If you want comfort food without a lot of fuss, Bisquick Chicken Pot Pie is the weeknight hero you need. It has a creamy, savory filling loaded with chicken pieces and veggies, topped with a golden Bisquick crust that bakes up fluffy and cozy. It’s warm, filling, and honestly better than the frozen kind.
Introduction
This Bisquick Chicken Pot Pie is one of those recipes people keep in their back pocket for busy nights. It tastes like you spent all afternoon in the kitchen, but it’s mostly simple pantry staples and a quick mix-and-pour topping. Readers love it because it’s reliable, kid-approved, and perfect for using up leftover chicken pieces.
The standout trick is letting the filling get hot and creamy before the topping goes on. That way the Bisquick crust bakes evenly and you don’t end up with a gummy layer. Trust me—once you make this Bisquick Chicken Pot Pie, everyone will ask for it again.
Why You’ll Love This Bisquick Chicken Pot Pie
- Ultimate comfort food: Creamy filling plus a fluffy golden topping is so cozy.
- Easy weeknight dinner: Simple steps and no pie crust rolling.
- Better than restaurant: Fresh-baked and packed with flavor.
- Family-friendly: Classic pot pie taste with familiar ingredients.
- Great for leftovers: Reheats well for lunch the next day.
Ingredients for Bisquick Chicken Pot Pie
Filling
- Cooked chicken pieces, shredded or chopped (3 cups): The hearty protein in the creamy filling.
- Shortcut: Use rotisserie chicken pieces.
- Swap: Cooked turkey pieces.
- Frozen mixed vegetables (3 cups): Classic pot pie mix with peas and carrots.
- Swap: Frozen peas and carrots plus frozen green beans.
- Onion, diced (1 small): Builds flavor.
- Swap: 1/2 cup frozen diced onion.
Creamy Sauce
- Butter (4 tbsp): Adds richness and starts the thick base.
- All-purpose flour (1/4 cup): Thickens the filling.
- Swap: Gluten-free all-purpose flour.
- Low-sodium chicken broth (2 cups): Savory base without being too salty.
- Tip: Low-sodium helps you control seasoning.
- Milk (1 cup): Makes the filling creamy.
- Swap: Half-and-half for extra richness.
- Garlic powder (1/2 tsp): Easy flavor boost.
- Dried thyme (1/2 tsp): Cozy, classic pot pie flavor.
- Salt (3/4 tsp) + black pepper (1/2 tsp): Adjust to taste.
Bisquick Topping
- Bisquick mix (2 cups): The easy, fluffy crust.
- Tip: Don’t overmix or it can bake up dense.
- Milk (2/3 cup): Helps make a pourable batter.
- Eggs (2): Helps the topping set and puff up.
How to Make Bisquick Chicken Pot Pie
- 1. Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish.
- 2. Melt butter in a large skillet over medium heat. Sauté onion for 3–4 minutes, until softened.
- 3. Whisk in flour and cook 1 minute, stirring constantly. This removes the raw flour taste and helps the filling thicken smoothly.
- 4. Pour in broth and milk slowly while whisking. Simmer 3–5 minutes, stirring often, until thick enough to coat the back of a spoon.
- 5. Stir in garlic powder, thyme, salt, and pepper. Add frozen vegetables and chicken pieces. Cook 2–3 minutes until the veggies are hot and the filling is steaming.
- 6. Transfer the hot filling to your baking dish and spread into an even layer.
- 7. Whisk Bisquick mix, milk, and eggs in a bowl just until combined. Don’t overmix—small lumps are totally fine.
- 8. Pour the Bisquick topping evenly over the filling. Bake 25–30 minutes, until the top is deep golden and set in the center. Rest 10 minutes before serving. If the center looks a little soft, bake 5 more minutes.
Tips for Perfect Bisquick Chicken Pot Pie
- Keep the filling hot: Hot filling helps the topping bake evenly.
- Don’t overmix the topping: Overmixing can make it dense instead of fluffy.
- Use low-sodium broth: Easier to season perfectly at the end.
- Rest before serving: The filling thickens as it cools so it scoops nicely.
- Watch the browning: If the top gets too dark, loosely cover with foil for the last 5–10 minutes.
Variations & Substitutions
- Extra veggies: Add sautéed mushrooms or diced potatoes (par-cook potatoes first).
- Cheesy topping: Stir 1/2 cup shredded cheddar into the Bisquick batter.
- Herb boost: Add 1 tbsp chopped parsley to the filling.
- Creamier filling: Swap 1/2 cup milk for 1/2 cup half-and-half.
- Gluten-free: Use gluten-free baking mix and gluten-free flour.
- Lazy version: Use cream of chicken soup (10.5 oz) plus 1 cup broth as a shortcut base.
Storing & Reheating
Store leftover Bisquick Chicken Pot Pie in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 15–20 minutes until hot, or microwave individual portions in 45-second bursts.
To freeze, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat at 350°F until warmed through. If the topping softens, a few minutes uncovered in the oven helps crisp it back up.
Serving Suggestions & Pairings
- Serve with a simple green salad for balance.
- Pair with steamed green beans or roasted broccoli.
- Add cranberry sauce on the side for a cozy, holiday-style twist.
- Perfect for weeknight dinners, meal prep lunches, and sharing with friends.
Reader Review: “This Bisquick chicken pot pie is so cozy and easy. The topping is perfectly golden and the filling is creamy every time!”
If you make this Bisquick Chicken Pot Pie, leave a rating and comment! Are you adding extra veggies, making it cheesy, or keeping it classic?
Print
Bisquick Chicken Pot Pie (Best Ever, Easy, Cozy)
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This Bisquick chicken pot pie is the easiest cozy dinner—creamy chicken and veggies topped with a golden Bisquick crust.
Ingredients
2 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
1/3 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 cups cooked shredded chicken
2 cups frozen mixed vegetables
1 tablespoon chopped parsley (optional)
Bisquick topping
2 cups Bisquick mix
1 cup whole milk
2 large eggs
Instructions
Heat oven to 400°F. Grease a 9×13-inch baking dish.
Melt butter in a skillet over medium. Cook onion 3 minutes; add garlic 30 seconds.
Whisk in flour and cook 1 minute. Slowly whisk in broth and milk until smooth.
Simmer 3 to 5 minutes until thick. Stir in salt, pepper, thyme, chicken, and veggies.
Pour filling into baking dish.
Whisk Bisquick, milk, and eggs. Pour evenly over filling.
Bake 30 to 35 minutes until topping is deep golden and center is set. Rest 10 minutes before serving.
Notes
Shortcut: Rotisserie chicken works great.
Veg swap: Use frozen peas and carrots if you prefer.
Tools: Skillet, whisk, 9×13-inch dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American