Bisquick Impossible Pie recipes
Here is lots of Bisquick Impossible Pie recipes (the kind that make their own crust.). Included on this page
are impossible green bean pie, impossible zucchini pie, chicken pot pie, broccoli and
cauliflower impossible pie, macaroni and cheese pie, and many more.
IMPOSSIBLE APPLE PIE
3 cups sliced peeled all-purpose apples (3 large)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Bisquick
1/2 cup sugar
1/2 cup milk
1 tablespoon margarine, butter or spread,* softened
2 eggs
Streusel (see recipe below)
Heat oven to 325°. Grease 9-inch pie plate. Stir together
apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except
Streusel until blended. Pour into pie plate. Sprinkle with Streusel. Bake 40 to 45
minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and
refrigerate any remaining pie.
Streusel
1/2 cup Bisquick
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 tablespoons firm margarine, butter or spread
Stir together all ingredients until crumbly
High Altitude (3500-6500 ft): Heat oven to 375°.
1 Serving: 330 calories (130 calories from fat); 14 g fat (3
g saturated); 70 mg cholesterol; 400 mg sodium; 48 g carbohydrate (2 g dietary fiber); 5 g
protein.
Impossible Pumpkin Pie
1 cup canned pumpkin
1/2 cup Bisquick
1/2 cup sugar
1 cup evaporated milk
1 tablespoon margarine, butter or spread,* softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
Heat oven to 350°. Grease 9-inch pie plate. Stir all
ingredients until blended. Pour into pie plate.Bake 5 to 40 minutes or until knife
inserted in center comes out clean. Cover and refrigerate any remaining pie.
Makes 6 to 8 servings
High Altitude (3500-6500 ft): Bake about 55 min
1 Serving: 220 calories (70 calories from fat); 8 g fat (3 g
saturated); 80 mg cholesterol; 230 mg sodium; 31 g carbohydrate (1 g dietary fiber); 6 g
protein.
IMPOSSIBLE COCONUT PIE
4 eggs
1/2 stick butter, melted
1 c. shredded coconut
1/2 c. Bisquick
2 c. milk
1/2 tsp. vanilla
1/2 c. sugar
Put all ingredients into blender. Blend on low for 30
seconds. Pour into ungreased 10 inch pie tin. Bake at 350 degrees for 50 minutes. The pie
will make its own crust as it bakes.
IMPOSSIBLE CHERRY PIE
1 c. milk
2 tbsp. softened margarine
1/2 tsp. almond extract
2 eggs
1/2 c. Bisquick baking mix
1/4 c. sugar
1 (21 oz.) can cherry pie filling
STREUSEL:
Cut 2 tablespoons firm margarine or butter into 1 cup Bisquick baking mix, 1/2 cup packed
brown sugar and 1/2 teaspoon ground cinnamon until crumbly.
Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2
inches. Beat all ingredients except pie filling and Streusel until smooth, 15 seconds in
blender on high or 1 minute with hand beater. Pour into plate. Spoon pie filling evenly
over top. Top with Streusel. Bake until Streusel is brown, about 10 minutes longer. Cool
refrigerate any remaining pie.
IMPOSSIBLE RHUBARB PIE
3 c. chopped rhubarb
4 eggs
1/2 c. Bisquick
3 tbsp. melted butter
1/4 tsp. salt
1 1/2 c. sugar
1 tsp. vanilla
1 c. milk
Heat oven to 375 degrees. Grease 10" pan, put rhubarb
in pan. Blend all remaining ingredients for 3 minutes. Pour over rhubarb. Let set for a
few minutes. Bake 40 to 45 minutes.
IMPOSSIBLE BUTTERMILK PIE
1 1/2 c. sugar
1 c. buttermilk
1/2 c. Bisquick baking mix
1/3 c. margarine or butter, melted
1 tsp. vanilla
3 eggs
Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4
inches. Beat all ingredients until smooth, 30 seconds in blender on high or 1 minute with
hand beater. Pour into plate. Bake until knife inserted in center comes out clean, about
30 minutes. Cool 5 minutes. Serve with mixed fresh fruit if desired.
High altitude: (3500 to 6500 feet): Bake 30 to 35 minutes.
PEANUT BUTTER AND CHOCOLATE IMPOSSIBLE PIE
1 c. packed brown sugar
1/2 c. prepared biscuit mix (Bisquick)
2 eggs
1 c. whipping cream
2/3 c. chunky peanut butter
1 (6 oz.) pkg. chocolate chips (1 c.)
