SIMPLE BISQUICK CHICKEN POT PIE
Make and share this Simple Bisquick Chicken Pot Pie recipe from Food.com.
Provided by 4-H Mom
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 399.6, Fat 24.6, SaturatedFat 12.4, Cholesterol 70.3, Sodium 721.7, Carbohydrate 30.1, Fiber 2.4, Sugar 4.7, Protein 14.8
EASY BISQUICK CHICKEN POT PIE
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!!
Provided by E.A.4957
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
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.
IMPOSSIBLY EASY CHICKEN POT PIE
There's easy as pie, then there's as easy as chicken pot pie with Bisquick. This classic, filling favorite comes together quickly for any given weeknight, and never ceases to satisfy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 9-inch glass pie plate.
- Stir together remaining ingredients with fork until blended. Pour into pie plate.
- Bake 30 minutes or until golden brown.
Nutrition Facts : Calories 250, Carbohydrate 26 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 5 g, TransFat 0 g
CHICKEN AND BISCUITS POT PIE
You don't need to have had a tough day to enjoy this comfort food recipe. You just need some chicken. Comfort always feels good!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 6
Number Of Ingredients 19
Steps:
- Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with butter, or spray with cooking spray.
- In medium bowl, stir together 1 1/2 cups flour, the baking powder and 1 teaspoon salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cheese and buttermilk just until blended; set aside.
- In 4-quart saucepan, melt 1/4 cup of the butter over medium-high heat until sizzling. Add mushrooms; cook 4 to 5 minutes or until tender. Remove mushrooms to small bowl; reserve.
- Return saucepan to heat; melt remaining 1/4 cup butter over medium-high heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Add 1/2 cup flour; cook and stir until flour is golden brown.
- Slowly beat in broth with whisk. Add potatoes and carrots; cook 2 to 3 minutes or until thickened.
- Reduce heat to medium; stir in chicken, 1 1/2 teaspoons salt and the pepper. Cook 4 to 5 minutes, stirring occasionally, until warmed through and potatoes are slightly tender. Stir in peas, cream and reserved mushrooms.
- Pour chicken mixture into baking dish. Immediately drop biscuit dough by 12 heaping spoonfuls (about 1/4-cup each) onto hot mixture. Bake 20 to 25 minutes or until biscuits are golden brown. Cool 10 minutes before serving.
Nutrition Facts : ServingSize 1 Serving
CHICKEN POT PIE
Original Bisquick® mix provides a simple addition to a no-fuss chicken pot pie that's baked to perfection - great when you want dinner to be ready in an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 285, Carbohydrate 24 g, Cholesterol 55 mg, Fiber 2 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1040 mg
MINI CHICKEN POT PIES WITH BISQUICK RECIPE - (4.8/5)
Provided by ruthg
Number Of Ingredients 4
Steps:
- QUICK DINNER -- Create Your Own Signature Mini Pie (and an easy way to get rid of leftovers!) Mix 1/2 cup of Bisquick, 1/2 Cup of Milk, and 2 eggs together for a base. (put about 1 tablespoon in each muffin cup) Top with about 1/4 cup of any "fillings" you want. - Cheeseburger, Pizza, BLT, Chicken and Veggies, etc.... You can mix it up in the pan (any meat should already be cooked) Then top with one more tablespoon of the "Bisquick Mixture" - and bake at 375 for 25-30. It's a great way to get rid of your leftovers! These can also be frozen! Just pop them into the microwave for a quick meal on the go! Recipe from Betty Crocker
BISQUICK CHICKEN POT PIE RECIPE - (4/5)
Provided by Hortond
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In a un-greased 9-inch pie plate, stir pepper, vegetables, chicken and soup. In a medium bowl, stir Bisquick® mix, milk and the egg until blended and pour into pie plate. Bake uncovered about 30 minutes or until crust golden brown. 1 Serving (1 Serving) * Calories 230 o (Calories from Fat 80), * Total Fat 9g
IMPOSSIBLY EASY MINI CHICKEN POT PIES
Enjoy this chicken pot pie filled with peas and carrots - a delightful dinner made using Original Bisquick® mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
- In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
Nutrition Facts : Calories 290, Carbohydrate 12 g, Cholesterol 130 mg, Fat 2, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving (2 Mini Pies), Sodium 600 mg, Sugar 4 g, TransFat 1/2 g
BISQUICK CHICKEN POT PIE
Make and share this Bisquick Chicken Pot Pie recipe from Food.com.
Provided by Mysterygirl
Categories Savory Pies
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Grease a shallow 2 quart baking dish.
- Spread Chicken and Veg-All evenly into bottom of dish.
- Stir soup, broth and pepper together in a medium bowl.
- Pour over Chicken mixture.
- Combine Bisquick, milk and butter.
- Stir until smooth.
- Pour over soup.
- Bake 45-50 minutes, or until crust is golden brown.
- Cool 10 minutes before serving.
Nutrition Facts : Calories 570.9, Fat 29.9, SaturatedFat 12.9, Cholesterol 122.1, Sodium 1381.4, Carbohydrate 37.8, Fiber 3.9, Sugar 6.9, Protein 36.2
CHICKEN POT PIE
This is the recipe on the back of the Bisquick Box. I know similar recipies are here, but my box has different amounts of chicken and vegetables. I wanted to put it on Zaar for safe keeping, and to get the nutritional info for my recipie, which is slightly different.
Provided by mumoftwo
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Oven at 400°F.
- Stir vegetables, chicken and soup into a casserole dish.
- In a bowl, combine Bisquick mix, egg and milk. Stir till blended.
- Pour onto chicken mixture.
- Bake 35 minutes.
Nutrition Facts : Calories 306.7, Fat 11, SaturatedFat 3.1, Cholesterol 74.8, Sodium 649.1, Carbohydrate 30.8, Fiber 4.2, Sugar 2.8, Protein 21.8
CHICKEN POT PIE WITH BISQUICK BISCUITS RECIPE - (4.5/5)
Provided by á-168605
Number Of Ingredients 15
Steps:
- In a large pot, heat the butter and oil. Sauté the vegetables and season with salt and pepper. When they are aromatic and glossy remove from the pot. Salt and pepper the chicken. Add a tablespoon of olive oil and sear the chicken for 8 to 10 minutes. Once the chicken is lightly browned, add the vegetables back to the pot as well as water, bouillon cubes, thyme and bay leaf. Bring the mixture to a boil and then simmer for 15-20 minutes. Pour the chicken mixture into a deep baking dish and set aside until the bisquick mixture is ready. Mix the bisquick and milk to create a very loose dough mixture. Add the parsley to the dough mixture and spoon over the top of the baking dish and chicken mixture. Make an egg wash by mixing water and egg and brush over the top of the bisquick biscuits. Bake for 20-25 minutes at 325 degrees. Serve chicken pot pie in a large soup bowl and top with leftover parsley leaves for garnish.
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