This Bisquick Chicken Pot Pie Recipe turns leftover or rotisserie chicken into a warm, creamy dinner in under an hour.
A pour-over Bisquick topping bakes up golden and biscuit-like right on top of the filling, so there’s no pie crust to roll out.
It’s the kind of meal that fills the kitchen with that cozy, savory smell and gets even picky eaters asking for seconds.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
If you love the sound of a fuss-free, one-dish dinner, my chicken pot pie with biscuits is another weeknight favorite worth bookmarking.
Why You’ll Love This Bisquick Chicken Pot Pie Recipe
This recipe is proof that comfort food doesn’t have to be complicated.
You skip the pie dough entirely, and the Bisquick topping does all the work of turning a simple filling into something that feels like a proper homemade dinner.
It’s also endlessly forgiving. Use rotisserie chicken, leftover turkey, or even canned chicken, and swap in whatever vegetables you have in the freezer.
- Ready in under an hour, start to finish
- No pie crust to roll or chill
- Uses pantry staples you likely already have
- Freezer-friendly filling and easy to double
- A cozy, kid-approved dinner that reheats beautifully
You might also enjoy: Chicken Pot Pie With Cream Of Chicken Soup
Ingredients
This recipe uses two simple components: a creamy chicken and vegetable filling, and a Bisquick topping that bakes up golden and biscuit-like.
Nothing here is hard to find, and most of it probably lives in your pantry and freezer right now.
For the filling:
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 bag (16 ounces) frozen mixed vegetables (peas, carrots, corn, and green beans), thawed
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1/3 cup chicken broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- Salt, to taste
For the Bisquick topping:
- 1 cup Bisquick Original Baking Mix
- 1 cup milk
- 2 large eggs
Read Also: Cottage Pie Recipe
Kitchen Equipment Needed
You don’t need anything fancy for this recipe, just a few basics you probably already have in your kitchen.
A deep dish pie plate helps the filling and topping bake evenly without overflowing.
- 9-inch deep dish pie plate
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Meat shredder claws (for shredding chicken quickly)
This pairs well with the same easy prep I use for my flaky pie crust, for whenever you’re in the mood to go the from-scratch route instead.
Recommended Products for This Recipe
These are a few products I personally reach for when I make this pot pie, based on what’s actually made the process easier in my own kitchen.
None of these are required, but they do make the recipe a little smoother and more foolproof.
1. Bisquick Original Pancake & Baking Mix
This is the whole backbone of the recipe, and the Original blend gives you that classic, slightly sweet, biscuit-like topping every time.
Keeping an extra box on hand also means you’re set for pancakes, waffles, or a quick coffee cake whenever the craving hits.
2. 9-Inch Deep Dish Ceramic Pie Plate
A deep dish plate gives the filling enough room so it doesn’t bubble over in the oven, and ceramic holds heat evenly for a topping that browns without burning on the edges.
It also just looks nice enough to bring straight to the table.
3. Meat Shredder Claws
These make shredding a rotisserie chicken take about two minutes instead of ten with two forks.
If you make this recipe often, they’re a small purchase that saves real time on a busy weeknight.
4. Glass Mixing Bowl Set
Having a few different sized bowls on hand makes it easy to keep the filling and the topping separate until you’re ready to assemble.
Glass bowls are also microwave-safe, which is handy if you want to warm the filling slightly before baking.
Another favorite: Cornbread Biscuits
Step-by-Step Instructions: How to Make Bisquick Chicken Pot Pie
Follow these steps in order for a filling that’s perfectly seasoned and a topping that bakes up golden every time.
1. Preheat the oven and prep your dish
- Preheat your oven to 400°F (200°C).
- Lightly grease a 9-inch deep dish pie plate with nonstick cooking spray or a thin layer of butter.
- Set the dish aside while you prepare the filling.
2. Make the chicken and vegetable filling
- In a large mixing bowl, combine the 2 cups of shredded chicken and the thawed mixed vegetables.
- Add the condensed cream of chicken soup and the chicken broth.
- Sprinkle in the dried thyme, black pepper, and a pinch of salt.
- Stir everything together until the chicken and vegetables are evenly coated in the creamy sauce.
3. Assemble the filling in the pie plate
- Pour the chicken and vegetable mixture into the prepared pie plate.
- Use a rubber spatula to spread it into an even layer, all the way to the edges of the dish.
- Set the filled dish aside while you mix the topping.
