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!

Chicken pot pie on a counter with a slice cut and ready to serve

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.

Baked Bisquick chicken pot pie on a counter

Tender chicken, savory vegetables, creamy 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!

If you want a more traditional method, try my recipe for Chicken Pot Pie from Scratch.

Otherwise, follow the steps below for an easy chicken pot pie that is just as delicious and full of flavor.

Ingredient Substitutions

  • 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.

How to make Bisquick chicken pot pie

First, measure out all your ingredients and chop up your chicken.

Your dairy ingredients need to be cold, especially for the crust, so take those out of the refrigerator right before you get started.

Bowls of chicken, vegetables, and other pot pie ingredients on a counter

To make the crust, use a pastry cutter to cut the butter into the Bisquick until the mixture is crumbly.

Then stir in the milk with a wooden spoon until the mixture begins to form a ball.

Lightly press the dough along the bottom and sides of the pie plate.

Wooden spoon stirring crust ingredients in a bowl + Bisquick crust pressed into a pie plate

Bake at 400 degrees for about 5 minutes, or until lightly browned. Remove from the oven and set aside.

Now start your filling by melting the butter in a saucepan over medium heat. Stir in the Bisquick, onion, salt, and pepper with a wooden spoon.

Continue to cook until bubbling, stirring constantly, then remove from heat. Gradually add in the chicken broth and then the vegetables.

Return saucepot to the stove over medium heat and bring to a boil, stirring constantly.

Continue stirring for about a minute, then remove from heat and add in chicken.

Pour the filling mixture into the pie crust and start on the top crust.

Wooden spoon stirring pot pie filling in a saucepan + Chicken added to pot pie filling in a saucepan + Chicken filling added to crust in pie plate

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.

Bake for 25 minutes, or until the top is a beautiful golden brown. Let stand for about 10 minutes to cool.

Cut yourself a nice big slice and enjoy!

Partially eaten slice of pot pie on a plate with a fork

Recipe notes

  • 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.
  • 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.

Bisquick chicken pot pie on a counter with a slice missing

More cozy chicken recipes

I hope you and your family enjoy this Bisquick chicken pot pie soon! If you make it, I’d love if you would take a moment to stop back and share a review below. ENJOY! 😍

Chicken pot pie on a counter with a slice cut and ready to serve

Bisquick Chicken Pot Pie

Yield: 6 servings
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Bisquick chicken pot pie is the ultimate comfort food. It makes use of pantry and freezer staples and is a perfect weeknight dinner. Make this recipe on a chilly night to warm you right up!
4.44 (60 ratings)
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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.
Nutritional values are based on one serving
Calories: 360kcal, Carbohydrates: 28g, Protein: 16g, Fat: 21g, Saturated Fat: 11g, Cholesterol: 68mg, Sodium: 822mg, Potassium: 275mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1974IU, Vitamin C: 7mg, Calcium: 102mg, Iron: 2mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle
Course: Main Course
Cuisine: American

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.

[photos by Ari of Well Seasoned]