Sarasota's Easy Bisquick Chicken Pot Pie

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"This is so basic and so easy, but just a classic recipe. I change it up a bit and add a twist with some sherry wine, cheese and dried thyme. Nothing hard and so easy and quick to put together, and what a perfect way to use up leftover chicken. Simple frozen vegetables, a little baking mix or Bisquick, and dinner is on the table. It is a wonderful easy weeknight dinner - Just finish with a salad."

Original recipe yields 5 servings


  • Serving Size: 1 (297.5 g)
  • Calories 586
  • Total Fat - 17.8 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 97.1 mg
  • Sodium - 647.8 mg
  • Total Carbohydrate - 89.1 g
  • Dietary Fiber - 4.1 g
  • Sugars - 41.1 g
  • Protein - 17.2 g
  • Calcium - 150.8 mg
  • Iron - 3 mg
  • Vitamin C - 5.1 mg
  • Thiamin - 0.3 mg

Step 1

Topping ... Add the baking mix, egg, milk, thyme, a pinch of salt and pepper to the a small bowl and mix well. Set to the side.

Step 2

Filling ... Add the cooked chicken, vegetables, thawed; along with the soup and sherry wine to a small bowl and mix well. Note: if using fresh vegetables, you want to par boil them. To me frozen vegetables work great for this; making it a quick easy dish. Use any combination as long as it is 1 2/3 cups. Add a pinch of salt (the soup is already salty) and pepper and mix well.

Step 3

Bake ... Spray a 9" pie pan with a non-stick spray, then add the chicken mixture. Top with the cheese and then the Bisquick mix. Preheat the oven to 400 degrees and bake on the middle shelf - approximately 30 minutes until golden brown.

Step 4

Serve ... Let the pie rest at least 5 minutes before slicing. ENJOY! Serve with a salad for a quick easy dinner.

Tips & Variations

No special items needed.