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.
Impossible Chicken Pie
I have a dessert Impossible Pie that is amazeballs! I decided to make a savory version to share with you today.
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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.
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.
How to Make Impossible Chicken Pie
Start by greasing a pie plate with some cooking spray and set a side.
In a large mixing bowl, stir together chicken, mushrooms, onions, green pepper and cheese. Spread this mixture into the pie plate.
In another mixing bowl, beat the milk, Bisquick and eggs until combined. Pour into the pie plate.
Bake for 45 minutes at 400F. Cool the pie for 10 minutes before cutting into slices.
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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 this Chicken Shepherd’s Pie and No Peek Chicken.
Have you ever tried Impossible Chicken Pie?
Impossible Chicken Pie
A delicious vintage meal for your family! This easy chicken pie bakes it own crust and is filled with tender chicken and veggies.
Ingredients
- 2 1/2 cups chicken, baked and chopped
- 1/2 lb mushrooms, sliced
- 1/2 cup green onions, sliced
- 1/2 cup green pepper, chopped
- 1 1/2 cup cheddar cheese, shredded
- 2 cups milk
- 1 cup Bisquick
- 4 eggs
Instructions
- Preheat oven to 400F. 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.
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Nutrition Information:
Yield: 6 Serving Size: 1 sliceAmount Per Serving: Calories: 430Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 212mgSodium: 573mgCarbohydrates: 21gFiber: 2gSugar: 4gProtein: 30g
Paula says
This looks wonderful, Stacie
Tamara says
Have you tried this recipe with canned chicken? Just curious, looking for easy dinners for my husband to do.
Stacie says
No, I haven’t, but I think that would work.
Susan says
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.
Patricia Cushing says
Was it supposed to come out like a giant omelette? Or was it to be more corn bread like?
Anna says
I made this with my own canned chicken. It came out great.
Debbie Lawrence says
Sounds yummy. Could you divide the mixture between muffin or small pie dishes to make individual pies.
Stacie says
I think that would work! You wouldn’t need to bake it as long though.
Becca says
Trying it vegetarian style tonight
Debbie says
Can you add more veggies? Maybe some asparagus.?
Stacie says
For sure! Feel to change it up to suit your taste.
Sue says
Love the Impossible Pies. We love the coconut pie.
Deb says
Could you make it without the bisquick?
Stacie Vaughan says
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.
Joan says
So no need to precook the veggies?
Stacie Vaughan says
You don’t precook the veggies. They’ll cook while they are baking in the pie.