Bisquick Chicken Pot Pie
This easy Bisquick chicken pot pie is the ultimate comfort food. It makes use of pantry and freezer staples and is ready in a snap; one of my very favorite old family recipes. Make this recipe on a chilly night to warm you right up!
Many years ago, 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.
When I asked my grandma for the recipe, I was shocked at how easy it was. Using Bisquick from the pantry, frozen vegetables and a rotisserie chicken make this incredibly simple. While I have a favorite traditional chicken pot pie recipe (from scrach), I LOVE this Bisquick version for an easy weeknight dinner!
Why You’re Going to Love It
Tender chicken, savory vegetables, creamy chicken pot pie filling, and a flaky crust. These are all the things that make this dish a favorite during the fall and winter months.
Normally you would need at least an hour of prep time, but this pot pie recipe comes together in about 20 minutes.
Better yet, including the bake time, you’ll be ready to serve in under an hour!
Ingredient Notes
This simple meal comes together quickly and doesn’t require many ingredients; below is a quick rundown of the main components and some notes on each.
As always, check the recipe card below for a complete list of ingredients and quantities.
- Bisquick: Use the original pancake and baking mix.
- Chicken: You will need 1½ cups of cooked chicken for this recipe. You can cut up a rotisserie chicken or canned chicken would even work for an easy shortcut! Leftover turkey would also be great in this recipe (perfect for Thanksgiving leftovers!).
- Onion: This recipe uses some chopped onion, but you could substitute ¾ teaspoon onion powder (you can also include garlic powder for extra flavor, too).
- Vegetables: I use a standard mixed vegetable blend, which includes carrots, peas, corn, and green beans. Feel free to use your favorite frozen vegetables! If using canned vegetables, drain them, then stir them in with the chicken at the end so they don’t get overcooked.
- Milk: Whole milk is preferred to ensure that the sauce thickens properly. In a pinch, 2% will work, but the sauce may be thinner.
How to Make Bisquick Chicken Pot Pie
The ease of this recipe makes it perfect for weeknight dinners! Here’s how to make this easy chicken pot pie:
Step #1: Make the Crust – Use a pastry blender to cut the butter into the Bisquick until the mixture is crumbly. Then, stir in the milk until the mixture begins to form a ball. Lightly press the dough along the bottom and sides of a 9-inch pie plate. Bake at 400 degrees for 5 minutes, then set aside.
Step #2: Make the Filling – Melt the butter in a large saucepan over medium heat. Stir in the Bisquick, onion, salt, and pepper. Cook until bubbling, stirring constantly, then remove from heat. Gradually stir in the chicken broth, then the vegetables. Return to stove and bring to a boil, cook and stir for 1 minute, then remove from heat and stir in the chicken. Pour the filling into the pie crust and smooth into an even layer.
Step #3: Make the Top Crust – Whisk together the Bisquick, milk, and melted butter in a small bowl. Then pour over the filling and smooth to the edges of the pie plate with a spatula.
Step #4: Bake the Chicken Pot Pie – Bake for 25 minutes, or until the top is golden brown. Let stand for about 10 minutes then serve.
What to Serve with the Chicken Pot Pie
This recipe really stands on its own as a full meal, but if you’d like some side options, here are a few ideas:
- Tossed green salad
- Roasted vegetables (asparagus, cauliflower, or Brussels sprouts would work great)
- Corn on the cob if you don’t mind extra corn or your veggie blend doesn’t include it
- Coleslaw in an oil and vinegar dressing
- Fresh fruit or applesauce
How to Store and Reheat
The chicken pot pie should be stored in an airtight container (or in the original pie plate covered tightly) in the refrigerator for up to 3 days.
Leftovers can be reheated in the microwave or, if you want to re-crisp the top crust, you can heat in a 350 degree oven, covered with foil, for about 20 minutes, then remove the foil and cook for an additional 3 to 5 minutes.
Freezing Instructions
You can freeze this either before baking or after baking; see below for instructions:
To Freeze Unbaked – Assemble the pie completely, then chill it in the refrigerator for at least two house. Then wrap tightly in plastic wrap and aluminum foil (if you have a large freezer-safe bag, you can slide the pie dish in that, as an extra layer of airtightness) and freeze for up to 3 months. Thaw in the refrigerator overnight, then bake as directed.
To Freeze Baked – Allow the pie cool completely to room temperature, then cover tightly in plastic wrap and foil (if you have a large freezer-safe bag, you can slide the pie dish in that, as an extra layer of airtightness) and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat as desired.
