Recipes

Impossibly easy chicken pot pie

Impossibly easy chicken pot pie

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Ingredients

  • 1â…” cups frozen mixed vegetables
  • 1 cup cut-up cooked chicken
  • 1 can 10¾ oz condensed cream of chicken soup
  • 1 cup Original Bisquick mix
  • ½ cup milk
  • 1 egg

Instructions

  • Heat oven to 400°F.
  • In ungreased 9-inch glass pie plate, mix vegetables, chicken and soup.
  • In small bowl, stir together remaining ingredients with fork until blended.
  • Pour into pie plate.
  • Bake 30 minutes or until golden brown.

Notes & Wine Advice

Quick Variation:
If you like, add a bit of herb flavor by stirring ½ teaspoon of your favorite dried herb into the veggie mixture. Oregano, basil, thyme and dill weed are all great choices.
Make it ahead :
Cover and refrigerate up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.

Nutrition values

Calories: 230 kcal
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Course; Chicken / One Pot Dinner / Quiche

gluten-free impossibly easy chicken club pie

gluten-free impossibly easy chicken club pie

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Ingredients

  • 1½ cups diced cooked chicken
  • ¼ cup diced cooked ham
  • 4 slices gluten-free bacon crisply cooked, crumbled
  • 1 cup gluten-free shredded mozzarella cheese 4 oz
  • ½ cup Bisquick Gluten Free mix
  • 1 cup milk
  • 3 eggs beaten
  • ½ cup gluten-free light Caesar dressing
  • 2 cups shredded romaine lettuce
  • 1 cup cherry tomatoes cut in half

Instructions

  • Heat oven to 400°F.
  • Spray 9-inch glass pie plate with cooking spray (without flour).
  • In pie plate, layer chicken, ham, bacon and cheese.
  • In medium bowl, stir Bisquick mix, milk, eggs and ¼ cup of the dressing with whisk or fork until blended.
  • Pour over ingredients in pie plate.
  • Bake 25 to 30 minutes or until knife inserted in center comes out clean.
  • Let stand 5 minutes.
  • Meanwhile, in medium bowl, toss lettuce and tomatoes with remaining ¼ cup dressing.
  • Cut pie into wedges; top each wedge with lettuce mixture.

Notes & Wine Advice

Time-saver:
Save time by purchasing precooked bacon. Read the label to make sure it’s gluten-free.
Healthy twist :
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition values

Calories: 280 kcal
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Course; Chicken / One Pot Dinner / Quiche
Diets; Gluten-Free

Cranberry-Chicken Pot Pie

Cranberry-Chicken Pot Pie

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 1 cup chicken broth from 32-oz carton
  • 1½ cups cubed ½-inch dark-orange sweet potato (about 9 oz)
  • 1 cup chicken gravy from 12-oz jar
  • 2 cups fresh baby spinach leaves
  • ½ cup sweetened dried cranberries
  • 3 cups cut-up cooked chicken
  • 1 box refrigerated pie crusts softened as directed on box
  • 1 teaspoon milk

Instructions

  • Heat oven to 425°F.
  • In 3-quart saucepan, heat broth and sweet potato to boiling.
  • Reduce heat; cover and simmer about 6 minutes or until sweet potatoes are almost tender when pierced with fork.
  • Gently stir in gravy, spinach and cranberries; fold in chicken.
  • Cover; remove from heat.
  • On lightly floured surface, roll out 1 pie crust with rolling pin until 12 inches in diameter.
  • Place crust in ungreased 9- or 10-inch deep-dish pie plate or shallow 2-quart casserole dish; gently press in bottom and up side of pie plate.
  • Do not stretch.
  • Pour chicken mixture into crust-lined pie plate.
  • Top with second crust; seal edge and flute.
  • Brush top crust with milk.
  • Cut several slits in top crust for steam to escape.
  • Bake 25 to 30 minutes or until golden brown.
  • Cool 5 minutes before serving.

Notes & Wine Advice

 
Quick Variation:
Use cut-up cooked turkey instead of the chicken and leftover sweet potatoes and gravy for another delicious twist on chicken pot pie.

