Prep time: 20 mins | Cook time: 1 hr | Total time: 1 hr 20 mins | Servings: 4
This is one of the perfect make-ahead recipes. Super easy to throw together and you can easily cook it either on a stovetop/oven, slow cooker, or crockpot. Another of my family’s favourite dishes with a crazy golden crust and delicious homemade filling.
Ingredients
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4 tbsp butter
½ c. onions, finely diced
½ c. celery, finely diced
½ c. carrots, finely diced
2 cloves garlic, minced
2 c. cooked chicken, diced or shredded
1 Russet potato, diced
3 tbsp flour
2 c. chicken broth
1/4 c. dry white wine, optional, can also use chicken broth
1 can Cream of Chicken Soup
½ tsp turmeric, optional, gives it a golden colour
½ tsp dried thyme leaves
1/2 tsp dried Rosemary
½ c. half and half can also use milk
½ c. frozen peas
Bisquick Topping:
1 c. Bisquick
½ c. milk
1 large Egg, beaten
How to make Bisquick Chicken Pot Pie
Stove Top/Oven:
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: In a large saucepan, melt the butter. Once melted, add the onions, celery, and carrots and saute for about 3 minutes until the veggies are soft and the onions are translucent. Next, add in the minced garlic and continue to cook for a minute more until aromatic. Then, add in the cooked chicken and diced potatoes.
Step 3: On top, sprinkle the flour and cook for another minute, tossing gently. Cook for another 3 minutes. Pour in the chicken broth, wine, and cream of chicken soup followed by half tsp each turmeric, dried thyme, and dried rosemary.
Step 4: After pouring in the half-and-half, increase the heat and heat until the mixture reached a soft bubble. Adjust the heat to medium-low and simmer until the potatoes are fork-tender, covered partially. Then, toss in the frozen peas and take away from the heat. If desired, season with salt and pepper.
Step 5: Into a lightly greased 9 x 13-inch casserole dish, pour the mixture. In a bowl, whisk the Bisquick, milk, and egg until well-mixed, then pour this over the filling. For the right consistency, make sure to do this step at the very last minute.
Step 6: Place in the preheated oven and bake for about 40 minutes, uncovered until the top is golden brown.
Step 7: Before serving, garnish with roughly chopped fresh parsley. Enjoy!
Crock Pot Method:
Step 1: Into the bottom of the crockpot, melt the butter over high heat. Once melted, add in the onions, celery, and carrots, then toss to coat. Add in the minced garlic, cooked chicken, and diced potatoes. Sprinkle in the flour and toss to coat.
Step 2: Into the crockpot, pour in the chicken broth, wine, and cream of chicken soup. Now, add in half tsp each of turmeric, dried thyme, and rosemary. Heat for 8 to 10 hours on low or 4 to 5 hours on high.
Step 3: Now, stir in the half-and-half and frozen peas and continue to cook for 30 seconds more. If desired, season with salt and pepper.
Step 4: In the meantime, ready the biscuits according to package directions.
Step 5: Over the filling in the slow cooker, add the golden brown biscuits. Alternately, you can slice the biscuits in half and spoon the pie filling on the bottom of the biscuits and top it with the other half. Garnish with parsley and serve. Enjoy!
Instant Pot:
Step 1: To “saute” mode, set the IP. Melt the butter, then add in the diced onions, celery, and carrots. Cook for about 3 minutes until soft. Add in the garlic and continue to cook for a minute more. Now, add in the cooked chicken and diced potatoes and sprinkle with flour. Toss to coat and heat for about 3 minutes.
Step 2: Into the IP, pour in the chicken broth, wine, and cream of chicken soup. Then, add in half tsp each of turmeric, dried thyme, and rosemary. Cover with the lid and seal. Press on cancel and hit the Pressure Cook, then the timer for 7 minutes. Flip the quick-release valve once the time is up. Then, press on the soup mode before stirring in the half and a half and frozen peas. Heat for another 10 to 15 minutes while frequently stirring. If desired, season with salt and pepper.
Step 3: In the meantime, ready the biscuits according to package directions.
Step 4: To a serving dish, transfer the filling, then on top, add the golden brown biscuits. You can also slice the biscuits in half, spoon the pot pie filling on it, then top it with the other half of the biscuit. Garnish with parsley and serve. Enjoy!
Note:
If making this in a crockpot or Instant Pot, pour the filling into the casserole dish, top with the Bisquick batter, and bake.
