Bisquick Chicken Pot Pie
Bisquick chicken pot pie is a unique twist on a classic with the addition of hard-boiled eggs and a quick biscuit topping!
Servings: 8
Equipment
Ingredients
- 2 cups 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
- 1½ cups biscuit mix, instant
- 1 cup milk
- 6 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350°F.
- Layer chicken, eggs, carrots, and corn in a 2-quart casserole dish.
- In a medium bowl, mix chicken soup, chicken broth, salt and pepper. Mix well. Pour over your layers.
- In a separate bowl, whisk together Bisquick mix and milk. Pour over the casserole.
- Drizzle melted butter over the top and bake for 35 minutes. Serve warm. ENJOY!
Notes
STORE. Cool completely, cover it with plastic wrap, or transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.
FREEZE for up to 3 months. Portion larger amounts into small containers for easier storage and reheating.
Nutrition
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