Looking for a comforting, one-dish meal that’s quick, satisfying, and always a hit? This Bisquick Chicken Pot Pie is a classic family favorite that comes together in minutes! With tender chicken, mixed vegetables, and a creamy filling topped with a golden biscuit crust, it’s a perfect weeknight dinner.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Why You’ll Love This Recipe
Quick and Easy – Minimal prep, ready in under an hour
Hearty and Filling – Loaded with chicken and vegetables
One-Bowl Batter – No rolling out dough or complicated steps
Family-Friendly – Kids love the soft biscuit topping and creamy filling
Perfect Use for Leftovers – Great for using up cooked chicken or turkey
Ingredients You’ll Need
For the Filling:
2 cups cooked chicken, diced or shredded
1½ cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 can (10.5 oz) cream of chicken soup
½ cup chicken broth
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
For the Biscuit Topping:
1 cup Bisquick baking mix
½ cup milk
1 large egg
Tools You’ll Need
Mixing bowls
9-inch pie dish or 8×8-inch baking dish
Whisk and spatula
Oven
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease your pie dish or baking pan.
Step 2: Make the Filling
In a large bowl, mix together the cooked chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Pour the filling into your prepared dish and spread it evenly.
Step 3: Mix the Biscuit Topping
In a separate bowl, whisk together the Bisquick, milk, and egg until smooth. Pour the batter over the top of the chicken mixture and spread it gently with a spatula.
Step 4: Bake
Bake uncovered for 30–35 minutes, or until the topping is golden brown and cooked through.
Step 5: Cool and Serve
Let rest for 5 minutes before serving. Spoon into bowls or slice into squares and enjoy warm.
Tips for the Best Chicken Pot Pie
Use Leftover Chicken – Rotisserie chicken or holiday leftovers work great
Check the Topping – If it browns too quickly, loosely tent with foil
Frozen or Fresh Veggies – Both work well. If using fresh, lightly steam before adding
Make It Creamier – Stir ¼ cup sour cream into the filling for extra richness
Serving Suggestions
Serve Bisquick Chicken Pot Pie with:
A fresh green salad
Steamed green beans or broccoli
Homemade applesauce
Warm dinner rolls
Perfect for:
Cozy weeknight dinners
Potluck dishes
Weekend family meals
Using up leftover roast chicken or turkey
How to Store & Reheat
Storing:
Refrigerate: Store covered in the refrigerator for up to 3–4 days
Freezing:
Freeze baked pot pie portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating
Reheating:
Oven: Reheat at 350°F (175°C) for 15–20 minutes or until warmed through
Microwave: Heat individual portions for 1–2 minutes
Frequently Asked Questions
Can I make this ahead of time?
Yes! Assemble the pot pie (without baking), cover tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time.
Can I make this without Bisquick?
You can use a homemade mix: combine 1 cup flour, 1½ tsp baking powder, a pinch of salt, and 2 tbsp butter or oil.
What other vegetables can I add?
Try mushrooms, diced sweet potatoes, leeks, or spinach for extra nutrition and flavor.
Can I make it dairy-free?
Use a dairy-free cream soup and milk alternative in the biscuit batter.
Final Thoughts
Bisquick Chicken Pot Pie is the ultimate easy comfort food. With minimal effort, you get a hot, filling meal that satisfies the whole family. Whether you’re using leftovers or cooking from scratch, this pot pie is sure to earn a spot in your weeknight rotation.
Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your Chicken Pot Pie turns out.
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Cuisine: American
Nutritional Information (Per Serving):
Calories: 410 | Protein: 24g | Carbohydrates: 30g | Fat: 22g | Fiber: 2g | Sodium: 850mg
Bisquick Chicken Pot Pie
- Total Time: 45 minutes
Description
Looking for a comforting, one-dish meal that’s quick, satisfying, and always a hit? This Bisquick Chicken Pot Pie is a classic family favorite that comes together in minutes! With tender chicken, mixed vegetables, and a creamy filling topped with a golden biscuit crust, it’s a perfect weeknight dinner.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
For the Filling:
2 cups cooked chicken, diced or shredded
1½ cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 can (10.5 oz) cream of chicken soup
½ cup chicken broth
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
For the Biscuit Topping:
1 cup Bisquick baking mix
½ cup milk
1 large egg
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease your pie dish or baking pan.
Step 2: Make the Filling
In a large bowl, mix together the cooked chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Pour the filling into your prepared dish and spread it evenly.
Step 3: Mix the Biscuit Topping
In a separate bowl, whisk together the Bisquick, milk, and egg until smooth. Pour the batter over the top of the chicken mixture and spread it gently with a spatula.
Step 4: Bake
Bake uncovered for 30–35 minutes, or until the topping is golden brown and cooked through.
Step 5: Cool and Serve
Let rest for 5 minutes before serving. Spoon into bowls or slice into squares and enjoy warm.
Notes
Use Leftover Chicken – Rotisserie chicken or holiday leftovers work great
Check the Topping – If it browns too quickly, loosely tent with foil
Frozen or Fresh Veggies – Both work well. If using fresh, lightly steam before adding
Make It Creamier – Stir ¼ cup sour cream into the filling for extra richness
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Cuisine: American
