Are you a busy parent, home cook, or beginner chef looking for an easy-to-make and delicious meal solution? Bisquick chicken pot pie is the answer.
This classic family recipe has been a favorite go-to dish in many homes for generations.
Not only is it uncomplicated to assemble, but it’s also brimming with flavor.
It features juicy chunks of chicken and crisp vegetables swimming in a creamy sauce.
And it’s all topped with a golden crust made from Bisquick mix!
It might look like complicated comfort food, but it’s surprisingly simple to make.
Now, let’s check out this recipe for Bisquick chicken pot pie together.
Bisquick Chicken Pot Pie
Chicken pot pie is the ultimate comfort food.
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.
It all combines to make something that just feels like home.
Unfortunately, making them from scratch can be time-consuming and tricky.
That’s not the case with this Bisquick pot pie recipe, though.
It’s so simple that you only need about 10 minutes of prep time.
Your family will love it, and your mom will be so proud of you. Just don’t tell her you took the easy way out.
It looks and tastes so good that she’ll never figure it out otherwise.
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 you can 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
In a recipe this simple, it’s hard to believe there are any tips. But perhaps surprisingly, I have several!
Keep these in mind if you want your pie to turn out perfectly.
- 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. The recipe calls for canned chicken. However, if you had lemon-garlic rotisserie chicken last night, use it! It adds even more flavor.
- 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.
You can also add extra veggies or substitute other meats. We’ll talk about some of these variations below.
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.
You can never have too many veggies, after all!
- 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.
However, any all-purpose baking mix will suffice if you’re in a bind.
- 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.
Place fully cooled leftovers into an air-tight container.
You can also wrap the pie plate tightly in plastic wrap if you prefer. Either way, the leftovers should remain fresh for 3 to 4 days.
You might be able to stretch it to 5 or 6 days, but the texture might not be the same.
Transfer your 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.
You can reheat refrigerated leftovers in the microwave.
For frozen leftovers, you need to use the oven. You have two options:
- Pop it in the oven straight from the freezer. Set the heat to 375 degrees Fahrenheit, and cook the pot pie for 30-40 minutes.
- Let it thaw in the refrigerator overnight. Then, reheat it in the oven at 350 degrees Fahrenheit for 15-20 minutes.
Whichever method you choose, keep a close eye on the pot pie.
Oven temps and times may vary, and you don’t want it to burn.
You might have to adjust the time for your specific oven.
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