Easy Bisquick Chicken Pot Pie Recipe
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Bisquick chicken pot pie is one of those simple and easy recipes that feels fancier than the effort it takes to make it. The filling is rich and creamy with tender chicken and vegetables, and the Bisquick topping bakes up perfectly golden every single time. If you need a quick and satisfying weeknight dinner, this is it.
It is one of my easy casserole dinner recipes you will want to bookmark for later.
I started making this version on busy weeknights when I my kids were younger and I wanted something warm and comforting but just did not have time for a from-scratch pie crust.
A rotisserie chicken from the store, a bag of frozen vegetables, and a box of Bisquick are really all you need to pull this together. The homemade cream sauce takes just a few extra minutes and makes such a difference!
If you love cozy, hearty dinners like this one, my creamy from Scratch Chicken Pot Pie is another recipe you will want to bookmark. It is just as comforting and delicious, and your whole family is sure to love it just as much.
Why You’ll Love This Recipe
Delicious – This pot pie is packed with creamy, savory filling and a fluffy golden topping that is so good – comfort food at its finest.
Simple and Easy – With Bisquick used for the topping, this recipe comes together quickly with simple ingredients.
Festive and Family Friendly – This is the kind of meal that works for a cozy weeknight dinner, a holiday potluck, or any time you need to feed a crowd. Your whole family is sure to love it.
Bisquick Chicken Pot Pie Ingredients
For the Filling:
- Cooked shredded chicken – rotisserie chicken works great here and saves so much time
- Unsalted butter
- All-purpose flour – this thickens the cream sauce beautifully
- Chicken broth – use a good quality broth for the most flavor
- Milk – whole milk gives the best richness, but any milk works
- Salt and black pepper
- Onion powder and garlic powder
- Frozen mixed vegetables – no need to thaw them first
For the Bisquick Topping:
- Bisquick baking mix – the star of the show for that golden, fluffy topping
- Milk
- Large eggs
How to Make Bisquick Chicken Pot Pie
Step by Step Instructions Overview. Full details in recipe card.
Step 1 Preheat your oven to 400°F and grease your baking dish. Pull out your shredded chicken and frozen vegetables so everything is ready to go.
Step 2 In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly, until a smooth paste forms.
Step 3 Slowly whisk in the chicken broth and milk. Keep stirring as you add the liquid – this keeps the sauce smooth and creamy. Simmer for 3 to 5 minutes until slightly thickened.
Step 4Â Stir in the salt, pepper, onion powder, garlic powder,.
Step 5Â Add the frozen vegetables, and shredded chicken. Cook for another 2 minutes until everything is combined and heated through.
Step 6 Pour the filling into a prepared baking dish.
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Step 7Â In a separate bowl, whisk together the Bisquick mix, milk, and eggs until smooth to make the topping.
Step 8 Pour the Bisquick topping evenly over the filling. Place a baking sheet under the dish in the oven and bake for 30 to 35 minutes, until the topping is golden brown and cooked through.
Let the pot pie rest for 5 to 10 minutes before serving. This helps the filling thicken up just right.
Let cool a few minutes before serving.
Time Saving Tips
- Rotisserie chicken is your best friend here. It makes this recipe extra quick and easy – just shred and go.
- Do not thaw your frozen vegetables before adding them to the filling. They go in straight from the bag.
- Slowly whisk in the broth and milk a little at a time to keep the sauce smooth without any lumps.
- For extra richness, substitute half-and-half for the milk in the filling.
- Place a baking sheet under the pie dish in the oven. This catches any drips and saves you from a messy oven.
- Let the pot pie cool for at least 5 to 10 minutes before slicing. The filling will thicken as it rests and will be so much easier to serve.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- I use rotisserie chicken for my Chicken Divan Casserole too – it is such a great shortcut for cozy, hearty dinners like this one.
How to Serve Bisquick Chicken Pot Pie
This pot pie is a complete meal all on its own, but here are a few of my favorite ways to serve it.
- Serve alongside a simple green salad or Sheet Pan Vegetables for a little extra color and freshness on the side.
- A warm slice of Easy Garlic Bread on the side is never a bad idea with something this saucy and creamy.
- Leftovers reheat beautifully – just warm individual portions in the microwave for 1 to 2 minutes.
If you love hearty easy dinner ideas like this one, you are going to find plenty more to love on the blog.
How to Store Leftovers
Allow the pot pie to cool completely before covering or transferring to a storage container. Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm individual portions in the microwave for 1 to 2 minutes. You can also reheat in the oven at 350°F for about 10 to 15 minutes until heated through. The topping may soften slightly upon reheating, but it will still taste amazing.
Substitutions and Variations
- Use half-and-half in place of milk in the filling for an even richer, creamier sauce.
- You can use leftover turkey in place of chicken – this is a great recipe for after Thanksgiving!
- For a cheesy twist, stir a handful of shredded cheddar cheese into the Bisquick topping before pouring it over the filling.
Recipe FAQs
Can I use canned chicken instead of rotisserie or cooked chicken? Yes! Canned chicken works in a pinch. Drain it well before adding it to the filling. The flavor and texture will be a little different, but it still makes a tasty pot pie.
Can I make this ahead of time? You can prepare the filling ahead of time and store it in the refrigerator for up to a day. When you are ready to bake, pour the filling into your dish, mix up the fresh Bisquick topping, and bake as directed. This is a great trick for busy weeknights.
Can I freeze Bisquick chicken pot pie? Yes! Let the pot pie cool completely, then wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven at 350°F until heated through.
What size dish should I use? A 9-inch pie dish or an 8×8-inch baking dish both work well for this recipe. Just make sure to grease the dish well before adding the filling.
My topping came out a little doughy in the center. What happened? This usually means the pot pie needed a few more minutes in the oven. Every oven is a little different. If the topping looks golden on top but feels soft in the center, give it another 5 minutes and check again. Placing a baking sheet under the dish also helps it cook more evenly.
Can I add other vegetables? Absolutely! Diced potatoes, corn, green beans, or mushrooms all make great additions. Just add them right into the filling along with the frozen mixed vegetables.
More Easy Dinner Recipes You’ll Love
Bisquick Chicken Pot Pie
Equipment
- 9-inch pie dish
Ingredients
- 2 cups cooked shredded chicken
- 2 tablespoons unsalted butter
- â…“ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 12 oz bag frozen mixed vegetables (2 cups)
- Bisquick Topping:
- 1 cup Bisquick baking mix
- ½ cup milk
- 2 large eggs
Instructions
- Preheat oven to 400°F. Grease a 9-inch pie dish or 8×8-inch baking dish.
- In a large skillet over medium heat, melt butter. Whisk in flour and cook for 1 minute, stirring constantly until a smooth paste forms.
- Slowly whisk in chicken broth and milk until smooth. Simmer for 3–5 minutes, stirring often, until slightly thickened.
- Stir in salt, pepper, onion powder, garlic powder, frozen mixed vegetables, and cooked chicken. Cook for 2 minutes until combined.
- Pour the filling into the prepared baking dish.
- In a medium bowl, whisk together Bisquick mix, milk, and eggs.
- Pour the Bisquick mixture evenly over the filling.
- Bake for 30–35 minutes or until the topping is golden brown and cooked through. Put a baking sheet under the pie plate in the oven.
- Let rest for 5–10 minutes before serving.
Notes
Rotisserie chicken makes this recipe extra quick and easy.
Don’t thaw frozen vegetables before adding them to the filling.
For extra richness, substitute half-and-half for the milk.
Nutrition
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