Recipe Notes
- Bisquick Note – If you’ve never used Bisquick before, the box will most likely show a picture of pancakes, but the mix itself has a variety of different uses. Despite pancakes being written and pictured on the box, it’s the right product and what makes this such an easy chicken pot pie recipe.
- Flavor Options – I noted above that you can add garlic powder if desired; you can also include fresh or dried herbs to suit your taste preference – thyme would be a great addition!
- Filling Alternative – This recipe gets its creamy sauce from the combination of butter, Bisquick, and chicken broth. For a quicker version, you can sub in a can of condensed soup, such as cream of chicken soup or cream of mushroom soup. Simply stir together the can of soup with 1 cup of milk, then the vegetables (be sure to thaw them if using this method), and the chicken.
- Pan Options – While this is traditionally made in a 9-inch pie plate, you could also use a ceramic baking dish with 4-cup capacity, or even a 10-inch cast iron skillet.
More Cozy Chicken Recipes
- Homemade Chicken and Dumplings
- White Chicken Chili
- Cheesy Chicken with Mushrooms
- Buttermilk Fried Chicken
Watch the Recipe Video
If you make this Bisquick chicken pot pie and love it, remember to stop back and give the recipe a 5-star rating – it helps others find the recipe! ❤️️
Bisquick Chicken Pot Pie
Ingredients
For the Bottom Crust:
- 1 cup (120 g) Bisquick
- 2 tablespoons salted butter
- 2 tablespoons whole milk
For the Filling:
- ¼ cup (56.75 g) unsalted butter
- ¼ cup (30 g) Bisquick
- 2 tablespoons chopped yellow onion
- ¼ teaspoon (0.25 teaspoon) salt
- Pinch ground black pepper
- 1 cup (182 g) frozen mixed vegetables, carrots, peas & green beans
- 1¼ cups (293.75 ml) chicken broth
- 1½ cups (210 g) cooked cubed chicken
For the Top Crust:
- ½ cup (60 g) Bisquick
- ⅓ cup (81.33 ml) whole milk
- 1 tablespoon salted butter, melted
Instructions
- Preheat oven to 400 degrees F.
- 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.
- 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.
- 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.
- 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.
- Bake for 25 minutes, or until the top is golden brown. Let stand for 10 minutes before serving.
Notes
- Chicken: You can cut up a rotisserie chicken or buy a package of pre-cooked cubed chicken if you don’t want to make your own. Canned chicken would even work! Turkey would also taste great in this pot pie recipe.
- Vegetables: Feel free to swap out for a different variety. If using canned, stir them in with the chicken at the end so they don’t get overcooked.
- Milk: If you’d like to make this recipe dairy-free, replace the milk with an oat or cashew milk. They have a neutral flavor but similar texture, so they won’t affect the filling consistency.
- Butter: You’ll need to replace the butter as well if making this dairy-free. Use Earth Balance baking sticks in place of the butter and omit the salt in the filling. You can always add a little before pouring the filling into the crust if it tastes like it needs it.
- If you’ve never used Bisquick before, you might be confused when you go to the store to buy it. The box will most likely show a picture of pancakes, but the mix itself has a variety of different uses. Despite pancakes being written and pictured on the box, it’s the right product and what makes this such an easy chicken pot pie recipe.
- If you can’t get Bisquick where you live, here is a copycat recipe for Bisquick.
- You might wonder what to serve with chicken pot pie. Side dishes aren’t necessary since this works as a full meal, but a tossed green salad would help lighten the plate.
- Leftovers can be stored in the refrigerator for up to 4 days.
- To freeze the pie, bake and cool completely, then cover tightly in plastic wrap and aluminum foil. To reheat, remove the plastic wrap, cover with aluminum foil and reheat in a 350-degree oven until warmed through.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Originally published in 2012, this Bisquick chicken pot pie recipe has been updated to include new photos, a helpful video tutorial, and more in-depth recipe tips.
Very easy and soooo delicious!!
