Bisquick Chicken Pot Pie

I’ve included some videos I found relevant and helpful. 😍

Are you craving a warm, comforting meal but short on time? Bisquick chicken pot pie is the answer! This easy recipe uses just 6 simple ingredients and comes together in a snap. You can have a delicious homemade pot pie on the table in about 35 minutes.

With frozen veggies, cooked chicken, and Bisquick mix, this recipe cuts out a lot of prep work. The creamy filling and golden crust will satisfy your comfort food cravings. Give this quick and tasty pot pie a try – it might become your new go-to weeknight dinner!

Exact Ingredients List

Here’s what you’ll need to make this easy Bisquick chicken pot pie:

• 1 2⁄3 cups frozen mixed vegetables
• 1 cup cooked chicken breast, shredded or diced
• 1 (10.5-ounce) can condensed cream of chicken soup
• 1 cup Original Bisquick™ mix
• 1⁄2 cup milk
• 1 egg

That’s it! Just 6 simple ingredients for a yummy meal. You probably have most of these in your kitchen already.

The frozen veggies add color and nutrition. You can use any mix you like best. The cooked chicken gives the pie its hearty protein. Feel free to use leftover rotisserie chicken if you have some.

The cream of chicken soup makes the filling creamy and flavorful. Bisquick is the secret to the easy crust. Milk and egg help bind it all together.

With these basic ingredients, you’ll have a tasty pot pie on the table in no time. It’s perfect for busy weeknights when you want a comforting meal without a lot of fuss.

Instructions

Start by preheating your oven to 400°F. This ensures it’s hot and ready when you need it.

Grab a 9-inch glass pie plate. No need to grease it! Mix the frozen veggies, cooked chicken, and cream of chicken soup right in the plate.

In a separate bowl, combine the Bisquick mix, milk, and egg. Use a fork to stir until everything is well-blended. This will be your crust topping.

Pour the Bisquick mixture over the chicken and veggie filling. Spread it evenly to cover the whole pie.

Pop the pie in the oven and bake for about 30 minutes. You’ll know it’s done when the crust turns a nice golden-brown color.

Once it’s ready, carefully take it out of the oven. Let it cool for a few minutes before serving. This pie is best enjoyed warm!

Remember, oven times may vary, so keep an eye on your pie. If it browns too quickly, you can cover it with foil to prevent burning.

Possible Substitutes List

You can easily swap out some ingredients in this Bisquick chicken pot pie recipe. Here are some tasty options:

• Veggies: Use fresh veggies instead of frozen. Try peas, carrots, corn, or green beans.

• Chicken: Leftover turkey or rotisserie chicken work great too.

• Soup: Cream of mushroom or celery soup can replace cream of chicken.

• Bisquick: Make your own mix with flour, baking powder, salt, and butter.

• Milk: Almond or soy milk are good non-dairy choices.

For a twist, add some extras:

• Diced potatoes
• Sliced mushrooms
• Chopped onions
• Minced garlic
• Shredded cheese

You can also spice things up with:

• Dried thyme
• Black pepper
• Garlic powder
• Onion powder

These swaps let you make the pot pie your own. Try different combos to find your favorite!

How To Make It Diabetes-Friendly

To make this Bisquick chicken pot pie more diabetes-friendly, you can make a few simple changes. Start by using whole wheat Bisquick mix instead of the original version. This swap adds more fiber and nutrients.

For the vegetables, pick low-carb options like broccoli, cauliflower, and green beans. These choices help keep the carb count down. You can also add extra veggies to boost the fiber content.

Try these ingredient swaps:

• Use low-fat milk instead of regular
• Replace the cream of chicken soup with a homemade version using Greek yogurt
• Choose skinless chicken breast to reduce fat

To lower the sodium, make your own chicken broth and use it in place of canned soup. You can also skip added salt and use herbs for flavor instead.

For portion control, consider making individual pot pies in small ramekins. This helps you stick to a serving size that fits your meal plan.

Remember to check with your doctor or dietitian about how this recipe fits into your diabetes management plan. They can give you personalized advice on portion sizes and ingredients.

Tips, Tricks & Storing

Don’t overmix the Bisquick batter. A few lumps are okay – this will help create a flaky crust.

To save time, use rotisserie chicken instead of cooking chicken breast. Just shred or dice it before adding to the pie.

Add extra flavor by mixing herbs like thyme or rosemary into the filling. A dash of garlic powder can also boost the taste.

For a veggie version, swap the chicken for more mixed vegetables or add some cubed tofu.

Make sure to thaw frozen veggies before adding them to avoid excess water in your pie.

You can prep the filling ahead of time and store it in the fridge. When ready to cook, just add the Bisquick topping and bake.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 15 minutes to keep the crust crispy.

For easy individual servings, bake the pot pie in muffin tins. Reduce cooking time to about 20 minutes.

Freeze unbaked pot pies for later use. Wrap tightly in foil and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the cooking time.