Bisquick Chicken Pot Pie (Easy Recipe)

A hot Bisquick chicken pot pie on a cool evening is pure comfort. The golden, biscuit-like crust cracks open to reveal a savory filling packed with tender chicken and crisp vegetables, all coated in a creamy sauce. This recipe blends convenience and home-cooked flavor—perfect for busy weeknights and cozy family dinners alike.

You don’t need expert baking skills or hours of prep time. Using Bisquick baking mix, cooked chicken, and simple pantry staples, this approachable pot pie comes together in under an hour, start to finish. Whether you keep a bag of frozen vegetables handy or rely on rotisserie chicken for speed, this hearty meal delivers every time.

Ingredients

Every ingredient here is chosen for flavor, texture, and ease. The combination results in a pot pie that’s both satisfying and straightforward.

Main Ingredients

  • Cooked chicken
    Shredded rotisserie chicken makes for a moist filling, but leftover chicken breast or even canned chicken will work. Use about 2 cups, cut or shredded into bite-sized pieces.

  • Frozen mixed vegetables
    Choose a bag with carrots, peas, corn, and green beans. No chopping needed—just pour and go.

  • Cream of chicken soup
    One can (about 10.5 ounces) creates a creamy base and binds the filling.

  • Bisquick baking mix
    This provides the crust. The result is soft and biscuit-like, slightly crisp on top.

  • Milk
    Whole milk brings out the richness in the Bisquick topping.

  • Egg
    One large egg helps the crust set and adds lightness.

Ingredient Table

Ingredient Amount Notes
Cooked chicken 2 cups, shredded Rotisserie or cooked leftover
Frozen mixed veggies 2 cups No thawing needed
Cream of chicken soup 1 can (10.5 oz) Condensed
Bisquick baking mix 1 cup Any all-purpose mix works
Milk 1/2 cup Whole preferred
Egg 1 large Room temperature if possible

Directions

This is a no-fuss, all-in-one dinner. Here’s how to make Bisquick chicken pot pie in just a few steps.

Step-by-Step Instructions

  • Preheat the oven
    Set your oven to 400°F. Grease a standard 9-inch pie plate or a similar casserole dish.

  • Prepare the filling
    In a large bowl, combine the shredded chicken, frozen vegetables, and cream of chicken soup. Stir until everything is evenly coated.

  • Layer the filling
    Spread this mixture evenly in the bottom of the prepared dish. Lightly season with black pepper if you wish.

  • Mix the crust topping
    In a separate bowl, whisk together the Bisquick mix, milk, and egg. Blend just until smooth. Use a fork or a whisk—avoiding overmixing keeps the crust tender.

  • Top the pie
    Pour or spoon the Bisquick mixture over the filling, covering it as evenly as possible. It will spread as it bakes.

  • Bake
    Place the dish in your preheated oven. Bake for 30 to 35 minutes, or until the topping turns golden brown and a toothpick inserted into the crust comes out clean.

  • Cool and serve
    Let the pot pie sit for 5 to 10 minutes before serving to allow the filling to thicken. Slice or scoop, and enjoy.

Tips for the Best Pot Pie

A few simple adjustments can elevate your Bisquick chicken pot pie and tailor it to your taste.

  • Rotisserie chicken shortcut
    Rotisserie chicken adds an extra depth of flavor. Pull the meat while it’s warm for easiest shredding.

  • Fresh herbs upgrade
    Chop a handful of parsley, chives, or thyme and mix it into the filling or sprinkle on top after baking.

  • Cheese lovers’ option
    A handful of shredded cheddar, Swiss, or Gruyère cheese in the Bisquick topping or sprinkled over the filling adds richness.

  • Crust shield
    If you notice the top browning too quickly, cover loosely with foil for the final 10 minutes.

  • Deep-dish baking
    For a more generous filling-to-crust ratio, use a deep-dish pie plate or an 8×8-inch baking pan.

Recipe Variations

The classic recipe is delicious as written, but making it your own is easy. Swap ingredients based on what’s in your fridge or pantry.

