Bisquick Chicken Pot Pie

Bisquick Chicken Pot Pie.jpg

Cold winter evenings are just alittle more tolerable with a soul warming dinner. Most women in Southern Indiana think of Pumpkin Spice when that cool crisp enters the Tri-State, but chicken pot pie is always my first craving (chicken and dumplings coming inc lose second). While this recipe was very delicious and easy, I will have to admit it just was not quite up to my standards without that flaky pie crust layer.

I also came across Red Lobster’s cheddar bay biscuit box mix while shopping and was curious how they would taste on top of this delicious filling. Maybe next time…

Original Recipe


Ingredients:

  • 4 Tbsp. salted butter
  • 1/2 c. sweet onion, diced finely
  • 1/2 c. celery, diced finely
  • 1/2 c. carrots, diced finely
  • 4 tsp. garlic, minced
  • 1/4 c. all purpose flour
  • 2 c. chicken broth
  • 2-3 c. rotisserie chicken, shredded
  • 2 c. chicken broth
  • 2 tsp. Better Than Bouillon chicken flavor
  • 1/3 c. white wine
  • salt and pepper to taste
  • 1/2 tsp. thyme leaves, dried
  • 1/2 c. half-and-half
  • 1 c. frozen peas, thawed and drained
  • 1 c. Bisquick mix (or All Purpose Baking Mix)
  • 1/2 c. milk
  • 1 large egg

Directions:

  1. Preheat oven to 350*. Lightly grease a 9×13″ casserole dish w/ nonstick cooking spray.
  2. In a large skillet over medium high heat, melt the butter. Cook the onion, celery, and carrots until the onions are translucent. Add the minced garlic and cook until fragrent (about 1 min.). Add in the shredded chicken.
  3. Sprinkle the flour over mixture and allow to cook for another 1 min.
  4. Pour in the chicken broth, wine, and Better Than Bouillion paste. Allow to simmer for about 3 min. Season with salt, pepper, and thyme.
  5. Add half-and-half and bump heat up until the mixture begins to gently bubble. Stir in the frozen peas.
  6. Pour mixture into prepared casserole dish
  7. In a large bowl, whisk together the bisquick, milk, and egg and mix until just combines. Evenly spoon the biscuit mixture over pot pie filling, it might not cover all surfaces which is okay.
  8. Bake uncovered for about 30 min. until biscuit layer is golden brown.

Yields 8 servings.


Eat, Bork & Be Merry! ~ Kate

Swedish Chef

3 thoughts on “Bisquick Chicken Pot Pie

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s