Easy Bisquick Chicken Pot Pie

ByChrysti Benner On Updated
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Bisquick Pot Pie combines tender chicken and veggies in a creamy sauce, topped with a golden, easy-to-make Bisquick crust.

Ready in just 45 minutes, Bisquick chicken pot pie is an easy, hearty dish that brings warmth and comfort with every bite.

slice of Bisquick chicken pot pie served on a white plate

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Chicken pot pie is one of those comfort foods that’s SO much better when it’s homemade.

We can probably all agree that frozen pot pies are less than stellar, often resulting in burnt crusts and doughy centers.

But once you’ve had homemade chicken pot pie, you come to appreciate why this dish is such a classic favorite.

The beauty of this Bisquick Chicken Pot Pie is in its simplicity. A few easy shortcuts really save time and effort!

Instead of wrestling with rolling out pie crusts, I discovered that using Bisquick made the process so much easier.

Plus, I use a rotisserie chicken (or leftover chicken) and some frozen veggies, which cuts down on prep time.

It’s everything you want in a pot pie, minus the fuss!

The next time you want a satisfying comfort food without a lot of effort, try this chicken pot pie with a Bisquick crust.

It’s a quick and easy way to enjoy a classic, homestyle meal that’s sure to please everyone at the table.

More Easy Chicken Dinners to Try:

overhead view of a chicken pot pie made with Bisquick, in the pie plate, with a slice removed.

Easy Chicken Pot Pie Made with Bisquick Crust

Bisquick is one of my favorite ingredients, and it’s one I always keep stocked in my pantry.

It’s a super versatile item to have on hand, and the tender crust for this Bisquick pot pie is just one use for it!

What I love most about this recipe is how forgiving it is.

If I’m out of peas and carrots, I can easily swap in other veggies like green beans or corn.

And the Bisquick crust always turns out perfectly, giving a lovely contrast to the creamy filling beneath.

One bite of this creamy pot pie and the savory crust and you’ll surely want to try other delicious Bisquick recipes.

Here are a few of my Bisquick favorites:

overhead view of a helping of chicken pot pie made with bisquick, served on a white plate. The deep dish pie plate of the remaining pie is in the background, along with a serving spoon.

How to Make Bisquick Chicken Pot Pie

It’s really easy to make this classic comfort food.

Ingredients You’ll Need:

FOR THE FILLING:

  • Butter
  • Onion
  • Celery
  • Chicken Broth
  • Salt
  • Black Pepper
  • Ground Thyme
  • Heavy Cream
  • All-purpose Flour
  • Frozen Peas and Carrots
  • Cooked Chicken

FOR THE BISQUICK CRUST:

  • Bisquick Baking Mix
  • Milk
  • Egg
  • Butter
side view of a piece of bisquick chicken pot pie on a white plate, with a fork next to it. The rest of the pot pie is in the background.

How to Make It:

(Full printable recipe card is available below)

Saute the vegetables. First, you’ll melt butter over medium-high heat. Add diced onion and sliced celery to the butter.

Cook, stirring occasionally, until softened, about 5-7 minutes.

two photos; one shows celery and onions in a skillet; the other shows them cooked until soft.

Prepare the gravy. Next, you’ll add chicken broth, salt, pepper, and thyme to the pan, stirring to combine. Bring to a simmer.

In a measuring cup or small bowl, whisk together heavy cream and all-purpose flour until smooth.

Pour mixture into the chicken broth, stirring to incorporate.

two photos; one shows broth, seasonings, and cream added to skillet; the other shows everything mixed together.

Add chicken and vegetables. Next, you’ll remove pan from heat. Stir in frozen peas and carrots and cooked chicken until combined.

Pour mixture into a deep dish pie plate.

two photos; one shows frozen vegetables and cooked chicken added to the skillet; the other shows the chicken pot pie filling poured into a deep dish pie plate.

Make the Bisquick crust. Next, you’ll combine Bisquick baking mix, milk, and egg.

Stir together until smooth.

two photos; one shows Bisquick baking mix, milk, and egg in a mixing bowl; the other shows the batter mixed together.