Heat oven to 350 degrees. Beat all ingredients, except
chocolate chips, in a large bowl on high speed, scraping bowl occasionally until fluffy,
one minute (do not use blender). Pour into an ungreased pie plate, 9 x 1 1/4. Bake until
puffed and dry in center and knife inserted in center comes out clean, about 35 minutes.
Cool slightly. Heat chocolate chips in 1 quart saucepan over low heat, stirring
occasionally, until melted. Spread over pie. Sprinkle with chopped peanuts, if desired.
Refrigerate until chocolate is firm, about 1 hour.
IMPOSSIBLE PECAN PIE
1 1/2 c. chopped pecans
3/4 c. milk
1/2 c. Bisquick baking mix
4 eggs
3/4 c. packed brown sugar
3/4 c. dark corn syrup
1/4 c. butter, softened
1 1/2 tsp. vanilla
Heat oven to 350 degrees. Grease pie plates. Sprinkle pecans
in plate. Beat remaining ingredients until smooth. Pour into plate. Bake until knife
inserted in center comes out clean, 50 to 55 minutes. Cool 5 minutes. Top with ice cream,
serve warm.
IMPOSSIBLE LEMON PIE
2 c. milk
3/4 c. sugar
1/2 c. Bisquick
1/4 c. margarine
4 eggs
1 1/2 tsp. vanilla
1/4 c. lemon juice
Place milk, sugar, Bisquick, margarine, eggs, vanilla and
lemon juice in container of blender. Cover and blend on high speed for 15 seconds. Pour
into a greased 10 inch pie plate. Bake in 350 degree oven until a knife inserted in center
comes out clean. About 50 to 55 minutes.
IMPOSSIBLE CHOCOLATE CREAM PIE
2 eggs
1 c. milk
1/4 c margarine or butter, softened
2 sq. (1 oz. each) melted unsweetened chocolate (cool)
1 c. sugar
1/2 c. Bisquick baking mix
Sweetened whipped cream (below)
SWEETENED WHIPPED CREAM:
Beat 1 cup chilled whipping cream and 2 tablespoons sugar until stiff.
Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4
inches. Place all ingredients except sweetened whipped cream in blender container. Cover
and blend on high 1 minute. Pour into plate. Bake until no indentation remains when
touched lightly in center, about 30 minutes. Cool completely. Top with sweetened whipped
cream.
IMPOSSIBLE BROWNIE PIE
4 eggs
1/2 c. Bisquick
1/2 c. packed brown sugar
1/4 c. margarine, softened
1 bar (4 oz.) sweet cooking chocolate, melted & cooled
1/2 c. granulated sugar
3/4 c. chopped nuts
Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 inch.
Beat all ingredients except nuts until smooth (approximately 2 minutes with hand mixer).
Pour into plate; sprinkle with nuts. Bake until knife inserted in center comes out clean,
30-35 minutes. Cool 5 minutes. Serve with ice cream, if desired.
IMPOSSIBLE APPLUMKIN PIE
6 c. pared & sliced apples
2 c. uncooked pumpkin, peeled & grated
1 c. brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 c. Bisquick baking mix
2 eggs
1/2 c. dry milk
1/4 c. soft butter or margarine
Fill buttered 10 inch pie plate or shallow casserole with
sliced apples. Put remaining ingredients together (grated uncooked pumpkin included) in
food processor or blender and mix thoroughly. Pour blended ingredients over apples. Bake
at 350 degrees for 45 to 50 minutes. Serve hot or cook with whipped cream or ice cream.
IMPOSSIBLE BANANA CREAM PIE
1 c. milk
1/3 c. butter, melted
1 tsp. vanilla
3 eggs
1 1/2 c. granulated sugar
1/2 c. Bisquick mix
2 med. bananas, sliced
1 c. chilled whipping cream
2 tbsp. powdered sugar
Heat oven to 350 degrees. Grease pie plate (10 inch). Beat
milk, margarine, vanilla, eggs, granulated sugar and Bisquick until smooth, 1 minute, with
hand mixer. Pour into plate. Bake about 30 minutes. Cool completely. Arrange banana slices
on pie. Beat whipping cream and powdered sugar in a chilled bowl until stiff. Spread over
top.
