Large Chicken Pot Pie With Bisquick Crust Recipe

Name: Large Chicken Pot Pie With Bisquick Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 stalks celery, chopped; 1 onion, chopped; 1 (4 lb) broiler-fryer chickens; 1/2 cup butter (1 stick) or 1/2 cup margarine, melted (1 stick); 2 (16 ounce) cans Veg-All (drained); 1 1/2 cups chicken broth (reserved from boiling the chicken); 1 (10 3/4 ounce) can cream of potato soup (undiluted) or (10 3/4 ounce) can cream of celery soup (undiluted); salt, to taste; 1/4 teaspoon pepper; cayenne pepper, to taste (optional); Crust; 1 1/2 cups Bisquick; 1/2 cup mayonnaise; 1 1/2 cups milk

Servings: persons

2 -3 stalks celery, chopped
1 onion, chopped
1 (4 lb) broiler-fryer chickens
1/2 cup butter (1 stick) or 1/2 cup margarine, melted (1 stick)
2 (16 ounce) cans Veg-All (drained)
1 1/2 cups chicken broth (reserved from boiling the chicken)
1 (10 3/4 ounce) can cream of potato soup (undiluted) or (10 3/4 ounce) can cream of celery soup (undiluted)
salt, to taste
1/4 teaspoon pepper
cayenne pepper, to taste (optional)
Crust
1 1/2 cups Bisquick
1/2 cup mayonnaise
1 1/2 cups milk

1
Preheat the oven to 350u00b0F.
2
Spay a skillet with non-stick spray, and saute onion and celery with a little salt and pepper, over medium high heat.
3
Boil chicken in a deep pot with celery and onions.
4
When chicken has cooled enough, remove skin, debone, and chop; reserve the broth from boiling the chicken.
5
Mix milk, bisquick, and mayo (mixture will be runny); set aside.
6
Pour melted butter into a 3x15x10-inch foil baking pan; set aside.
7
Mix chicken, vegetables, reserved broth, cream of potato, salt, and pepper, and pour mixture over melted butter in baking pan.
8
Pour bisquick mixture over chicken mixture.
9
Bake, uncovered, until golden brown (aprox 1 hour).

691

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 -3 stalks celery, chopped, 1 onion, chopped, 1 (4 lb) broiler-fryer chickens, 1/2 cup butter (1 stick) or 1/2 cup margarine, melted (1 stick), and more.

Yes, Large Chicken Pot Pie With Bisquick Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Large Chicken Pot Pie With Bisquick Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions