Alright ya’ll! This is a super easy dish that you can mix up with your favourite meats and veggies (feel free to substitute away to meet the needs of your picky eaters). There are so many “Shortcuts” from Bisquick to store bought rotisserie chicken, that this Chicken Pot Pie is ready and on the table in 30 minutes!
We even have a homemade Bisquick recipe that you need to check out, and ALWAYS keep on hand!! (I promise you won’t go back to store bought once you make it yourself).
Chicken Pot Pie
Ingredients
Filling
- Store bough rotisserie chicken shredded (or leftovers from night before)
- 1 small Onion diced
- 1 cup Carrots diced
- 1 cup Frozen or Canned Corn
- 1/2 Frozen or Canned Peas
- 1/4 cup Butter
- 1/3 cup Flour
- 2 cups Chicken Broth we use the powdered broth and mix with water
- 2/3 cups Milk
- 1/4 tsp each of Salt Pepper and Celery Seed
- 1/2 tsp dried Parsley
Crust
- 1 cup Bisquick see homemade link above! you may need a little bit more if your consistency isn't thick enough
- 1/2 cup Milk
- 1 Egg
Instructions
- Preheat oven to 400 degrees F
- In a pan heat the butter over medium heat, cook onions until softened.
- Stir in the flour, salt, pepper and herbs. It will create a thick paste, let cook for 30 seconds once combined.
- Slowly add in your milk and chicken broth and simmer until thick (this should only take about a minute).
- Remove from the heat and add in your vegetables and chicken, mix well and add to a deep casserole dish. Set aside.
- In a medium bowl combine the ingredients for the crust, mix until there are no lumps. It should be slightly thicker than a pancake batter. If you need to, add more bisquick (a little bit at a time).
- Pour the crust mixture over the chicken mixture and place in the oven on the center rack.
- Cook for about 30 minutes or until the crust is a nice golden brown!
That’s it! I told you it was easy! Now go dig in and enjoy…although I must warn you, when hubby and I make this we often go for seconds and thirds!
Rosanna
Friday 24th of September 2021
Could this be made in a mini muffin pan and baked for a shorter amount of time?
Rosanna
Saturday 25th of September 2021
Great! I'll give it a trial run before a December potluck. Thank you!♥️
Oliv Blogger
Saturday 25th of September 2021
Hi Rosanna! You can definitely make this in a muffin tin- the cooking will be slightly less so be sure to keep an eye for the biscuit top to turn golden. Enjoy!
Erica @ Coming up Roses
Wednesday 3rd of January 2018
This looks really good! I'll have to try it out sometime!
thefrenchiemummy
Wednesday 3rd of January 2018
it is such a nice recipe for the season! would love to try
Julie I Aloha Lovely
Tuesday 2nd of January 2018
I've never been a fan of chicken pot pie but this looks yummy!
Jenni
Monday 1st of January 2018
You had me at on the table in 30 minutes!