Bisquick Chicken Pot Pie – Quick and 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.
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.
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.
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.
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!
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.
More cozy chicken recipes
- Homemade Chicken and Dumplings
- White Chicken Chili
- Cheesy Chicken with Mushrooms
- Cheesy Chicken, Broccoli and Rice Casserole (From Scratch!)
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! 😍
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.
[photos by Ari of Well Seasoned]
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.
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!