Chicken Pie with Vegetables

This vintage chicken vegetable pie combines diced chicken and mixed vegetables in a creamy sauce and finishes with a Bisquick biscuit topping. It’s an easy, comforting casserole-style dinner from a small-town community cookbook.

Chicken Vegetable Pie

Ingredients

2 cups diced chicken
1 (10 oz) package frozen mixed vegetables
1 can cream of celery soup
1 teaspoon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup milk
2 cups prepared Bisquick biscuit mix

Instructions

Preheat oven to 450°F.
Cook mixed vegetables according to package directions; drain well.
In a saucepan, combine milk, cream of celery soup, mustard, Worcestershire sauce, vegetables, and diced chicken. Heat until hot.
Pour mixture into an 8-inch baking pan.
Prepare Bisquick biscuit mix. Cut biscuits and place on top of the chicken mixture.
Bake 15–20 minutes, or until biscuits are golden brown.

Serves 4–6. Tuna or salmon may be substituted for chicken.

FAQ

Can I use leftover rotisserie chicken?

Yes. Any cooked diced chicken works well in this recipe.

What vegetables work best?

Frozen mixed vegetables are easiest, but peas, carrots, corn, or green beans all work.

Can I make this ahead of time?

You can assemble the filling ahead, refrigerate, then top with biscuits and bake when ready.

Can I substitute tuna or salmon?

Yes. This recipe notes tuna or salmon can be used in place of chicken.