Magic Chicken Pie
True to its name, this comforting casserole practically assembles itself. With a simple pour-and-bake method, it forms a golden, biscuit-like topping over tender chicken, vegetables, and a creamy sauce. No stirring required—just layer, bake, and enjoy the magic.
| Ingredient | Quantity |
|---|---|
| Butter, cubed | 6 tablespoons |
| Bisquick baking mix | 2 cups |
| Milk | 1 ½ cups |
| Chicken stock | 1 ½ cups |
| Cream of chicken soup | 1 can (10.5 oz) |
| Cooked shredded chicken | 2 cups |
| Fresh or frozen mixed veggies | 2 cups |
| White onion, chopped | ½ |
| Cheddar cheese, shredded | 1 cup |
Preheat your oven to 350°F (175°C). Add the cubed butter to a 9×13-inch baking dish and place it in the oven until fully melted. Once melted, carefully remove the dish from the oven.
In a large mixing bowl, whisk together the milk and Bisquick baking mix until the mixture is smooth and lump-free. Set aside.
In another bowl, whisk the cream of chicken soup together with the chicken stock until well blended. Set this aside.
Layer 1: Spread the shredded chicken evenly over the melted butter in the baking dish.
Layer 2: Scatter the mixed vegetables over the chicken.
Layer 3: Distribute the chopped onion over the vegetable layer.
Layer 4: Sprinkle the shredded cheddar cheese on top of the onions.
Layer 5: Gently pour the Bisquick batter over the cheese layer, making sure it covers evenly.
Layer 6: Slowly pour the soup-stock mixture on top of the batter, spreading it out gently.
Note: Do not stir! The layering is essential for the pie to form its crust properly while baking.
Place the dish in the oven and bake for 45 to 50 minutes, until the top turns golden and the edges are bubbly.
Let the pie rest for 10 minutes before serving. This helps the layers set and makes for easier slicing.
Enjoy this warm, hearty dish that’s as easy as it is satisfying! Want a version with turkey or different vegetables? I’d be happy to help adapt it.
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