Bisquick Chicken Pot Pie Recipe Veg All-Inclusive Guide

There’s nothing quite like a warm, comforting chicken pot pie to bring a sense of home and heartiness to your dinner table. If you’re looking for a quick and easy way to make this classic dish without compromising on flavor or nutrition, this Bisquick Chicken Pot Pie recipe with vegetables will become your new go-to.

Using Bisquick as the base for the crust and filling makes the process incredibly simple and foolproof, while adding a colorful mix of vegetables boosts the nutritional profile and adds a vibrant touch.

Whether you’re an experienced cook or a kitchen newbie, this recipe offers a deliciously flaky crust and a savory, creamy filling that’s packed with wholesome ingredients.

This recipe is perfect for busy weeknights or when you want to impress your family with minimal fuss. It’s versatile, satisfying, and a great way to use up any leftover veggies you have in your fridge.

Plus, it pairs beautifully with so many side dishes and desserts to round out a perfect meal. Read on to discover why this pot pie stands out, the exact ingredients and equipment you’ll need, and expert tips to make it your own.

Why You’ll Love This Recipe

This Bisquick Chicken Pot Pie with vegetables is a fantastic blend of convenience and homemade goodness. Here’s why it’s quickly becoming a family favorite:

• Quick and Easy: The use of Bisquick simplifies the crust-making process, saving you time and effort.
• Nutritious and Colorful: Packed with a medley of fresh vegetables, it’s a wholesome meal in a single dish.
• Versatile: You can easily swap out vegetables or add your favorite herbs and spices to suit your taste.
• Flaky Crust: The Bisquick crust bakes up golden and crisp, creating a perfect contrast to the creamy filling.
• Family-Friendly: This pot pie is comforting and familiar, making it a hit with kids and adults alike.

Ingredients

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
• 2 cups mixed vegetables (such as peas, carrots, corn, green beans – fresh or frozen)
• 1 cup chopped onion
• 1/4 cup butter
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 2 1/4 cups Bisquick mix
• 2/3 cup milk (for crust)

Equipment

• Large skillet or saucepan
• Mixing bowls
• Measuring cups and spoons
• Wooden spoon or spatula
• 9-inch pie dish or casserole dish
• Oven mitts
• Whisk
• Knife and cutting board

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s ready when your pot pie assembly is complete.
2. Prepare the filling: In a large skillet, melt the butter over medium heat. Add the chopped onions and sauté until soft and translucent, about 3-4 minutes.
3. Add the flour: Sprinkle the all-purpose flour over the onions and stir constantly for 1-2 minutes to cook out the raw flour taste.
4. Slowly stir in the chicken broth and milk, whisking continuously to avoid lumps. Cook until the mixture thickens and bubbles, about 3-5 minutes.
5. Add the cooked chicken and mixed vegetables to the sauce. Stir in salt, pepper, and thyme. Cook for another 2-3 minutes until heated through and well combined. Remove from heat.
6. Make the crust: In a mixing bowl, combine the Bisquick mix and 2/3 cup milk. Stir until a soft dough forms. The dough should be slightly sticky but manageable.
7. Assemble the pot pie: Pour the chicken and vegetable filling into the pie dish.
8. Drop spoonfuls of the Bisquick dough over the filling, covering it as evenly as possible. The dough will spread during baking to form a golden crust.
9. Bake uncovered in the preheated oven for 25-30 minutes or until the crust is golden brown and the filling is bubbling.
10. Let the pot pie rest for 5 minutes before serving to allow the filling to set slightly.

Tips & Variations

“For extra flavor, try adding garlic powder or fresh herbs like rosemary or parsley to the filling.”

• Vegetable swaps: Use whatever you have on hand – mushrooms, zucchini, or bell peppers work well.
• Creamier filling: Add a dollop of sour cream or cream cheese to the filling before baking for extra richness.
• Make it spicy: A pinch of cayenne pepper or some chopped jalapeño can add a pleasant heat.
• Make ahead: Prepare the filling a day ahead and store in the fridge. Assemble and bake when ready.
• Bisquick crust alternative: For a more traditional crust, use pie dough or puff pastry instead of Bisquick.

Nutrition Facts

Serving Suggestions

This Bisquick Chicken Pot Pie with vegetables is a hearty main dish that pairs beautifully with lighter sides to balance the meal. Consider serving it alongside a fresh green salad tossed with a tangy vinaigrette or steamed green beans with a touch of lemon and garlic.

For a warm and cozy dinner, complement the pot pie with a bowl of Clam Chowder San Francisco Recipe or finish your meal with a sweet treat like the rich and creamy Cinnamon Pecan Ice Cream Recipe. If you want to try a savory appetizer before the pot pie, the Cheese Penny Recipe is a delightful choice.

Conclusion

This Bisquick Chicken Pot Pie recipe with vegetables is a perfect example of how simple ingredients and a little creativity can come together to create a delicious, nourishing meal that everyone will love.

The flaky Bisquick crust combined with the creamy, veggie-packed filling is the ultimate comfort food, especially on chilly evenings or when you need a quick family dinner solution.

Not only is it straightforward to prepare, but it also offers flexibility to adapt based on what you have available in your pantry or fridge. Whether you’re cooking for children, friends, or just yourself, this pot pie is a win every time.

Don’t forget to explore other comforting recipes on the site to keep your culinary adventures exciting and delicious.

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