What is the secret ingredient in chicken pot pie?

The secret ingredient in a traditional chicken pot pie is often a splash of heavy cream or a spoonful of chicken base added to the filling. In an impossible chicken pot pie, the secret is the Bisquick baking mix itself. It creates a self-forming crust that bakes up from a liquid batter, so you never need to roll out a pastry dough while still getting that satisfying bread layer on the bottom.

What is Impossible Pie made of?

Impossible pie is made of a liquid batter consisting of baking mix, milk, and eggs poured over a sweet or savory filling. When baked, the batter separates. The solids sink to form a crust and the eggs and milk rise to create a custard layer. It is a technique popularized by Betty Crocker that results in a self-crusting pie without any pastry work.

What are the 4 ingredients in chicken pot pie?

The four essential ingredients in a simple chicken pot pie are cooked chicken, mixed vegetables, a creamy sauce, and a crust. In the context of an impossible chicken pot pie, those four ingredients translate to shredded rotisserie chicken, frozen mixed vegetables, condensed cream of chicken soup, and Bisquick baking mix. Milk and eggs are added to the baking mix to create the pourable batter.

How to make a diabetic friendly chicken pot pie?

To make a diabetic friendly chicken pot pie, swap the traditional baking mix for a low-carb almond flour baking mix to reduce carbohydrates. Replace the condensed soup with a homemade sauce using chicken broth, heavy cream, and a low-carb thickener like xanthan gum. Increase the amount of chicken and low-starch vegetables like green beans and celery to add volume and protein without spiking blood sugar.

Can I use fresh vegetables instead of frozen in this recipe?

Yes, you can use fresh vegetables instead of frozen. If you use fresh carrots and celery, saute them in a little butter until they soften before adding them to the cream of chicken soup. This way they are tender enough to eat by the time the 30 minute bake is finished. Fresh peas can be added raw since they cook very quickly in the oven.

Easy Impossible Chicken Pot Pie Recipe

Name: Impossible Chicken Pot Pie: The Self-Crusting Comfort Classic
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups cooked chicken (shredded rotisserie); 1 cup frozen mixed vegetables (peas, carrots, corn); 1 can cream of chicken soup (10.5 ounces, condensed); 1/2 cup onion (diced, softened); 1/2 tsp black pepper; 1/2 tsp dried thyme; 1 cup Bisquick baking mix; 1 cup whole milk; 2 large eggs

Description

A comforting self-crusting pie where a simple batter of baking mix, milk, and eggs is poured over a savory filling of chicken, vegetables, and creamy soup, then bakes into a dish with its own crust and custard topping.

Ingredients

Scale

For the filling:

2 cups cooked chicken (shredded rotisserie)

1 cup frozen mixed vegetables (peas, carrots, corn)

1 can cream of chicken soup (10.5 ounces, condensed)

1/2 cup onion (diced, softened)

1/2 tsp black pepper

1/2 tsp dried thyme

For the batter:

1 cup Bisquick baking mix

1 cup whole milk

2 large eggs

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Instructions

1. Preheat your oven to 400 degrees Fahrenheit and lightly grease a 9 inch glass pie plate or baking dish.

2. In a bowl, combine the shredded chicken, frozen mixed vegetables, condensed soup, softened onion, pepper, and thyme until evenly mixed.

3. Spread the chicken mixture evenly across the bottom of the prepared pie plate.

4. In a separate bowl, whisk the Bisquick, milk, and eggs until completely smooth with no lumps.

5. Slowly pour the batter evenly over the filling, making sure it covers the entire surface.

6. Bake for 30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.

7. Let the pie rest for 10 minutes before slicing to allow the filling to thicken.

Notes

Store in the refrigerator for up to 3 days or freezer for up to 2 months. Reheat at 350 degrees F for 10 minutes.

For a vegetarian version, swap the cream of chicken soup for cream of mushroom soup and use a plant-based chicken alternative.

If using fresh vegetables instead of frozen, saute the diced carrots and celery in butter until soft before adding to the filling mixture.

To reduce sodium, use low-sodium condensed soup and a reduced-sodium baking mix.

Prep Time: 10 min
Rest Time: 10 min
Cook Time: 30 min
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 4 g
Sodium: 850 mg
Fat: 16 g
Saturated Fat: 6 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 2 g
Protein: 22 g
Cholesterol: 95 mg