Recipe for chicken pot pie crust with bisquick

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You only need 10 minutes to prepare this easy Bisquick chicken pot pie! The hearty, down-home casserole features chicken and vegetables in a creamy sauce and topped with a golden cornmeal biscuit crust. Serve the simple comfort food classic with a side salad, a loaf of crusty bread, or a basket of pumpkin muffins for an easy weeknight dinner.

This Bisquick chicken pot pie is one of those rare gems — a dump-and-bake dinner that’s fast and 100% kid (and husband)-approved! It’s a simplified version of the comforting, cozy childhood favorite that my mom served to our family on a regular basis when I was growing up.

Now, if you’re looking for an old-fashioned, made-from-scratch homemade chicken pot pie, you’ll want to try this recipe. That version is a labor of love, and every bite shows you why it’s worth the effort! However, we don’t always have time to spend hours in the kitchen making a flaky pie crust from scratch, or stirring together a filling on the stovetop. Instead, think of this recipe as your “weeknight chicken pot pie!” It’s an easy dish that takes advantage of kitchen shortcuts to get a cozy meal on the table quickly. Sometimes we can all use a little extra help, right?!

Ingredients

This is just a quick overview of the ingredients that you’ll need for an easy chicken pot pie recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

• Cream of chicken soup: this shortcut forms the base of your creamy sauce — no need to make a roux with all purpose flour!
• Milk: to thin the sauce and the Bisquick batter. Chicken broth will work too, it just won’t be nearly as creamy.
• Chicken: you’ll need about 2 cups of cooked meat. I prefer rotisserie chicken for a shortcut, but you can see my notes below for other suggestions as well.
• Frozen mixed vegetables: a variety of corn, peas, carrots, and green beans. Feel free to substitute with any other vegetables or your favorite blend.
• Cheese: we like grated sharp cheddar cheese in this dish, but you can omit the cheese altogether or substitute with almost any good melting cheese.
• Thyme: fresh or dried herbs will both work. This gives the dish nice savory, earthy flavor.
• Bisquick: this shortcut all-purpose baking mix includes flour, leavening agents, cornstarch (a thickening agent), vegetable oil, salt, and sugar. It’s a convenient kitchen shortcut that gives the pot pie a nice crust.
• Cornmeal: gives the crust extra flavor and a heartier texture.
• Egg: gives the crust structure.

The Chicken for the Pot Pie Filling

You’ll need a total of about 2 cups of cooked, shredded, or diced chicken for this recipe, and a variety of options will work. Pick the most convenient method for you:

• Rotisserie Chicken: This is a great shortcut! Purchase a rotisserie chicken from the grocery store, shred the meat, and use in the recipe as instructed. This is my preference, since the rotisserie chicken also adds great flavor to the dish.
• Boiled and Pulled Chicken: Boil about 1 lb. of boneless, skinless chicken breast or chicken thighs until cooked through (about 15 minutes). When cool enough to handle, chop or pull the chicken.
• Leftover Chicken: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this dish.

How to Make Chicken Pot Pie with Bisquick

This is sure to become your new favorite easy chicken pot pie recipe! Stash some Bisquick in the pantry and you can enjoy an ultimate comfort food dinner any night of the week. Thanks to help from a handful of shortcut ingredients, the dish is ready for the oven in about 10 minutes.

1. Stir together the chicken pot pie filling.
2. Transfer the chicken mixture to a greased deep-dish pie plate.
3. Use a fork to stir together the Bisquick filling.
4. Pour the batter on top of chicken mixture.
5. Bake, uncovered, in a 400°F oven for about 30 minutes, or until the topping is golden brown and cooked through and the filling is hot and bubbling.

Serving Suggestions

This satisfying chicken pot pie casserole really doesn’t need too much else on the side. Here are some easy options that go well with the classic comfort food if you’re looking to round out the meal:

• A simple Green Salad with Red Wine Vinaigrette, Caesar Salad, or House Salad with Candied Pecans
• Southern Fried Apples, Homemade Applesauce, or Baked Apple Slices
• Southern-Style Green Beans or Amish Green Beans with Brown Butter
• Garlic Roasted Broccoli or Parmesan Roasted Cauliflower
• Southern Collard Greens
• Sauteed Spinach or Sauteed Kale with Bacon
• Three Bean Salad
• Southern Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, Honey Cornbread, Corn Muffins, or Corn Sticks
• 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Flaky Biscuits, Cheese Biscuits or Drop Biscuits
• 3-Ingredient Sour Cream Muffins
• Pumpkin Bread or Pumpkin Muffins
• Soft Dinner Rolls or Homemade Crescent Rolls

Make Ahead

To make the filling in advance, prepare as instructed, transfer to an airtight container, and keep in the fridge for up to 3 days. When ready to bake the pot pie, allow the filling to sit on the counter at room temperature for at least 30-60 minutes so that it’s not cold when you add it to the baking dish. Alternatively, you can freeze the pot pie filling in an airtight container for up to 3 months.