IMPOSSIBLE PINA COLADA PIE
4 eggs
1/4 c. milk
2 tsp. rum extract + 2 tbsp. milk or 1/4 c. rum
2 tbsp. butter, softened
1 (15 oz.) can cream of coconut
1 (8 oz.) can crushed pineapple in juice, drained
1 c. flaked coconut
1/2 c. Bisquick
1 c. flaked coconut
Heat oven to 350 degrees. Grease pie plate, 10 x 1 1/2 inch.
Beat all ingredients except last cup of coconut until well blended. Pour into plate.
Sprinkle with remaining coconut. Bake until knife inserted in center comes out clean,
40-45 minutes.
IMPOSSIBLE SOUTHWESTERN PIE
1 1/2 cups frozen whole kernel corn
8 medium green onions, chopped
1 can (15 ounces) black beans, rinsed and drained
1/3 cup shredded Cheddar
1/2 cup Bisquick
1/2 cup milk
1/2 cup thick-and-chunky salsa
2 eggs
Additional thick-and-chunky salsa
Heat oven to 400°. Grease 9-inch pie plate. Layer corn,
onions and beans in pie plate. Sprinkle with cheese. Stir baking mix, milk, 1/2 cup salsa
and the eggs until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife
inserted in center comes out clean. Cool 5 minutes. Serve with salsa.
Makes 6 servings
High Altitude (3500-6500 ft): Increase baking mix to 2/3
cup. Bake 40-45 min.
1 Serving: 230 calories (55 calories from fat); 6 g fat (2.5 g saturated); 80 mg
cholesterol; 590 mg sodium; 37 mg carbohydrate (6 g dietary fiber); 13 g protein.
SALMON IMPOSSIBLE PIE
1/4 c. green onions, chopped
1 sm. can salmon
1 c. sharp (grated) cheddar cheese
1 (3 oz.) pkg. cream cheese, in sm. pieces
1 (2 oz.) jar pimiento 2 c. milk
4 eggs
1 c. Bisquick
Salt & pepper to taste
Dash of nutmeg
Put above ingredients in a greased 10" pie pan. In
blender blend the following for 15 seconds: Pour over ingredients in pie pan. Bake 400
degrees for 35 to 40 minutes or until knife comes out clean when tested.
IMPOSSIBLE PIZZA PIE
1 medium onion, chopped (1/2 cup)
1/3 cup grated Parmesan cheese
1/2 cup Bisquick
1 cup milk
2 eggs
1 can (8 ounces) pizza sauce
1/2 package (3 1/2-ounce size) sliced pepperoni*
1/4 cup chopped green bell pepper
3/4 cup shredded mozzarella cheese
Heat oven to 400°. Grease 9-inch pie plate. Sprinkle onion
and Parmesan cheese in pie plate. Stir baking mix, milk and eggs until blended. Pour into
pie plate. Bake 20 minutes. Spread with pizza sauce; top with remaining ingredients. Bake
10 to 15 minutes or until cheese is light brown. Cool 5 minutes.
Makes 6 to 8 servings
1 Serving: 210 calories (120 calories from fat); 13 g fat (5
g saturated); 90 mg cholesterol; 670 mg sodium; 13 g carbohydrate (1 g dietary fiber); 12
g protein
IMPOSSIBLE MEXICAN PIE
1 pound ground beef
1 medium onion, chopped (1/2 cup)
1 envelope (1 1/4 ounces) taco seasoning mix
1 can (4 1/2 ounces) chopped green chilies, drained
1 cup milk
2 eggs
1/2 cup Bisquick
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
Salsa, if desired
Sour cream, if desired
Heat oven to 400°. Grease 9-inch pie plate. Cook ground
beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is
brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies. Stir
milk, eggs and baking mix until blended. Pour into pie plate. Bake about 25 minutes
or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10
minutes longer. Cool 5 minutes. Serve with salsa and sour cream.
Makes 6 to 8 servings
High Altitude (3500-6500 ft): Increase first bake time to
about 28 min.
1 Serving: 310 calories (170 calories from fat); 19 g fat (8 g saturated); 130 mg
cholesterol; 630 mg sodium; 14 g carbohydrate (1 g dietary fiber); 22 g protein.
