Chicken Pot Pie

Serves: 6


  • 2 TBS Butter (or margarine)
  • 1 cup Bisquick
  • 2 TBS Milk


  • ¼ cup Butter (or margarine)
  • ¼ cup Bisquick
  • ½ tsp parsley flakes
  • 1 cup chicken broth
  • 1 cup cooked Chicken (cut up or shredded)
  • 1 cup frozen mixed vegetables


  • 1/3 cup Milk
  • ½ cup Bisquick
  • 1 TBS melted Butter (or margarine)


  • Preheat oven to 350 degrees.
  • Bottom Crust: In a medium bowl, cut 2 TBS Butter into baking mix. Stir in milk. Pat dough onto bottom and up to rim of 9-inch pie plate
  • Filling: Melt ¼ cup butter in 2 quart saucepan. Stir in Bisquick and parsley. Cook, stirring constantly, until bubbly remove from heat. Stir in chicken broth and vegetables. Heat to boiling, stirring constantly. Boil and stir 1 minutes. Stir in chicken, heat through. Pour into pie crust.
  • Top crust: In a small bowl, stir together baking mix, milk, and melted butter until smooth. Pour evenly over chicken mixture
  • Bake 25-28 minutes or until crust in golden brown. Makes 6 servings.


One thought on “Chicken Pot Pie

  1. Pingback: August Meal Plan | The Monthly Lineup

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