Bisquick Chicken Pot Pie

Bisquick Chicken Pot Pie is a cozy, comforting, and quick-to-make classic that brings homemade flavor to your table with minimal effort. Featuring tender chicken, hearty vegetables, and a creamy filling topped with a golden Bisquick crust, this one-dish meal is perfect for busy weeknights, family dinners, or chilly evenings.

Why You’ll Love This Recipe

• Quick and easy—ready in under an hour
• Uses simple pantry and freezer staples
• Bisquick crust forms a golden, fluffy topping without rolling dough
• One dish to prep, bake, and serve
• Comfort food classic that pleases everyone
• Great use for leftover or rotisserie chicken
• Kid-friendly and picky-eater approved
• Can be made ahead and reheated
• Easily adaptable with different veggies or seasonings
• Creamy, hearty, and satisfying every time

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked, shredded chicken (rotisserie or leftover works great)
• Frozen mixed vegetables (carrots, peas, corn, green beans)
• Cream of chicken soup (or cream of mushroom for variation)
• Salt and black pepper
• Bisquick baking mix
• Milk
• Eggs

directions

1. Preheat oven to 400°F (200°C). Grease a 9-inch pie dish or 8×8-inch baking dish.
2. In a large bowl, combine shredded chicken, frozen vegetables, cream of chicken soup, salt, and pepper. Mix well.
3. Spread the mixture evenly into the prepared baking dish.
4. In another bowl, whisk together Bisquick mix, milk, and eggs until smooth.
5. Pour the Bisquick batter evenly over the chicken mixture.
6. Bake for 30–35 minutes, or until the topping is golden brown and cooked through.
7. Let cool for a few minutes before serving.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: Approximately 45 minutes

Variations

• Use cream of mushroom or celery soup instead of chicken
• Add sautéed onions or garlic for extra flavor
• Swap mixed veggies for fresh or leftover vegetables
• Use turkey instead of chicken
• Add shredded cheese to the Bisquick topping or the filling
• Stir in herbs like thyme, parsley, or rosemary
• Make mini pot pies in ramekins for individual servings

storage/reheating

To Store: Cover and refrigerate leftovers for up to 4 days.
To Freeze: Cool completely, then freeze in an airtight container for up to 2 months.
To Reheat: Microwave individual portions for 1–2 minutes, or reheat in the oven at 350°F until warmed through.

FAQs

Can I use fresh vegetables instead of frozen?

Yes! Just cook them slightly before adding to the filling to ensure they soften in the bake.

What’s a good substitute for cream of chicken soup?

Cream of mushroom, cream of celery, or homemade white sauce all work well.

Is Bisquick Chicken Pot Pie gluten-free?

It can be—just use gluten-free Bisquick and ensure your soup is also gluten-free.

Can I make this ahead of time?

Yes, assemble the filling and topping separately. Store in the fridge, then pour the batter on top right before baking.

Do I have to pre-cook the chicken?

Yes, the chicken should be fully cooked before assembling the pot pie.

Can I use rotisserie chicken?

Definitely—it adds flavor and saves time.

What kind of dish should I use?

A 9-inch pie plate or 8×8-inch square baking dish both work well.

How do I know when it’s done?

The Bisquick topping should be golden brown and set in the center. A toothpick should come out clean.

Can I add cheese?

Yes! Stir cheese into the batter or sprinkle over the filling before adding the topping.

Does this freeze well?

Yes, bake it first, cool completely, and freeze. Thaw and reheat in the oven.

Conclusion

Bisquick Chicken Pot Pie is a quick and delicious twist on a comforting classic. With just a few ingredients and one dish, you can have a warm, satisfying meal on the table in under an hour. Whether you’re feeding a family or looking for an easy make-ahead dinner, this simple casserole is sure to become a go-to favorite.

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