Michelle, this Bisquick Chicken Pot Pie recipe is pure comfort food perfection! The detailed instructions and helpful tips make it so approachable for weeknight dinners. I love how versatile it is with ingredient swaps and the freezer-friendly option is a game-changer. Can’t wait to try this on a chilly evening—thank you for sharing such a cozy and nostalgic dish
Ok this was delicious. I didn’t realize you were the “INFAMOUS BROWN EYED BAKER!” till I started sending the link to my friends. I love your chocolate chip cookie recipe where you do the “pull the glob apart and smoosh it together” technique. I do this with other cookies that have chips now. This pie was so easy. Leftovers won’t last 4 days… I only have 2 pieces left and there were only TWO of us! Lol Such a “clean crisp” pie. The slices cut like fudge. Beautiful presentation. I’m sorry, I embellished a bit. Used bullion granuals in water for broth, used garlic salt and sea salt and white pepper instead of just black. Crust was amazing! Especially the bottom crust. Thank you for posting. Oh I also used leftover turkey from Thanksgiving. And I added potatoes. Ok serious it WAS mostly your recipe. 😁 Don’t have instagram. The photo was fabulous! Made my friends drool! 🤤
We loved this! The recipe is easy to follow and turned out fabulous.
My mom used to make this. I made it for my family and they loved it! I will definitely be making this on a regular basis!
The way I made it, it was a 2-star … take it from me, do not use Krusteaz brand to make this if you can’t find Bisquick (I went to three stores and gave up, I should have just bought some frozen pie crusts) … the Krusteaz I got had a sickly vanilla flavor/odor to it and as much as I hoped it would end up being a sweet/salty (think fried chicken and waffles?) it just tasted like a vanilla chicken pudding pie. I think if it had a salty Bisquick crust it would be much better (thus the 4 stars) but if you’re going to go to the trouble of shopping/making this recipe, why not just make a regular pie crust and pot pie… in my case the short cuts made it harder.
Made this for the first time! Loved it! Only issue I had was I didn’t seem to have enough crust for both bottom and the top crust. Will double it the next time. But it was truly delicious!
This is my go to chicken pot pie recipe and has been for years. My family loves it. Thank you for sharing the recipe.
This Bisquick Chicken Pot Pie is a quick and cozy meal for chilly nights.
Do you think this would work with gluten free Bisquick?
How long can this pie be frozen for?
This was a great pot pie! I doubled the recipe and made it in my #12 camping Dutch oven. It disappeared so fast. The gang wants more so next time going to make a beef pot pie. I have started make more and more thing in my Dutch. Things just come out tasting so much better. Then clean up is so easy one pot and done:) Love your recipes!
This recipe is so good!! I’ve made it five times now and it’s definitely a keeper.
I add potato (parboil beforehand–learned that the hard way) and make extra filling by adding more bisquick, butter, and broth (I eyeball it) and it’s perfect. Also, like other commenters have said, add more salt!!
Thought it was good may add a little
More salt would like the filling a little more juicy my fault used the last of my turkey in it so it was 2 cups and maybe turkey dryer than chicken. Hubby managed two large servings though. So a little tweaking. Love your site and recipes from a former Western Payer Merry Christmas.
My husband made this for us for supper tonight and it was delicious!
Thank you Michelle, will be making this dish.
This was really good!! I doubled the crust for both the top and bottom but it was a little dry. Next time I’ll add more liquid to the filling to help. My kids cleaned their plates! Will for sure make this one again.
I also used 1% milk not whole milk, and it was perfect
Amazing!!! Made this for some picky little eaters and they all loved it!!! Figured they would so went ahead and doubled recipe. Other pie is froze for later. Used 1 1/2 large
chicken breast shredded. Didn’t have salted butter so added a little salt to crusts while mixing. Then onions are a no no here. So I used about 2 tsps of onion powder. Will definately be putting this in to rotation! Cant wait to see if it reheats well from freezer.
I made this for dinner last night and it was a huge hit! I only had a 9 x 13 casserole dish so we had to double the recipe. It was a little dry, but I think that’s because of the difference in pan size. I will play with my measurements but I will DEFINITELY make this again! It was absolutely delicious! Thank you for sharing such a fantastic recipe!
Made bisquick chicken pot pie, simply amazing, I used leftover turkey, added full can of broth, and cubed hash browns, and can cream of chicken soup, Very yummy,Great way to use leftover turkey, also put mine in 8×8 dish, very full, but amazing, will make this again, sorry no pic, froze the rest for later dinners. Have a great day,
This recipe has been in my recipe box since the 80s. I’ve been making this in the disposable mini pie pans for years. I’m soo glad I found this recipe online. I make a dozen mini pies and freeze them for later.
Addie, do you precook the bottom crust and leave the top crust uncooked? Or do you cook the little pies completely? Sounds like a great thing to have in the freezer. TYIA.
I have made this twice now and it has been absolutely delicious both times. I like to make a little extra of the top crust mixture to really cover the filling. Thanks for this recipe!
