Impossibly Easy Chicken Pot Pie

This is chicken pot pie without the fuss of pastry. Instead of rolling and crimping a crust, you pour a simple Bisquick-and-milk batter over the filling and let the oven do the rest.

The magic is in that batter. As it bakes, it sinks slightly and sets into a soft, biscuity crust right on top of the chicken filling, hence the ‘impossible’ name. No blind baking, no soggy bottom, no dough to chill.

The filling couldn’t be simpler: cooked chicken, mixed vegetables, and a can of cream of chicken (or mushroom) soup, which acts as a ready-made creamy gravy. Stir, top, and bake.

It’s a true pantry-and-freezer dinner. Use leftover or rotisserie chicken and frozen mixed veg, and you’ve got a hot, comforting pot pie on the table in well under an hour, with one dish to wash.

Pro Tips

• Use already-cooked chicken, rotisserie or leftovers, so everything bakes together in one go.
• Whisk the Bisquick and milk just until blended; overmixing can toughen the crust.
• Pour the batter evenly over the filling so it bakes into a complete crust, not bare patches.
• It’s done when the top is golden and the edges bubble; let it sit a few minutes before serving.

Variations

• Swap the cream of chicken for cream of mushroom or celery soup.
• Stir in a handful of shredded cheese or a pinch of thyme or poultry seasoning.
• Use turkey instead of chicken to repurpose holiday leftovers.