bisquick pot pie recipe
The Best bisquick pot pie recipe
What really makes this recipe special is how it balances indulgence with something a little lighter than deep-fried or overly rich dishes. The Bisquick crust is light and tender, not greasy, and the filling is packed with protein and veggies when you choose to include them. My husband and I used to make it with extra spinach and mushrooms when we wanted a little extra nutrition, and it still tasted like home. The kids love how it’s easy to customize—one night it’s turkey, the next it’s beef, and sometimes we even sneak in some sweet potatoes for a little extra sweetness. It’s not just a meal; it’s a conversation starter, a way to bring people together, and a reminder that simple recipes can be just as satisfying as the most elaborate dishes. Plus, it reheats beautifully, so there’s no waste if you have leftovers—just another reason to keep it in your rotation.
Bisquick Pot Pie
A comforting, easy-to-make pot pie using Bisquick as the base for a creamy, savory filling with vegetables and meat. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 box (10.5 oz) Bisquick
- 1 cup water
- 1 tbsp vegetable oil
- 1 lb (450g) chicken or turkey breast, diced
- 1 cup frozen mixed vegetables
- 1 cup chicken broth
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). -
2
In a large bowl, mix Bisquick, water, and oil until smooth. Press into an oven-safe skillet or pie dish to form a crust. -
3
In another bowl, combine diced chicken, frozen vegetables, chicken broth, milk, cheddar cheese, thyme, rosemary, garlic powder, onion powder, salt, and pepper. Stir until well mixed. -
4
Pour the filling mixture over the Bisquick crust. Bake for 30-35 minutes, or until the top is golden brown and the filling is bubbling.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Oven-safe skillet or pie dish
- Oven
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a pinch of black pepper and a dash of nutmeg.
- You can substitute chicken with beef or use a pre-made pie crust for a different texture.
- Let the pot pie rest for 5 minutes after baking before serving to allow the filling to set.
Substitutions: {“flour”:”Use whole wheat Bisquick for a healthier option.”,”vegetables”:”Add bell peppers, carrots, or mushrooms for extra veggies.”}
Watch Video Of How Bisquick Pot Pie Works
❓ Frequently Asked Questions About Bisquick Pot Pie
What is the best way to prepare the filling for the Bisquick Pot Pie?
To prepare the filling, combine 1 cup of Bisquick with 2 cups of water (or milk for a creamier texture). In a large skillet, sauté 1 diced onion, 2 minced garlic cloves, and 1 diced bell pepper for 3–4 minutes until softened. Add 1 cup of cooked shredded chicken, 1 cup of frozen peas and carrots, and 1/2 cup of diced ham (optional). Pour the Bisquick mixture over the veggies and chicken, stir well, and simmer for 5–7 minutes until thickened.
How can I make the Bisquick Pot Pie crust flaky and golden?
For a crispier crust, use cold water (instead of hot) when mixing the Bisquick with 1 cup of cold water or milk. Chill the dough for 30 minutes before rolling it out. Preheat your oven to 400°F (200°C) and lightly brush the pie dish with oil before adding the filling. Bake the pie uncovered for 20–25 minutes, then cover with foil to prevent over-browning, then bake uncovered for another 10–15 minutes.
Can I use frozen vegetables in the filling instead of fresh?
Yes, absolutely! Frozen peas, carrots, and corn work perfectly in this recipe. Just thaw and drain them well before adding to the Bisquick mixture. If using corn, skip adding extra corn kernels to avoid overloading the filling.
What can I substitute for Bisquick in this recipe if I don’t have it?
If you don’t have Bisquick, you can make a quick substitute by blending 1 cup of all-purpose flour with 1 tbsp of baking powder, 1/4 tsp salt, and 1 tbsp of vegetable oil or melted butter. Mix well and use it in place of Bisquick in the filling.
Why does my Bisquick Pot Pie turn out soggy instead of crispy?
A soggy crust usually happens when the filling is too wet or the pie isn’t baked long enough. To fix this, reduce the amount of liquid in the Bisquick mixture slightly (e.g., use 1.5 cups of water instead of 2). Make sure the crust is fully baked before adding the filling, and cover with foil during the last 10–15 minutes of baking to prevent burning while ensuring the crust stays crisp.
