Bisquick Chicken Pot Pie Recipe

5 from 4 votes

This easy Bisquick pot pie with leftover chicken is delicious with a bag of frozen vegetables and cream of chicken soup.

Prep Time15

Cook Time25

Course: Entree, Main Course

Cuisine: American

Keyword: beef, bisquick, chicken, frozen vegetables, leftover chicken, pot pie, veg all

Servings:

Author: Justine

2 cups chicken leftovers or precooked and diced
1 can mixed vegetables 12 oz. canned like veg-all or use mixed frozen that are thawed just a bit
1 can cream of mushroom or cream of chicken
1 cup bisquick
1 large egg
3/4 cup milk 2% or whole - separated
1/2 tsp garlic powder
1/2 tsp onion powder

Preheat the oven to degrees 400 F. In a large bowl, combine chopped precooked chicken, mixed vegetables that have been thawed and drained, cream of mushroom soup and ¼ cup of milk. Stir in garlic powder, onion powder and parsley.
Pour mixture in a 9 in pie plate that has been lightly sprayed with non stick spray. Set aside for now.
In a separate bowl, whisk together Bisquick, egg and remaining ½ cup of milk. Carefully pour the batter on top of the chicken/vegetable mixture.
Place the pie pan on a baking sheet (just in case some bubbles over). Bake for approximately 25 minutes, or until the crust is golden brown. Remove and let cool slightly before serving.