Bisquick Chicken Pot Pie
You can never have too many main course recipes, so give Bisquick Chicken Pot Pie a try. One serving contains 629 calories, 35g of protein, and 29g of fat. For $1.8 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 3. 45 people found this recipe to be flavorful and satisfying. This recipe from Kitchen Nostalgia requires salt, milk, butter, and milk. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 79%, this dish is solid. Try Easy Bisquick Chicken Pot Pie, Bisquick Impossible Tuna Melt Pie, and Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers for similar recipes.
Servings: 3
Ingredients:
Seasonings: ¼ tsp dry basil, ¼ tsp dry thyme, a pinch of nutmeg
½ cup Bisquick mix (homemade or store-bought)
¼ cup butter
1¾ cup chicken stock, boiling
2 cups cooked chicken, cubed
1 egg
½ cup flour
¼ cup milk
½ up milk, cold
1 small onion
2½ cups frozen vegetables, thawed
salt, pepper
Equipment:
whisk
bowl
oven
Cooking instruction summary:
Saute onion in butter until soft.Add flour and cook for about 1 minute, whisking continually. Flour should remain white and not turn brown.Slowly add hot chicken stock, little by little, constantly stirring so that there are no lumps.When sauce is thickened, add chicken and vegetables and season the mixture. Transfer into buttered 7" / 18 cm deep dish (4 cups / 0.9 liters volume).In a small bowl, stir Bisquick mix, egg and milk. Spoon the batter over the sauce.Bake for 35-45 minutes in 250 F / 175 C oven or until topping is golden.
Step by step:
1. Saute onion in butter until soft.
2. Add flour and cook for about 1 minute, whisking continually. Flour should remain white and not turn brown.Slowly add hot chicken stock, little by little, constantly stirring so that there are no lumps.When sauce is thickened, add chicken and vegetables and season the mixture.
3. Transfer into buttered 7" / 18 cm deep dish (4 cups / 0.9 liters volume).In a small bowl, stir Bisquick mix, egg and milk. Spoon the batter over the sauce.
4. Bake for 35-45 minutes in 250 F / 175 C oven or until topping is golden.
Nutrition Information:
covered percent of daily need
