Chicken Vegetable Pie

Vintage chicken vegetable pie — diced chicken and mixed vegetables in a creamy sauce, topped with golden Bisquick biscuits. This easy casserole-style dinner is perfect for busy weeknights and a great way to use leftover chicken.

Chicken Vegetable Pie

Ingredients

• 2 cups diced cooked chicken
• 1 (10 oz) package frozen mixed vegetables
• 1 can cream of celery soup
• 1 teaspoon mustard
• ½ teaspoon Worcestershire sauce
• ½ cup milk
• 2 cups Bisquick biscuit mix (prepared according to package directions)

Instructions

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

Serves: 4 to 6

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 convenient, but peas, carrots, corn, or green beans all work great.

Can I make this ahead of time?

Yes. Prepare the filling ahead and refrigerate. Add the biscuit topping and bake when ready to serve.

Can I substitute tuna or salmon?

Yes. The original recipe notes that tuna or salmon can be substituted for the chicken.

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