Easy Bisquick Buttermilk Chicken Pot Pie Recipes

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.

CHICKEN POT PIE

Steps:

• Heat oven to 375°F (350°F for glass baking dish). In 3-quart saucepan, heat soup, broth, chicken and vegetables to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 13x9-inch pan.
• Stir together remaining ingredients. Pour over chicken mixture.
• Bake uncovered about 30 minutes or until light brown.

EASY CHICKEN POT PIE

Steps:

• Heat oven to 375°F. Spray 9-inch pie plate with cooking spray. Add vegetables, chicken and soup and stir to combine.
• In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
• Bake uncovered 25 to 30 minutes or until crust is golden brown.

SIMPLE BISQUICK CHICKEN POT PIE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Bottom Crust:.
• Cut 2 tablespoons butter into 1 cup Bisquick baking mix until mixture resembles fine crumbs.
• Stir in 2 tablespoons milk until mixture begins to form a ball and cleans side of bowl.
• Pat dough on bottom and up to rim of an ungreased pie plate.
• Bake for 5 minutes.
• Heat remaining butter in 2 quart saucepan until melted.
• Stir in 1/4 cup Bisquick baking mix, onion and pepper.
• Cook, stirring constantly until mixture is bubbly, remove from heat.
• Stir in chicken broth; add vegetables.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Stir in chicken.
• Heat through.
• Pour chicken mixture into bottom crust.
• Mix remaining ingredients until smooth.
• Pour evenly over chicken mixture, spread gently to edge.
• Bake 25 minutes or until golden brown.
• Let stand 10 minutes before serving.

EASY BISQUICK & BUTTERMILK CHICKEN POT PIE

Steps:

• Position a rack in the center of the oven, and preheat oven to 350 degrees.
• Heat the oil in a large skillet over medium-high heat. Season the chicken as you see fit, and add it to the skillet. Cook, stirring quite often, just until it turns opaque and loses its raw look, about 8 minutes. Transfer the chicken to a plate.
• Add the butter to the skillet, and reduce the heat to medium. Add the onion and celery and cook, stirring often, until the vegetables soften, about 3 minutes. Sprinkle the flour over the mixed vegetables and mix well. Add the broth and half-and-half, and bring to a boil, stirring up the browned bits from the bottom of the pan with a wooden spoon. Cook until the sauce is slightly thickened, about 5 minutes.
• Stir in the reserved chicken, thawed mixed vegetables, and parsley. Season with salt and pepper as desired. Pour into an ungreased 2 1/2 to 3 quart round casserole, or, if you don't have one (like me!), pour into whatever casseroles you have.
• Mix the Bisquick and buttermilk to make a soft, slightly sticky dough. Drop six large spoonfuls of the dough over the chicken mixture (or, if you're using two casseroles, make eight or nine smaller biscuits).
• Pop the casserole(s) in the oven, and bake for 25 to 35 minutes, until biscuits are golden brown.
• You're done!