Easy Chicken Pot Pie (Impossible Pie)
Submitted by pt
This impossible pot pie magically forms its own golden crust as it bakes. Just dump everything in one dish and let the oven do the work. Weeknight comfort in 45 minutes flat.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minHere’s the thing about this recipe: it breaks all the rules and somehow comes out better for it.
No rolling dough, no fussy crimping, no par-baking crusts. You literally pour a Bisquick batter over your chicken and veggies, slide it in the oven, and watch it transform into a self-crusting miracle. The batter sinks to the bottom and rises around the filling, creating a tender, biscuit-like crust that’s part Southern comfort, part weeknight genius.
This is the pot pie for people who want the cozy, creamy reward without the pastry panic. Rotisserie chicken makes it even faster. Mixed veggies from the freezer mean zero chopping.
Golden, bubbly, ready in under an hour, and only one dish to wash. That’s the magic.
Ingredients
Directions
Heat oven to 400℉ (200℃).
Mix vegetables, chicken and soup in ungreased 9 inch pie plate.
Stir remaining ingredients with fork until blended.
Pour into pie plate.
Bake 30 minutes or until golden brown.
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