Chicken Pot Pie (Bisquick)

Chicken pot pie is a classic family favourite, with its warm, creamy chicken and veggies tucked inside a tasty crust. It’s particularly satisfying on those nights when there’s a chill in the air. Pot pies can be time consuming to make, if you are mixing and rolling out scratch pie pastry, creating a scratch sauce and chopping fresh veggies. Our 10-minute prep easy pot pie recipe streamLines the work so that making a pot pie is easy for any night of the week. How is it made easier? Our recipe starts with frozen veggies and canned condensed soup for the sauce which slashes loads of prep time, but it doesn’t stop there. Our batter, made with Bisquick, forms a top and bottom crust while it bakes, so you don’t need to make pie pastry. This easy to prepare favourite is a natural choice for supper when the nights turn chilly. It’s also a terrific way to use up your holiday bird, when you have leftovers. Cooked turkey can be substituted for the chopped cooked chicken with equally delicious results. Whether you’ve earned a golden spoon for your cooking or it’s your very first time making one, your pot pie will turn out perfectly every time.

1½ cups frozen mixed vegetables, thawed
1 cup chicken, cooked, chopped
1 (10½ oz) can condensed cream of chicken soup
1 cup Bisquick
½ cup milk
1 Tbsp. vegetable oil
1 egg

Preheat an oven to 375°F (190°C/170°C fan, Gas Mark 5) (190°C/170°C fan, Gas Mark 5). Spray 9” pie plate with cooking spray.

In a greased pie plate, mix the chicken pot pie filling recipe made with thawed frozen veggies, cut-up chicken and the soup (straight out of the can).

Mix the Bisquick, milk, oil and egg; pour over the chicken filling to magically form a bottom and top crust as the pot pie bakes.

Bake uncovered 29-33 minutes or until crust is deep golden brown. Use the colour of the crust to indicate if it’s baked long enough. It should be a deep golden brown, add a minute or two more of bake time if it’s not.

Makes 6 servings.

Cook's Notes:

• To quickly thaw the frozen vegetables, place in colander or strainer; rinse with water, warm until thawed. Drain well.
• Leftover chicken from a deli rôtisserie bird or from a roast turkey can be used if you don't have any cooked chicken on hand.
• Bump the flavour quotient by seasoning the chicken and veggie mixture with your favourite blend of dried herbs-sage, basil, oregano, or dill.
• Sprinkle the top of the crust with a little shredded cheese in the last 5 minutes of baking.

Storing Leftovers:

• Store any remaining pot pie within 2 hours of serving it, to keep bacteria that can cause food-borne illness from forming. Leftovers can be covered and stored in the refrigerator for up to 4 days. To reheat, place a serving on a microwavable plate. Cover loosely and microwave on medium-high (70%) about 1 minute or until filling reaches 165°F on an instant-read thermometer inserted in the center.
• To freeze leftover pot pie, wrap individual pieces with plastic wrap and place pieces in a freezer-safe resealable food-storage bag. Store in the freezer no longer than 3 months. To reheat, unwrap a serving and place on a microwavable plate. Cover loosely and microwave on medium-high (70%) about 2-3 minutes or until filling reaches 165°F on an instant-read thermometer inserted in the center.

Serving Suggestions:

• This quick chicken pot pie is a one-dish wonder. Serve this comforting dinner spooned onto individual plates, using a large spoon, so you won’t miss a bite and to keep the fluffy topping intact. You don’t need to serve much with it to have it be a complete meal.
• As a side, serve with a tossed salad made with crisp greens and veggies and dinner is done.
• For those with heartier appetites, you can also add fresh fruit, like sweet red grapes or serve warm rolls slathered with butter.

Frequently Asked Questions:

• Why Aren’t the Veggies Tender? It’s important to start with thawed veggies. This gives the vegetables a jump-start on cooking making sure they will be tender in the time it takes for the pot pie to turn deep golden brown.
• Can I Make This Pie Ahead and Freeze it to Bake Later? To ensure the pot pie bakes all the way through and has the best texture, we recommend making this pot pie just before you plan to put it in the oven.