A recipe similar to this one appeared on the Bisquick box at one point, but the classic chicken pie recipe seems to have disappeared in favor of new modern recipes. Then again, you may just have to look for the jackpot box. The company does seem to switch up the recipes. Or visit Suite and don’t worry about keeping track of this old Southern favorite. That’s what that “bookmark” button is for.
Bisquick Chicken with Vegetables Pie Recipe
- 1 cup cooked chicken (cook your own, buy a cooked deli chicken, or use a can of chicken)
- 1 to 2 cups mixed vegetables (frozen and thawed or a can of mixed vegetables drained works fine too)
- 1 can 10 oz. cream of chicken soup (or try other cream soups like mushroom)
- 2 or 3 TBS milk or half and half
- 1 cup Bisquick baking mix
- ½ cup milk
- 1 egg
Directions:
- Shred chicken in 9 x 9 baking dish sprayed lightly with Pam. And 8 x 8 pan will work if the sides are higher. The crust part will just be thicker.
- Add vegetables and stir a bit.
- Pour the cream soup over the meat and vegetables and add a little milk – about 2 or 3 TBS. The original recipe does not call for the extra milk, but the chicken pie is a little dry without the extra moisture. The milk also gives the base a richer taste.
- In a bowl, mix the Bisquick, ½ cup milk and egg. Stir this topping mixture together until there are not clumps of Bisquick.
- Spread the Bisquick mixture on top of the chicken and vegetable mixture.
- Bake at 400 degrees F for 30 minutes uncovered or until nicely browned.
To lighten this chicken pie recipe up a bit:
You can use the reduced fat Bisquick, low fat milk (2%) and an egg substitute (measure per container to equal one egg) for the topping. Going lower on the fat really doesn’t hurt the taste of the chicken pie. The crust still has a great biscuit-like texture and taste.
It’s also fine to use low fat milk (2 to 3 TBS) in the chicken/vegetable mixture or low fat broth or even water. The idea is simply to make the dish a little moister.
Yuck. Vegetables.
If you or family members have an aversion to vegetables, it’s fine to make the pie without them. Increase the meat to 3 cups or so if omitting veggies. Consider serving some vegetables on the side to balance out the meal.
Smile
This recipe will disappear fast as you will see in the photo. Get a bowl fast, or your kids may gobble this up before you even get a taste.
Cyndi Allison - Southern born and fed, Cyndi Allison is a college lecturer and newspaper advisor as well as being a freelance writer. She writes on ...
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