Bisquick Chicken Pot Pie Recipe 45

CHICKEN AND BISCUITS POT PIE

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.

ORIGINAL BISQUICK™ CHICKEN POT PIE

Steps:

• Preheat oven to 400°F.

IMPOSSIBLY EASY CHICKEN POT PIE

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.

EASY BISQUICK CHICKEN POT PIE

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.

CHICKEN POT PIE

Steps:

• 1. Set oven to 400 degrees. Mix together: flour,1 1/2 stks melted butter, minced onion, chicken broth, and heavy cream until smooth.
• 2. Stir in cooked chicken and mixed vegetables, pour into a 9 x 13 inch baking pan and set aside.
• 3. Now mix together: bisquick, milk, and 1 stick melted butter.
• 4. Pour bisquick mixture over the top of the chicken mixture. (DO NOT STIR) Bake in oven 45 minutes, serve hot.

EASY CHICKEN POT PIE FROM BISQUICK®

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.

MAGIC CHICKEN PIE

Steps:

• Preheat oven to 350 degrees F.
• Cut the butter in chunks and place in the bottom of a 9 x 13-inch baking pan. Place in oven to melt butter; remove when butter is melted.
• In a large bowl, mix the milk and baking mix; set aside.
• Dissolve the stock cubes in the liquid chicken stock. Place the soup in a bowl and gradually mix in the stock mixture to keep the mixture smooth. Set aside.
• Assemble casserole as follows and DO NOT MIX OR STIR INGREDIENTS:
• Distribute shredded chicken over melted butter evenly
• Distribute veggies over the chicken evenly
• Distribute the onion over the veggies evenly
• Distribute the cheese over the onion evenly
• Pour baking mix batter over the top evenly
• Pour the soup/stock mixture over the top evenly
• Place in preheated oven and bake for 45-50 minutes, or until top is beginning to brown.
• Remove from oven and let stand 10 minutes before serving.

BISQUICK CHICKEN POT PIE

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.