IMPOSSIBLE GREEK SPINACH PIE
1/2 c. green onions, sliced
1 clove garlic, finely chopped
1 tbsp. butter or margarine
1 (10 oz.) pkg. frozen chopped spinach, drained and thawed
1/2 c. creamed cottage cheese
1 c. milk
1/2 c. Bisquick baking mix
3 eggs
1 tsp. lemon juice
1/4 tsp. pepper
3 tbsp. grated Parmesan cheese
1/4 tsp. ground nutmeg
2 tbsp. feta cheese
Grease a 9 x 1 1/4 inch pie plate. Cook and stir onions and
garlic in butter in a 10 inch skillet until onions are transparent (2-3 minutes). Stir in
spinach. Layer spinach mixture and cottage cheese in pie plate. Beat milk, eggs, Bisquick
and lemon juice and pepper until smooth (15 seconds in a blender or 1 minute with hand
beater). Pour over spinach/cottage cheese mixture. Sprinkle with feta cheese, Parmesan
cheese and nutmeg. Bake 35-40 minutes at 350 degrees or until knife inserted comes out
clean. Garnish with ripe olives, if desired.
IMPOSSIBLE CHICKEN PIE
1/3 cup grated Parmesan cheese
1 1/2 cups cut-up cooked chicken
1 1/4 cups shredded mozzarella cheese (5 ounces)
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon garlic powder
1 can (6 ounces) tomato paste
1/2 cup Bisquick
1 cup milk
1/4 teaspoon pepper
2 eggs
Heat oven to 400°. Grease 9-inch pie plate. Sprinkle
Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the oregano,
basil, garlic powder and tomato paste; spoon over Parmesan cheese. Stir baking mix,
milk, pepper and eggs until blended. Pour over chicken mixture. Bake 35 minutes. Sprinkle
with remaining mozzarella cheese. Bake 5 to 8 minutes longer or until knife inserted in
center comes out clean. Cool 5 minutes.
Makes 6 to 8 servings
1 Serving: 260 calories (110 calories from fat); 12 g fat (5
g saturated); 120 mg cholesterol; 690 mg sodium; 15 g carbohydrate (1 g dietary fiber); 23
g protein.
IMPOSSIBLE LASAGNA PIE
1/3 cup ricotta or creamed cottage cheese
3 tablespoons grated Parmesan cheese
1 pound ground beef
1 cup shredded mozzarella cheese (4 ounces)
1/2 cup spaghetti sauce
1/2 teaspoon salt
1/2 cup Bisquick
1 cup milk
2 eggs
Additional spaghetti sauce, heated, if desired
Heat oven to 400°. Grease 9-inch pie plate. Spread ricotta
cheese in pie plate; sprinkle with Parmesan cheese. Cook ground beef until brown; drain.
Stir in 1/2 cup of the mozzarella cheese, 1/2 cup spaghetti sauce and the salt; spoon
evenly over cheeses. Stir baking mix, milk and eggs until blended. Pour into pie plate.
Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with
remaining cheese. Bake 1 to 2 minutes longer or until melted. Cool 5 minutes. Serve with
additional spaghetti sauce.
Makes 8 servings
High Altitude (3500-6500 ft): Heat oven to 425°. Decrease milk to 3/4 cup. Increase first
bake time to 35-40 min.
1 Serving: 260 calories (135 calories from fat); 15 g fat (7g saturated); 100 mg
cholesterol; 510 mg sodium; 10 g carbohydrate (0 g dietary fiber); 20 g protein.
IMPOSSIBLE CHEESEBURGER PIE
1 pound ground beef
large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup Bisquick
1 cup milk
2 eggs
Heat oven to 400°. Grease 9-inch pie plate. Cook beef and
onion until beef is brown; drain. Spread in pie plate; sprinkle with salt and cheese. Stir
remaining ingredients until blended. Pour into pie plate. Bake about 25 minutes or until
knife inserted in center comes out clean. Cool 5 minutes.
Makes 6 servings
High Altitude (3500-6500 ft): Bake 45-50 min.
1 Serving: 330 calories (190 calories from fat); 21 g fat
(10 g saturated); 140 mg cholesterol; 530 mg sodium; 11 g carbohydrate (<1 g dietary
fiber); 23 g protein.
