Large Chicken Pot Pie with Bisquick Crust
Warm, hearty, and irresistibly comforting, this Large Chicken Pot Pie with Bisquick Crust is the perfect all-in-one dinner to feed a hungry crowd. Featuring tender bites of shredded chicken, a medley of colorful mixed vegetables, and a rich, creamy sauce seasoned to perfection, this recipe brings comfort food to a whole new level. The golden Bisquick crust, made with a quick and simple batter, adds a delightfully light and fluffy topping that bakes to perfection in just minutes. Ready in just over an hour and serving up to eight, this pot pie is ideal for busy weeknights or cozy family dinners. Garnish with fresh parsley for a touch of vibrant color and serve piping hot for a meal everyone will love. Don’t forget to bookmark this easy Bisquick chicken pot pie recipe—it’s guaranteed to be a staple in your comfort food repertoire!
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Recipe Information
Ingredients
- 4 cups Cooked chicken, shredded or diced
- 3 cups Frozen mixed vegetables (peas, carrots, green beans, and corn)
- 6 tablespoons Unsalted butter
- 6 tablespoons All-purpose flour
- 3 cups Chicken broth
- 1.5 cups Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 cups Bisquick mix
- 1 cup Whole milk (for Bisquick crust)
- 2 large Eggs
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
In a large skillet over medium heat, melt the butter. Once melted, stir in the flour to form a roux and cook for 1-2 minutes until lightly golden.
Gradually whisk in the chicken broth and milk, stirring constantly until the mixture is smooth and thickened, about 5 minutes.
Season the sauce with salt, black pepper, and garlic powder. Taste and adjust seasoning if needed.
Stir in the cooked chicken and frozen mixed vegetables. Mix until everything is well coated in the sauce. Pour the mixture into the prepared baking dish and spread it out evenly.
In a medium mixing bowl, whisk together the Bisquick mix, milk, and eggs until smooth. Pour the Bisquick batter evenly over the chicken and vegetable mixture, spreading gently if needed to cover the filling.
Place the dish in the preheated oven and bake for 35-40 minutes, or until the Bisquick crust is golden brown and cooked through.
Remove the chicken pot pie from the oven and let it rest for 5-10 minutes before serving.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 852 mg | 37% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.4 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 196 mg | 15% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 697 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
