Easy Chicken Pot Pie with Bisquick
Like a hug on a plate, this homemade chicken pot pie ie easy to throw together in 40 minutes. It's full of vegetables and chicken all in a creamy gravy and my favorite part -- the buttery biscuit crust on top.
Servings: 8 people
Calories: 283kcal
Ingredients
- 2 cups cooked chicken cubed
- 3 hard boiled eggs diced
- 2 cups mixed vegetables can be kept frozen
- 1 10.5 oz. can cream of chicken soup
- 1 cup chicken broth
- salt and pepper
- 1 ½ cups instant biscuit mix like Bisquick
- 1 cup milk
- 4 Tablespoons butter melted
Instructions
- Preheat oven to 400ËšF.
- In a 2 quart casserole dish, layer chicken, vegetables, and hard boiled eggs.
- In a small bowl, combine chicken stock and cream of chicken soup. Stir until combined. Pour over chicken, vegetables and eggs.
- In a small bowl, stir together the Bisquick and milk until combined. Pour this over the rest of the mixture, spreading out until the top is completely covered. Drizzle melted butter on top and place in the oven. Bake for 30-35 minutes or until top if golden brown. Garnish with parsley and serve immediately.
Nutrition
Calories: 283kcal | Carbohydrates: 22g | Protein: 16g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 524mg | Potassium: 290mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2648IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 2mg