Total time: 1 hr | Serves: 6-8

I am always amazed by this magic Chicken Pie. Just like magic this pie still ends up with an impressive crust-topped pie even without making an actual crust. All it takes are simple ingredients and brilliant layering to get this right. The layers remind me of a pretty classic pot pie filling with the addition of cheese on top. After topping everything off with Bisquick and milk mixture, then a mixture of chicken broth and cream of chicken soup, the magic starts to happen. Once baked, you get an unexpected crust and savory sauce that encircles the veggies and meat.


2 c. cooked chicken, shredded

6 tbsp butter, cubed

1 1/2 c. milk

1 1/2 c. chicken stock

2 c. Bisquick baking mix

1 (10.5 ounces) can cream of chicken soup

2 c. fresh or frozen mixed vegetables

1 c. cheddar cheese, grated

1/2 white onion, chopped

How to make Magic Chicken Pie

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: In the bottom of a 9 x 13-inch baking dish, place the butter. Put in the oven to melt the butter.

Step 3: In the meantime, place the milk and baking mix in a large bowl. Mix well until blended and set aside.

Step 4: Place the chicken stock and soup in another bowl and mix well until combined. Set aside.

Step 5: In the following layers, arrange the casserole, but DO NOT STIR.

Step 6: On the melted butter, evenly arrange the chicken. Top with vegetables, then onion. On top, evenly sprinkle the cheese. Pour the Bisquick batter over followed by the soup-stock mixture.

Step 7: Return to the oven and bake for additional 45 to 50 minutes until the top of the pie is starting to brown. Remove from the oven when done and allow the pie to rest for about 10 minutes.

Step 8: Slice and serve. Enjoy!