Can I make and freeze the bottom crust until I am ready to put together & bake?
Loveed it akso added sliced potatoes and doubled the mixture for top….. messed up on bottom crust my fault…will make again
This was definitely a hit. Hubby wanted seconds. Super fast, super easy. I used precooked fresh vegetables, added potato, sweet pepper, mushrooms, cartelized onions, put in fresh thyme and basil with a touch of hot sauce. Will definitely make this again. Yum Yum!
This was definitely a hit and seconds were asked for. I used fresh vegetables and added potato, sweet pepper, mushrooms, sautéed onions precooked. Threw in some fresh thyme and basil along with some hot sauce for a kick. Not sure if my pie plate was larger than yours as I had to stretch the crust a bit. Still awesome and so easy to put together. A definite keeper.
This pie went over very well with the hubby, he asked for seconds. I did add extra vegetables like potatoes, red peppers, green beans to mine plus fresh thyme and some hot sauce to give it a kick. Not sure if my pie plate was larger than yours because I had to stretch the crust out thinner than what yours looks like but it still was awesome. Most definitely will make this again and will be passing the recipe on to the girls in my family.
Wonderful!! Looks so easy. Hey this can be adapted to cottage pie using potatoes for the top crust. Have to play with it but honestly, do not change a thing.
I think that would work!!
I have a bulk pancake mix that I typically use instead of bisquick, do you think it’ll still work?
Hi Kate, If it works in other recipes in place of Bisquick, I think it would work here!
This was a awesome recipe!! So much easier than the pie crust one and better taste. The whole family have been begging for Pot Pie but can be so time consuming. This was perfect definitely a keeper. Thank so much!!
Oh my gosh, this was incredible! I think the Bisquick topping is better than regular
pot-pie crust topping.
Such amazing flavor, using just a few simple ingredients! Only thing I added, was a few dots of butter on top of the crust, before baking, to help brown the top a little more.
Thanks for another great recipe Michelle!
I made this and the taste is excellent, how do you keep the dough from absorbing the juice,
Fantastic! Oven temp, time and everything was spot on! I added a can of cream of chicken, potato flakes, cheddar cheese sprinkles and garlic. It was a hit with the family!
I’ve been trying to figure out if you used a regular pie plate or deep dish? You don’t mention deep dish, but some pictures make the plate look like it might be. Would you mind clarifying for me? This is a perfect meal for this crazy “stay at home” time.
Looks delicious! We ended up with a lot of chicken breasts in the freezer after our stock up trips to the store. What are some of your favorite easy and kid friendly recipes using chicken breast?
Haha, same here! Just this week I made a batch of oven BBQ chicken (all three will eat that) and I shredded leftovers and put in wraps with melted cheese (I try to do leftovers that look a little different so they don’t get bored with the same stuff). They all also like tacos, so chicken tacos would work. Last week I did chicken enchiladas – chopped up the chicken and cooked with some chopped onion. I had canned green chiles and black beans, so threw those in there. Rolled up with shredded cheese and some salsa (I didn’t have enchilada sauce and didn’t have what I needed to make it, so improvised). Covered them with more salsa and cheese and baked. And we all love this butter chicken recipe: https://cookiesandcups.com/butter-chicken/. I hope those ideas help a bit!
I can no longer pin your recipes. The pin button doesn’t work.
I too am having trouble with the Pinterest buttons. This recipe looks great, by the way!! Thank you!
I can’t pin this today. Hopefully, the pin button will work soon.
Oh no, I’ll look into that. Thanks for letting me know!
We love this chicken pot pie!
This is great! the timing is perfect…I made a turkey last Sunday and have left-over turkey that i was going to turn into a turkey pot pie tonight for dinner. Was going to use a regular pie crust but will try this one now!! Thanx Michelle!
Michelle I made it last night! it was so good! I loved it so much more than a traditional pie crust! Keeper!
From oven to yum!
I currently only have canned vegetables. We have been self isolating during this COVID-19 outbreak. To save room in my freezer for meat, I opted to stock up on canned vegetables. Since this recipe insists on frozen vegetables, should I put the canned mixed vegetables in a freezer bag and freeze them first? Recipe looks wonderful. Anxious to make it. Thanks!
Hi Lori, I actually just changed the notes on the recipe – I think using canned would be fine, as long as you drain and stir them in at the end with the chicken so they don’t get overcooked. Enjoy!
