Bisquick Chicken Pot Pie Casserole Recipes

BEST BISQUICK CHICKEN POT PIE RECIPE

Steps:

• Preheat the oven to 350 F (176 C). Lightly grease a 13 x 9 casserole dish.
• Bring a medium pot of salted water to a boil. Once it's boiling, add the potatoes and carrots, and cook until they're tender (about 7 minutes). Drain and set aside.
• While the potatoes and carrots are boiling, heat a large nonstick skillet over medium heat and melt 1/4 cup butter. Add the onions and saute until they are translucent (about 4 minutes), then add in the garlic and saute until aromatic (about 1 minute).
• Sprinkle the flour over the butter and onions and stir to create a roux. Combine the milk and chicken broth then slowly pour into the pan while whisking constantly until you reach a smooth consistency.
• Add in the fine sea salt, dried thyme, rosemary, and black pepper, and stir. Bring the sauce to a rapid simmer over medium-high heat. Simmer until the sauce has thickened (about 2-3 minutes).
• Remove the sauce from the heat and stir in the shredded chicken, peas, potatoes, and carrots.
• Pour the filling into the greased casserole dish.
• In a medium mixing bowl, mix together the Bisquick topping ingredients and pour the batter evenly over top of the chicken pot pie filling. (This should be your final step, you don't want to make the topping ahead of time, or it will get too thick as it rests and it won't be the right consistency.)
• Place the uncovered casserole dish into the preheated oven, and bake for 35 - 40 minutes (or until the top is golden brown).
• Once the chicken pot pie is done, spread a Tablespoon of butter over top of the crust. Let it rest for 5 minutes, then garnish with diced fresh parsley, and serve.

EASY BISQUICK CHICKEN POT PIE

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.

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
• Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
• Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.