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chicken pot pie recipe bisquick
Ash Tyrrell

Chicken Pot Pie Recipe Bisquick

If you’ve ever had a cold day where all you wanted was something warm, comforting, and homemade without too much effort, then you’ll understand why I always come back to my chicken pot pie recipe with Bisquick.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken chopped or shredded: Use leftover rotisserie chicken for quick prep and added flavor. Shredded works better than cubed for even texture.
  • 1 cup frozen mixed vegetables thawed: Peas, carrots, corn, and green beans work great. Thawing helps avoid too much moisture in the pie.
  • 1 cup chicken broth: Use low-sodium if you're watching your salt intake. You can even use homemade broth for deeper flavor.
  • 1 can 10.5 oz cream of chicken soup: This adds the creamy base. If you prefer a lower-fat version, use a reduced-fat soup.
  • 1 cup Bisquick baking mix: Avoid substitutes—Bisquick provides the perfect fluffy crust when baked.
  • ½ cup milk:Whole milk gives the richest flavor but 2% or almond milk will work in a pinch
  • 1 egg: This binds the Bisquick crust and helps it brown beautifully.

Method
 

  1. In a medium bowl, combine the cooked chicken, thawed mixed vegetables, chicken broth, and cream of chicken soup. Mix everything thoroughly until the chicken is well-coated and the vegetables are evenly distributed. The mixture should look creamy but not too watery.
  2. Make sure the filling is at room temperature before going into the oven. If it’s cold from the fridge, give it a quick warm-up in the microwave to avoid uneven baking. Pour this mixture into a greased 9-inch pie plate or a similar-sized baking dish and smooth out the top with a spoon or spatula.
  3. You want the filling to be evenly spread so that the Bisquick topping bakes properly over every bite.
  4. In a separate mixing bowl, combine the Bisquick baking mix, milk, and egg. Use a whisk or fork to stir the mixture until everything is just combined. The batter will be a little lumpy, and that’s perfectly fine—overmixing can make the crust tough instead of light and fluffy.
  5. If you’re adding any extras to your topping, like shredded cheese or seasonings, stir them in at this point. This batter should be pourable but thick enough to spoon over the filling.
  6. Pour the Bisquick mixture evenly over the chicken and veggie filling. You can use the back of a spoon to gently spread it to the edges, but don’t worry about it being perfect—it will spread and rise as it bakes.
  7. Place the dish in a preheated oven at 400°F (200°C). Bake for 30 minutes, or until the top is golden brown and cooked through. You’ll know it’s ready when the crust has a firm, biscuit-like texture and the edges start to bubble slightly.
  8. Avoid opening the oven too often during baking, as this can slow down the cooking process and keep the crust from setting properly. Let the pot pie cool for about 5 minutes after removing it from the oven to allow the filling to set slightly. This helps you cut clean slices without the filling spilling out too much.
  9. Once slightly cooled, scoop and serve hot. This dish pairs beautifully with a simple green salad or roasted veggies on the side. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
  10. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes or until heated through. The microwave works in a pinch, but I always prefer the oven to maintain the crust’s texture.