Bisquick Chicken Pot Pie

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 395.2
  • Total Fat: 11.2 g
  • Cholesterol: 112.3 mg
  • Sodium: 647.5 mg
  • Total Carbs: 41.6 g
  • Dietary Fiber: 1.9 g
  • Protein: 32.5 g

View full nutritional breakdown of Bisquick Chicken Pot Pie calories by ingredient


Introduction

From the back of the Bisquick box. Used 1% milk, frozen veggies. Sodium content will be a tad higher as we boiled the chicken w/ salt. From the back of the Bisquick box. Used 1% milk, frozen veggies. Sodium content will be a tad higher as we boiled the chicken w/ salt.
Number of Servings: 9

Ingredients

    2 pounds chicken, cut up and boiled in water with a little salt for seasoning
    1 large potato, cut up and boiled
    1 2/3 cup corn
    1 2/3 cup mixed peas & carrots
    2 cans cream of chicken soup
    2 eggs
    2 cups Bisquick mix
    1 cup milk

Directions

Chop up chicken and boil w/ salt (for taste) for about 20 minutes.
Peel & chop potato and boil for about 20 minutes.
Pour cream of chicken soup into caserole dish. We used a 9x13 and it worked well.
Thaw veggies by running under luke warm water. Mix into soup.
Drain potato and chicken chunks and mix in with veggies & soup.
Mix biscuit mix, eggs, milk and pour over top of caserole dish.

Bake @ 375 for 30 minutes, or until biscuit topping is golden brown. Remove from heat and let cool for 5-10 minutes. Serve.

I sliced it into 3x3 sections, which made a very filling serving size in my opinion.

Number of Servings: 9

Recipe submitted by SparkPeople user STACI2010.