My family loved this recipe so much! Thankfully, I made a double batch so I had enough to freeze for next time! So delicious!
This warm, comforting bake has become a go-to in our kitchen—especially loved by my husband, who’s a self-declared pie fanatic. While it skips the traditional pie crust, it still brings all that hearty, homey goodness in each bite. It’s rich, satisfying, and incredibly easy to throw together—perfect for relaxed evenings when you want something delicious without the fuss.
📝 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 |
👩🍳 Step-by-Step Instructions
1. Preheat & Prep the Dish
Set 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 melted. Remove and set aside.
2. Mix the Bases
In one bowl, whisk together the Bisquick and milk until smooth.
In a separate bowl, combine the chicken stock and cream of chicken soup. Stir well and set aside.
3. Assemble Without Stirring
Layer each ingredient gently in this exact order—do not mix:
- First, spread the shredded chicken over the melted butter in the baking dish.
- Next, scatter the mixed vegetables evenly.
- Sprinkle in the chopped onion.
- Add a layer of grated cheese over the top.
- Slowly pour the Bisquick-milk mixture across the surface.
- Finally, drizzle the soup-stock blend over everything.
4. Bake to Golden Goodness
Place the dish in the oven and bake for 45–50 minutes, or until the top is golden brown and set. Remove and let it rest for 10 minutes before serving—this helps the layers settle perfectly.
Serve warm and enjoy that comfort-food magic in every bite. It may not be your typical pie, but around here, it absolutely hits the spot.