Storage

Leftovers will keep in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months.

How to Reheat

Allow the leftovers to sit on the counter at room temperature for at least 30 minutes before baking. Place the pot pie in a 300°F oven for about 20-30 minutes, or until heated through. If the topping starts to get too brown, cover loosely with foil while the rest of the dish warms.

Recipe Variations

• If you don’t have Bisquick, this recipe will likely work with other brands of all-purpose baking mix. You can also make a version of homemade Bisquick with a recipe like this.
• Instead of Bisquick, top your chicken pot pie with canned biscuits.
• Give the pot pie a puff pastry crust by following these instructions, or use a store-bought refrigerated pie crust like this recipe.
• Instead of cream of chicken soup, try a different flavor such as cream of mushroom soup or cream of celery soup.
• Use just about any vegetables that you like. Try a simple blend of only frozen peas and carrots, or use peas, carrots, and corn. If using fresh veggies, sauté them in a skillet with butter first. Good options include sliced mushrooms, onions, or even broccoli florets or diced potatoes.
• Omit the cheddar cheese, or substitute with a different variety of cheese. Other good options include mozzarella, Gouda, Gruyere, Swiss, Colby, Colby Jack, Pepper Jack, or Monterey Jack. You can also sprinkle extra cheese on top of the crust before baking.
• Use leftover turkey instead of chicken.

Tips for the Best Bisquick Chicken Pot Pie Recipe

• Use a 2-quart casserole dish or a deep-dish pie plate (a glass pie pan is fine) to bake your pot pie. If you’d like a larger chicken pot pie, double all of the ingredients and bake in a 13 x 9-inch dish.
• If using smaller pie plates, the total number of individual pot pies will vary depending on the size of your specific dishes. I used three of these 7 x 2-inch mini pie plates.
• Season the filling with additional fresh or dried herbs such as parsley, oregano, dill, basil, rosemary, or chives. Garlic powder or onion powder would also be great additions, and feel free to add salt, pepper, or other spices to taste.
• Make sure that the topping is fully cooked through before removing the pie from the oven. If the crust starts to get too dark before the pot pie is done, tent loosely with foil.

More Chicken Pot Pie Recipes to Try

• Shortcut Chicken Pot Pie with Biscuits {a can of refrigerated biscuit dough makes this version a breeze}
• Easy Chicken Pot Pie {my mom’s homemade filling is topped with a store-bought crust}
• Homemade Chicken Pot Pie {with a made-from-scratch double crust}
• Chicken Pot Pie with Puff Pastry {that’s right — an easy store-bought puff pastry is a delicious twist!}
• Chicken Pot Pie Soup {serve the creamy soup with flaky biscuits for a fun twist on the classic casserole}
• Crock Pot Chicken Pot Pie {yes, you can even make it in the slow cooker}

For the Filling:

• 1 (10.5 ounce) can condensed cream of chicken soup, not diluted
• ½ cup milk
• 2 cups cooked, shredded or chopped chicken (such as the meat from a store-bought rotisserie chicken)
• 2 cups frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about one 10-ounce package)
• ½ cup grated cheddar cheese (optional)
• ¼ teaspoon dried thyme (or about 1 teaspoon fresh thyme leaves)

For the Topping:

• ¾ cup Bisquick mix
• ¼ cup cornmeal
• 1 egg
• ½ cup milk

• Pre heat oven to 400°F. Grease a 9-inch deep-dish pie plate, a 9-inch square baking dish, or smaller individual pie plates or ramekins.

Prepare the Filling:

• In a large bowl, stir together the condensed soup, milk, chicken, thawed vegetables, cheese, and thyme.

• Transfer the chicken mixture to the prepared dish(es).

Prepare the Topping:

• In a medium bowl, use a fork to combine the topping ingredients. Pour over the chicken mixture.

• Bake the pot pie for 30 minutes, or until the crust is golden brown and the filling is hot.

• Use a 2-quart casserole dish or a deep-dish pie plate to bake your pot pie. If you’d like a larger chicken pot pie, double all of the ingredients and bake in a 13 x 9-inch dish.
• If using smaller pie plates, the total number of individual pot pies will vary depending on the size of your specific dish. I used three of these 7 x 2-inch mini pie plates.
• Season the filling with additional fresh or dried herbs such as parsley, oregano, rosemary, or chives. Garlic powder would also be a great addition, and feel free to add salt and pepper to taste.
• Make sure that the topping is fully cooked through before removing the pie from the oven. If the crust starts to get too dark before the pot pie is done, tent loosely with foil.

Serving: 1/6 of the recipeCalories: 265kcalCarbohydrates: 29gProtein: 21gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 73mgSodium: 461mgPotassium: 494mgFiber: 4gSugar: 4gVitamin A: 3387IUVitamin C: 6mgCalcium: 107mgIron: 2mg