Bisquick Chicken Pot Pie
This straightforward Bisquick chicken pot pie is the ultimate comfort food. It makes use of pantry and freezer staples and is ready in a snap; one of our favorite old family recipes. Make this recipe on a chilly night to warm you right up!
Many years ago, we went to our grandparents for lunch on a random Saturday during the winter. Our grandma pulled a chicken pot pie out of the oven that was absolutely out-of-this-world.
The crust was flaky and golden brown, while the filling was thick and full of chicken and vegetables.
When we asked our grandma for the recipe, we were shocked at how straightforward it was. Using Bisquick from the pantry, frozen vegetables and a rotisserie chicken make this incredibly simple. While we have a favorite traditional chicken pot pie recipe (from scrach), we LOVE this Bisquick version for A straightforward weeknight dinner!
What stands out
Tender chicken, savory vegetables, creamy chicken pot pie filling, and a flaky crust. These are all the things that make this dish a favorite during the fall and winter months.
Normally you would need at least an hour of prep time, but this pot pie recipe comes together in about 20 minutes.
Better yet, including the bake time, you'll be ready to serve in under an hour!
Ingredient Notes
This simple meal comes together quickly and doesn’t require many ingredients; below is a speedy rundown of the main components and some notes on each.
As always, check the recipe card below for a complete list of ingredients and quantities.
- Bisquick: Use the original pancake and baking mix.
- Chicken: You will need 1½ cups of cooked chicken for this recipe. You can cut up a rotisserie chicken or canned chicken would even work for A straightforward shortcut! Leftover turkey would also be great in this recipe (reliable for Thanksgiving leftovers!).
- Onion: This recipe uses some chopped onion, but you could substitute ¾ teaspoon onion powder (you can also include garlic powder for extra flavor, too).
- Vegetables: We use a standard mixed vegetable blend, which includes carrots, peas, corn, and green beans. Feel free to use your favorite frozen vegetables! If using canned vegetables, drain them, then stir them in with the chicken at the end so they don't get overcooked.
- Milk: Whole milk is preferred to ensure that the sauce thickens properly. In a pinch, 2% will work, but the sauce may be thinner.
How to Make Bisquick Chicken Pot Pie
The ease of this recipe makes it reliable for weeknight dinners! Here’s how to make this straightforward chicken pot pie:
Step #1: Make the Crust – Use a pastry blender to cut the butter into the Bisquick until the mixture is crumbly. Then, stir in the milk until the mixture begins to form a ball. Lightly press the dough along the bottom and sides of a 9-inch pie plate. Bake at 400 degrees for 5 minutes, then set aside.
Step #2: Make the Filling – Melt the butter in a large saucepan over medium heat. Stir in the Bisquick, onion, salt, and pepper. Cook until bubbling, stirring constantly, then remove from heat. Gradually stir in the chicken broth, then the vegetables. Return to stove and bring to a boil, cook and stir for 1 minute, then remove from heat and stir in the chicken. Pour the filling into the pie crust and smooth into an even layer.
Step #3: Make the Top Crust – Whisk together the Bisquick, milk, and melted butter in a small bowl. Then pour over the filling and smooth to the edges of the pie plate with a spatula.
Step #4: Bake the Chicken Pot Pie – Bake for 25 minutes, or until the top is golden brown. Let stand for about 10 minutes then serve.
What to Serve with the Chicken Pot Pie
This recipe stands on its own as a full meal, but if you’d like some side options, here are a few ideas:
- Tossed green salad
- Roasted vegetables (asparagus, cauliflower, or Brussels sprouts would work great)
- Corn on the cob if you don’t mind extra corn or your veggie blend doesn’t include it
- Coleslaw in an oil and vinegar dressing
- Fresh fruit or applesauce
Ways to serve it
The chicken pot pie should be stored in an airtight container (or in the original pie plate covered tightly) in the refrigerator for up to 3 days.
Leftovers can be reheated in the microwave or, if you want to re-crisp the top crust, you can heat in a 350 degree oven, covered with foil, for about 20 minutes, then remove the foil and cook for an additional 3 to 5 minutes.
Freezing Instructions
You can freeze this either before baking or after baking; see below for instructions:
To Freeze Unbaked – Assemble the pie completely, then chill it in the refrigerator for at least two house. Then wrap tightly in plastic wrap and aluminum foil (if you have a large freezer-safe bag, you can slide the pie dish in that, as an extra layer of airtightness) and freeze for up to 3 months. Thaw in the refrigerator overnight, then bake as directed.
To Freeze Baked – Allow the pie cool completely to room temperature, then cover tightly in plastic wrap and foil (if you have a large freezer-safe bag, you can slide the pie dish in that, as an extra layer of airtightness) and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat as desired.
Recipe Notes
- Bisquick Note – If you've never used Bisquick before, the box will most likely show a picture of pancakes, but the mix itself has a variety of different uses. Despite pancakes being written and pictured on the box, it's the right product and what makes this such A straightforward chicken pot pie recipe.
