Quick & Easy Chicken Pot Pie

Chicken pot pie is one of those ultimate comfort foods – it’s warm, hearty and totally hits the spot on a chilly evening. A long, long time ago (at least 10 years, I would imagine), my mom, sister and I went to my grandparents for lunch on a random Saturday during the winter. My grandma pulled a chicken pot pie out of the oven that was absolutely out-of-this-world. The crust was flaky and golden brown, while the filling was thick and full of chicken and vegetables. Most classic recipes for chicken pot pie involve a hefty amount of prep time, so when I asked my grandma for the recipe, I was shocked at how easy it was. I’ve been making this recipe during the fall and winter ever since. My grandparents came over for lunch on Sunday, so I decided to surprise my grandma by whipping up the recipe she had gifted me with years ago. It was a huge hit with everyone!

I’ve always been an advocate of using natural ingredients and cooking from scratch 90% of the time. Let’s be real, though. Sometimes you just have one of thoseΒ days… the days that make up that other 10% of the time. Those are the days you’ll find me eating pizza (that the delivery guy brought), a burger and fries from Five Guys, a blue box of macaroni and cheese, saltine crackers with cheese or peanut butter & jelly, cold cereal, or some other type of convenience food. It doesn’t happen all the time, but it happens. For those days, I love having recipes like this. Using a baking mix for the crust, already cooked chicken (hello grocery store rotisserie chicken!) and frozen veggies makes this completely doable on a week night.

Plus, it’s just plain delicious πŸ™‚

Quick & Easy Chicken Pot Pie

Yield: 4 to 6 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes


For the Bottom Crust:
1 cup Bisquick
2 tablespoons salted butter
2 tablespoons whole milk

For the Filling:
ΒΌ cup unsalted butter
ΒΌ cup Bisquick
2 tablespoons chopped yellow onion
ΒΌ teaspoon salt
Pinch ground black pepper
1 cup frozen mixed vegetables (carrots, peas & green beans)
1ΒΌ cups chicken broth
1Β½ cups cooked, cubed chicken

For the Top Crust:
Β½ cup Bisquick
1/3 cup whole milk
1 tablespoon salted butter, melted


1. Preheat oven to 400 degrees F.

2. Prepare the Bottom Crust: In a medium bowl, use a pastry blender to cut the butter into the Bisquick until the mixture resembles coarse crumbs. Using a wooden spoon, stir in the milk until the mixture begins to form a ball. Pat the dough onto the bottom and up the sides of a 9-inch pie plate. Bake for 5 minutes, or until just turning light brown. Remove from the oven and set aside.

3. Prepare the Filling: Heat the butter in a 2-quart saucepan over medium heat until melted. Using a wooden spoon, stir in the Bisquick, chopped onion, salt and pepper. Cook, stirring constantly, until the mixture is bubbly. Remove from the heat. Gradually stir in the chicken broth, then stir in the frozen vegetables.

4. Return the mixture to the stove over medium heat, stirring constantly, until the mixture reaches a boil. Once a full boil is reached, continue stirring for another 1 minute. Remove from the heat and stir in the chicken. Pour the chicken mixture into the prepared crust.

5. Prepare the Top Crust: In a small bowl, whisk together the Bisquick, milk and melted butter until smooth. Pour the mixture evenly over the filling. Use a rubber spatula or offset spatula to gently spread it to the edge of the pie plate.

6. Bake for 25 minutes, or until the top is golden brown. Let stand for 10 minutes before serving.


52 Responses to “Quick & Easy Chicken Pot Pie”

  1. Ashley @ Wishes and Dishes on October 2, 2012 at 12:32 am

    Chicken pot pie is one of my top favorite dinners….it’s just so comforting. I haven’t made it since last winter and I miss it. I’ll have to give this recipe a try!

    p.s. I also have “emergency” blue box mac n cheese in the cupboard for the days I’m not feeling so motivated πŸ™‚


  2. Heidi @ Bits of Sunshine on October 2, 2012 at 2:16 am

    Agreed! This is the best comfort food. My husband adores chicken pie – and this looks SOOO much easier then mine! I have to try this soon!


