Bisquick Chicken Pot Pie

Bisquick Chicken Pot Pie

This Bisquick Chicken Pot Pie Casserole has a golden biscuit crust and an easy homemade filling that can be prepared two days ahead of time! This dinner is sure to be a family favorite!

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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
5 from 4 votes
Servings: 4

Ingredients

• 4 Tablespoons butter
• ½ cup onions, finely diced
• ½ cup celery, finely diced
• ½ cup carrots, finely diced
• 2 cloves garlic, minced
• 2 cups cooked chicken, diced or shredded* See Note 1
• ¼ cup flour
• 2 cups chicken broth
• 2 teaspoons chicken base, (optional)* See Note 2
• 1/4 cup dry white wine, optional, can also use chicken broth
• ½ teaspoon turmeric, optional, gives it a golden color.
• ½ teaspoon dried thyme leaves
• ½ cup half and half, can also use milk
• ½ cup frozen peas
• 1 cup Bisquick
• ½ cup milk
• 1 large egg, beaten
• Fresh Parsley, to garnish
• 1 Tablespoon Cornstarch + 1 Tablespoon milk, Optional, if thicker filling is desired.

Instructions

1. Stove Top/Oven
2. Preheat the oven to 350 degrees.
3. Melt the butter in a large saucepan. Add the onions, celery, and carrots.
4. Sautee for 3 minutes, until the vegetables have softened and the onions are translucent.
5. Add the minced garlic and cook for an additional minute, until fragrant.
6. Add the cooked chicken.
7. Sprinkle the flour over the top and cook for an additional minute, gently tossing to work in the flour.
8. Pour in the chicken broth, chicken base, and wine. Allow it to simmer and thicken for 3 minutes or so.
9. Add 1/2 tsp turmeric and 1/2 tsp dried thyme.
10. Pour in the half and half and increase heat until it reaches a soft bubble. Decrease heat to medium low.
11. Stir in frozen peas. Remove from heat.
12. Note: For thicker filling, combine 1 tablespoon cornstarch + 1 tablespoon cold milk, gradually pour it into the filling over medium-high heat and stir. It will thicken upon standing.
13. Feel free to taste the filling and season with salt/pepper if desired.
14. Pour the mixture into a lightly greased casserole dish.
15. Combine the Bisquick, milk, and egg until well-combined. Pour it over the filling. DO NOT do this step ahead of time. Wait until the last minute for the right consistency.
16. Bake, uncovered, for 30 minutes, or until the top is golden brown.
17. Sprinkle with roughly chopped fresh parsley and serve!

Crock Pot Method

1. Melt the butter on the bottom of the Crock Pot over high heat. Add the onions, celery, and carrots. Toss to coat in the butter.
2. Add the cooked chicken.
3. Sprinkle flour over the vegetables, toss to coat. Stir in the garlic.
4. Pour in the chicken broth, chicken base, and wine. Add 1/2 tsp turmeric and 1/2 tsp dried thyme.
5. Heat on low for 8-10 hours, or on high for 4-5.
6. Stir in the half and half and frozen peas, heat on high for 30 minutes.
7. Note: For thicker filling, combine 1 tablespoon cornstarch + 1 tablespoon cold milk, gradually pour it into the filling over high heat and stir. It will thicken upon standing.
8. Feel free to taste the filling and season with salt/pepper if desired.
9. Meanwhile, prepare biscuits in the oven according to package instructions. You'll want to make a minimum of four, (at least 1 for each person).
10. Add the golden brown biscuits to the top of the filling in the slow cooker, or slice each biscuit in half and spoon pot pie filling over the bottom biscuit and and top it with the other biscuit.
11. Sprinkle with parsley and serve!

Instant Pot

1. Set the Instant Pot to Saute mode and melt the butter. Add the diced onions, celery, and carrots and cook for 3 minutes, until softened.
2. Add the garlic and cook for 1 more minute.
3. Add the cooked chicken. Sprinkle with flour and toss to coat. Heat for 3 minutes.
4. Pour in the chicken broth, chicken base, and wine. Add 1/2 tsp turmeric and 1/2 tsp dried thyme.
5. Place the lid on the pot and ensure the pressure release valve is sealed. Hit Cancel, then hit Pressure Cook and set the timer for 5 minutes. When the time is up, flip the quick release valve.
6. Switch to soup mode. Stir in the half and half and frozen peas. Let it heat for 10-15 minutes, stirring occasionally.

Note: For thicker filling, combine 1 tablespoon cornstarch + 1 tablespoon cold milk, gradually pour it into the filling while on soup mode and stir. It will thicken upon standing.
Feel free to taste the filling and season with salt/pepper if desired.
Meanwhile, prepare biscuits in the oven according to package instructions. You'll want to make a minimum of four, (at least 1 for each person).
Transfer the filling to a serving dish. Add the golden brown biscuits to the top of the filling or slice each biscuit in half and spoon pot pie filling over the bottom biscuit and and top it with the other biscuit.
Sprinkle with parsley and serve!

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