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.