Description
This Bisquick Chicken Pot Pie Casserole is a quick and comforting meal combining shredded chicken, mixed vegetables, and creamy soup, all topped with a fluffy Bisquick biscuit crust. Ready in just 45 minutes, it’s perfect for using up leftover chicken and enjoying a classic pot pie flavor without the fuss of making dough from scratch.
Ingredients
Filling
- 2 cups cooked chicken, shredded (leftover chicken or turkey works great)
- 12 ounces (1½ cups) frozen mixed vegetables, thawed
- 1 can (10 ounces) cream of chicken condensed soup (can substitute with cream of mushroom)
Topping
- 1½ cups Bisquick baking mix
- 1 cup milk, divided (whole milk or 2% recommended)
- 1 large egg, beaten
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 400ºF (204ºC), ensuring it reaches the right temperature for even baking.
- Combine Filling: In a pie plate or casserole dish, mix together the shredded chicken, thawed mixed vegetables, cream of chicken soup, and ⅓ cup of the milk until well combined. This forms the savory base of your casserole.
- Prepare Biscuit Topping: In a medium bowl, stir together the Bisquick baking mix, remaining ⅔ cup milk, beaten egg, salt, and pepper. Mix until just combined; the batter may be slightly lumpy, which is normal.
- Assemble Casserole: Pour the biscuit topping evenly over the chicken and vegetable mixture in the casserole dish. Use a spatula to spread it smoothly. Use a fork to poke holes in the top layer to allow steam to escape during baking.
- Bake: Place the casserole in the preheated oven and bake for 30 minutes. Bake until the biscuit topping is golden brown and the filling is bubbly, indicating the casserole is cooked through.
- Cool and Serve: Remove from oven and let the casserole cool for at least 5 minutes before serving to allow flavors to settle and to prevent burns.
Notes
- For a homemade Bisquick substitute, mix 2 cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon salt, and 2 tablespoons cold shortening or butter until crumbly.
- You can swap cream of chicken soup with cream of mushroom or cream of celery for a different flavor.
- Leftover cooked turkey can be used instead of chicken.
- Use whole milk or 2% milk for best biscuit topping texture.
- If frozen vegetables are not thawed completely, they may release excess water, which can make the casserole soggy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American