A pot pie recipe that's perfect for an easy weeknight dinner
Ingredients:
For the Bottom Crust:
- 1cupBisquick
- 2tablespoonssalted butter
- 2tablespoonswhole milk
For the Filling:
- ¼cupunsalted butter
- ¼cupBisquick
- 2tablespoonschopped yellow onion
- ¼teaspoonsalt
- Pinchground black pepper
- 1cupfrozen mixed vegetables(carrots, peas & green beans)
- 1¼cupschicken broth
- 1½cupscooked cubed chicken
For the Top Crust:
- ½cupBisquick
- 1/3cupwhole milk
- 1tablespoonsalted butter(melted)
Directions:
- Preheat oven to 400 degrees F.
- Prepare the Bottom Crust: In a medium bowl, use a pastry blender to cut the butter into the Bisquick until the mixture resembles coarse crumbs. Using a wooden spoon, stir in the milk until the mixture begins to form a ball. Pat the dough onto the bottom and up the sides of a 9-inch pie plate. Bake for 5 minutes, or until just turning light brown. Remove from the oven and set aside.
- Prepare the Filling: Heat the butter in a 2-quart saucepan over medium heat until melted. Using a wooden spoon, stir in the Bisquick, chopped onion, salt and pepper. Cook, stirring constantly, until the mixture is bubbly. Remove from the heat. Gradually stir in the chicken broth, then stir in the frozen vegetables.
- Return the mixture to the stove over medium heat, stirring constantly, until the mixture reaches a boil. Once a full boil is reached, continue stirring for another 1 minute. Remove from the heat and stir in the chicken. Pour the chicken mixture into the prepared crust.
- Prepare the Top Crust: In a small bowl, whisk together the Bisquick, milk and melted butter until smooth. Pour the mixture evenly over the filling. Use a rubber spatula or offset spatula to gently spread it to the edge of the pie plate.
- Bake for 25 minutes, or until the top is golden brown. Let stand for 10 minutes before serving.
Recipe Notes:
Nutritional values are based on one serving
Nutrition:
Calories: 540kcal
Fat: 31g
Saturated fat: 15g
Cholesterol: 101mg
Sodium: 1232mg
Potassium: 411mg
Carbohydrates: 41g
Fiber: 3g
Sugar: 7g
Protein: 23g
Vitamin A: 2960%
Vitamin C: 10.2%
Calcium: 152%
Iron: 2.6%
Been making my own crust for years and I wanted to look around for a way to make it alittle flakier. I found this recipe and decided to put my own recipe and twist the two together! Turned out amazing and the crust was awesome. I slow roasted a beef shoulder with chunks of fresh carrots, celery, onions and mushrooms and a bag of frozen peas.
For the crust I usually use flour and water but I decided to use the Bisquick and milk. I used frozen stick butter diced small and ice cold milk. It is always a good idea to let your dough rest in the refrigerator for a few hours before using.
For the filling I use the juices from the roast with an onion soup mix and a jar of beef gravy, thickened up with melted butter, water and flour.
After a few hours I rolled out the dough with a light sprinkle of flour until about 1/4 inch thick. Lay it in a square deep dish baking pan after spraying pam lightly on the dish. Babe just the bottom crust until lightly browned, and the filling and the top crust and bake for another 30 minutes or until golden brown and presto!
My husband is a “Pot Pie” lover, this recipe met all his requirements and then some. It was VERY flavorful and extremely easy to make
This turned out wonderful. I use a little bit more dough for each of the crusts to find out it is not completely needed unless you can’t spread the amount in the recipe enough. The top crust was hard to get spread, try to find another way to stretch it thinly before putting it onto(into) the pie.
I love this and will definitely be making again in the future! I am currently eating for two, and it was easy on my tummy and satisfied my craving perfectly! Definitely a satisfying and easy recipe for the whole family!
OMG The best ever, whole family ate it all. I added a little thyme, and instead of frozen vegies, I added broccoli and grated carrots. So delicious. Thanks for sharing. Suzanne
Would love to make this :) However, I wonder if the filling has a runny consistency? Do you have any tips on how I could thicken it up? :) Thanks! xx
Hi Adele, Maybe you can’t tell from the picture, but the filling is actually quite thick, not runny.
Hi. If I want to leave the chicken out, do I need to change the measurements for the rest of the filling? Thx
Hi Andrea, I don’t think you’d need to make any other adjustments, but you could up the veggies if you want it to be heartier.
Made this recipe tonight! Tasted great! Loved how the filling was made using chicken broth and the bisquick instead of cream of chicken soup. I think the prep time of 20 minutes is pretty conservative. I think it would be safer to say 45 minutes by the time you prepare the base crust, the filling and then the top crust.
I just made this tonight! :)
Unfortunately, neither of the crusts had browned. I’m not sure why?
This is my official chicken pot pie recipe! It’s so delicious and simple to make. There’s something about the Bisquick that makes the filling so tasty! BEB is my go to site for just about everything these days, I love this website! :)
I made this for dinner tonight, and my family really enjoyed it. I used the homemade Bisquick recipe referenced above, with great results. Also, I used my food processor to mix the bottom and top crusts. Thanks for a great recipe!
I grew up eating chicken pot pies. They were my favorite on a Saturday afternoon while watching tv. I even had a special way to eat them. Crust first, then the top, then the filling and leaving enough filling to be wrapped by the bottom and the sides. :)
I tried one recently and it wasn’t the same. The taste, I mean. So, yes I will be making this at home. Plus, I love Bisquick!
I made this last night and loved it. I am a fan of pot pie but not a fan of the preparation that goes into making a GOOD one. This was so easy and tasted like I spent hours making it. The only change I made was leaving out the bottom crust. I’m not a huge fan of soggy bottom crusts and it helps shave off a few calories in the process. Thanks for a great recipe!
Great website! The Croque Monsieur was awesome! Can’t wait to try other recipes!
Just made this for dinner, delish! Quick, easy and filling. Thanks for the new addition into the family recipe box.
I love pot pie and it is even better when it is quick to make. Yum!