🥧 Quick Bisquick Chicken Vegetable Pie
An easy, comforting pot pie alternative featuring a creamy celery-spiced chicken filling topped with golden, fluffy drop or cut biscuits.
Ingredients
The Savory Filling:
- 2 cups cooked chicken (diced)
- 1 package (10 oz) frozen mixed vegetables
- 1 can cream of celery soup
- ½ cup milk
- 1 teaspoon mustard
- ½ teaspoon Worcestershire sauce
The Biscuit Crust:
- 2 cups Bisquick biscuit mix (prepared according to package directions)
Preparation & Baking
🌡️ Oven Temp: 450°F
- Prep the Veggies: Preheat your oven to 450°F. Cook the frozen mixed vegetables according to the package directions, then drain them completely to prevent a watery filling.
- Simmer the Filling: In a medium saucepan, combine the milk, cream of celery soup, mustard, and Worcestershire sauce. Stir in the drained vegetables and diced cooked chicken. Cook over medium heat until steaming hot.
- Fill the Pan: Pour the hot chicken and vegetable mixture evenly into an 8-inch square or round baking pan.
- Top with Biscuits: Mix your Bisquick dough according to the package directions. Roll and cut into biscuits (or drop them by spoonfuls) and arrange them in a neat layer right over the top of the hot chicken filling.
- Bake Until Golden: Pop into the oven and bake for 15 to 20 minutes, keeping an eye on them until the biscuit tops are tall, cooked through, and a beautiful golden brown.