IMPOSSIBLE RATATOUILLE PIE
1 c. chopped zucchini
1 c. chopped pared eggplant
1/2 c. chopped tomato
1/2 c. chopped green pepper
1/4 c. chopped onion
1 med. clove garlic, crushed
1/4 c. margarine or butter
3/4 tsp. salt
1/2 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1/8 tsp. pepper
1 c. shredded Monterey Jack cheese
1 1/4 c. milk
1/4 c. sour cream
3/4 c. Bisquick baking mix
3 eggs
Heat oven to 400 degrees. Lightly grease pie plate, 10 x 12
inches. Cook zucchini, eggplant, tomato, green pepper, onion and garlic in margarine until
crisp-tender. Stir in seasonings. Spread in pie plate; sprinkle with cheese. Beat
remaining ingredients until smooth. 15 seconds in blender on high speed or 1 minute with
hand beater. Pour into pie plate. Bake until knife inserted
halfway between center and edge comes out clean, 30-35 minutes. Let stand 5-10 minutes.
ASPARAGUS IMPOSSIBLE PIE
2 c. cooked asparagus, cut up
1 c. shredded cheddar cheese
1/2 c. chopped onions
3/4 c. Bisquick
3 eggs
1 1/2 c. milk
1 tsp. salt
1/4 tsp pepper
Combine first 4 ingredients and place in greased pie plate.
Blend remaining ingredients and pour over asparagus mixture. Bake at 400 degrees for 35-40
minutes.
IMPOSSIBLE BROCCOLI 'N CHEDDAR PIE
2 (10 oz.) pkgs. frozen chopped broccoli
3 c. shredded cheddar cheese (12 oz.)
2/3 c. chopped onion
1 1/3 c. milk
3 eggs
3/4 c. Bisquick baking mix
3/4 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease pie plate (10 x 1 1/2).
Rinse broccoli under running cold water to thaw; drain thoroughly. Mix broccoli, 2 cups of
the cheese and onion in plate. Beat milk, eggs, baking mix, salt and pepper until smooth,
15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until
knife inserted in center comes out clean, 25-35 minuets. Top with remaining cheese. Bake
just until cheese is melted, 1-2 minutes longer. Cool 5 minutes. Yield 6-8 servings.
IMPOSSIBLE BLT PIE
12 slices bacon, cooked and crumbled
1 c. (4 oz.) Swiss cheese, shredded
1 1/2 c. milk
1/8 tsp. salt
1/8 tsp. pepper
1/2 c. mayonnaise
4 eggs
1 c. Bisquick baking mix
Lettuce and sliced tomatoes
Grease pie plate (10 inch). Layer bacon and cheese in plate.
Beat remaining ingredients except lettuce and tomatoes until smooth. Pour into plate. Bake
30 to 35 minutes at 400 degrees until golden brown. Cool 5 minutes. Garnish with lettuce
and tomatoes and crumbled bacon.
IMPOSSIBLE HAM SALAD PIE
1 c. finely chopped, fully cooked ham
1/2 (10 oz.) pkg. frozen peas
1 c. shredded Cheddar cheese (4 oz.)
1 c. milk
1/2 tsp. mayonnaise or salad dressing
1 1/2 tsp. prepared mustard
3/4 c. Bisquick baking mix
3 eggs
Heat oven to 400 degrees. Lightly grease 10x1 1/2 inch pie
plate. Rinse peas under cold water to separate and then drain. Sprinkle peas, ham and
cheese into pie plate. Beat remaining ingredients in blender on high for 15 seconds, or
until smooth. Pour into pie plate. Bake until golden brown and until knife inserted into
middle of pie comes our clean. This is about 30 to 35 minutes. Let pie stand 5 minutes
before cutting. Note: If mixing ingredients by hand, mix for 1 minute.
IMPOSSIBLE GREEN BEAN PIE
8 oz. green beans, cooked & drained
4 oz. mushrooms, drained
1/2 c. chopped onion
2 cloves garlic, crushed
1 c. shredded cheddar cheese
1 1/2 c. milk
3/4 c. Bisquick mix
3 eggs
1 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 x 1 1/2 inch pie dish.
Mix beans, mushrooms, onions, garlic and cheese in pie dish. Beat remaining ingredients
until smooth, 15 seconds in blender on high or 1 minute by hand. Pour into pie dish. Bake
until knife inserted in center and edge comes out clean, 30 to 35 minutes. Cool 5 minutes.
Serves 6 to 8.
