Bisquick Pot Pie: 5 Easy Steps To Perfect Comfort

When the wind howls and it gets cold, a warm chicken pot pie is just what you need. I remember my mom making this comfort food on cold nights. It filled our home with a delicious smell of flaky crust and savory fillings.

It was a special moment, a time to enjoy a homemade meal together. Today, I’m excited to share a Bisquick pot pie recipe. It’s quick and easy, perfect for any home cook.

Key Takeaways

Bisquick pot pie is a comforting, homemade meal ready in under an hour
Uses pantry and freezer staples for a quick and convenient dinner
Features a flaky, golden-brown crust and a creamy chicken and vegetable filling
Prep time is around 20 minutes, with a total cooking time of less than 60 minutes
Serves 6-8 people, making it a great option for feeding a crowd

This guide covers everything you need to know to make the perfect Bisquick pot pie. It includes the essential ingredients and storage tips. Whether you’re a seasoned home cook or a beginner, you’ll find valuable insights and practical advice.

Section	Overview
Why This Classic Comfort Food Never Fails to Impress	Explore the benefits of the traditional and quick-method bisquick pot pie recipes. Discover what makes Bisquick the perfect choice for this dish.
Essential Ingredients for Your Pantry	Gather the necessary ingredients, including Bisquick mix, canned soups, and frozen vegetables. Create a delicious bisquick pot pie.
Kitchen Tools and Equipment Needed	Identify the essential tools and equipment, such as the right-sized baking pan and must-have utensils. Ensure a successful bisquick pot pie preparation.
Bisquick Pot Pie Recipe	Follow the step-by-step instructions to make the perfect bisquick pot pie. From the flaky crust to the creamy filling.
Making the Perfect Flaky Crust	Learn the tips and tricks to achieve a golden-brown, flaky crust for your bisquick pot pie. Troubleshoot common crust issues.
Creating the Creamy Filling	Discover the secrets to crafting the delicious, creamy filling. Make the bisquick pot pie truly irresistible.
Storage Tips and Freezing Guidelines	Explore the proper cooling, packaging, and reheating methods. Ensure your bisquick pot pie stays fresh and delicious.

With this comprehensive table of contents, you’ll be able to navigate the article with ease. Find the information you need to create the perfect bisquick pot pie for your family and friends.

Why This Classic Comfort Food Never Fails to Impress

Bisquick pot pie is a comfort food loved by many. It combines the warmth of traditional pot pie with quick preparation. Bisquick, a pre-made mix, makes the crust easy to make. This results in a flaky, golden crust that pairs well with the creamy filling.

Traditional vs Quick-Method Benefits

Traditional pot pie recipes can take a lot of time. But, the Bisquick method is quicker without losing flavor or texture. Using Bisquick means you don’t have to make the crust from scratch. This makes bisquick chicken pot pie perfect for busy nights or when you want a comforting meal fast.

What Makes Bisquick Perfect for Pot Pies

Bisquick is a mix of flour, baking powder, and shortening. It’s easy to use to make a flaky, tender crust for your easy pot pie recipe. With Bisquick, you can focus on the filling, making sure your dish is balanced and satisfying.

Ingredient	Quantity
Shrimp	1 lb
Langostino tails or lobster	12 oz
Jumbo lump crabmeat	8 oz
Onions	1 cup
Bell pepper	1/2 cup
Celery	1/4 cup

The Bisquick crust is not only delicious but also easy to customize. You can add herbs or cheese to make your pot pie unique.

“Bisquick pot pie is a comforting and convenient way to enjoy the flavors of a traditional pot pie without the hassle of making the crust from scratch.”

Essential Ingredients for Your Pantry

Making a tasty Bisquick pot pie or chicken pot pie recipe starts with the right ingredients. You’ll need Bisquick baking mix, cooked chicken, and frozen mixed veggies. Also, don’t forget milk, butter, chicken broth, onion, salt, and pepper. These simple items help you make a comforting pot pie quickly.

Bisquick Baking Mix: The base for the flaky crust.
Cooked Chicken: Use rotisserie, canned, or leftover chicken for ease.
Frozen Mixed Vegetables: Adds color and texture to the filling.
Milk: Whole or 2% milk is best for the crust and filling.
Butter: Enhances the flavor of the crust and filling.
Chicken Broth: Boosts the savory taste of the filling.
Onion: Chopped onion adds depth to the filling.
Salt and Pepper: Season the filling to taste.

For more flavor, try adding garlic powder or fresh herbs like thyme. With these pantry staples, you’re set to make a delicious Bisquick pot pie or chicken pot pie whenever you want.

Kitchen Tools and Equipment Needed

To make a tasty Bisquick pot pie, you need the right tools and equipment. First, grab a 9-inch pie plate or a 9×9 inch baking dish. These sizes help get the filling and crust just right.

You’ll also need some basic tools. Mixing bowls, measuring cups and spoons, and a wooden spoon or spatula are key. A pastry blender helps make the crust flaky by mixing butter into the Bisquick.