4. Mix the Bisquick topping
- In a medium mixing bowl, add the Bisquick baking mix, milk, and eggs.
- Whisk the mixture until it’s smooth and no dry streaks of Bisquick remain.
- The batter should be pourable, similar to a thin pancake batter.
5. Pour the topping over the filling
- Slowly pour the Bisquick mixture evenly over the chicken filling in the pie plate.
- Gently tilt the dish or use the back of a spoon to help the batter spread toward the edges.
- Don’t stir the topping into the filling, it should sit on top and bake into its own layer.
6. Bake until golden
- Place the pie plate on the middle rack of your preheated oven.
- Bake for 30 to 35 minutes, until the topping is puffed and golden brown.
- A toothpick inserted into the center of the topping should come out clean when it’s done.
7. Rest before serving
- Remove the pot pie from the oven and let it rest on a cooling rack for 5 to 10 minutes.
- This resting time allows the filling to set slightly, so it holds together better when scooped.
- Slice or scoop into portions and serve warm.
Read Also: Chicken Pot Pie Casserole
Tips for The Best Bisquick Chicken Pot Pie
A few small details make a big difference between an average pot pie and a great one.
Paying attention to these tips will help you get a golden topping and a filling that’s neither watery nor too thick.
- Thaw and drain frozen vegetables well so the filling isn’t watery
- Warm the filling slightly before topping it, this helps the batter cook through evenly
- Don’t overmix the Bisquick batter, a few small lumps are fine
- Use rotisserie chicken for the best flavor with the least effort
- Let the pot pie rest before serving so it holds its shape when scooped
This same technique for keeping a topping from turning gummy works well with my Creamy Mashed Potatoes Recipe too, since both rely on not overworking the starch.
Serving Suggestions
This pot pie is a complete meal on its own, but a simple side rounds things out nicely if you’re feeding a hungry table.
I like to keep the sides light since the filling and topping are already rich and creamy.
- A crisp green salad with vinaigrette
- Steamed green beans or roasted broccoli
- A warm dinner roll or slice of crusty bread
- Cranberry sauce for a fall-inspired twist
- A simple fruit salad to balance the richness
For an easy protein-forward side, this goes great with Roast Chicken With Potatoes if you’re cooking for a bigger crowd.
Variations of Bisquick Chicken Pot Pie
Once you’ve made the base recipe a time or two, it’s easy to switch things up based on what you have on hand or what your family likes best.
These variations keep the same easy method while changing up the flavor.
- Turkey pot pie: Swap the chicken for leftover shredded turkey, perfect after a holiday meal
- Cheesy topping: Stir 1/2 cup shredded cheddar into the Bisquick batter before pouring
- Extra veggie: Add sliced mushrooms or diced potatoes to the filling for more heartiness
- Herb boost: Add fresh rosemary or sage in place of dried thyme
- Spicy kick: Stir a pinch of cayenne or a dash of hot sauce into the filling
If you’re a fan of this same easy shortcut method in a sweeter direction, try my Bisquick Peach Cobbler Recipe next.
Storage and Reheating
This pot pie keeps well, which makes it a great option for meal prep or planned leftovers.
Just make sure it’s fully cooled before covering and storing it.
- Refrigerate leftovers in an airtight container for up to 4 days
- Freeze individual portions, well wrapped, for up to 2 months
- Reheat in the oven at 350°F for 15 to 20 minutes, covered with foil, until warmed through
- Microwave individual portions in 60-second intervals until heated through
- Thaw frozen portions in the fridge overnight before reheating
I use the same oven-reheating method for my chicken and rice casserole to keep the texture from drying out.
Nutritional Facts
These values are an estimate per serving, based on 6 servings total, and will vary depending on the exact brands and ingredients you use.
A single serving comes in at roughly 320 calories, with about 14 grams of fat, 30 grams of carbohydrates, and 19 grams of protein.
Sodium sits around 780 milligrams per serving, largely from the condensed soup, so keep that in mind if you’re watching your sodium intake.
For a lighter version, look for a reduced-sodium cream of chicken soup and a low-fat milk in the topping.
You might also like this comfort-food-friendly Meatloaf And Mashed Potatoes for another cozy dinner with similar nutrition in mind.
Health Benefits of Key Ingredients
While this is a comfort food recipe, a few of the ingredients bring some genuine nutritional value to the table.
Chicken and vegetables both play a real role here, not just for flavor but for what they add nutritionally.