IMPOSSIBLE QUESADILLA PIE
2 cans (4 oz. each) chopped green chilies, drained
4 c. shredded Cheddar cheese
2 c. milk
1 c. Bisquick baking mix
4 eggs
Heat oven to 425 degrees. Grease pie plate, 10 x 1 1/2
inches. Sprinkle chilies and cheese in plate. Beat remaining ingredients until smooth, 15
seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife
inserted between center and edge comes out clean, 25 to 30 minutes. Cool 10 minutes. Serve
with sour cream and guacamole if desired. 6 to 8 servings.
IMPOSSIBLE ZUCCHINI-TOMATO PIE
2 c. chopped zucchini
1 c. chopped tomato, fresh
1/2 c. chopped onion
1/3 c. grated Parmesan cheese
1 1/2 c. milk
3/4 c. Bisquick mix
3 eggs
1/2 tsp. salt
1/4 tbsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or pie
plate 10 x 1 1/2 inches. Sprinkle zucchini, tomato, onion, and cheese in plate. Beat
remaining ingredients until smooth, 15 seconds in blender on high, or 1 minute with hand
beater. Pour into plate. Bake until knife inserted in center comes out clean - about 30
minutes. Cool 5 minutes before cutting and serving. 6 servings.
IMPOSSIBLE CHICKEN AND BROCCOLI PIE
1 pkg. frozen broccoli, thawed or 1 1/2 c. fresh
3 c. shredded Cheddar cheese
1 1/2 c. cut up cooked chicken
2/3 c. chopped onion
3 eggs
3/4 c. Bisquick
Salt, pepper and garlic to taste
1 1/3 c. milk
Pinch of sage
Grease a 10 inch pie plate. Mix broccoli, 2 cups cheese,
chicken and onion in a pie plate. Beat milk, eggs and Bisquick and spices until smooth.
Pour over mix in pie plate. Bake at 400 degrees until knife comes out clean from center,
25 to 35 minutes in oven. Top with remaining cheese. Bake until melted. Cool 5 minutes and
serve.
IMPOSSIBLE CHICKEN POT PIE
2 c. cut up cooked chicken
1 1/2 c. frozen peas and carrots, thawed and drained
1/4 c. chopped mushrooms
1/4 c. chopped onion
4 eggs
1 1/3 c. milk
3/4 c Bisquick baking mix
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease a 10 inch pie plate. Mix
chicken, peas and carrots, mushrooms and onion in plate. Beat remaining ingredients until
smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into plate.
Bake until knife inserted in center comes out clean, 30 to 35 minutes. Cool 5 minutes. 6
to 8 servings.
IMPOSSIBLE CHICKEN PARMIGIANA PIE
3/4 c. creamed cottage cheese (sm. curd)
1/3 c. grated Parmesan cheese
1 1/2 c. cut-up cooked chicken
1 1/4 c. (5 oz.) shredded Mozzarella cheese
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 (6 oz.) can tomato paste
1 c. milk
2 eggs
2/3 c. Bisquick baking mix
1/4 tsp. pepper
Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2
inches. Layer cottage cheese and Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the
Mozzarella cheese, garlic powder, oregano, basil and tomato paste; spoon over Parmesan
cheese. Beat remaining ingredients in blender on high speed 15 seconds with hand beater 1
minute or until smooth. Pour into pie plate. Bake 30 minutes. Top with remaining
Mozzarella cheese. Bake 5 to 8 minutes longer or until knife inserted in center comes out
clean. Cool 5 minutes. 6 to 8 servings.
IMPOSSIBLE BROCCOLI AND CAULIFLOWER PIE
1 lb. broccoli and cauliflower mix
9 slices bacon
1/2 c. chopped onion
1 (4 oz.) can mushrooms, stems and pieces, drained
1 c. shredded Cheddar cheese
1 1/2 c. milk
3 eggs
3/4 c. Bisquick
1/4 tsp. pepper
1 tsp. salt
Lightly grease 10 x 1 1/2 inch pie plate. Fry bacon; drain,
then crumble when cool. Cook broccoli and cauliflower until tender; drain. Mix remainder
of ingredients. Blend until smooth before adding bacon and vegetables. Bake until golden
brown, 30-35 minutes at 375 degrees.
IMPOSSIBLE GARDEN PIE
2 c. zucchini, quartered & sliced
1 1/2 c. tomatoes, diced
1/2 c. onions, chopped
1/2 c. Parmesan cheese, grated
1/4 tsp. pepper
1 1/2 c. skim milk
3/4 c. biscuit mix (Bisquick type)
3 eggs
Heat oven to 400 degrees. Lightly grease 7"x11"
oven proof glass dish. Sprinkle Parmesan cheese and pepper evenly over vegetables. Combine
milk, biscuit mix and eggs. Beat until smooth, 1 minute and pour over vegetables. Bake
about 30 minutes. Let set 5 minutes before cutting.
