Impossible Chicken Pie
This Impossible Chicken Pie is a delicious vintage meal for your family! This easy chicken pie bakes it own crust and is filled with tender chicken and veggies.
I have a dessert Impossible Pie that is amazeballs! I decided to make a savory version to share with you today.
Impossible Pies became popular in the 1970s after they were featured on the back of a box of Bisquick. They are easy to make, delicious and have stood the test of time.
The great thing about Impossible Pies is that you don’t even need to make a crust. All the ingredients go into a pie shell and that’s where the magic happens. They bake their own crust making this recipe one of the simplest dinner recipes ever!
Once you make an Impossible Pie, you’ll be able to come up with different variations. This particular recipe calls for chicken, but you could easily substitute turkey or leave out the meat entirely.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Chicken
- Mushrooms
- Green onions
- Green pepper
- Cheddar cheese
- Milk
- Bisquick
- Eggs
How to Make Impossible Chicken Pie
- Step One: Preheat oven to 400°F. Grease a pie plate.
- Step Two: In a large bowl, stir together chicken, mushrooms, onions, green pepper and cheese. Spread mixture into pie plate.
- Step Three: In another bowl, beat milk, Bisquick and eggs until combined. Pour into pie plate.
- Step Four: Bake for 45 minutes. Cool 10 minutes before cutting into slices.
You can also add in different kinds of veggies. Maybe asparagus or broccoli? The sky is the limit when it comes to flavors.
My Impossible Chicken Pie has cooked chicken (great for using up leftovers!), mushrooms, green onions, green pepper and cheddar cheese.
It reminds me a little of quiche! It makes a delicious brunch recipe or dinner recipe paired with a couple side dishes.
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I made this recipe for an impromptu brunch gathering when company unexpectedly dropped over at my house. I wanted something quick to whip up and we visited while the pie was in the oven baking. Everyone loved it!
Brunch Recipes
Want more recipe ideas to serve for brunch? Check out these recipes.
- Mediterranean Brunch Bake: Save yourself time and do all the prep the night before. You’ll love how much flavour is packed into this holiday breakfast/brunch recipe!
- Hamburger Quiche: Creamy, cheesy and so delicious! This easy brunch recipe is made with a secret ingredient you might not expect to find.
- Scrambled Egg Casserole: A delicious twist on scrambled eggs! Serve as a holiday breakfast or brunch.
- Bacon and Potato Quiche: Perfect for a St. Patrick’s day brunch! A creamy, cheesy filling packed with hearty potatoes, bacon and fresh herbs.
- Chicken and Egg Ramekins: A brunch recipe your family will love! Chicken, eggs, cheese and fresh basil are baked to perfection in a ramekin.
You might also like Cast Iron Skillet Chicken Pot Pie, Chicken Pot Pie, Chicken Shepherd’s Pie and No Peek Chicken.
Have you ever tried Impossible Chicken Pie?
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Impossible Chicken Pie
Ingredients
- 2 ½ cups chicken baked and chopped
- ½ lb mushrooms sliced
- ½ cup green onions sliced
- ½ cup green pepper chopped
- 1 ½ cup cheddar cheese shredded
- 2 cups milk
- 1 cup Bisquick
- 4 large eggs
Instructions
- Preheat oven to 400°F. Grease a pie plate.
- In a large bowl, stir together chicken, mushrooms, onions, green pepper and cheese. Spread mixture into pie plate.
- In another bowl, beat milk, Bisquick and eggs until combined. Pour into pie plate.
- Bake for 45 minutes. Cool 10 minutes before cutting into slices.
Video
Equipment
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Awesome everyone loved it. I give you a 6 stars
Can I use 3 eggs instead of 4 eggs? Recipe looks good.
I haven’t made it with 3 eggs, but it shouldn’t make that much of a difference.
Very tasty and easy to make.
4 eggs !! No too many. Had bake 10 more minutes. Good taste, but very “eggy”
My family loves this. I want to make it for church pot luck. Can I cook this in a 9 3/4 × 11 3/4 foil pan and reheat the next day?
I haven’t made it in that size of pan. If it’s a large-sized pan, you might want to double the recipe and then adjust the baking time as well. You can make ahead and then reheat the day of.
I think that would work! Just keep an eye on it though because the baking time might be different.
Need for a big crowd of 25. Could it be baked on one of those gigantic jelly roll type pans?
So no need to precook the veggies?
You don’t precook the veggies. They’ll cook while they are baking in the pie.
Could you make it without the bisquick?
I think the bisquick (or an alternative is needed to hold it’s shape. You can make your own bisquick here: https://www.mybakingaddiction.com/homemade-bisquick/
You could probably add some more eggs and make it into a frittata too.
I made this low carb by using almond flour, baking powder and salt instead of Bisquick. I also sauteed the veggies a little in olive oil and salt and peppered them (no seasoning was mentioned in the recipe?) Even with sauteed veggies, this was too much stuff to go into a pie pan, so I baked it for 30 min in a 9×13 pan. Very tasty!
Would you mind listing the specific amount of almond flour, baking powder and salt? I want to try making this.
Love the Impossible Pies. We love the coconut pie.
Can you add more veggies? Maybe some asparagus.?
For sure! Feel to change it up to suit your taste.
Trying it vegetarian style tonight
Sounds yummy. Could you divide the mixture between muffin or small pie dishes to make individual pies.
I think that would work! You wouldn’t need to bake it as long though.
I made this with my own canned chicken. It came out great.
Was it supposed to come out like a giant omelette? Or was it to be more corn bread like?
Have you tried this recipe with canned chicken? Just curious, looking for easy dinners for my husband to do.
No, I haven’t, but I think that would work.
I made this recipe with canned chicken and it was great. I drained the liquid from the canned chicken and then rinsed it to remove some of the saltiness before adding it to the other ingredients.
This looks wonderful, Stacie