  3. Debbie on October 2, 2012 at 4:04 am

    Hi there,

    I am really enjoying your website and look at it a couple of times a week. The chicken pot pie sounds great but I am wondering if you can tell me more about bisquick, it’s a product that we don’t have in Australia but we may have something that can be used as a substitute?



    • Barbara on October 2nd, 2012 at 8:09 am

      Dennie, see my comment below for a link to homemade Bisquick.


    • Michelle on October 3rd, 2012 at 11:23 am

      Hi Debbie, Bisquick is a pre-made baking mix used for pancakes, waffles, biscuits and other things. If you have anything similar in Australia you could use that, or you could make your own (see the recipe link in a comment below).


      • Debbie on October 3rd, 2012 at 5:10 pm

        THanks Michelle, I unexpectedly had family over for dinner last evening and used puff pastry instead, it went down a treat, thank you. I will have a look at the link for making bisquick, we have all sorts of packaged stuff here but I have not come across anything like bisquick.



        • Amy on October 5th, 2012 at 5:07 pm


          Did you bake your puff pastry until brown before adding the filling?


          • Debbie on October 5th, 2012 at 10:02 pm

            No I didn’t, I had to have this pie on the table in udner 40 mins so I ‘cheated’ by grating parmesan cheese over the base then put the filling on top. Doesn’t give you that super crisp base that blind baking does but in a pinch it is fine.


  4. Michael @ BlueberryChuckle on October 2, 2012 at 6:59 am

    Yum! I’ve been waiting to making Chicken Pot Pie. It’s getting colder up here in Vermont!


  5. Jen @ Savory Simple on October 2, 2012 at 7:53 am

    I think it’s perfectly fine to take shortcuts every now and then. This is such a convenient weeknight recipe!


  6. Jennifer @ Peanut Butter and Peppers on October 2, 2012 at 8:05 am

    It’s a perfect Fall recipe! Love it!!


  7. Barbara on October 2, 2012 at 8:08 am

    If you have a real aversion to Bisquick or if you are budget conscious (Bisquick is expensive!) there are many recipes “out there” for homemade baking mix. Just whirl flour, baking powder, soda, salt, sugar, and shortening in the processor and keep it in a jar in the pantry. I use this recipe : http://tastykitchen.com/recipes/breads/homemade-baking-mix/
    but if you google homemade baking mix you’ll find many recipes.

    Thanks for grandma’s pot pie recipe. It looks wonderful.


    • Michelle on October 2nd, 2012 at 9:30 am

      Hi Barbara, Thank you for sharing the homemade Bisquick recipe! Definitely something easy that can be kept in the pantry!


    • Debbie on October 2nd, 2012 at 5:24 pm

      Thank you Barbara, although it is
      spring here, the nights are still cool, perfect for enjoying a chicken pot pie!


    • Gina W on October 3rd, 2012 at 4:36 pm

      Thank you for sharing this recipe for homemade Bisquick. There is something in Bisquick that makes me sick to my stomach, so I’m so grateful to have an alternative!


  8. Deb on October 2, 2012 at 8:29 am

    I was going to make chicken and dumpling tonight until I found this amazing recipe! Thanks for sharing it Deb@http://healthycomfort.blogspot.com/


  9. Rebecca on October 2, 2012 at 8:41 am

    Oh I’m so making this….soon! Yum! Thanks so much for an easy go-to meal!


  10. Jann #2 on October 2, 2012 at 9:13 am

    Your timing couldn’t be more perfect! I am slow cooking two chickens right now, one for dinner, one for some sort of “leftover concoction”–well, now I KNOW what I’m making with the leftovers! Thank you for a yummy, comforting dish–once again! You rock girl! Have a great (albeit gloomy, drizzely) day in the ‘Burgh!


