Easy Chicken Pie Made by Bisquick
Our favorite chicken pie recipe with chicken, hard-boiled eggs, carrots and corn. The super easy crust is made from a cookie mix. This is a recipe the whole family will love!
This is an easy dinner recipe that the whole family will love. Filled with veggies and chicken, topped with Bisquick (like our Pizza Bake and Taco Pie) – easy and delicious.
Bisquick makes it easy
I didn’t realize how much I love chicken pot pie until my mom brought me some dinner after we had our second child. I’m so grateful to have a meal so hot that I don’t have to cook it myself. I appreciate it even more after I take one bite of the meal, it tastes like heaven! !
I made my own version which is more kid friendly and, even better, more friendly to busy moms. 😉 I say this because this version is super easy – it has all the flavors of a classic pot pie, but without the time investment and bad ingredients (aka peas)!
The crust is actually made with a bisquick cookie mix instead of a pie-style crust. It’s just as delicious and faster! ! Usually I make some shredded chicken for this recipe, but you can also make it faster with canned chicken.
Customize your pancakes
You can add or omit any ingredients according to your family’s preference. Most chicken pies have peas, unfortunately my family is not a big fan of small veggies. In fact, I don’t really like peas myself, so I definitely omit them when I make this recipe.
I also like to add hard boiled eggs and corn because my kids love them and the dish is delicious. Some other ingredients you can include are:
- green beans
No matter what veggies you use, I recommend making sure the total is 1.5 cups. You can also swap out the chicken for turkey (especially after Thanksgiving!), or make it meatless and skip the chicken at all.
Fresh, canned or frozen vegetables? Again, it’s totally up to you! I usually use canned corn, but fresh carrots. Whatever your preference is or whatever you have on hand will work just fine.
You can find mixed veggie bags in the freezer section for this recipe. If you decide to use frozen vegetables, thaw them before adding to the filling.
A great “go to” recipe
Having easy, quick and delicious dinner ideas on hand has always been my favorite. Luckily, I almost always have these ingredients on hand, so this is a great “go-to” recipe for one of our often busy days.
Make ahead/freeze: This pie also makes a great make-ahead and frozen meal. If you plan to make freezer meals, I recommend a disposable pie pan. You can make a pair at a time and freeze them so you can have them handy on busy weeknights.
Make and bake as usual, let cool completely, then cover with plastic wrap and a layer of foil, or store in a freezer storage bag. It should keep for several months. No need to thaw when you’re ready to bake. Just add an extra 15-20 minutes or so until it’s fully cooked.
For an easier chicken dinner, check out:
Prep time 5 minutes
Cook Time 35 minutes
Total time 40 minutes
Calories 349 kcal
by Lil’ Luna
- 2 cups cooked chicken (mine shredded, with some cubes left over, you can also use 2 cans of cooked chicken)
- 3 hard-boiled eggs sliced
- 1 cup carrots thinly sliced or crinkled carrots
- 1/2 cup corn
- 1 can Cream of Chicken Soup
- 1 cup chicken stock
- salt and pepper optional
- 1 1/2 cups instant cookies
- 1 cup milk
- 6 tablespoons melted butter
Preheat oven to 350.
Combine chicken, eggs, carrots and corn in a 2-quart casserole.
In a medium bowl, combine chicken stock, chicken stock, salt and pepper. Stir well. Pour on your layer.
In a separate bowl, whisk together cookie mixture and milk. Pour over casserole.
Drizzle the top with melted butter and bake for 35 minutes. Serve hot. Please enjoy!