Nutrition Facts:
Calories: 507kcal | Carbohydrates: 36g | Protein: 26g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 138mg | Sodium: 1270mg | Potassium: 570mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3465IU | Vitamin C: 19.1mg | Calcium: 167mg | Iron: 3.1mg
Ingredients
- 4 tbsp butter
- ½ c. onions, finely diced
- ½ c. celery, finely diced
- ½ c. carrots, finely diced
- 2 cloves garlic, minced
- 2 c. cooked chicken, diced or shredded
- 1 Russet potato, diced
- 3 tbsp flour
- 2 c. chicken broth
- 1/4 c. dry white wine, optional, can also use chicken broth
- 1 can Cream of Chicken Soup
- ½ tsp turmeric, optional, gives it a golden colour
- ½ tsp dried thyme leaves
- 1/2 tsp dried Rosemary
- ½ c. half and half can also use milk
- ½ c. frozen peas
- Bisquick Topping:
- 1 c. Bisquick
- ½ c. milk
- 1 large Egg, beaten
Instructions
Stove Top/Oven:
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: In a large saucepan, melt the butter. Once melted, add the onions, celery, and carrots and saute for about 3 minutes until the veggies are soft and the onions are translucent. Next, add in the minced garlic and continue to cook for a minute more until aromatic. Then, add in the cooked chicken and diced potatoes.
Step 3: On top, sprinkle the flour and cook for another minute, tossing gently. Cook for another 3 minutes. Pour in the chicken broth, wine, and cream of chicken soup followed by half tsp each turmeric, dried thyme, and dried rosemary.
Step 4: After pouring in the half-and-half, increase the heat and heat until the mixture reached a soft bubble. Adjust the heat to medium-low and simmer until the potatoes are fork-tender, covered partially. Then, toss in the frozen peas and take away from the heat. If desired, season with salt and pepper.
Step 5: Into a lightly greased 9 x 13-inch casserole dish, pour the mixture. In a bowl, whisk the Bisquick, milk, and egg until well-mixed, then pour this over the filling. For the right consistency, make sure to do this step at the very last minute.
Step 6: Place in the preheated oven and bake for about 40 minutes, uncovered until the top is golden brown.
Step 7: Before serving, garnish with roughly chopped fresh parsley. Enjoy!
Crock Pot Method:
Step 1: Into the bottom of the crockpot, melt the butter over high heat. Once melted, add in the onions, celery, and carrots, then toss to coat. Add in the minced garlic, cooked chicken, and diced potatoes. Sprinkle in the flour and toss to coat.
Step 2: Into the crockpot, pour in the chicken broth, wine, and cream of chicken soup. Now, add in half tsp each of turmeric, dried thyme, and rosemary. Heat for 8 to 10 hours on low or 4 to 5 hours on high.
Step 3: Now, stir in the half-and-half and frozen peas and continue to cook for 30 seconds more. If desired, season with salt and pepper.
Step 4: In the meantime, ready the biscuits according to package directions.
Step 5: Over the filling in the slow cooker, add the golden brown biscuits. Alternately, you can slice the biscuits in half and spoon the pie filling on the bottom of the biscuits and top it with the other half. Garnish with parsley and serve. Enjoy!
Instant Pot:
Step 1: To “saute” mode, set the IP. Melt the butter, then add in the diced onions, celery, and carrots. Cook for about 3 minutes until soft. Add in the garlic and continue to cook for a minute more. Now, add in the cooked chicken and diced potatoes and sprinkle with flour. Toss to coat and heat for about 3 minutes.
Step 2: Into the IP, pour in the chicken broth, wine, and cream of chicken soup. Then, add in half tsp each of turmeric, dried thyme, and rosemary. Cover with the lid and seal. Press on cancel and hit the Pressure Cook, then the timer for 7 minutes. Flip the quick-release valve once the time is up. Then, press on the soup mode before stirring in the half and a half and frozen peas. Heat for another 10 to 15 minutes while frequently stirring. If desired, season with salt and pepper.
Step 3: In the meantime, ready the biscuits according to package directions.
Step 4: To a serving dish, transfer the filling, then on top, add the golden brown biscuits. You can also slice the biscuits in half, spoon the pot pie filling on it, then top it with the other half of the biscuit. Garnish with parsley and serve. Enjoy!
Notes
If making this in a crockpot or Instant Pot, pour the filling into the casserole dish, top with the Bisquick batter, and bake.