CHICKEN POT PIE WITH BISQUICK BISCUITS ON TOP RECIPES

Name: Easy Bisquick Chicken Pot Pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1 cup cooked chicken, cut into bite sized pieces; 1 2/3 cups frozen vegetables, thawed; 1 (10 ounce) can cream of chicken soup (I use low sodium); 1 cup Bisquick reduced-fat baking mix (regular Bisquick will work too); 1/2 cup nonfat milk or 1/2 cup milk; 1 egg

EASY BISQUICK CHICKEN POT PIE RECIPE - FOOD.COM

Easy Bisquick Chicken Pot Pie Recipe - Food.com image

This is from a Bisquick box - a great comfort dish after working all day. I make this with a Caesar salad and dinner is done!!

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup cooked chicken, cut into bite sized pieces
1 2/3 cups frozen vegetables, thawed
1 (10 ounce) can cream of chicken soup (I use low sodium)
1 cup Bisquick reduced-fat baking mix (regular Bisquick will work too)
1/2 cup nonfat milk or 1/2 cup milk
1 egg

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.

Nutrition Facts : Calories 100.3, FatContent 5.1, SaturatedFatContent 1.5, CholesterolContent 52.7, SodiumContent 369.6, CarbohydrateContent 4.5, FiberContent 0, SugarContent 1.3, ProteinContent 8.7

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST RECIPE ...

Mom's Fabulous Chicken Pot Pie with Biscuit Crust Recipe ... image

Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.

Provided by Pam

Categories Main Dishes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 1 pot pie

Number Of Ingredients 15

Ingredients

¼ cup butter
1 small onion, chopped
3 celery ribs, chopped
3 carrots, chopped
? cup frozen peas
3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
¼ cup all-purpose flour
2 cups lower-sodium chicken broth
? cup half-and-half cream
salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
1 egg yolk, beaten
1 tablespoon water

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.

Nutrition Facts : Calories 577.4 calories, CarbohydrateContent 44.7 g, CholesterolContent 120.4 mg, FatContent 31.2 g, FiberContent 3.5 g, ProteinContent 27.1 g, SaturatedFatContent 13.6 g, SodiumContent 1026.1 mg, SugarContent 10.4 g

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