If you’ve ever wished for homemade comfort in casserole form—minus the fuss of rolling out pie dough—this Bisquick Chicken Pot Pie Recipe is your new weeknight hero. Creamy chicken and veggies snuggle together beneath a golden, biscuit-like crust, ready in under an hour. The result: pure, cozy satisfaction, with minimal prep and maximum flavor in every bite. Whether you have leftover chicken from last night or decide to poach a few breasts just for this, you’ll soon have a bubbling, creamy masterpiece on your dinner table.
Ingredients You’ll Need
The magic of this Bisquick Chicken Pot Pie Recipe lies in its handful of simple pantry and freezer staples. Each ingredient brings something special to the table—think savory richness, colorful crunch, and that famous fluffy crust. Here’s everything you need (plus a few tips!):
- Cooked shredded chicken (2 cups): Rotisserie chicken or any leftover cooked chicken is perfect for speed and flavor.
- Frozen mixed vegetables (1 cup): Classic peas, carrots, and corn add color, sweetness, and a fresh bite, no need to thaw first!
- Cream of chicken soup (1 can, 10.5 oz): This creates that iconic creamy filling with loads of savory depth.
- Garlic powder (1/2 teaspoon): Just enough to lift the flavors without overpowering them.
- Black pepper (1/4 teaspoon): A sprinkle wakes everything up; add more to taste if you like a little kick.
- Bisquick baking mix (1 cup): This is the shortcut to a golden, tender crust—no pastry skills required!
- Milk (1/2 cup): Whole or 2% makes the topping rich and moist, but any milk will do in a pinch.
- Egg (1 large): This binds the crust and gives it gorgeously fluffy lift.
How to Make Bisquick Chicken Pot Pie Recipe
Step 1: Preheat and Prep
Start by setting your oven to 400°F (200°C), so it’s ready to turn that Bisquick topping golden and irresistible. Grease a 9-inch pie dish or square baking dish with butter or nonstick spray—this prevents sticking and makes serving a breeze.
Step 2: Make the Filling
In a medium mixing bowl, combine the cooked shredded chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, and black pepper. Stir until everything is evenly coated with that luscious, creamy soup. This is the heart of your Bisquick Chicken Pot Pie Recipe—every spoonful should look colorful and perfectly mixed!
Step 3: Fill Your Dish
Spoon the filling mixture into your prepared baking dish, spreading it out so the surface is level. An even layer ensures every bite gets just the right amount of sauce and veggies.
Step 4: Whisk Up the Bisquick Crust
Grab a clean bowl and whisk together the Bisquick baking mix, milk, and egg until smooth (no lumps!). This quick batter makes a simple biscuit topping—no rolling or kneading necessary. Pour it straight over the chicken filling, doing your best to cover the entire surface.
Step 5: Bake to Golden Perfection
Pop the dish in your preheated oven and bake for 30–35 minutes. The ideal Bisquick Chicken Pot Pie Recipe will have a puffed, golden crust and filling that’s just starting to bubble at the edges. Let it cool at least 5 minutes to help everything set—then grab a spoon and dig in!
How to Serve Bisquick Chicken Pot Pie Recipe
Garnishes
Put your own spin on each serving by sprinkling chopped fresh parsley or a pinch of cracked black pepper over the top. A dusting of grated Parmesan or a dash of smoked paprika also looks stunning and adds a subtle flavor boost. Bright, fresh garnishes make each slice shine, inviting everyone to dig in!
Side Dishes
This cozy casserole can absolutely hold its own as a main event, but simple sides like a crisp garden salad, garlic green beans, or even homemade applesauce round out the meal beautifully. Think light and refreshing—something to contrast the creamy filling and buttery crust of your Bisquick Chicken Pot Pie Recipe.
Creative Ways to Present
Serving a crowd? Spoon the filling into individual ramekins before topping with the Bisquick batter for charming single-serve pies. For a rustic look, scoop right from the baking dish at the table. Or, for potlucks, bake and serve straight from a deep square pan—easy transport and plenty of hearty helpings for everyone.
Make Ahead and Storage
Storing Leftovers
Wrap leftovers tightly or transfer to an airtight container before refrigerating. The Bisquick Chicken Pot Pie Recipe keeps well for up to three days, and the flavors actually mingle even more as it sits—a bonus for tomorrow’s lunch!
Freezing
This recipe freezes like a dream: bake, cool completely, then cover with foil and freeze right in the dish. When the comfort craving strikes, thaw overnight in the fridge and reheat as needed. You can also freeze unbaked—just add a few extra minutes to the bake time straight from the freezer.
Reheating
Pop individual servings in the microwave for quick lunches, or reheat larger portions in a 350°F oven until hot throughout. If the crust needs a refresh, covering loosely with foil prevents it from over-browning while the filling warms. Add a splash of milk if needed to keep things extra creamy.
FAQs
Can I use different vegetables in my Bisquick Chicken Pot Pie Recipe?
Absolutely! Feel free to swap in fresh or leftover veggies like broccoli, green beans, or mushrooms. If using raw veggies, give them a quick sauté or steam, so they cook completely in the oven.
Is it possible to make this recipe gluten-free?
Yes! Substitute gluten-free biscuit mix for the Bisquick, and use a gluten-free cream soup. Double-check all packaged ingredients to make sure they’re gluten-free if you have dietary sensitivities.
What kind of chicken works best?
Rotisserie chicken is the ultimate time saver and adds delicious flavor, but you can poach, roast, or even use leftover grilled chicken. Turkey is a fantastic alternative, especially around the holidays!
Can I double the Bisquick Chicken Pot Pie Recipe?
Definitely. Just use a larger (13×9-inch) baking dish and double each ingredient. Bake as directed, but allow a few extra minutes for the larger volume to cook through and the crust to brown nicely.
What can I use instead of Bisquick?
If you don’t have Bisquick, mix 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, and 1 tablespoon cold butter. Blend it with your fingers until crumbly, then continue as the recipe directs for a homemade crust alternative.
Final Thoughts
This Bisquick Chicken Pot Pie Recipe is the weeknight winner I come back to again and again—simple, reliable, and always a hit at the table. If you’re craving something deeply comforting (with minimal mess!), give this cozy casserole a try. I promise you’ll want to add it to your regular dinner rotation—everyone loves it, and you’ll love how easy it is to whip up!
Print
Bisquick Chicken Pot Pie Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Bisquick Chicken Pot Pie recipe is a quick and easy way to enjoy a comforting meal that the whole family will love. With a creamy chicken and vegetable filling topped with a golden Bisquick crust, it’s a delicious twist on a classic dish.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup Bisquick baking mix
- 1/2 cup milk
- 1 egg
Chicken Filling:
Bisquick Crust:
Instructions
- Preheat oven: to 400°F (200°C).
- Prepare filling: In a medium bowl, mix chicken, vegetables, cream of chicken soup, garlic powder, and black pepper. Spread into a greased pie or baking dish.
- Make crust: In another bowl, whisk Bisquick, milk, and egg. Pour over filling.
- Bake: for 30–35 minutes until golden and bubbly. Rest for 5 minutes before serving.
Notes
- Leftover rotisserie chicken or turkey works great.
- Feel free to use fresh veggies, just cook them briefly first.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 90 mg