Nutrition values

Calories: 500 kcal
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Course; Chicken / Fruit / One Pot Dinner / Quiche

Chicken Pot Pie

Chicken Pot Pie

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • â…“ cup butter
  • â…“ cup all-purpose flour
  • â…“ cup chopped onion
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1¾ cups chicken broth
  • â…” cup milk
  • 3 cups cut-up cooked chicken or turkey
  • 1 box frozen peas and carrots
  • 1 box refrigerated pie crusts softened as directed on box

Instructions

  • In 2-quart saucepan, melt butter over medium heat.
  • Stir in flour, onion, salt and pepper.
  • Cook, stirring constantly, until mixture is bubbly; remove from heat.
  • Stir in broth and milk.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Stir in chicken and peas and carrots; remove from heat.
  • Heat oven to 425°F.
  • Roll out 1 pie crust into 13-inch square.
  • Ease into ungreased 9-inch square (2-quart) glass baking dish.
  • Pour chicken mixture into crust-lined dish.
  • Roll remaining pie crust into 11-inch square.
  • Cut out designs with 1-inch cookie cutter.
  • Place square over chicken mixture.
  • Arrange cutouts on top crust.
  • Turn edges of pie crust under; flute edge.
  • Bake about 35 minutes or until golden brown.

Notes & Wine Advice

Quick Variations Substitute

1 box (9 ounces) frozen broccoli cuts for the frozen peas and carrots. Stir 1 teaspoon curry powder and a few drops hot pepper sauce into the flour mixture before cooking.
Add 1½ cups sliced baby portabella mushrooms to the flour mixture before cooking in step 1.

Nutrition values

Calories: 670 kcal
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Course; Chicken / One Pot Dinner / Quiche

Chicken Stroganoff Pot Pie

Chicken Stroganoff Pot Pie

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 1 package 0.87 to 1.2 oz dry chicken gravy mix
  • 1 can 10½ oz condensed chicken broth
  • 1 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 1 bag frozen stew vegetables thawed, drained
  • 1 jar 4.5 oz sliced mushrooms, drained
  • 1 cup frozen sweet peas thawed, drained
  • ½ cup sour cream
  • 1 tablespoon all-purpose flour
  • 1½ cups Original Bisquick mix
  • 4 medium green onions chopped (¼ cup)
  • ½ cup milk

Instructions

  • In 3½- to 6-quart slow cooker, mix dry gravy mix and broth until smooth.
  • Stir in chicken, stew vegetables and mushrooms.
  • Cover; cook on Low heat setting about 4 hours or until chicken is tender.
  • Stir in peas.
  • In a small bowl or cup, mix sour cream and flour; stir into chicken mixture.
  • Cover; cook on High heat setting 20 minutes.
  • In small bowl, stir together Bisquick mix and green onions; stir in milk just until moistened.
  • Drop dough by rounded tablespoonfuls onto hot chicken mixture.
  • Cover; cook on High heat setting 45 to 50 minutes or until toothpick inserted in center of topping comes out clean.
  • Serve immediately.

Notes & Wine Advice

You can use a 1-ounce envelope of beef stroganoff mix instead of the chicken gravy mix. The sauce will have slightly more sour cream flavor.

Nutrition values

Calories: 510 kcal
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Course; Chicken / One Pot Dinner / Quiche

Chicken Pot Pie With Herb Crust

Chicken Pot Pie With Herb Crust

Deel op Facebook Print Recipe

Ingredients

  • 4 cups cut-up cooked chicken
  • 1 bag frozen mixed vegetables thawed
  • 2 cans 10¾ oz each condensed cream of chicken soup
  • 1 can 10½ oz condensed chicken broth
  • 2 cups Original Bisquick mix
  • 1½ cups milk
  • ½ teaspoon dried thyme leaves
  • ¼ teaspoon dried sage leaves
  • Chopped fresh parsley if desired

Instructions

  • Heat oven to 350°F.
  • In 4-quart saucepan or Dutch oven, heat chicken, vegetables, soup and broth to boiling, stirring occasionally.
  • Boil and stir 1 minute.
  • Spread in ungreased 13×9-inch (3-quart) glass baking dish.
  • In medium bowl, stir together Bisquick mix, milk, thyme, and sage; pour evenly over soup mixture (crust will rise during baking).
  • Bake uncovered 30 to 40 minutes or until golden brown.
  • Sprinkle with parsley.
  • Let stand 5 minutes before serving.

