Ingredientes para Easy Bisquick Chicken Pot Pie
- 4 tablespoons (56g) butter, cold
- 2 cups (250g) Bisquick baking mix
- 7 tablespoons (105ml) milk
- Onions
- 1/2 cup (75g) chopped bell pepper
- 1 1/2 cups (355ml) chicken broth
- Frozen Mixed Vegetables
- Cooked Chicken
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Como fazer Easy Bisquick Chicken Pot Pie
- Preheat oven to 400°F (200°C).
- **Make the bottom crust:**
- In a medium bowl, cut 2 tablespoons (28g) cold butter into 1 cup (125g) Bisquick baking mix using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 2 tablespoons (30ml) milk until the dough just comes together. Do not overmix.
- Pat the dough into the bottom and up the sides of an ungreased 9-inch pie plate.
- Bake for 5 minutes.
- **Make the filling:**
- In a 2-quart saucepan, melt 2 tablespoons (28g) butter over medium heat.
- Stir in 1/4 cup (30g) Bisquick baking mix, 1/2 cup (75g) chopped onion, and 1/2 cup (75g) chopped bell pepper (any color).
- Cook, stirring constantly, until the mixture is bubbly (about 2-3 minutes).
- Remove from heat and stir in 1 1/2 cups (355ml) chicken broth.
- Add 1 cup (150g) chopped carrots and 1 cup (150g) frozen peas.
- Return to medium heat; bring to a boil, stirring constantly.
- Boil and stir for 1 minute.
- Stir in 2 cups (227g) cooked chicken, cut into bite-sized pieces.
- Heat through.
- Pour the chicken mixture into the partially baked pie crust.
- **Make the top crust:**
- In a small bowl, whisk together the remaining 1 cup (125g) Bisquick baking mix, 1/4 teaspoon salt, and 1/2 cup (120ml) milk until smooth.
- Pour evenly over the chicken mixture, spreading gently to the edges.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
18g
Fat
61g
Carbs
10g
