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!
Yum! I doubled the recipe using a 9×13 pan and it turned out great! One piece of advice, if you’re using the Heart Smart Bisquick you’ll likely need extra milk for the top and bottom crusts. I certainly did. Thanks so much for all the awesome recipes you share!
Memories!! I ate something just like this a lot when I was just learning cooking after college. I’ve graduated to from-scratch pie crust and biscuits to top my chicken pot pies, but there’s just something about that Bisquick topping. I’ll have to make this soon.
I saw this recipe this morning and knew I had to make it… just finished my second helping of this delicious pot pie! Great (and easy) recipe, thanks for sharing it! =]
Hi Everybody! I made some major revisions to this recipe and this is what I did:
I made it with puff pastry in my toaster oven. I browned the bottom crust first before adding the filling. I sustituted canned chicken. I used 1/4 cup of flour to thicken the filling instead of the bisquick. I added 1 1/2 cup of water and then bullion for the chicken broth. I also added a little more onion and used frozen onion. Then I added the top crust and baked in my toaster oven at 350. It turned out great. I made it on a Friday night and by Saturday afternoon, the whole thing was gone (it is just me and my husband). The only thing I would have done differently is sprayed the bottom of my pan before adding the bottom crust because it stuck a little. It is a wonderful recipe and made a nice, hot dinner for us on a cold night.
What other alternative can i use to replace Bisquick? i’ve never seen it here in Malaysia
Hi Jenn, If you check out the comments above, there is a link to a homemade version of Bisquick. I think that should work for you!
For those of you that used your own crust, what did you use to thicken the filling? This recipe uses bisquick as the thickener.
This is on my menu plan for the week!
I featured your recipe on my ~A Little Sunday Potluck~ post today. :) Feel free to click on the link and check it out & grab my featured button if you feel so inclined!
http://www.thefrugalfoodiemama.com/2012/10/a-little-sunday-potluck-10712.html
Wow, the filling really came together quickly using Bisquick! The crust was a little soft for me, but I would definitely remake that filling!
Warm my soul and comfort my heart… this is perfect!
I cannot wait to try this recipe! I love chicken pot pie too and this sounds so much easier than most other recipes! Love it!
i looooove pb & j on saltines…glad i’m not the only one :)
this looks awesome too!
Thank you for this recipe! I saw it yesterday and made it for dinner last night. It was wonderful – it will be a great addition to our rotation of dinners this winter.
You lost me at Bisquick. It looks delish, so I’m going to make the filling and use my own dough.
I used to make this quite often when my kids were younger. Wonderful, easy recipe.
too bad that is not going to be on my dinner table tonight. Looks so good.
Yum! Bisquick makes me think of my dad making pancakes on the weekends when I was a kid…I imagine it tastes great in a chicken pot pie!
I just want to cuddle up to a good movie and eat this in my bed.
http://www.bakingincouture.typepad.com
One of my family’s favorite things about delicious homemade pot pies are the flaky, buttery crust. Which is why I only make it on the weekends. I might get shot if I tried the bisquick route! But it’s a great idea for weeknights when you find yourself with extra chicken and veggies on hand. I have made biscuits for the topping before as well. Somtimes I make the crust the night before and put it in the fridge so my steps are spread out. The best thing I’ve found is to make 2 and freeze one to bake at a later date!
I’m obsessed with chicken pot pie and could probably eat it every single day. Yours looks absolutely fabulous!
Yum a bisquick crust! I have used puff pastry before which is also good.
Your timing couldn’t be more perfect! I am slow cooking two chickens right now, one for dinner, one for some sort of “leftover concoction”–well, now I KNOW what I’m making with the leftovers! Thank you for a yummy, comforting dish–once again! You rock girl! Have a great (albeit gloomy, drizzely) day in the ‘Burgh!
Oh I’m so making this….soon! Yum! Thanks so much for an easy go-to meal!
I was going to make chicken and dumpling tonight until I found this amazing recipe! Thanks for sharing it Deb@http://healthycomfort.blogspot.com/
If you have a real aversion to Bisquick or if you are budget conscious (Bisquick is expensive!) there are many recipes “out there” for homemade baking mix. Just whirl flour, baking powder, soda, salt, sugar, and shortening in the processor and keep it in a jar in the pantry. I use this recipe : http://tastykitchen.com/recipes/breads/homemade-baking-mix/
but if you google homemade baking mix you’ll find many recipes.
Thanks for grandma’s pot pie recipe. It looks wonderful.
Hi Barbara, Thank you for sharing the homemade Bisquick recipe! Definitely something easy that can be kept in the pantry!
Thank you Barbara, although it is
spring here, the nights are still cool, perfect for enjoying a chicken pot pie!
Thank you for sharing this recipe for homemade Bisquick. There is something in Bisquick that makes me sick to my stomach, so I’m so grateful to have an alternative!
It’s a perfect Fall recipe! Love it!!
I think it’s perfectly fine to take shortcuts every now and then. This is such a convenient weeknight recipe!
Yum! I’ve been waiting to making Chicken Pot Pie. It’s getting colder up here in Vermont!
Hi there,
I am really enjoying your website and look at it a couple of times a week. The chicken pot pie sounds great but I am wondering if you can tell me more about bisquick, it’s a product that we don’t have in Australia but we may have something that can be used as a substitute?
Thanks!
Debbie
Dennie, see my comment below for a link to homemade Bisquick.
Hi Debbie, Bisquick is a pre-made baking mix used for pancakes, waffles, biscuits and other things. If you have anything similar in Australia you could use that, or you could make your own (see the recipe link in a comment below).
THanks Michelle, I unexpectedly had family over for dinner last evening and used puff pastry instead, it went down a treat, thank you. I will have a look at the link for making bisquick, we have all sorts of packaged stuff here but I have not come across anything like bisquick.
Cheers
de
Debbie
Debbie:
Did you bake your puff pastry until brown before adding the filling?
No I didn’t, I had to have this pie on the table in udner 40 mins so I ‘cheated’ by grating parmesan cheese over the base then put the filling on top. Doesn’t give you that super crisp base that blind baking does but in a pinch it is fine.
Agreed! This is the best comfort food. My husband adores chicken pie – and this looks SOOO much easier then mine! I have to try this soon!
Chicken pot pie is one of my top favorite dinners….it’s just so comforting. I haven’t made it since last winter and I miss it. I’ll have to give this recipe a try!
p.s. I also have “emergency” blue box mac n cheese in the cupboard for the days I’m not feeling so motivated :)