Bisquick Chicken Pot Pie (Easy Recipe)

This Bisquick chicken pot pie is always a winner.

It features juicy chunks of chicken and crisp vegetables swimming in a creamy sauce.

It’s a classic family recipe that’s not only tasty, but it’s hearty and super comforting, too.

Bisquick Chicken Pot Pie 

There’s nothing more heartwarming or belly-filling than a warm, flaky-crusted pot pie.

The succulent chunks of meat, the tender veggies, and the thick, creamy sauce are so irresistible.

And thanks to Bisquick, it’s beyond simple to whip up.

So forget about rolling pastry and just grab that box of baking mix! After just 10 minutes of prep, you’ll have dinner in the oven.

Ingredients

This might be the shortest ingredient list for a pot pie you’ve ever seen. You only need the following ingredients: 

• Mixed veggies. Make life easier for yourself by using frozen mixed veggies. You can grab a bag at any grocery store that’ll save you tons of time. You won’t have to worry about chopping, dicing, washing, and peeling. 

• Chicken. Use whatever cooked chicken you have on hand. You can pick up some canned chicken or use leftovers from last night’s dinner. Just be sure it’s fully cooked. 

• Cream of chicken soup. A can of condensed soup will give you the thick, creamy sauce that makes pot pies so delectable. 

• Bisquick. Original Bisquick is your secret ingredient in this recipe. It’s what saves you from having to make or buy a pie crust. Trust me, no one will ever know you didn’t painstakingly make the perfect pie. 

• Milk. Whole milk works best in this recipe. It combines with the soup to make the sauce thick and delicious.

• Egg. You only need one. It’ll help hold everything together. 

So check your pantry because you might already have everything you need! 

How to Make Bisquick Chicken Pot Pie 

Follow these steps to make this easy Bisquick chicken pot pie. 

1. Preheat the oven to 400 degrees Fahrenheit. 

2. Combine the chicken, vegetables, and cream of chicken soup in an ungreased pie plate.

3. Mix the Bisquick, milk, and egg in another bowl. Stir them together using a fork. (It makes a difference.

4. Pour the Bisquick mixture into the pie plate. 

5. Bake the pie in the preheated oven for approximately 30 minutes.

6. Remove the pie from the oven when it turns a gorgeous golden brown.

7. Serve it and enjoy! 

Tips for the Best Chicken Pot Pie 

Here are a few tips for making the best chicken pot pie!

• Make it herby. If you want to add extra herbs, go for it! I love to sprinkle some thyme, garlic powder, parsley, and other things into my pie. 

• Use a deep-dish pie pan. This recipe works best in a 9 x 13-inch pie pan. The deep-dish ones are even better. 

• Seasoned chicken is delicious. This is so easy because it calls for cooked chicken. And nothing beats the incredible flavor you get from rotisserie chicken.

• Sprinkle some cheese on top. You can do this when the pie has about 10 minutes left in the oven. It gives it an irresistible, yummy cheese topping.

• Use foil to keep it from burning. The pie needs to cook through completely, but sometimes the top may start to burn. If that happens, cover the top with aluminum foil. 

Recipe Variations 

As I’ve already mentioned, you can use whatever chicken you have for this recipe.

Of course, chicken is only one of your options. Here are a few popular variations on this recipe: 

• Use turkey or beef instead of chicken. You can even eliminate the meat entirely and have a veggie pot pie instead. 

• Use canned or fresh veggies if you don’t have frozen ones. Keep in mind that fresh veggies will need to be sauteed first. Otherwise, they might not cook fully. 
  • Additionally, canned veggies are more likely to become overcooked. Keep a close eye on the pie if using them.

• Add extra veggies. Even if you start with frozen mixed veggies, you don’t have to stop there. Add some extras, like mushrooms or spinach, if you want. 

• Swap out the soup. Cream of celery or cream of mushroom will also work. They each give the pie a slightly different flavor than the cream of chicken soup. 

• Any baking mix will work. Earlier, I said Bisquick was the star of this show, and now I’m saying you don’t need it!?! No, I’m not actually saying that. Bisquick works best. 

• You can make the whole pie cheesy. I’ve already mentioned adding cheese to the top of the pie. But you can also make the inside cheesy! 

Don’t just stick to cheddar, either. Try some of the more exotic varieties, like Gruyere, Gouda, or Pepper Jack.

You can also sprinkle a bit of parsley or other fresh herbs on top before serving.

Make any adjustments you like to suit your and your family’s tastes.

How to Store

Now, let’s cover storage, freezing, and reheating.

To Store: Place fully cooled leftovers into an air-tight container. Or wrap the pie plate tightly in plastic wrap.

Either way, the leftovers should remain fresh for 3 to 4 days. 

To Freeze: Transfer the cooled pot pie to a freezer-safe air-tight container. Add a date, and place it upright in the freezer.

It should be fine for up to 3 months.

Try to keep it closer to the front of the freezer. Shoving it in the back could cause freezer burn. 

To Reheat: Reheat refrigerated leftovers in the microwave. Just cover a portion with plastic wrap then microwave in 30-second intervals until hot.

Or, for better texture, heat larger portions in the oven at 350°F for about 10 minutes.

Heat frozen leftovers for 15-20 minutes.

Oh, and check out my post on how to reheat rotisserie chicken so the meat stays nice and juicy!

More Chicken Recipes You’ll Love

Chicken Milanese
Ina Garten’s Roast Chicken
Beer Can Chicken
Greek Chicken