Bisquick Chicken Pot Pie Recipes

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.

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.

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.

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.

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.

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.

Steps:

• Heat oven to 400 degrees F. In ungreased 9-inch pie plate, stir vegetables, chicken and soup.
• In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
• Bake uncovered about 30 minutes or until crust is golden brown.