Pan Size Options and Alternatives

A 9-inch pie plate is best, but you can also use a 10-inch cast iron skillet or ramekins for individual pies. Just remember to adjust the cooking time and filling amount.

Must-Have Utensils

Mixing bowls
Measuring cups and spoons
Wooden spoon or spatula
Pastry blender (optional, for flakier crust)

With these kitchen tools for pot pie ready, you’re set to make a comforting Bisquick pot pie.

Kitchen Tool	Purpose	Recommended Size
Pie Plate	Baking the pot pie	9-inch
Baking Dish	Baking the pot pie	9×9 inches
Cast Iron Skillet	Baking the pot pie	10-inch
Ramekins	Baking individual pot pies	Various sizes
Mixing Bowls	Preparing the Bisquick dough and filling	Varying sizes
Measuring Cups and Spoons	Measuring ingredients	Standard sizes
Wooden Spoon or Spatula	Stirring and combining the filling	Standard sizes
Pastry Blender	Cutting butter into Bisquick for flakier crust	Standard size

Bisquick Pot Pie Recipe

Craving a comforting and delicious pot pie? This easy Bisquick Chicken Pot Pie recipe is perfect. It requires just a few ingredients and quick prep, making it a great homemade meal.

First, preheat your oven to 400°F. In a large bowl, mix cooked chicken, mixed veggies, cream of chicken soup, and your favorite seasonings. Stir until everything is well combined.

Then, make the Bisquick topping by mixing baking mix, milk, and an egg. Whisk until smooth. Pour the chicken and veggie mix into a greased dish. Spoon the Bisquick topping on top.

Put the pot pie in the oven for 25 to 30 minutes. It’s done when the topping is golden and a toothpick comes out clean. Let it stand for 10 minutes before serving.

Nutritional Information (per serving)	Value
Calories	420 kcal
Protein	25 g
Carbohydrates	35 g
Fat	22 g

This Bisquick Chicken Pot Pie is loved by all. It combines chicken, veggies, and a flaky crust. Serve it with a salad or green beans for a full meal. Enjoy!

Making the Perfect Flaky Crust

The secret to a delicious Bisquick pot pie is in the crust. Getting that flaky pot pie topping might seem hard, but with a few tips, you can make it happen.

Tips for Achieving Golden-Brown Color

To get a beautifully browned crust, brush the top with melted butter before baking. This step ensures a golden-brown color that everyone will love.

Troubleshooting Common Crust Issues

If your crust browns too fast, cover it with foil to stop it from getting too dark.
For a soggy bottom, pre-bake the Bisquick topping for 5 minutes before adding filling. This makes a strong base.
A flaky crust comes from not overmixing the Bisquick batter. Fold ingredients gently until just combined.

Follow these tips to make a Bisquick pot pie with a flaky pot pie topping that everyone will love. Enjoy the comforting flavors and perfect texture in every bite!

Creating the Creamy Filling

Making the chicken pot pie filling is key to this dish. Mix a can of cream of chicken soup with some milk for a creamy sauce. This combo coats the chicken and veggies nicely.

Begin by cooking diced onions and celery in butter until they’re soft. Add cooked chicken, like leftover or rotisserie. Then, mix in the soup and milk, adding thyme, garlic powder, onion powder, salt, and pepper. For extra creaminess, use heavy cream or half-and-half instead of milk.

For a quicker option, just mix the soup with milk without sautéing. Make sure to add frozen peas and carrots while the filling is warm. This helps them thaw and heat evenly. Avoid too much moisture to prevent a soggy crust.

Ingredient	Quantity
Cream of Chicken Soup	1 (10 oz) can
Milk	1/2 cup
Cooked Chicken	2 cups, chopped
Frozen Peas and Carrots	1 2/3 cups
Thyme	1/2 tsp
Garlic Powder	1/2 tsp
Onion Powder	1/2 tsp
Salt	1/4 tsp
Black Pepper	1/4 tsp

Now that your chicken pot pie filling is ready, you’re almost there. The creamy sauce will pair well with the flaky Bisquick crust in the next section.

Storage Tips and Freezing Guidelines

To keep your Bisquick Pot Pie tasty, follow these storage tips. Cool the pie completely before refrigerating it in an airtight container for up to 4 days. For longer storage, wrap it in plastic wrap and foil, then freeze for up to 3 months.

Proper Cooling and Packaging Methods

Let the pot pie cool down completely before refrigerating or freezing. This step prevents the crust from getting soggy. Wrap the unbaked pie in plastic wrap, then foil. This double layer keeps the pie fresh and prevents freezer burn.

Reheating Instructions

To reheat a frozen pot pie, thaw it in the fridge overnight. After thawing, bake it in a 350°F oven for 20-25 minutes. For individual servings, microwave them in 1-2 minute intervals until warm.

FAQ

What makes it a pot pie?

A pot pie is characterized by a savory filling, typically consisting of meat (like chicken, turkey, or beef), vegetables, and a thick gravy or sauce, all encased in a flaky pastry crust. The dish is typically baked in a deep dish or pot, allowing the filling to stay contained while the crust becomes golden and crispy. The key element that makes it a “pot pie” is its use of a two-layer pastry crust (top and bottom) and a hearty filling that is typically served as a single-serve meal or in a family-style dish.