  11. Erin on October 2, 2012 at 9:22 am

    Yum a bisquick crust! I have used puff pastry before which is also good.


  12. Sues on October 2, 2012 at 11:05 am

    I’m obsessed with chicken pot pie and could probably eat it every single day. Yours looks absolutely fabulous!


  13. Becky on October 2, 2012 at 11:32 am

    One of my family’s favorite things about delicious homemade pot pies are the flaky, buttery crust. Which is why I only make it on the weekends. I might get shot if I tried the bisquick route! But it’s a great idea for weeknights when you find yourself with extra chicken and veggies on hand. I have made biscuits for the topping before as well. Somtimes I make the crust the night before and put it in the fridge so my steps are spread out. The best thing I’ve found is to make 2 and freeze one to bake at a later date!


  14. Inna on October 2, 2012 at 12:37 pm

    I just want to cuddle up to a good movie and eat this in my bed.


  15. Katie @ Blonde Ambition on October 2, 2012 at 1:33 pm

    Yum! Bisquick makes me think of my dad making pancakes on the weekends when I was a kid…I imagine it tastes great in a chicken pot pie!


  16. buttercream bakehouse on October 2, 2012 at 2:53 pm

    too bad that is not going to be on my dinner table tonight. Looks so good.


  17. Donna M on October 3, 2012 at 10:49 am

    I used to make this quite often when my kids were younger. Wonderful, easy recipe.


  18. Danielle on October 3, 2012 at 11:05 am

    You lost me at Bisquick. It looks delish, so I’m going to make the filling and use my own dough.


  19. Margie on October 3, 2012 at 1:59 pm

    Thank you for this recipe! I saw it yesterday and made it for dinner last night. It was wonderful – it will be a great addition to our rotation of dinners this winter.


  20. natalie@thesweetslife on October 3, 2012 at 2:27 pm

    i looooove pb & j on saltines…glad i’m not the only one πŸ™‚

    this looks awesome too!


  21. Gina W on October 3, 2012 at 4:37 pm

    I cannot wait to try this recipe! I love chicken pot pie too and this sounds so much easier than most other recipes! Love it!


  22. Ardex Sd P on October 6, 2012 at 11:11 am

    Warm my soul and comfort my heart… this is perfect!


  23. Nancy on October 7, 2012 at 3:26 am

    Wow, the filling really came together quickly using Bisquick! The crust was a little soft for me, but I would definitely remake that filling!


  24. Frugal Foodie Mama on October 7, 2012 at 8:31 pm

    This is on my menu plan for the week!
    I featured your recipe on my ~A Little Sunday Potluck~ post today. πŸ™‚ Feel free to click on the link and check it out & grab my featured button if you feel so inclined!


  25. Amy on October 8, 2012 at 9:28 am

    For those of you that used your own crust, what did you use to thicken the filling? This recipe uses bisquick as the thickener.


  26. Jenn on October 9, 2012 at 8:42 am

    What other alternative can i use to replace Bisquick? i’ve never seen it here in Malaysia


    • Michelle on October 10th, 2012 at 5:33 pm

      Hi Jenn, If you check out the comments above, there is a link to a homemade version of Bisquick. I think that should work for you!


  27. Amy on October 13, 2012 at 3:06 pm

    Hi Everybody! I made some major revisions to this recipe and this is what I did:

    I made it with puff pastry in my toaster oven. I browned the bottom crust first before adding the filling. I sustituted canned chicken. I used 1/4 cup of flour to thicken the filling instead of the bisquick. I added 1 1/2 cup of water and then bullion for the chicken broth. I also added a little more onion and used frozen onion. Then I added the top crust and baked in my toaster oven at 350. It turned out great. I made it on a Friday night and by Saturday afternoon, the whole thing was gone (it is just me and my husband). The only thing I would have done differently is sprayed the bottom of my pan before adding the bottom crust because it stuck a little. It is a wonderful recipe and made a nice, hot dinner for us on a cold night.


