Large Chicken Pot Pie With Bisquick Crust

READY IN: 1hr 25mins
Recipe by littleturtle

A bit time consuming but worth the effort. True comfort food.

Top Review by Fusion

This was great. I have made Bisquick Chicken Pot Pies in the past but was never completely satisfied with the texture of the crust. This was the bomb! The Mayo gave it a rich creaminess it needed and kept it moist. This will be my new crust ingredients!
Thank you littleturtle.

Ingredients Nutrition


  1. Preheat the oven to 350°F.
  2. Spay a skillet with non-stick spray, and sauté onion and celery with a little salt and pepper, over medium high heat.
  3. Boil chicken in a deep pot with celery and onions.
  4. When chicken has cooled enough, remove skin, debone, and chop; reserve the broth from boiling the chicken.
  5. Mix milk, bisquick, and mayo (mixture will be runny); set aside.
  6. Pour melted butter into a 3x15x10-inch foil baking pan; set aside.
  7. Mix chicken, vegetables, reserved broth, cream of potato, salt, and pepper, and pour mixture over melted butter in baking pan.
  8. Pour bisquick mixture over chicken mixture.
  9. Bake, uncovered, until golden brown (aprox 1 hour).

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