Why is my pot pie so watery?

A watery pot pie can be caused by several factors:Too much liquid in the filling, possibly from adding extra broth or sauce without thickening it properly.Undercooking the filling, where the flour or thickener hasn’t had enough time to set and absorb the liquid.Not sealing the crust properly, allowing steam and moisture to escape. To fix it, make sure to use the right amount of thickening agent (like flour, cornstarch, or a roux) and cook the filling until it’s thickened before placing it in the pie shell.

Is chicken pot pie an American thing?

Chicken pot pie is indeed an American favorite, though it has roots in European cuisine. The modern version of chicken pot pie as we know it, with a flaky crust and creamy filling, became popular in the United States, particularly during the 20th century. Similar pies have been made in Europe for centuries, but the American version has become widely beloved.

What is pot pie crust made of?

Pot pie crust is typically made of flour, butter, and water. The ingredients are combined to create a pastry dough that’s rolled out and used to line the bottom and top of the pot pie. Some recipes may also call for shortening or other fats to create a flakier texture. The crust is usually baked until golden and crisp, complementing the savory filling.

How do you keep the bottom crust of a chicken pot pie from getting soggy?

To prevent the bottom crust of a chicken pot pie from getting soggy:Blind bake the crust: Pre-bake the bottom crust for 5–10 minutes before adding the filling. This helps to set the dough and creates a barrier.Use a thick filling: Make sure the filling is thickened with flour, cornstarch, or a roux, as too much liquid can soak into the crust.Brush with egg wash: You can brush the bottom crust with a thin layer of egg wash (beaten egg with a little water) before baking. This forms a protective layer.

What was the original pot pie?

The original pot pie can be traced back to ancient Roman times where savory fillings were encased in a pastry shell, though these pies were usually thicker and more like a crusted casserole than the modern version. Over time, pot pies evolved in various European cuisines, with the British creating pies with meat and gravy that were similar to the modern chicken pot pie.

What is the best thickening agent for pot pie?

The best thickening agent for pot pie is typically flour or a roux (flour and fat cooked together). This is the most common method to thicken the filling to a creamy consistency. Other options include cornstarch (dissolved in water or broth) or arrowroot as a gluten-free option. For a smoother, richer texture, some recipes may also use cream or cheese.

How do I stop the bottom of my pie being soggy?

To stop the bottom of your pie from being soggy:Blind bake the crust to set it before adding the filling.Use a thicker filling to prevent excess moisture from soaking into the crust.Try par-baking the bottom crust or adding a light coating of egg wash or breadcrumbs to create a barrier.Ensure that the pie is baked thoroughly with heat from both the top and bottom of the oven.

Why don’t you use a bottom crust for chicken pot pie?

Some recipes for chicken pot pie omit the bottom crust to avoid a soggy bottom. This is often the case for pot pies baked in individual servings, where only a top crust is used. The bottom crust is left off to avoid excess moisture and ensure that the filling stays properly thickened and the crust remains crispy.

What is a pot pie in England?

In England, a pot pie is often referred to as a meat pie or stew pie, typically made with savory fillings like beef, lamb, or chicken, and enclosed in a shortcrust or puff pastry. It is similar to what Americans call a “pot pie,” though there may be variations in the fillings and crust types. Shepherd’s pie and cottage pie are also similar British dishes with savory fillings, though they are topped with mashed potatoes rather than pastry.

What is American pie on UK?

In the UK, the term “American pie” typically refers to the sweet fruit pies like apple pie or pumpkin pie that are popular in the United States. While British pies are typically savory (like meat pies), the concept of a sweet pie with a pastry crust has become associated with American-style pies.

What do Americans call pork pie?

In the United States, pork pie refers to a type of savory pie made with seasoned pork filling, often encased in a pastry crust. It is commonly served cold, similar to how British pork pies are enjoyed. However, the term may be less commonly used in everyday language compared to other savory pies.

What is a pot pie from KFC?

A pot pie from KFC is a fast-food version of a traditional pot pie that features KFC’s signature fried chicken mixed with vegetables (like carrots, peas, and corn) and a creamy gravy, all encased in a flaky pastry crust. It’s often served as a hearty meal or a comfort food option at KFC restaurants.

Why put holes in bottom of pie crust?

Holes in the bottom of a pie crust, also known as “dock”, are typically made to prevent air bubbles from forming during baking. When blind baking, piercing the crust with a fork helps steam escape, ensuring the crust bakes evenly without puffing up. This is especially important when you don’t have a filling in the crust initially (like when making a pre-baked crust for a cream pie).

What is turkey pot pie made of?

A turkey pot pie is made with a filling of leftover turkey (often from a holiday meal), vegetables (such as carrots, peas, and corn), and a gravy or cream sauce. The filling is then encased in a pastry crust (top and bottom), and baked until golden and bubbly. This is a great way to repurpose leftover turkey and make a comforting meal.

Bisquick Pot Pie: 5 Easy Steps to Perfect Comfort