Add the crust and bake. Last, you’ll pour batter over the filling in the pie pan, spreading evenly. Bake for 25-30 minutes, or until golden-brown.

Remove from oven. If desired, brush the top of the crust with melted butter.

two photos; one shows Bisquick batter poured over the pot pie filling prior to baking, and the other shows the pot pie after baking. The crust has been brushed with butter.

Notes and Adaptations:

  • I always place a baking sheet on the rack under my pie pan, just in case any of the filling bubbles over the edges of the pan.
  • Feel free to change up the frozen vegetables in this chicken pot pie if you’d like.
  • You can use a rotisserie chicken or cook your own before making this recipe.
overhead view of a freshly baked chicken pot pie with a Bisquick baking mix crust

Recommended Equipment:

Yield: Approx. 6 Servings

Bisquick Chicken Pot Pie

a serving of Bisquick chicken pot pie is served on a white plate with a fork. The deep dish pie pan is in the background.

Enjoy the classic comfort food, but without all the effort, thanks to this easy Bisquick chicken pot pie!

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

For the Filling:

  • 2 Tablespoons butter
  • 1/2 medium onion, diced
  • 2 ribs celery, sliced
  • 1 3/4 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground thyme
  • 3/4 cup heavy cream
  • 1/4 cup all-purpose flour
  • 10-oz frozen peas and carrots
  • 2 cups chopped or shredded cooked chicken

For the Bisquick Crust:

  • 1 1/2 cups Bisquick baking mix
  • 2/3 cup milk
  • 1 egg
  • Optional: 1/2 tablespoon butter, melted

Instructions

  1. Preheat oven to 400F.
  2. In a medium skillet, melt butter over medium-high heat.
  3. Add diced onion and sliced celery to the butter. Cook, stirring occasionally, until softened, about 5-7 minutes.
  4. Add chicken broth, salt, pepper, and thyme to the pan, stirring to combine. Bring to a simmer.
  5. In a measuring cup or small bowl, whisk together heavy cream and all-purpose flour until smooth. Pour mixture into the chicken broth, stirring to incorporate.
  6. Remove pan from heat. Stir in frozen peas and carrots and cooked chicken until combined.
  7. Pour mixture into a deep dish pie plate.
  8. In a small mixing bowl, combine Bisquick baking mix, milk, and egg. Stir together until smooth.
  9. Pour batter over the filling in the pie pan, spreading evenly.
  10. Bake for 25-30 minutes, or until golden-brown.
  11. Remove from oven. If desired, brush the top of the crust with melted butter.
  12. Let pie cool for about 10 minutes before serving, to allow the filling time to thicken.

Notes

  • I always place a baking sheet on the rack under my pie pan, just in case any of the filling bubbles over the edges of the pan.
  • Feel free to change up the frozen vegetables in this chicken pot pie if you'd like.

Recommended Products

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 450Total Fat: 28gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 124mgSodium: 977mgCarbohydrates: 32gFiber: 3gSugar: 9gProtein: 19g

Nutrition information is automatically calculated and is not guaranteed for accuracy.

Want more delicious recipe ideas?

Check out even more mealtime inspiration on my Pinterest boards!

© Chrysti Benner
Cuisine: American / Category: Main Dish

Be sure to save this recipe to your dinner ideas board on Pinterest!

two photos; one shows a serving of Bisquick chicken pot pie on a white plate; the other shows a freshly baked chicken pot pie with a bisquick crust.

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Chrysti believes you can enjoy meaningful connection around the table without spending all day in the kitchen. She is a nurse, educator, homeschooling mom to three children and wife to her favorite fella. She loves empowering other moms to simplify mealtime, because feeding a family doesn't have to be complicated!

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2 Comments

  1. Can evaporated milk be substituted for the heavy cream?

    Reply
    1. Chrysti Benner says:

      Hi Jo Ann! I haven’t personally tried that substitution, but I think it would probably work fine. It might turn out slightly thinner than using heavy cream, but I think the flour would still help it thicken. If you give it a try, I’d love to hear how it works out for you! 🙂

      Reply

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