An easy way to cook a comfort food classic, this recipe is full of delicious flavor and hearty ingredients the whole family will love!
Nothing makes me hurry home from work faster than knowing my roommate is preparing a mouthwatering chicken pot pie in the kitchen. If you’re curious about what pure bliss tastes like, it’s a spoonful of this scrumptious chicken pot pie after a long day at the office. Everything—from the tender chicken and medley of vegetables to the variety of herbs, creamy sauce, and golden-brown biscuit topping—makes this dish absolutely divine.
One of the first meals my roommate and I enjoyed together was skillet pot pie at a diner in downtown San Francisco. Our conversation was filled with lightheartedness, laughter, and fun, as our bellies filled with that delectable meal. Nothing compares to a classic American diner-style pot pie on a chilly San Francisco autumn evening. Now that we’ve been living together for the last three years, we often reminisce about our first meal. Every time one of us prepares this delicious Bisquick chicken pot pie recipe, it transports us back to that cozy diner off California Street.
How to make a gluten-free chicken pot pie
Making this chicken pot pie recipe gluten-free is as simple as swapping out a few ingredients. Occasionally, grocery stores carry a gluten-free Bisquick baking mix option. But if you can’t find it, don’t worry! You can easily sub in this recipe for Cheddar Gluten-Free Biscuits With Buttermilk. I suggest baking the biscuits in advance and omitting step four in this pot pie recipe. Bake the pie filling as directed, then add the biscuits on top of the filling for the final few minutes of baking to marry everything together. For the cream of chicken soup, simply opt for a brand that’s certified gluten-free—they’re often on the shelf next to the regular soups at the grocery store.
How do I store leftovers?
Once your pot pie has fully cooled, you can store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze leftovers for up to 3 months. Thaw overnight in the fridge. Reheat in the microwave or a 350°F oven until it reaches a safe internal temp of 165°F.
Serving suggestions
This dish is quite heavy, so it’s a good idea to serve it with some vegetable side dishes. I suggest making a tray of Roasted Broccoli And Cauliflower, or you can whip up a large bowl of this delicious Quinoa Salad With Blueberries And Cacao Nibs. Want to keep it simple? Serve it with a plate of Roasted Zucchini or this tasty Shaved Brussels Sprout Salad.
Ingredients
- 1 cup cooked chicken cut into bite-sized pieces
- 1 2/3 cups frozen mixed vegetables thawed
- 1 10-ounce can cream of chicken soup
- 1/3 cup milk
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon onion powder
- 1 cup Bisquick baking mix for topping
- 1/2 cup milk for topping
- 1 large egg for topping
Instructions
- Preheat your oven to 400°F. Lightly grease a 9-inch pie dish with cooking spray or a small pat of butter.
- In a large bowl, combine the cooked chicken, thawed vegetables, cream of chicken soup, and milk. Add the dried herbs and onion powder. Stir until the mixture is evenly combined.
- Transfer the chicken and vegetable mixture to the prepared pie dish, spreading it evenly.
- In a separate bowl, mix the Bisquick mix, milk, and egg until smooth. Be careful not to over-mix. Spread the batter evenly over the filling.
- Bake in the preheated oven until the topping is golden brown, about 30 minutes.
- Allow the pie to cool for 10-15 minutes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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