Chicken Alternatives

  • Turkey
    Leftover roast turkey works beautifully—think Thanksgiving remix.
  • Beef
    Diced, cooked beef (like pot roast) and a can of cream of mushroom soup create a hearty spin.
  • Vegetarian
    Skip the meat and increase the veggies. Try a mix of mushrooms, broccoli, and cauliflower for texture.

Vegetable Options

  • Canned vegetables
    Drain well before using, as they can add extra liquid.
  • Fresh vegetables
    Dice and sauté firm vegetables (carrots, celery, potatoes) before adding. This ensures they cook through.

Soup and Crust Swaps

  • Soup flavors
    Cream of celery or cream of mushroom soup brings different notes.
  • Baking mix
    Other all-purpose baking mixes can substitute for Bisquick in the same amount.

Storage and Reheating

Leftovers taste just as good the next day—maybe better. Here’s how to keep your pot pie fresh and reheat it perfectly.

Storing

  • Refrigerator
    Cool the pot pie completely. Cover the dish tightly with plastic wrap or transfer portions to airtight containers. Store in the fridge up to 4 days.
  • Freezer
    To freeze, wrap the cooled pot pie or extra slices in plastic, then foil. Place in a freezer-safe container. Label with the date. Freeze for up to 3 months.

Reheating

  • Microwave method
    For single servings, place on a microwave-safe plate. Cover with a damp paper towel. Heat in 30-second bursts until hot.
  • Oven method
    Reheat larger portions in a 350°F oven for 10-20 minutes, covered with foil to prevent drying.
  • From frozen
    Bake directly from the freezer at 350°F. Cover with foil; heat for 25-35 minutes, then uncover for the last 10 minutes.

Practical Serving Suggestions

Pair your Bisquick chicken pot pie with simple sides to round out your meal.

  • Simple green salad
    Crisp greens with a light vinaigrette add a bright contrast.
  • Steamed asparagus or broccoli
    These veggies balance the richness of the pie.
  • Fresh fruit
    Sliced apples or grapes offer a fresh finish.

Frequently Asked Questions

Can I make this ahead?

Yes. Prepare the filling and topping separately, then cover and refrigerate for up to 24 hours. Assemble and bake when ready.

Can I double the recipe?

Absolutely. Use a 9×13-inch baking dish. Extend the bake time to 40-45 minutes, checking the center for doneness.

Is Bisquick gluten-free?

Regular Bisquick contains gluten, but the brand offers a gluten-free version. Substitute cup for cup.

Bisquick chicken pot pie stands out as an easy and comforting dinner the whole family can enjoy. The simple ingredient list encourages creativity, while the classic flavors will have everyone asking for seconds. The next time you need a fuss-free meal that feels like home, let this one fill your kitchen with warmth.

Bisquick Chicken Pot Pie (Easy Recipe)

⭐⭐⭐⭐⭐
4.7 from 3 votes

Course: Chicken / Cuisine:
Prep Time 5 minutes
Cooking Time 30 minutes
Servings 6 servings
Calories 250 cal

Try this Bisquick chicken pot pie when you don’t have a ton of time on your hands! With just 6 ingredients, it’s quick and easy. It’s bound to become a family favorite.

Ingredients

  • 1/2 cup milk
  • 1 cup Original Bisquick™ mix
  • 1 egg
  • 1 2/3 cups frozen mixed vegetables
  • 1 cup cooked chicken breast, shredded or diced
  • 1 (10.5-ounce) can condensed cream of chicken soup

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Combine the veggies, chicken, and soup in a 9-inch glass pie plate (ungreased).
  3. Combine the Bisquick, milk, and egg in a second bowl. Using a fork, stir them until they’re well-blended. Pour the mixture into the pie plate with the chicken and veggies.
  4. Bake it for approximately 30 minutes at 400 degrees Fahrenheit. The pie crust should be golden-brown when it’s ready. Remove it from heat, serve, and enjoy!

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