Impossible Chicken Pie
Submitted by salimahill
Easy Impossible Chicken Pie: A crustless savory pie with chicken, peas, carrots, and mushrooms that magcially bakes its own crust. Quick prep, bakes in 35 minutes for a family-friendly dinner.
YIELD
6 servingsPREP
15 minCOOK
35 minREADY
50 minChef Tips
- Use rotisserie or leftover cooked chicken to save time and add flavor.
- Drain excess moisture from vegetables to avoid a soggy pie.
- Test doneness early; oven temperatures vary, so start checking at 30 minutes.
- Serve with a side salad or steamed veggies for a complete meal.
Optional Variations
- Add ½ cup shredded cheddar cheese to the chicken mixture for a cheesier version.
- Swap chicken for turkey or ham; use broccoli instead of mushrooms for a veggie twist.
- For a spicier kick, incorporate ¼ teaspoon cayenne pepper into the batter.
Ingredients
½
118
CUP
ML
CARROTS
sliced or diced, use frozen for quicker cooking, thawed and drained, if fresh, slice thinly and parboil for a few minutes
sliced or diced, use frozen for quicker cooking, thawed and drained, if fresh, slice thinly and parboil for a few minutes
Directions
- Preheat oven to 400°F (200°C). Grease a 10-inch pie plate with butter or cooking spray to prevent sticking.
- In the pie plate, combine the chicken, peas, carrots, mushrooms, and ¼ cup diced onion. Spread evenly for uniform cooking.
- In a blender, beat the milk, eggs, biscuit mix, salt, and pepper until smooth, about 15 seconds. (If no blender, whisk vigorously in a bowl to avoid lumps.)
- Pour the batter over the chicken mixture in the pie plate.
- Bake for 30-35 minutes, until the top is golden and a knife inserted in the center comes out clean. Avoid overbaking to prevent dryness.
- Let cool for 5 minutes before slicing and serving; this helps the pie set.
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