Are you often left with an assortment of ingredients and unsure about how to turn them into satisfying family meals? In this culinary adventure, we explore the art of stretching ingredients by creating a Chicken Pot Pie With Bisquick Casserole. This recipe is not only delicious and comforting, but it also ingeniously transforms leftovers into two hearty dinners. Let’s dive into the secrets of this budget-friendly and flavor-packed creation.
How to stretch ingredients like a pro
Efficiency is Key:
The Chicken Pot Pie Casserole is a prime example of how efficiency in the kitchen can be incredibly rewarding. By taking the components of a classic chicken pot pie and reimagining them as a casserole, you can save time and create two generous meals in one go.
Starting with the Basics:
To begin, melt 2 tablespoons of butter in a pan, then add a chopped medium onion. Sauté until the onion becomes translucent, usually taking around 5 minutes. Next, stir in a 12 oz package of frozen mixed vegetables – no need to defrost.
The star of the show is the chicken. Whether you have one cup or three, this recipe accommodates your pantry and preferences! You could even use canned chicken here but I recommend you cook up this delicious broth with really inexpensive chicken leg quarters and you’ll have broth and chicken at the same time!
The Magic of Flavor:
Building the flavor base involves adding 1 3/4 cups of chicken broth, a touch of dried thyme, and seasoned salt. You’ll want this mixture to have all the classic comforting tastes of a chicken pot pie.
Creamy Goodness:
What’s a pot pie without that creamy element? Instead of canned cream soup, create a slurry by combining 3/4 cup of milk with 3 teaspoons of cornstarch. It’s a simple yet effective alternative that thickens the filling beautifully.
The Topping that Tops it All!
The biscuit-like topping is where the magic happens. It’s a blend of one egg, 1/2 cup of milk, 3/4 cup of biscuit mix (like Bisquick), and 2 tablespoons of melted butter. The topping has a unique consistency – somewhat thin, which allows you to spoon it in dollops over the casserole.
Two for One!
The genius of this recipe lies in its duality. With a single culinary effort, you prepare two nights’ worth of dinners or maybe lunches for the next day. It’s budget-conscious and time-efficient, making it a true kitchen gem.
The casserole is hearty, filling, and wonderfully rich in flavor. The biscuit topping crisps to perfection, and the filling boasts all the traditional goodness of chicken pot pie. The result is comfort food at its best.
The Best Way to Stretch Your Budget!
When it comes to stretching ingredients and creating delicious, hearty meals for your family, the Chicken Pot Pie Bisquick Casserole is a winner. With a practical approach, this recipe transforms basic components into two satisfying dinners (or maybe a lunch!) that the entire family will love. Give it a try, and you’ll see how a bit of cleverness in the kitchen can go a long way. Enjoy!
FOR MORE INEXPENSIVE FAMILY RECIPES CHECK OUT THESE VIDEOS:
- 3 Delicious Pantry Friendly Meals
- 105 Meals for $115 – Feeding My Family For a week
- The Top 10 Secrets to saving big on food!
MORE WEEKNIGHT RECIPES TO TRY:
- Instant Pot Chicken and Potatoes
- Cheesy Tortellini Bake(My Kids LOVE THIS!)
- Rotisserie Chicken Enchiladas! (These are SO EASY!)
Chicken Pot Pie With Bisquick Casserole
- Total Time: 1 hour
- Yield: 10 1x
Description
In this delightful recipe, I’m whipping up a comforting and hearty chicken pot pie with bisquick casserole. This dish is not only a crowd-pleaser but also a clever way to stretch your ingredients and create lots of leftovers!
Ingredients
For the Filling:
- 2 tablespoons butter
- 1 medium onion, chopped
- 12 oz package of frozen mixed vegetables
- Approximately 3 cups of chopped cooked chicken
- 1 3/4 cups chicken broth
- 1/2 teaspoon dried thyme
- 1 teaspoon seasoned salt
- 3/4 cup milk
- 3 teaspoons cornstarch
For the Topping:
- 1 egg
- 1/2 cup milk (for topping)
- 3/4 cup biscuit mix (e.g., Bisquick)
- 2 tablespoons melted butter (for topping)
Get Recipe Ingredients
Instructions
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Preheat your oven to 375°F (190°C).
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In a large pan, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes, stirring frequently until the onion becomes translucent.
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Add the frozen mixed vegetables directly from the freezer. Then, mix in the remaining cooked chicken, typically around 3 cups. Adjust the quantity as needed based on your preference.
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Pour in the chicken broth and season the mixture with dried thyme and seasoned salt.
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Prepare a slurry by combining 3/4 cup of milk and 3 teaspoons of cornstarch. This will act as a cream of chicken alternative.
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Heat the chicken and vegetable mixture until it comes to a boil. Then, stir in the cornstarch slurry and heat until it thickens and returns to a boil.
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Transfer the mixture into a 9×13-inch casserole dish. It should have a thick, creamy consistency, reminiscent of traditional chicken pot pie filling.
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To prepare the biscuit-like topping, mix one egg, 1/2 cup of milk, biscuit mix, and 2 tablespoons of melted butter. The result will be a slightly thin batter.
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Spoon dollops of the topping over the casserole. As the topping is somewhat thin, it’s best to place it in small amounts across the casserole.
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Bake the casserole in the preheated oven for approximately 30 minutes, or until the topping is cooked through and turns golden brown.
- Prep Time: 15
- Cook Time: 45
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