- Flavor Options – we noted above that you can add garlic powder if desired; you can also include fresh or dried herbs to suit your taste preference – thyme would be a great addition!
- Filling Alternative – This recipe gets its creamy sauce from the combination of butter, Bisquick, and chicken broth. For a quicker version, you can sub in a can of condensed soup, such as cream of chicken soup or cream of mushroom soup. Simply stir together the can of soup with 1 cup of milk, then the vegetables (be sure to thaw them if using this method), and the chicken.
- Pan Options – While this is traditionally made in a 9-inch pie plate, you could also use a ceramic baking dish with 4-cup capacity, or even a 10-inch cast iron skillet.
- From-scratch Chicken and Dumplings
- White Chicken Chili
- Cheesy Chicken with Mushrooms
- Buttermilk Fried Chicken
Watch the Recipe Video
Originally published in 2012, this Bisquick chicken pot pie recipe has been updated to include new photos, a helpful video tutorial, and more in-depth recipe tips.
- Yield: 6 servings
- Prep: 20 minutes
- Cook: 30 minutes
- Total: 50 minutes
Ingredients
For the Bottom Crust:
- 1 cup ( 120 g ) Bisquick
- 2 tablespoons salted butter
- 2 tablespoons whole milk
For the Filling:
- ¼ cup ( 56.75 g ) unsalted butter
- ¼ cup ( 30 g ) Bisquick
- 2 tablespoons chopped yellow onion
- ¼ teaspoon ( 0.25 teaspoon ) salt
- Pinch ground black pepper
- 1 cup ( 182 g ) frozen mixed vegetables, carrots, peas & green beans
- 1¼ cups ( 293.75 ml ) chicken broth
- 1½ cups ( 210 g ) cooked cubed chicken
For the Top Crust:
- ½ cup ( 60 g ) Bisquick
- ⅓ cup ( 81.33 ml ) whole milk
- 1 tablespoon salted butter, melted
Method
- Preheat oven to 400 degrees F.
- Prepare the Bottom Crust: In a medium bowl, use a pastry blender to cut the butter into the Bisquick until the mixture resembles coarse crumbs. Using a wooden spoon, stir in the milk until the mixture begins to form a ball. Pat the dough onto the bottom and up the sides of a 9-inch pie plate. Bake for 5 minutes, or until just turning light brown. Remove from the oven and set aside.
- Prepare the Filling: Heat the butter in a 2-quart saucepan over medium heat until melted. Using a wooden spoon, stir in the Bisquick, chopped onion, salt and pepper. Cook, stirring constantly, until the mixture is bubbly. Remove from the heat. Gradually stir in the chicken broth, then stir in the frozen vegetables.
- Return the mixture to the stove over medium heat, stirring constantly, until the mixture reaches a boil. Once a full boil is reached, continue stirring for another 1 minute. Remove from the heat and stir in the chicken. Pour the chicken mixture into the prepared crust.
- Prepare the Top Crust: In a small bowl, whisk together the Bisquick, milk and melted butter until smooth. Pour the mixture evenly over the filling. Use a rubber spatula or offset spatula to gently spread it to the edge of the pie plate.
- Bake for 25 minutes, or until the top is golden brown. Let stand for 10 minutes before serving.
Notes
Chicken: You can cut up a rotisserie chicken or buy a package of pre-cooked cubed chicken if you don't want to make your own. Canned chicken would even work! Turkey would also taste great in this pot pie recipe.
Vegetables: Feel free to swap out for a different variety. If using canned, stir them in with the chicken at the end so they don’t get overcooked.
Milk: If you'd like to make this recipe dairy-free, replace the milk with an oat or cashew milk. They have a neutral flavor but similar texture, so they won't affect the filling consistency.
Butter: You'll need to replace the butter as well if making this dairy-free. Use Earth Balance baking sticks in place of the butter and omit the salt in the filling. You can always add a little before pouring the filling into the crust if it tastes like it needs it.
If you've never used Bisquick before, you might be confused when you go to the store to buy it. The box will most likely show a picture of pancakes, but the mix itself has a variety of different uses. Despite pancakes being written and pictured on the box, it's the right product and what makes this such A straightforward chicken pot pie recipe.
If you can’t get Bisquick where you live, here is a at-home recipe for Bisquick.
You might wonder what to serve with chicken pot pie. Side dishes aren't necessary since this works as a full meal, but a tossed green salad would help lighten the plate.
Leftovers can be stored in the refrigerator for up to 4 days.
To freeze the pie, bake and cool completely, then cover tightly in plastic wrap and aluminum foil. To reheat, remove the plastic wrap, cover with aluminum foil and reheat in a 350-degree oven until warmed through.
Originally published in 2012, this Bisquick chicken pot pie recipe has been updated to include new photos, a helpful video tutorial, and more in-depth recipe tips.