Notes & Wine Advice

Quick Variation:
You can use leftover turkey or pork in place of the chicken.
Time-saver:
Use purchased cut-up cooked chicken from the deli, or buy a roasted chicken and cut it up.
Healthy twist :
To reduce the fat to about 10 grams and calories to about 310 per serving, make this recipe using reduced-fat cream of chicken soup, Reduced Fat Bisquickâ„¢ mix and fat-free (skim) milk.

Nutrition values

Calories: 380 kcal
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Course; Chicken / One Pot Dinner / Quiche

Gluten-Free Cheddar Biscuit Chicken Pot Pie

Gluten-Free Cheddar Biscuit Chicken Pot Pie

Couverts10
Deel op Facebook Print Recipe

Ingredients

Pot Pie

  • 1 tablespoon olive oil
  • 1 medium onion chopped (½ cup)
  • 8 oz white mushrooms quartered
  • 2 carrots peeled, diced (1 cup)
  • 2 teaspoons chopped fresh thyme leaves
  • ¼ cup Bisquick Gluten Free mix
  • 3 cups reduced-sodium chicken broth from 32-oz carton
  • 3 cups diced cooked chicken
  • 1 cup frozen sweet peas thawed
  • ½ teaspoon salt
  • ½ teaspoon pepper

Biscuits

  • 1½ cups Bisquick Gluten Free mix
  • ½ cup shredded reduced-fat sharp Cheddar cheese 2 oz
  • ¾ cup milk
  • 3 tablespoons butter softened
  • 1 egg

Instructions

  • Heat oven to 400°F.
  • Grease cookie sheet with shortening or spray with cooking spray.
  • In 5-quart ovenproof Dutch oven, heat oil over medium heat.
  • Add onion; cook about Minutes, stirring occasionally, until tender.
  • Add mushrooms, carrots and thyme; cook, stirring occasionally, Minutes or until liquid has been extracted from vegetables.
  • Stir in Bisquick mix until vegetables are coated.
  • Stir in broth until Bisquick sauce is smooth.
  • Heat to a simmer; cook until thickened.
  • Stir in chicken, peas, salt and pepper.
  • In large bowl, mix biscuit ingredients.
  • Using spoon, drop dough in 10 mounds onto cookie sheet.
  • Bake pot pie uncovered 20 to 25 minutes or until bubbly, adding biscuits to oven for the last 15 minutes of bake time; bake until golden brown.
  • Let stand 10 minutes before serving.
  • Serve biscuits with pot pie.

Notes & Wine Advice

Healthy twist :
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition values

Calories: 260 kcal
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Course; Cheese / Chicken / One Pot Dinner / Quiche
Diets; Gluten-Free

Cornbread-Topped Chicken Pot Pie

Cornbread-Topped Chicken Pot Pie

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 1 lb boneless skinless chicken breasts cut into ½-inch pieces
  • ½ teaspoon peppered seasoned salt
  • 1 large onion chopped (1 cup)
  • 1 jar chicken gravy
  • 1 bag frozen broccoli carrots and cauliflower
  • ½ cup sour cream
  • 1 pouch 6.52 oz cornbread and muffin mix
  • â…“ cup milk
  • 2 tablespoons butter melted
  • 1 egg
  • 2 tablespoons shredded Parmesan cheese

Instructions

  • Heat oven to 400°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • Sprinkle chicken with seasoned salt.
  • In 12-inch nonstick skillet, cook chicken and onion over medium-high heat 4 to 6 minutes, stirring occasionally, until chicken is browned.
  • Stir in gravy.
  • Heat to boiling.
  • Reduce heat to medium-low; cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center.
  • Meanwhile, place vegetables in colander.
  • Rinse with hot water until thawed.
  • Remove chicken mixture from heat.
  • Stir in vegetables and sour cream; spoon into baking dish.
  • In medium bowl, mix cornbread mix, milk, butter and egg with spoon just until moistened (batter will be lumpy).
  • Drop batter by spoonfuls into baking dish, around edges of warm chicken mixture.
  • Sprinkle cheese over batter.
  • Bake uncovered 20 to 22 minutes or until cornbread is deep golden brown.
  • Let stand 5 minutes before serving.