Been making my own crust for years and I wanted to look around for a way to make it alittle flakier. I found this recipe and decided to put my own recipe and twist the two together! Turned out amazing and the crust was awesome. I slow roasted a beef shoulder with chunks of fresh carrots, celery, onions and mushrooms and a bag of frozen peas.
For the crust I usually use flour and water but I decided to use the Bisquick and milk. I used frozen stick butter diced small and ice cold milk. It is always a good idea to let your dough rest in the refrigerator for a few hours before using.
For the filling I use the juices from the roast with an onion soup mix and a jar of beef gravy, thickened up with melted butter, water and flour.
After a few hours I rolled out the dough with a light sprinkle of flour until about 1/4 inch thick. Lay it in a square deep dish baking pan after spraying pam lightly on the dish. Babe just the bottom crust until lightly browned, and the filling and the top crust and bake for another 30 minutes or until golden brown and presto!
My husband is a “Pot Pie” lover, this recipe met all his requirements and then some. It was VERY flavorful and extremely easy to make
This turned out wonderful. I use a little bit more dough for each of the crusts to find out it is not completely needed unless you can’t spread the amount in the recipe enough. The top crust was hard to get spread, try to find another way to stretch it thinly before putting it onto(into) the pie.
I love this and will definitely be making again in the future! I am currently eating for two, and it was easy on my tummy and satisfied my craving perfectly! Definitely a satisfying and easy recipe for the whole family!
OMG The best ever, whole family ate it all. I added a little thyme, and instead of frozen vegies, I added broccoli and grated carrots. So delicious. Thanks for sharing. Suzanne
Would love to make this :) However, I wonder if the filling has a runny consistency? Do you have any tips on how I could thicken it up? :) Thanks! xx
Hi Adele, Maybe you can’t tell from the picture, but the filling is actually quite thick, not runny.
Hi. If I want to leave the chicken out, do I need to change the measurements for the rest of the filling? Thx
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.
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.
I just made this tonight! :)
Unfortunately, neither of the crusts had browned. I’m not sure why?
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! :)
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!
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. :)
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!
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!
Great website! The Croque Monsieur was awesome! Can’t wait to try other recipes!
Just made this for dinner, delish! Quick, easy and filling. Thanks for the new addition into the family recipe box.
I love pot pie and it is even better when it is quick to make. Yum!
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!
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.
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! =]
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.
What other alternative can i use to replace Bisquick? i’ve never seen it here in Malaysia
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!
For those of you that used your own crust, what did you use to thicken the filling? This recipe uses bisquick as the thickener.
This is on my menu plan for the week!
I featured your recipe on my ~A Little Sunday Potluck~ post today. :) Feel free to click on the link and check it out & grab my featured button if you feel so inclined!
http://www.thefrugalfoodiemama.com/2012/10/a-little-sunday-potluck-10712.html
Wow, the filling really came together quickly using Bisquick! The crust was a little soft for me, but I would definitely remake that filling!
Warm my soul and comfort my heart… this is perfect!
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!
i looooove pb & j on saltines…glad i’m not the only one :)
this looks awesome too!
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.
You lost me at Bisquick. It looks delish, so I’m going to make the filling and use my own dough.
I used to make this quite often when my kids were younger. Wonderful, easy recipe.
too bad that is not going to be on my dinner table tonight. Looks so good.
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!
I just want to cuddle up to a good movie and eat this in my bed.
http://www.bakingincouture.typepad.com
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!
I’m obsessed with chicken pot pie and could probably eat it every single day. Yours looks absolutely fabulous!
Yum a bisquick crust! I have used puff pastry before which is also good.
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!
Oh I’m so making this….soon! Yum! Thanks so much for an easy go-to meal!
I was going to make chicken and dumpling tonight until I found this amazing recipe! Thanks for sharing it Deb@http://healthycomfort.blogspot.com/
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.
Hi Barbara, Thank you for sharing the homemade Bisquick recipe! Definitely something easy that can be kept in the pantry!
Thank you Barbara, although it is
spring here, the nights are still cool, perfect for enjoying a chicken pot pie!
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!
It’s a perfect Fall recipe! Love it!!
I think it’s perfectly fine to take shortcuts every now and then. This is such a convenient weeknight recipe!
Yum! I’ve been waiting to making Chicken Pot Pie. It’s getting colder up here in Vermont!
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?
Thanks!
Debbie
Dennie, see my comment below for a link to homemade Bisquick.
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).
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.
Cheers
de
Debbie
Debbie:
Did you bake your puff pastry until brown before adding the filling?
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.
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!
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 :)