Ingredients for Easy Bisquick Buttermilk Chicken Pot Pie
- some cooking oil (for cooking chicken, optional)
- 2-3 boneless, skinless chicken breasts
- 1 teaspoon salt and 1/2 teaspoon black pepper (or to taste)
- 1/2 teaspoon poultry seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 cup butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1/4 cup all-purpose flour
- 1 (12 ounce) package frozen mixed vegetables
- 2 cups chicken broth
- 1/2 cup half-and-half
- 1 tablespoon fresh parsley, chopped (optional)
- 1 1/2 cups Bisquick
- 1/2 cup buttermilk
- 1 cup chopped carrots
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
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How to Make Easy Bisquick Buttermilk Chicken Pot Pie
- Preheat oven to 400°F (200°C).
- If using raw chicken breasts, cook them until fully done and dice into bite-sized pieces. If using pre-cooked chicken, skip this step.
- Melt butter in a large skillet over medium heat. Add chopped carrots, celery, and onion and cook until softened, about 5-7 minutes.
- Stir in dried thyme, rosemary, salt, and pepper. Cook for 1 minute more.
- Add diced chicken (or pre-cooked chicken) and cook for 2-3 minutes.
- Stir in milk and bring to a simmer. Remove from heat.
- In a large bowl, combine Bisquick and buttermilk until just combined (don't overmix).
- Pour chicken mixture into a 9x13 inch baking dish.
- Pour Bisquick batter over the chicken mixture.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool for a few minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
36g
Fat
51g
Carbs
18g