- Chicken: A lean source of protein that helps keep you full and supports muscle maintenance
- Peas and carrots: Provide fiber, vitamin A, and vitamin C
- Green beans: A good source of vitamin K and dietary fiber
- Corn: Adds natural sweetness along with fiber and antioxidants
- Eggs: Contribute protein along with several B vitamins
For another vegetable-forward comfort meal, my Chicken And Wild Rice Casserole leans on a similar mix of lean protein and vegetables.
FAQs About Bisquick Chicken Pot Pie
1. Can I use canned chicken instead of rotisserie chicken?
Yes, canned chicken works in a pinch and saves you a step.
Just drain it well first so it doesn’t add extra liquid to the filling.
2. Why is my Bisquick topping soggy in the middle?
This usually happens when the filling is too watery, often from vegetables that weren’t drained well.
Make sure to thoroughly drain thawed frozen vegetables before adding them to the filling.
3. Can I make this pot pie ahead of time?
Yes, you can assemble the filling up to a day ahead and refrigerate it separately from the topping.
Mix and pour the Bisquick topping fresh right before baking for the best rise and texture.
4. Can I use a different brand of baking mix?
Yes, any similar pancake and biscuit baking mix will work in place of Bisquick.
Keep in mind the texture and flavor may vary slightly depending on the brand you choose.
5. Is this recipe freezer-friendly?
Yes, this pot pie freezes well either before or after baking.
If freezing unbaked, thaw it in the refrigerator overnight before baking as directed.
Read Also: Winter Casserole Recipes
Bisquick Chicken Pot Pie
Ingredients
- 2 cups cooked shredded chicken rotisserie chicken works great
- 16 ounces frozen mixed vegetables peas, carrots, corn, and green beans, thawed and drained
- 10.5 ounces condensed cream of chicken soup
- 1/3 cup chicken broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- salt to taste
- 1 cup Bisquick Original Baking Mix
- 1 cup milk
- 2 large eggs
Equipment
- 9-inch deep dish pie plate Ceramic holds heat evenly for browning
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Meat shredder claws Optional, for shredding chicken quickly
- Cooling rack
Method
- Preheat oven to 400°F (200°C). Lightly grease a 9-inch deep dish pie plate with nonstick spray or butter.
- In a large bowl, combine shredded chicken, thawed mixed vegetables, cream of chicken soup, chicken broth, thyme, pepper, and salt. Stir until evenly coated.
- Pour filling into prepared pie plate and spread into an even layer with a rubber spatula.
- In a medium bowl, whisk Bisquick, milk, and eggs until smooth and no dry streaks remain. Batter should be pourable.
- Slowly pour topping evenly over filling. Gently tilt or use a spoon to spread toward edges. Do not stir into filling.
- Bake on middle rack for 30-35 minutes until topping is puffed and golden brown. A toothpick inserted in topping should come out clean.
- Let rest on cooling rack for 5-10 minutes before serving. This allows filling to set for cleaner scoops.
Nutrition
Notes
- Thaw and drain frozen vegetables well so the filling isn’t watery.
- Warm the filling slightly before topping to help the batter cook through evenly.
- Don’t overmix the Bisquick batter; a few small lumps are fine.
- Rotisserie chicken gives the best flavor with the least effort.
- Let rest before serving so it holds its shape when scooped.
- Substitution: Use leftover turkey, canned chicken, or any cooked poultry in place of rotisserie chicken.
- Make ahead: Assemble filling up to a day ahead and refrigerate separately from topping. Mix topping fresh before baking.
- Freezer-friendly: Freeze unbaked filling in the dish (without topping) for up to 2 months. Thaw overnight before topping and baking.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat: Oven at 350°F for 15-20 minutes covered with foil, or microwave individual portions in 60-second intervals.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Bisquick chicken pot pie is exactly the kind of recipe I turn to when I want something warm and satisfying without a long ingredient list.
It comes together with pantry basics, bakes into something that tastes like a lot more effort than it actually took, and reheats just as well the next day.
Give it a try this week, and let me know in the comments how your family liked it.
If you make any of the variations, I’d love to hear which one becomes your new favorite.
Recommended:
- Turkey Shepherds Pie Recipe
- Vegetarian Shepherds Pie Recipe
- French Onion Beef Casserole Recipe
- Chicken And White Bean Stew
- Air Fryer Bacon Wrapped Chicken Breast
