Chicken pot pie with cream of chicken soup and bisquick

Old fashioned Bisquick Chicken Pot Pie Recipe made with broth from the cooked chicken, cream of chicken soup, cream of celery soup, and canned mixed vegetables.

My daughter who is a terrific cook gave me this recipe many years ago.

I have tried many other similar recipes through the years, but this one remains the best, hands down.

You will taste the perfect combination of chicken and vegetables with the golden browned crust.

Bisquick Chicken Pot Pie Recipe

• 1 whole chicken (3 1/2-4 lbs.)
• 3 quarts water
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 (15oz. can) Veg-All original mixed vegetables with liquid
• 1/2 cup chicken broth, the water that chicken was cooked in.
• 1/2 teaspoon salt
• 2 cups Bisquick the original
• 1 1/4 cup milk
• 1 stick butter

Cut up chicken, place in a Dutch Oven or large baking pan, add water.

Cook in a 350 F. oven about 1 1/2 hours or until done. 

Chicken will be tender and start to pull away from the bone.

Cool.

Remove skins and bones from chicken and discard.

Set aside.

Mix together soups, salt, and broth.

Stir in vegetables and chicken.

Stir together Bisquick and milk just until the consistency of pancake batter.

Do not over stir.

Grease a 9" x 13" baking pan.

Pour just enough of batter in pan to coat bottom.

This will be your bottom crust.

Pour in the chicken mixture.

Pour remaining batter over the chicken.

Top with slices of butter.

Bake in a preheated 350 F. oven for 35-40 minutes until the crust is done and golden brown.

Cool 15 minutes before serving.

This Bisquick Chicken Pot Pie can be served as a complete meal without a salad because it contains many vegetables.

However, it is really good served with a side of cranberry sauce.

Chicken Pot Pie History

The history of a recipe similar to this dish goes back as far as the middle ages.

You probably would not like those.

They contained spices such as nutmeg and mace.

In addition to juices like lemon and orange, they also contained sugar.

Perhaps folks back then thought of if as a true pie.

Here is an old time recipe from my "Burnt Toast Cookbook", 1942 edition published by The Women's Auxiliary of the California Babies' and Children's Hospital, Los Angeles, California, as it appears in the book.

Burnt Toast's Pot Pie

Cut a chicken in pieces and stew until tender, having added parsley, celery, and onion.

Thicken.

Put pieces of chicken in baking pan, then a layer of raw thinly sliced potatoes, another layer of chicken, then potatoes...season to taste.

Put biscuit dough, cut in squares, on top.

 
Many of the old cookbooks list biscuit dough or cooked biscuits to be placed on top of the Chicken Pot Pie, as they do today.

However, of the ones I have tasted, even though some were pretty and browned, I think it tasted too doughy.

Since this IS a pie, I think a pie crust is more appropriate and tasty.

Pour gravy over all and bake in oven until potatoes are done and biscuits good and brown.

Like many old cookbooks, the recipes are written for experienced cooks and lack explicit directions.

If you would like to try this old recipe from scratch, use a chicken as noted in the Bisquick Chicken Pot Pie recipe above.

Add a can of carrots and peas, drained, along with the sliced potatoes.

Follow that baking temperature and time.

For making gravy instructions see Salmon Patties Recipe

For the biscuits use Flaky Pie Crust, substituting butter for the lard and chicken broth that chicken was cooked in for your water.

Roll dough to 1/2 inch thick, cut in 3 inch squares and place on top of chicken.

Related Pages

Chicken ala King Recipe

Chicken Alfredo Recipe

Chicken And Dumplings

Chicken And Wild Rice Casserole