Bisquick Chicken Pot Pie Recipe

Name: Bisquick Chicken Pot Pie Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 3 tbsp butter; 1 1/2 cups mixed vegetables; 1 cup cooked chicken, chopped; 1 can (about 10.5 oz) cream of chicken soup; 1/4 cup milk; 1/2 tsp salt; 1/8 tsp pepper; 1/2 tsp dried basil; 1 cup Bisquick Mix; 1/2 cup milk; 1 egg

If you’re looking for dinner comfort and convenience packed into one irresistibly homey dish, this Bisquick Chicken Pot Pie recipe is for you. Creamy, bubbling filling topped with a golden, biscuit-like crust— all ready in under an hour with pantry staples and zero culinary stress. It’s a weeknight lifesaver that balances classic, cozy flavors with easy, modern shortcuts.

Why You’ll Love This Recipe

Quick and Fuss-Free: No rolling out pastry or juggling a million pans. The Bisquick topping mixes up in minutes and bakes to a golden finish—no dough drama here.
Crowd Pleasing: This is the kind of meal that always earns an enthusiastic nod around the table, and is guaranteed to warm you up on even the busiest evenings.
Customizable: Swap up the veggies or seasoning to cater to your cravings or use up fridge leftovers.
One-Dish Wonder: Minimal mess and maximum flavor, all baked up in a single cozy casserole.

Ingredients You’ll Need

Let’s walk through what you’ll need, with notes so you can tweak or substitute as you like:

Butter: Adds essential richness. If you want a deeper flavor, opt for salted.
Mixed Vegetables: Frozen mixes keep it simple — think peas, carrots, corn. Fresh or leftover veggies work too.
Cooked Chicken: Use rotisserie chicken for speed. Shred or chop whatever you have!
Cream of Chicken Soup: The shortcut to maximum creaminess with little effort (any condensed creamy soup works here).
Milk: Helps thin the base and adds richness.
Salt & Pepper: Brings all the flavors forward. Season to your taste!
Dried Basil: Delivers a subtle herby depth—optional, but highly recommended for that aromatic lift.
Bisquick Mix: This is the secret to a never-fail biscuit topping; it gets fluffy and golden.
Egg: Binds the topping, making it tender.
Milk (for topping): Keeps the topping light and pourable.

Tip: The absence of measurements in this list lets you freely adjust based on your preferences or the number of servings!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

There’s almost endless play here. Try your own twist:

Protein Swap: Turkey works beautifully—hello, leftovers! For a vegetarian take, simply skip the chicken and double up on beans and hearty veggies like butternut squash.
Soup Base: Replace cream of chicken with cream of mushroom for earthy flavor, or cream of celery for a lighter touch.
Mix In Fresh Herbs: Add thyme, rosemary, or parsley for another aromatic layer.
Cheesy Crust: Stir a handful of shredded cheddar into the Bisquick batter for a gooey twist.
Gluten-Free: Swap regular Bisquick for the gluten-free version.

How to Make Bisquick Chicken Pot Pie

Let’s get cooking! This is a dish where you prep, assemble, and toss it in the oven. Here’s how:

Step 1: Preheat and Prep

Heat the oven to 400°F. Grab a medium skillet and melt your butter over medium heat.

Step 2: Sauté the Veggies

Toss in your mixed vegetables and sauté just until they’re tender. You want them vibrant, but not soggy—this keeps the filling fresh.

Step 3: Add Chicken and Soup Base

Stir in the chopped, cooked chicken. Once everything’s heated, cut the heat and add your cream of chicken soup, milk, salt, pepper, and dried basil. Stir until creamy and well combined.

Step 4: Assemble the Pie

Transfer the creamy filling into your casserole dish. In a separate bowl, whisk together Bisquick mix, egg, and milk until smooth. Pour or gently spread this mixture evenly over the filling.

Step 5: Bake

Bake for 30-35 minutes, or until the topping is delightfully golden and a little crisp around the edges.

Step 6: Cool and Serve

Let it rest for a couple minutes (the hardest part is waiting!), then slice and serve up warm, creamy, and utterly comforting portions.

Pro Tips for Making the Recipe

Use Rotisserie Chicken: It chops prep time in half and is perfectly seasoned.
Vegetable Choices: If using frozen veggies, no need to thaw—just toss them into the skillet.
Uniform Spreading: Make sure to spread the Bisquick mixture all the way to the edges for an even bake.
Rest Before Serving: Five minutes on the counter helps the filling set, making it easier to serve neat slices.

How to Serve

This pot pie is a star all on its own, but you can elevate the meal with:

Simple Green Salad: Crisp greens with a light vinaigrette make the perfect, fresh counterpoint.
Homemade Applesauce: A touch of sweetness alongside creamy, savory pie is a classic pairing.
Steamed Green Beans or Roasted Broccoli: For a punch of color and crunch.

It’s also hearty enough to stand alone as a complete meal.

Make Ahead and Storage

Storing Leftovers

Cool completely before covering. Seal leftovers in an airtight container and refrigerate for 3-4 days.

Freezing

Bisquick pot pie freezes very well! Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To maintain the crust’s texture, reheat uncovered in a 350°F oven until hot throughout. Individual slices can be microwaved for quick lunches—add a splash of milk to keep the filling creamy.

FAQs

Can I use fresh vegetables instead of frozen?

Absolutely! Chop your favorites (like carrots, peas, green beans) into bite-size pieces. Sauté a bit longer until they’re just tender before proceeding.

Can I make this pot pie ahead of time?

You can fully assemble and refrigerate (unbaked) for several hours or overnight. Just bake straight from the fridge, allowing a few extra minutes for the cold start.

Does the Bisquick crust get soggy?

When baked properly, the Bisquick topping becomes beautifully golden and slightly crisp on top—never soggy! If you prefer extra crunch, broil for 1-2 minutes at the end (keep a close eye on it).

What can I use instead of Bisquick mix?

No Bisquick? Make your own by mixing flour, baking powder, salt, and a bit of butter or shortening—or try any basic biscuit or pancake mix as a substitute.

Final Thoughts

Give this Bisquick Chicken Pot Pie a permanent place in your weeknight rotation. It’s that perfect blend of creamy, savory filling and tender, golden topping—simple enough for a rushed evening but comforting enough for Sunday dinner. Don’t be surprised if everyone asks for seconds. Try it once, and you might just crave it again and again!