This hearty dish has quickly become a staple in our home, especially since my husband—who considers himself a true pie lover—can’t get enough of it. While it isn’t your traditional pie with a flaky crust, it still delivers that same comforting, satisfying bite in every spoonful. Creamy, savory, and incredibly easy to whip up, it’s the kind of recipe I love pulling out of the oven on a cozy evening.
📝 Ingredients (Serves 6–8)
- 6 Tbsp butter, cubed
- 2 cups Bisquick baking mix
- 1½ cups milk
- 1½ cups chicken stock
- 1 can (10.5 oz) cream of chicken soup
- 2 cups cooked chicken, shredded
- 2 cups mixed vegetables (fresh or frozen)
- ½ medium white onion, chopped
- 1 cup cheddar cheese, grated
👩🍳 How to Make It
Prep the Dish
Preheat your oven to 350°F (175°C). Place the cubed butter in a 9×13-inch baking dish and let it melt in the oven as it warms up. Once melted, carefully remove the dish.
Mix the Components
In one bowl, whisk together the Bisquick mix and milk until smooth. In a separate bowl, stir together the chicken stock and cream of chicken soup. Set both aside.
Layer the Magic
Without stirring, layer everything in this order:
- Spread shredded chicken evenly over the melted butter.
- Add the mixed vegetables, followed by the chopped onion.
- Sprinkle grated cheddar cheese across the top.
- Slowly pour the Bisquick mixture over the layers.
- Finish by drizzling the soup and stock mixture over everything.
Bake & Rest
Bake for 45–50 minutes, or until the top is golden brown and set. Let it rest for about 10 minutes before serving so the flavors come together perfectly.
This dish is so filling and comforting that making a double batch to freeze is one of the best decisions I’ve made—you’ll thank yourself later when dinner is ready with zero effort.