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.
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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:
- Bisquick Chicken Casserole
- Southern Chicken and Dumplings
- Easy Chicken and Gravy
- Creamy Chicken and Rice
- Chicken Hashbrown Casserole
- Easy Chicken Cobbler
- Instant Pot Chicken Pot Pie
- Chicken and Stuffing Casserole
- Crockpot Chicken and Gravy
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:
- Chicken and Bisquick Dumplings
- Bisquick Brownies
- Soft & Chewy Bisquick Chocolate Chip Cookies
- Bisquick Banana Muffins
- The Best Bisquick Biscuits
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
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.
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.
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.
Make the Bisquick crust. Next, you’ll combine Bisquick baking mix, milk, and egg.
Stir together until smooth.
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.
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.
Recommended Equipment:
Bisquick Chicken Pot Pie
Enjoy the classic comfort food, but without all the effort, thanks to this easy Bisquick chicken pot pie!
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
- Preheat oven to 400F.
- In a medium skillet, melt butter over medium-high heat.
- Add diced onion and sliced celery to the butter. Cook, stirring occasionally, until softened, about 5-7 minutes.
- 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.
- Remove pan from heat. Stir in frozen peas and carrots and cooked chicken until combined.
- Pour mixture into a deep dish pie plate.
- In a small mixing bowl, combine Bisquick baking mix, milk, and egg. Stir together until smooth.
- 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.
- 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:
6Serving Size:
1Amount 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.
Be sure to save this recipe to your dinner ideas board on Pinterest!
Can evaporated milk be substituted for the heavy cream?
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! 🙂