Easy Bisquick Buttermilk Chicken Pot Pie Recipes

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 WITH BUTTERMILK BISCUIT TOPPING

Steps:

• In a small bowl mix together the 2 tbsp flour and 2 tbsp butter until a thick paste forms; set aside.
• In a large skillet, cook the bacon pieces until crisp. Remove from the pan into a bowl lined with paper towel. Pour off any access grease from the pan but leave a good tablespoon in there for the rest of the recipe.
• Add the onions and celery to the skillet and cook over medium heat until the onions are transparent and starting to brown slightly. Add the broth, carrots and potatoes to the pan and bring to a simmer. Simmer for 10 minutes on lower heat, just until potatoes begin to get tender.
• Add the cream, bacon, corn, and chicken to the skillet and stir to combine. Season the mixture with salt and pepper. Bring the mixture up to a simmer and gradually add the flour paste (in tsp sized chunks), stirring constantly. When all of the paste has been incorporated, continue to simmer and stir just until the mixture begins to thicken.
• Carefully transfer the mixture to a 9 x 13 pan and set it aside while you prepare the biscuit topping.
• In a small bowl, whisk the egg, sour cream and buttermilk; set aside. In a large bowl combine the flour, baking powder, baking soda, salt and cayenne. Mix with a fork to combine.
• Use a grater to grate the cold butter into the flour mixture. Use a fork to gently stir and coat the butter pieces with flour.
• Make a well in the center of the flour mixture and pour in the egg mixture. Stir with a fork until a shaggy dough forms. Dump the dough out onto a floured countertop and knead 8-10 times. The dough will be slightly sticky.
• Pat the dough into a rectangle. Lightly flour the top and use a rolling pin to roll the dough into a 9 x 13 rectangle about ¼ inch thick. Use a knife to cut the dough into 12 even pieces (cut the long way first, into three strips and then cut each strip into four even pieces). Top the chicken filling with the biscuit pieces, piecing them back together side by side to form the original rectangle shape.
• Bake the pie at 400°F (200°C) for 25-30 minutes, until the biscuits are golden brown on top.

SIMPLE BISQUICK CHICKEN POT PIE

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.

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

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.

CHICKEN POT PIE

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.

EASY CHICKEN POT PIE (COOKING FOR 2)

Steps:

• Heat oven to 400°F. In ungreased 1-quart casserole, stir together soup and 1/4 cup milk; stir in vegetables and chicken. Microwave uncovered on High 3 minutes; stir.
• In small bowl, stir remaining ingredients until blended. Pour over chicken mixture.
• Bake uncovered about 20 minutes or until crust is golden brown.

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.

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.

CLASSIC CHICKEN POT PIE

Steps:

• In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
• Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
• Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
• Bake about 35 minutes or until golden brown.

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

EASY BISQUICK & BUTTERMILK CHICKEN POT PIE

Steps:

• Position a rack in the center of the oven, and preheat oven to 350 degrees.
• Heat the oil in a large skillet over medium-high heat. Season the chicken as you see fit, and add it to the skillet. Cook, stirring quite often, just until it turns opaque and loses its raw look, about 8 minutes. Transfer the chicken to a plate.
• Add the butter to the skillet, and reduce the heat to medium. Add the onion and celery and cook, stirring often, until the vegetables soften, about 3 minutes. Sprinkle the flour over the mixed vegetables and mix well. Add the broth and half-and-half, and bring to a boil, stirring up the browned bits from the bottom of the pan with a wooden spoon. Cook until the sauce is slightly thickened, about 5 minutes.
• Stir in the reserved chicken, thawed mixed vegetables, and parsley. Season with salt and pepper as desired. Pour into an ungreased 2 1/2 to 3 quart round casserole, or, if you don't have one (like me!), pour into whatever casseroles you have.
• Mix the Bisquick and buttermilk to make a soft, slightly sticky dough. Drop six large spoonfuls of the dough over the chicken mixture (or, if you're using two casseroles, make eight or nine smaller biscuits).
• Pop the casserole(s) in the oven, and bake for 25 to 35 minutes, until biscuits are golden brown.
• You're done!

CHICKEN POT PIE WITH BUTTERMILK BISCUIT CRUST

Steps:

• Preheat oven to 350 degrees.
• Spray a 2 quart casserole dish with cooking spray.
• In medium saucepan combine chicken breasts and water.
• Bring to a gentle boil and simmer til done. (about 15 minutes)
• Remove chicken from pan. Saving broth for later.
• Shred chicken when cool enough to handle, set aside.
• Add potatoes, celery and bouillon cube to reserved broth, bring to a boil and simmer for 12 mins or until veggies are tender. Set aside in heavy saucepan.
• Melt butter over low heat, add 2 tbsp flour, stirring until smooth.
• Cook for 1 min stirring constantly.
• Gradually add milk and cook over medium heat, stirring constantly, until mixture is thick.
• Remove from heat and stir in poultry seasoning.
• In large bowl combine shredded chicken, frozen veggies, sauce and mushrooms.
• Spoon into prepared casserole dish and set aside.
• In small bowl combine 1 cup flour, baking powder and salt.
• Cut in remaining 2 tbsp (cold) butter with a pastry blender until the mixture resembles coarse meal.
• Stir in buttermilk until just mixed.
• Spoon the biscuit dough in lumps over the chicken mixture.
• Bake for 1 hour, or until biscuits are golden and mixture is hot and bubbly.

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.