbsp butter
• ½ c. onions finely diced
• ½ c. carrots finely diced
• ½ c. celery finely diced
• 1 Russet potato diced
• 3 tbsp flour
• 2 c. chicken broth
• ½ tsp dried thyme
• 1/4 c. dry white wine optional, can also use chicken broth
• 1 10.5 ounces can of Cream Chicken Soup
• 1/2 tsp dried Rosemary
• ½ c. half and half can also use milk
• ½ c. frozen peas
• 1/4 tsp turmeric optional
• Bisquick Topping:
• 1 large egg beaten
• 1 c. Bisquick
• ½ c. milk

Instructions

 

• Stove Top/Oven:
• Prepare the oven. Preheat it to 350 degrees.
• In a large saucepan, melt the butter. Once melted, add the onions, celery, and carrots. Cook for about 3 minutes, stirring often, until the veggies are tender and the onions are translucent. Next, add the minced garlic and continue to cook for another minute until aromatic.
• Then, add the cooked chicken along with the diced potatoes.
• On top, sprinkle the flour and cook for another minute, gently stirring. Allow this to cook for 3 minutes more.
• Add the chicken broth along with the wine and cream of chicken soup. Then, add half a tsp each of turmeric, dried thyme, and dried rosemary. Next, add the half-and-half.
• Increase the heat and cook until the mixture reaches a soft bubble. Adjust the heat to medium-low and allow everything to simmer, partly covered until the potatoes are tender.
• Add the frozen peas and stir. Then, take off the heat.
• If desired, season with more salt and pepper.
• Into a lightly greased 9 x 13-inch casserole dish, transfer the mixture.
• Mix the Bisquick, milk, and egg until well incorporated. Then, pour this on top of the filling.
• Place in the preheated oven and bake for about 40 minutes, uncovered, until the top is golden brown.
• Before serving, garnish with some roughly chopped fresh parsley. Enjoy!
• Crock Pot:
• On the bottom of a crock pot, melt the butter over high heat. Once melted, add the onions, celery, and carrots. Stir well. Next, add the minced garlic along with the cooked chicken, and diced potatoes. Then, sprinkle the flour on top. Stir well.
• Add the chicken broth along with the wine and cream of chicken soup. Stir in half tsp each of turmeric, dried thyme, and rosemary. Set to cook for 8 to 10 hours on low or 4 to 5 minutes on high.
• Then, add the half-and-half and frozen peas. Stir and cook for another 30 minutes on high. If desired, season with salt and pepper.
• In the meantime, prepare the biscuits in the oven following the package directions.
• On top of the filling in the slow cooker, add the golden brown biscuits. Alternately, slice each biscuit in half and spoon the pot pie filling on the bottom biscuit, then top it with the other biscuit. Before serving, sprinkle with parsley.
• Instant Pot:
• To saute, set the Instant Pot. Add the butter and let it melt. Then, add the diced onions, celery, and carrots. Saute for about 3 minutes until tender. Next, add the garlic and cook for another minute.
• Toss in the cooked chicken along with the diced potatoes. Then, sprinkle with flour. Stir well and continue to cook for additional 3 minutes.
• Add the chicken broth along with the wine, and cream of chicken soup. Stir in half each of the turmeric, dried thyme, and rosemary.
• Put on the lid and seal the valve. Press cancel and hit Pressure cook. Set to cook for 7 minutes. Flip and quickly release the valve once the timer is up.
• Set to soup mode and stir in the half-and-half and frozen peas. Cook for 10 to 15 minutes more, stirring often.
• If desired, season with salt and pepper.
• In the meantime, prepare the biscuits in the oven following the package directions.
• To a serving dish, transfer the filling. On top, add the
• golden brown biscuits. Alternatively, you can cut each biscuit in half and spoon the pot pie filling on the bottom, the top with the other biscuit.
• Transfer the filling to a serving dish. Add the golden brown biscuits to the top of the filling or slice each biscuit in half and spoon, pot pie filling over the bottom biscuit and top it with the other biscuit. Before serving, sprinkle with parsley.