This cozy dish is a favorite in our home, especially with my husband—who happens to be a bit of a pie enthusiast. While it’s not your classic pastry-crusted pie, it delivers that same soul-satisfying experience with every spoonful. Rich, savory, and oh-so-simple to put together, it’s the kind of meal I love pulling out of the oven on a laid-back evening.
📝 Ingredients (Serves 6–8)
Ingredient Amount
Butter, cubed 6 Tbsp
Bisquick baking mix 2 cups
Milk 1½ cups
Chicken stock 1½ cups
Cream of chicken soup (10.5 oz) 1 can
Cooked chicken, shredded 2 cups
Mixed vegetables (fresh or frozen) 2 cups
White onion, chopped ½ medium
Cheddar cheese, grated 1 cup
👩🍳 How to Make It
Prep the Dish
Preheat oven to 350°F (175°C). Place the cubed butter in a 9×13-inch baking dish and set it in the oven to melt while it warms. Remove once melted.
Mix the Components
In one bowl, whisk together the milk and Bisquick mix.
In another bowl, combine the chicken stock and cream of chicken soup. Set both aside.
Layer the Magic
Without stirring, layer the ingredients in the following order:
Spread shredded chicken evenly over the melted butter.
Top with mixed vegetables, then the chopped onion.
Sprinkle grated cheese over the top.
Gently pour the Bisquick mixture across the surface.
Finally, drizzle the soup-stock mixture over everything.
Bake & Rest
Bake for 45–50 minutes, until the top is golden brown and set. Let it rest for 10 minutes before diving in.
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