Notes & Wine Advice

Quick Variation:
This recipe will work with lots of other vegetable combinations. Let your family pick their favorite, or you can substitute leftover cooked vegetables for the frozen vegetables.

Nutrition values

Calories: 570 kcal
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Course; One Pot Dinner

Chicken-Mushroom Pot Pie With Sweet Potato Crust

Chicken-Mushroom Pot Pie With Sweet Potato Crust

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 6 slices bacon
  • 1 medium onion cut in half lengthwise, then cut into ½-inch wedges
  • 1 large red bell pepper chopped
  • 2 Packages 8 oz each sliced fresh cremini mushrooms
  • 1 teaspoon dried thyme leaves
  • ¼ cup all-purpose flour
  • ½ cup chicken broth
  • ½ teaspoon salt
  • 3 cups cut-up cooked chicken
  • 2 cups chopped red Swiss chard leaves stems removed
  • 1 bag refrigerated mashed sweet potatoes

Instructions

  • Heat oven to 350°F.
  • Spray 2½-quart casserole with cooking spray.
  • In 12-inch nonstick skillet, cook bacon over medium heat about 10 minutes or until crisp.
  • Transfer from skillet to paper towels; drain and cool.
  • Crumble; set aside.
  • Discard all but 2 tablespoons bacon drippings in skillet.
  • Add onion, bell pepper, mushrooms and thyme to drippings; cook over medium heat about 9 minutes, stirring frequently and breaking apart onion pieces with spoon, until onion is translucent.
  • Sprinkle mushroom mixture with flour; stir until moistened.
  • Stir in broth and salt.
  • Cook about 2 minutes, stirring frequently, until mixture boils and thickens.
  • Stir in chicken; sprinkle with Swiss chard.
  • Cover; cook 2 to Minutes or until Swiss chard is partially softened.
  • Remove ¼ cup of the Swiss chard; reserve.
  • Stir bacon into mixture in skillet.
  • Pour chicken-mushroom mixture into casserole.
  • Heat sweet potatoes as directed on bag until 160°F; stir.
  • Swirl reserved Swiss chard into sweet potatoes with spoon.
  • Spoon evenly over mushroom mixture; spread evenly.
  • Bake uncovered about 35 minutes or until filling is hot and potatoes just begin to brown.
  • Cool 5 to 10 minutes before serving.

Nutrition values

Calories: 320 kcal
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Course; Chicken / One Pot Dinner / Pork / Quiche

Gluten-Free Italian Chicken-Pesto Pot Pie

Gluten-Free Italian Chicken-Pesto Pot Pie

Couverts4
Deel op Facebook Print Recipe

Ingredients

Filling

  • 2 cups diced cooked chicken
  • 1 medium red bell pepper chopped (1 cup)
  • 1 can diced tomatoes with basil garlic and oregano, undrained
  • 1 tablespoon Bisquick Gluten Free mix
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Topping

  • 1 cup gluten-free shredded Parmesan cheese 4 oz
  • ¾ cup Bisquick Gluten Free mix
  • 2 tablespoons gluten-free basil pesto
  • â…“ cup milk
  • 1 egg beaten

Instructions

  • Heat oven to 350°F.
  • In ungreased 2-quart microwavable casserole, mix filling ingredients.
  • Cover with microwavable plastic wrap.
  • Microwave on High 3 to 4 minutes or until bubbly.
  • In small bowl, stir ½ cup of the cheese and remaining topping ingredients until well blended.
  • Drop mixture by small spoonfuls over chicken mixture.
  • Sprinkle with remaining ½ cup cheese.
  • Bake uncovered 25 minutes or until cheese begins to turn golden brown.

Notes & Wine Advice

Quick Variation:

A 7-ounce jar of roasted red bell peppers, drained and chopped, can be substituted for the fresh bell pepper.

Healthy twist :

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition values

Calories: 420 kcal
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Course; Cheese / Chicken / One Pot Dinner / Quiche
Diets; Gluten-Free