Easy Bisquick Chicken Pot Pie Recipe

When it comes to comfort food, nothing beats a homemade chicken pot pie. I’ve tried plenty of recipes over the years, but on busy weeknights, I keep coming back to this Bisquick version. It’s the kind of meal that makes everyone at the table happy without keeping me in the kitchen for hours. The best part? I usually have all the ingredients right in my pantry and fridge.

What I love about this recipe is how it takes all the good stuff from a traditional pot pie – the tender chicken, those perfectly cooked vegetables, and that rich, creamy sauce – but makes it so much easier to put together. Instead of fussing with pie crust, the Bisquick topping creates this nice, golden cover that’s just right. When my kids smell it baking in the oven, they always end up in the kitchen asking when dinner will be ready.

What Kind of Bisquick Should I Use?

Regular store-bought Bisquick mix works perfectly for this pot pie, but you can also make your own homemade version if you prefer to control the ingredients. The original Bisquick and the Heart Smart version will both work well in this recipe – the main difference is that Heart Smart contains less fat. If you’re making your own mix, you’ll need all-purpose flour, shortening or cold butter, baking powder, and salt. Just make sure your homemade mix is well-blended and has a similar consistency to store-bought Bisquick to ensure your pot pie crust turns out light and fluffy.

Options for Substitutions

This cozy pot pie recipe can handle quite a few substitutions if you’re in a pinch:

• Bisquick mix: If you’re out of Bisquick, you can make your own by mixing 3 cups all-purpose flour, 1½ tablespoons baking powder, ¾ teaspoon salt, and ½ cup cold butter (cut the butter into the flour mixture until crumbly).
• Rotisserie chicken: No rotisserie chicken? Use any cooked chicken – boiled, baked, or even canned chicken will work. Turkey is also a great substitute.
• Creamy soups: You can swap the creamy chicken and potato soups with cream of celery, mushroom, or any other cream-based soup. Just make sure to use two cans total.
• Whole milk: Feel free to use 2% milk or even unsweetened plant-based milk like almond or oat milk. The topping might be slightly less rich but will still work well.
• Frozen mixed vegetables: Any combination of frozen or fresh vegetables works here. Just make sure they’re cut into similar-sized pieces. If using fresh veggies, steam them briefly first.
• Chicken bouillon: You can skip the bouillon if your soups are flavorful enough, or replace it with 2 teaspoons of poultry seasoning for a similar savory taste.

Watch Out for These Mistakes While Cooking

The biggest challenge when making chicken pot pie is achieving the right consistency – adding too many frozen vegetables can make your filling watery, so be sure to drain any excess liquid before mixing them in. A common mistake is overworking the Bisquick topping mixture; for the flakiest results, stir just until combined and avoid overmixing, which can make your crust tough and dense. To prevent a soggy bottom, make sure your filling is not too hot when you add the Bisquick topping, and let the finished pot pie rest for 10-15 minutes before serving to allow the filling to set properly. For extra flavor and a beautiful golden-brown finish, don’t skip brushing the top with melted butter before baking, and consider adding a sprinkle of black pepper or dried herbs to the Bisquick mixture.

What to Serve With Chicken Pot Pie?

Since chicken pot pie is already packed with meat, vegetables, and a hearty crust, you’ll want to keep your side dishes simple and light. A fresh green salad with a tangy vinaigrette dressing makes the perfect companion to balance out the richness of the pot pie. If you’re feeding a hungry crowd, some cranberry sauce or applesauce on the side adds a nice touch of sweetness and acidity that works really well with the savory filling. For extra veggies, steamed green beans or roasted Brussels sprouts are great options that won’t overwhelm the main dish.

Storage Instructions

Keep Fresh: Once your chicken pot pie has cooled down, cover it tightly with plastic wrap or aluminum foil and pop it in the fridge. It’ll stay good for up to 3-4 days. The Bisquick topping might soften a bit in the fridge, but the flavors will continue to develop nicely!

Freeze: This pot pie is perfect for freezing! Let it cool completely, then wrap it well in plastic wrap and aluminum foil. It’ll keep in the freezer for up to 3 months. You can freeze individual portions too – just wrap them separately for easy grab-and-go meals.

Warm Up: To reheat from the fridge, pop it in a 350°F oven for about 20-25 minutes until heated through. If frozen, thaw overnight in the fridge first, then heat at 350°F for 30-35 minutes. Cover with foil if the top starts browning too much.

Preparation Time	10-15 minutes
Cooking Time	50-60 minutes
Total Time	60-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 120-140 g
• Fat: 100-120 g
• Carbohydrates: 250-270 g

Ingredients

For the filling:

• 1 can creamy potato soup (thickens the sauce beautifully)
• 2 tsp chicken bouillon powder
• 3 cups shredded rotisserie chicken (saves time and adds flavor)
• 1 can creamy chicken soup (I use Campbell’s)
• 1 tsp ground black pepper
• 1 bag frozen mixed vegetables (such as Birds Eye, no need to thaw)
• 1 tsp garlic powder
• 1 medium yellow onion (diced into 1/2-inch pieces)
• 2 tbsp unsalted butter

For the topping:

• 1 tbsp melted unsalted butter
• 1 cup whole milk (for a tender crust)
• 3 cups Bisquick mix

For the garnish:

• chopped parsley (optional, for a pop of color)

Step 1: Preheat the Oven and Cook Onion

Begin by preheating your oven to 400°F (200°C).

In a large oven-safe skillet over medium heat, melt some butter.

Once melted, add the chopped onion and cook for 4-5 minutes, or until the onion becomes soft and translucent.

Step 2: Prepare the Filling

With the onions softened, add the cream of chicken soup, cream of potato soup, cooked chicken pieces, frozen vegetables, bouillon powder, black pepper, and garlic powder to the skillet.

Stir to combine all ingredients thoroughly, and let them heat through for about 3-5 minutes.

Once the mixture is evenly heated, remove the skillet from the heat.

Step 3: Make and Spread Biscuit Topping

In a medium bowl, stir together Bisquick™ and milk until a dough forms.

Take this dough and evenly spread it over the hot filling in the skillet.

Make sure the entire surface is covered to ensure even baking.

Step 4: Bake the Dish

Place the skillet in your preheated oven and bake for 40-45 minutes.

You’ll know it’s ready when the biscuit topping is golden brown and cooked through.

Step 5: Add Finishing Touches and Serve

After baking, carefully remove the skillet from the oven.

Before serving, brush the top of the biscuits with melted butter for an extra layer of flavor and richness.

Garnish with chopped parsley for a fresh, bright finish.

Serve the dish warm and enjoy your hearty meal.