Bisquick Chicken Pot Pie
This Bisquick Chicken Pot Pie recipe is filled with chicken, hard-boiled eggs, carrots and corn. It's delicious and an even easier version of the classic dish.
Prep Time5 minutes mins
Cook Time35 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: American
Servings: 8
Author: Lil' Luna
- 2 cup cooked chicken, I used a comination of shredded and cubed chicken, you can also use 2 cans cooked chicken
- 3 hard boiled eggs, sliced
- 1 cup carrots, thinly sliced or carrot crinkles
- ½ cup corn
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup chicken broth
- salt and pepper to taste, optional
- 1 ½ cups biscuit mix, instant
- 1 cup milk
- 6 tablespoons unsalted butter, melted
Preheat oven to 350°F.
Layer chicken, eggs, carrots and corn in a 2-quart casserole dish.
In a medium bowl, mix together chicken soup, chicken broth, salt and pepper. Mix well. Pour over your layers.
In a separate bowl, whisk together biscuit mix and milk. Pour over the casserole.
Drizzle melted butter over the top and bake for 35 minutes. Serve warm. ENJOY!
Calories: 349kcal | Carbohydrates: 22g | Protein: 15g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 125mg | Sodium: 811mg | Potassium: 288mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3210IU | Vitamin C: 3.5mg | Calcium: 103mg | Iron: 1.8mg