Basic Impossible Pies

"Received this recently from a friend and this will be my new recipe for this type dish.I made it for breakfast this morning and it is a keeper. While I have always put a variety of meats and/or vegetables in my impossible pies, this has a lot of vatiations I would not have thought of."
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Ready In:
1 pie


  • For a 9-inch pie plate

  • 1 12 cups milk
  • 34 cup Bisquick
  • 3 eggs
  • 12 teaspoon salt
  • pepper
  • For a 10-inch pie plate

  • 2 cups milk
  • 1 cup Bisquick
  • 4 eggs
  • 12 teaspoon salt
  • pepper
  • Filling

  • 12 - 1 cup chopped cooked meat, approximately
  • 34 - 1 cup cheese, shredded
  • 34 - 1 cup vegetables, cooked and chopped or 3/4-1 cup vegetables, raw, chopped


  • Choose the base ingredients based on the size of the pie pan you are using.
  • Preheat oven to 375 degrees Fahrenheit.
  • Grease desired size pie pan.
  • Sprinkle meat, cheese and vegetables, if using, into pan.
  • Beat base ingredients until smooth, 14 to 30 seconds in a blender; or 1 minute on high with a hand beater; or 2 minutes by hand.
  • Pour batter into pan, covering filling ingredients.
  • Bake 30 to 35 minutes, or until a knife inserted in center comes out clean, and top is golden brown.
  • Cool 5 minutes before serving.
  • Variations:

  • Chicken, broccoli, jack cheese, onion -- ham, mushrooms, Swiss cheese --.
  • bacon (6 slices, cooked, drained, chopped), broccoli, cheddar --
  • bacon, sliced roma tomatoes, cheddar (the BLT) --.
  • crumbled cooked hamburger, cheddar cheese, onion (the cheeseburger) --
  • turkey, peas, green onion, dried cranberries --
  • sliced potato, onion, herb flavored cream cheese, pork or chicken, green chiles, cheddar --.
  • corned beef, sauerkraut, Swiss (the Reuben)--.
  • whole green chiles stuffed with cubes of cheese (rellenos casserole) --
  • roast beef, onion, green or red peppers, any cheese (the Philly) --
  • spinach, feta cheese, black olives, diced tomato (the Greek).
  • NOTES:

  • Use any raw or leftover cooked vegetables, chopped into uniform sizes.
  • Carrots and potatoes must be cooked.
  • Slice or chop raw veggies smaller than cooked.
  • Thawed frozen spinach (squeezed dry) and frozen broccoli work well.
  • Add herbs/spices as desired.
  • Try all veggie or all cheese pies.
  • Add mustard, horseradish, hot sauce, BBQ sauce, etc. to base in small amounts (about 1 tablespoon) if it seems appropriate.

Questions & Replies

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  1. This is good, and it's an easy breakfast. I added 1/3 cup French's crispy onions and 1 cup of Mexican 4-blend cheese to the 9" pie plate and it worked beautifully. After it finished baking, I served with salsa. Thanks for posting the basic to work with. UPDATE: this is what we prefer for a 9" pie: 1/2 cup crumbled bacon(5-6 pieces), 1 cup (8oz.)sliced mushrooms (sauteed first with garlic and green onion in a little butter and sherry) with 3/4 cup mexican belnd cheese. Bake for one hour. Made for a light dinner.
  2. Endless possibilities! I used the nine inch recipe with sage sausage,cheddar and hash browns for brunch. On another day, the 10 inch recipe in a quiche dish with salmon, cheddar and baby peas for a late dinner. This could not be easier to make and is very, very good. Thank you!


I live on the beautiful Texas Gulf Coast. We can fish and crab from our own pier or jump in the boat for a spin. We love the relaxed lifestyle here. <br> <br>.
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