  28. Justyna on October 14, 2012 at 8:32 pm

    I saw this recipe this morning and knew I had to make it… just finished my second helping of this delicious pot pie! Great (and easy) recipe, thanks for sharing it! =]


  29. Shirley on October 16, 2012 at 12:06 am

    Memories!! I ate something just like this a lot when I was just learning cooking after college. I’ve graduated to from-scratch pie crust and biscuits to top my chicken pot pies, but there’s just something about that Bisquick topping. I’ll have to make this soon.


  30. Laura T on October 24, 2012 at 12:27 pm

    Yum! I doubled the recipe using a 9×13 pan and it turned out great! One piece of advice, if you’re using the Heart Smart Bisquick you’ll likely need extra milk for the top and bottom crusts. I certainly did. Thanks so much for all the awesome recipes you share!


  31. Adam on October 28, 2012 at 6:48 pm

    I love pot pie and it is even better when it is quick to make. Yum!


  32. Kim on October 28, 2012 at 7:57 pm

    Just made this for dinner, delish! Quick, easy and filling. Thanks for the new addition into the family recipe box.


  33. Felicia on October 29, 2012 at 12:48 am

    Great website! The Croque Monsieur was awesome! Can’t wait to try other recipes!


  34. Sharla on October 31, 2012 at 9:46 am

    I made this last night and loved it. I am a fan of pot pie but not a fan of the preparation that goes into making a GOOD one. This was so easy and tasted like I spent hours making it. The only change I made was leaving out the bottom crust. I’m not a huge fan of soggy bottom crusts and it helps shave off a few calories in the process. Thanks for a great recipe!


  35. Adella Gonzalez on December 13, 2012 at 9:33 am

    I grew up eating chicken pot pies. They were my favorite on a Saturday afternoon while watching tv. I even had a special way to eat them. Crust first, then the top, then the filling and leaving enough filling to be wrapped by the bottom and the sides. πŸ™‚
    I tried one recently and it wasn’t the same. The taste, I mean. So, yes I will be making this at home. Plus, I love Bisquick!


  36. Jocelyn on December 21, 2012 at 10:05 pm

    I made this for dinner tonight, and my family really enjoyed it. I used the homemade Bisquick recipe referenced above, with great results. Also, I used my food processor to mix the bottom and top crusts. Thanks for a great recipe!


  37. Kelly on January 12, 2013 at 7:59 pm

    This is my official chicken pot pie recipe! It’s so delicious and simple to make. There’s something about the Bisquick that makes the filling so tasty! BEB is my go to site for just about everything these days, I love this website! πŸ™‚


  38. Gabby on October 6, 2013 at 8:52 pm

    I just made this tonight! πŸ™‚
    Unfortunately, neither of the crusts had browned. I’m not sure why?


  39. Paulette on November 4, 2013 at 5:37 pm

    Made this recipe tonight! Tasted great! Loved how the filling was made using chicken broth and the bisquick instead of cream of chicken soup. I think the prep time of 20 minutes is pretty conservative. I think it would be safer to say 45 minutes by the time you prepare the base crust, the filling and then the top crust.


  40. andrea on December 5, 2013 at 3:39 am

    Hi. If I want to leave the chicken out, do I need to change the measurements for the rest of the filling? Thx


    • Michelle on December 5th, 2013 at 3:58 pm

      Hi Andrea, I don’t think you’d need to make any other adjustments, but you could up the veggies if you want it to be heartier.


  41. Adele on February 16, 2014 at 10:45 am

    Would love to make this πŸ™‚ However, I wonder if the filling has a runny consistency? Do you have any tips on how I could thicken it up? πŸ™‚ Thanks! xx


    • Michelle on February 17th, 2014 at 8:58 am

      Hi Adele, Maybe you can’t tell from the picture, but the filling is actually quite thick, not runny.


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