IMPOSSIBLE GREEN CHILI PIE
2 (4 oz.) cans chopped green chilies, drained
2 c. milk
4 eggs
4 c. (16 oz.) shredded Cheddar cheese
1 c. Bisquick mix
Sprinkle chilies and cheese in greased 9 inch pie plate.
Beat remaining ingredients until smooth; pour over chili mixture. Bake in preheated 425
degree oven until knife inserted in center comes out clean, about 25 to 30 minutes. Let
stand 10 minutes before cutting. Serve with sour cream or guacamole. Makes its own crust.
IMPOSSIBLE BEEF ENCHILADA PIE
1 lb. ground beef
1 c. chopped onion
2 cloves garlic, finely chopped
2 tsp. chili powder
1/2 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. pepper
8 oz. taco sauce
2/3 c. finely crushed tortilla chips
2 c. shredded Cheddar cheese (8 oz.)
1 1/4 c. milk
3 eggs
3/4 c. Bisquick
Heat oven to 400 degrees. Grease pie plate 10 x 1 1/2 inch.
Cook and stir ground beef, onion and garlic until brown; drain. Stir in chili powder,
oregano, salt, pepper and 1/2 cup taco sauce. Sprinkle tortilla chips evenly in plate. Top
with 1 1/2 cups
cheese; spread with beef mixture. Beat milk, eggs and baking
mix until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into
plate. Bake until knife inserted in center comes out clean, 25-30 minutes. Spread
remaining taco sauce over top; sprinkle with remaining cheese. Bake until cheese is
melted, 3-5 minutes. Cool 10 minutes. Serve with chopped tomato, shredded lettuce and sour
cream if desired. 6-8 servings.
IMPOSSIBLE MACARONI AND CHEESE PIE
2 c. shredded Cheddar cheese (8 oz.)
1 c. uncooked macaroni
2 1/4 c. milk
4 eggs
1/2 c. Bisquick
1/4 tsp. salt
1/4 tsp. red pepper sauce
1/4 c. shredded Cheddar cheese (1 oz.)
Heat oven to 400 degrees. Grease pie plate 10 x 1 1/2
inches. Mix 2 cups cheese and the macaroni. Sprinkle in plate. Beat remaining ingredients
except 1/4 cup cheese until smooth, 15 seconds in blender on high or 1 minute with hand
beater. Pour into plate. Bake until knife inserted in center comes out clean about 40
minutes. Sprinkle with 1/4 cup cheese. Bake until cheese is melted, 1 to 2 minutes. Cool
10 minutes. Serves 6 to 8 people.
IMPOSSIBLE TUNA AND CHEDDAR PIE
2 c. chopped onions
1/4 c. butter or margarine
2 (6 1/2 oz.) cans solid white tuna in water, drained
2 c. shredded Cheddar cheese
3 eggs
1/4 c. milk
1 c. Bisquick baking mix
1/8 tsp. pepper
2 tomatoes, thinly sliced
Heat oven to 400 degrees. Grease a casserole dish or glass
pie dish. Cook onions and margarine over low heat until light brown. Sprinkle tuna and 1
cup of cheese in baking dish. Beat eggs, milk, baking mix and pepper in blender on high
for 15 seconds. Pour into baking dish. Bake 25-30 minutes or until knife inserted in
center comes out clean. Top with remaining cheese and the tomatoes. Bake
3-5 minutes longer until cheese is melted.
IMPOSSIBLE TURKEY PIE
2 c. cut up cooked turkey or chicken
1 (4 1/2 oz.) jar sliced mushrooms, drained
1/2 c. sliced green onions
1/2 tsp. salt
1 c. (about 4 oz.) shredded natural Swiss cheese
1 1/2 c. milk
3/4 c. Bisquick baking mix
3 eggs
Heat oven to 400 degrees. Lightly grease 10 inch pie plate.
Sprinkle turkey, mushrooms, onions, salt and cheese in pie plate. Beat remaining
ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand
beater. Pour into pie plate. Bake until golden brown and knife inserted halfway between
center and edge comes clean, 30 to 35 minutes. Let stand 5 minutes before cutting. Garnish
with parsley if desired, refrigerate any remaining pie. Makes 6 to 8 servings.
