Impossible Chicken Pie

Impossible pies are aptly named because they miraculously make their own crust while baking. They were a popular food fad during the 1970s, when Bisquick printed a recipe for Coconut Impossible Pie on the back of their boxes. That was the springboard for savory variations, like this chicken pie I made over the weekend. I was feeling a little under the weather, and needed an easy recipe to use up the leftover chicken we had in the fridge, and make quick work of dinner. Cubed chicken with sliced mushrooms, peppers, and cheddar cheese – pour in a batter made of Bisquick, milk, and eggs – and it’s dinner in 45 minutes!

• 2 1/2 cups chicken, cooked and cut into cubes
• 1/2 pound mushrooms, sliced
• 1/2  cup red peppers, diced
• 1 1/2 cups cheddar cheese, shredded
• salt and pepper
• 2 cups milk
• 1 cup Bisquick
• 4 large eggs

1. Grease a pie plate, set aside. Preheat oven to 400º.
2. In a large bowl, stir together the chicken, mushrooms, red pepper, and cheese. Season with salt and pepper and spoon into pie plate.
3. In another large bowl, whisk the milk, Bisquick, and eggs together until smooth. Pour into pie plate and bake for 45 minutes. Let set for 10 minutes and serve.