The “Impossible Pie” is a classic comfort food concept made famous by Bisquick in the 1970s and 80s . The “impossible” part? It magically creates its own crust as it bakes—a layer of biscuit-like texture forms on the bottom and sides, so you don’t need to roll out a separate pastry .
For an Italian Impossible Pie, there are two main delicious paths you can take: the classic with Italian Sausage or a lighter version with Chicken. Both are incredibly easy and perfect for busy nights.
Here are the best recipes I’ve found, broken down so you can choose your favorite.
🇮🇹 Two Ways to Make Italian Impossible Pie
Feature Classic Italian Sausage Pie Lighter Italian Chicken Pie
Key Protein 1 lb Sweet Italian Sausage 1½ cups cooked, cut-up chicken
Signature Ingredients Italian blend cheese, green pepper, evaporated milk Parmesan, mozzarella, tomato paste, Italian herbs
Flavor Profile Rich, savory, and hearty A delicious twist on Chicken Parmesan in pie form
Bake Time & Temp 400°F for 20-25 minutes 400°F for 35-40 minutes
Recipe 1: Classic Italian Sausage Impossible Pie
This version, from The Southern Lady Cooks, is a reader favorite for good reason. It’s packed with sausage, peppers, onions, and a rich, cheesy flavor .
Why it’s a winner: It’s a complete meal in one dish. The evaporated milk gives the custard a particularly rich and creamy texture .
Ingredients:
· For the Filling: ½ tsp minced garlic, ½ cup chopped onion, ½ cup chopped green pepper, 1 lb sweet Italian sausage, 2 cups shredded Italian blend cheese (a mix of mozzarella, provolone, asiago, parmesan, and romano) .
· For the “Impossible” Custard: 3 eggs, 1⅓ cups evaporated milk, ¾ cup Bisquick, 1 tsp each of dried basil, oregano, and parsley .
Instructions:
- Preheat & Prep: Preheat your oven to 400°F. Spray a 9-inch deep-dish pie plate with cooking spray .
- Cook the Meat & Veggies: In a skillet over medium heat, cook the garlic, onion, and green pepper until soft. Add the sausage, breaking it up, and brown it completely. Be sure to drain off any excess grease .
- Assemble the Base: Remove the skillet from heat and stir the shredded cheese into the sausage mixture. Transfer this cheesy sausage mixture into your prepared pie plate .
- Make the Custard: In a separate bowl, whisk together the eggs, evaporated milk, Bisquick, basil, oregano, and parsley until the mixture is smooth .
- Bake: Pour the custard evenly over the sausage mixture in the pie plate. Bake for 20-25 minutes, or until the pie is cooked through and golden .
- Rest & Serve: Let the pie stand for about 5 minutes before slicing. It’s delicious on its own or with a dollop of sour cream .
Recipe 2: Lighter Italian Chicken Impossible Pie
This version, from CDKitchen, has a devoted following and tastes like a “Lazy Man’s Chicken Parm” . It uses chicken and has a distinct tomato flavor.
Why it’s a winner: It’s a great way to use up leftover cooked chicken, and the tomato paste gives it a rich, concentrated Italian flavor .
Ingredients:
· For the Filling: ⅓ cup grated Parmesan cheese, 1½ cups cut-up cooked chicken, 1¼ cups shredded mozzarella cheese (divided), ½ tsp each of dried oregano, basil, and garlic powder, 1 can (6 oz) tomato paste .
· For the “Impossible” Topping: ½ cup Bisquick, 1 cup milk, ¼ tsp black pepper, 2 eggs .
Instructions:
- Preheat & Prep: Heat your oven to 400°F. Grease a 9-inch pie plate .
- Layer the Base: Sprinkle the grated Parmesan cheese evenly over the bottom of the pie plate .
- Mix the Chicken Filling: In a small bowl, combine the chicken, ½ cup of the mozzarella cheese, the oregano, basil, garlic powder, and the entire can of tomato paste. Spoon this mixture over the Parmesan cheese in the pie plate .
- Make the Topping: In a separate bowl, stir the Bisquick, milk, pepper, and eggs with a wire whisk until the batter is smooth . Pour it over the chicken mixture.
- Bake: Bake for 35 minutes.
- Add Final Cheese: After 35 minutes, sprinkle the remaining ¾ cup of mozzarella cheese on top. Bake for another 5 to 8 minutes, until a knife inserted in the center comes out clean and the top is golden .
- Cool: Let the pie cool for about 5 minutes before slicing and serving .
💡 Tips for Impossible Pie Success
· What if I don’t have Bisquick? You can make your own baking mix! A good substitute is to combine 1 cup of all-purpose flour with 1½ teaspoons of baking powder and ½ teaspoon of salt .
· Can I use a different milk? Yes, you can substitute the evaporated milk with regular 2% or whole milk if that’s what you have on hand .
· Drain your meat: Be diligent about draining the grease from the cooked sausage (or ground beef, if you substitute) to prevent the pie from becoming greasy .
· Let it rest: Allowing the pie to cool for 5-10 minutes after baking helps it set, making it much easier to slice and serve neatly.
Both of these recipes are incredibly simple and deliver a huge amount of comfort-food flavor. Which one are you leaning toward trying? If you need suggestions for a simple side salad or steamed veggie to go with it, just let me know!