IMPOSSIBLE SEAFOOD PIE
6 oz. pkg. frozen crabmeat, thawed and drained
1 c. shredded sharp cheese
3 oz. pkg. cream cheese, cut into 1/4 inch cubes
1/4 c. chopped onion
1 1/2 c. milk
1 c. Bisquick
4 eggs
1/4 tsp. salt
Dash of nutmeg
Preheat oven to 400 degrees. Lightly grease large pie plate
(10 inch). Mix crabmeat, cheeses and onion in pie plate. Mix remaining ingredients in
blender until smooth (15 seconds on high). Slowly pour liquid mixture into pie plate. Bake
until golden brown for 35 to 40 minutes. Let stand 5 minutes before cutting.
IMPOSSIBLE HAM AND SWISS PIE
2 c. cooked ham, chopped
1 c. (about 4 oz.) natural Swiss cheese
1/3 c. chopped onion
4 eggs
2 c. milk
1 c. Bisquick
1/4 tsp. salt
1/8 tsp. pepper
Heat oven to 400 degrees. Grease pie plate (10x1 1/2
inches). Sprinkle ham, cheese and onions into pie plate. Beat remaining ingredients until
smooth. Pour into plate over the ham, cheese and onions. Bake until golden brown and a
knife inserted in center comes out clean. Bake for 35-40 minutes.
IMPOSSIBLE BACON PIE
12 slices bacon, crisply cooked and crumbled
1 cup shredded natural Swiss cheese (4 ounces)
1/3 cup chopped onion
1/2 cup Bisquick
1 cup milk
1/8 teaspoon pepper
2 eggs
Heat oven to 400°. Grease 9-inch pie plate. Sprinkle bacon, cheese and onion in pie
plate. Stir remaining ingredients until blended. Pour into pie plate. Bake 35 to 40
minutes or until knife inserted in center comes out clean. Cool 5 minutes.
Makes 6 servings
High Altitude (3500-6500 ft): Bake about 45 minutes.
1 Serving: 230 calories (135 calories from fat); 15 g fat (7
g saturated); 100 mg cholesterol; 430 mg sodium; 10 g carbohydrate (0 g dietary fiber); 13
g protein.
ZUCCHINI IMPOSSIBLE PIE
1 c. Bisquick
4 eggs
1 garlic clove, chopped
1/2 c. grated sharp cheese
1/2 c. oil
3 c. cubed zucchini
1 large onion, chopped
1/2 c. green pepper, chopped
Blend together Bisquick, eggs, garlic, cheese and oil. Place in 9-inch pie pan the
zucchini, onion and green pepper. Pour first mixture on top. Bake in 350 degrees oven for
about 45 minutes or until golden brown.
JAPANESE VEGGIE IMPOSSIBLE PIE CASSEROLE
1 lb. lean hamburger, chicken or turkey
1/3 c. chopped onion
1/2 pkg. Japanese vegetables
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. milk
3 eggs
3/4 c. Bisquick mix
Heat oven to 400 degrees. Grease large pan. Cook beef, onions and vegetables until done.
Add pepper and salt. Spread in greased pan. Beat eggs, milk and Bisquick mix together and
pour over mixture in pan. Bake 25 minutes; remove and top with 3/4 cup of shredded cheese.
Bake 5 to 8 minutes and slice. Let stand 5 minutes before slicing.
CAULIFLOWER IMPOSSBILE PIE CASSEROLE
2 c. chopped cauliflower,
thawed and drained
1/2 c. chopped onion
1/2 c. chopped green pepper
1 c. shredded Cheddar cheese
(4 oz.)
3/4 c. Bisquick baking mix
3 eggs
1 tsp. salt
1 1/2 c. milk
Heat oven to 400 degrees. Lightly butter 10 x 1 1/2-inch pie pan or 9 x 9-inch baking
dish. Cook cauliflower and combine remaining vegetables and cheese.
Pour in dish.
Beat remaining ingredients together and pour over
vegetables. Bake 35 to 40 minutes. Let stand 5 minutes before cutting.
Serves 6.
Front Page of Cook Book
Appetizers
| Breads
| Cakes
| Cookies
| Desserts
| Meats
| Misc
| Pies
| Salads
| Vegetables
Christmas Stuff
| World Travel Recipes
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