Name: Easy Bisquick Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups cooked chicken ((shredded or chunked)); 1 can (10.5 oz) cream of chicken soup; 1 cup milk ((whole milk or 2%)); 1 teaspoon dried thyme; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon kosher salt; ¼ teaspoon black pepper; 1 bag (12 oz) frozen mixed vegetables ((thawed completely)); 1½ cups Bisquick baking mix; 1/2 cup milk ((whole milk or 2%)); 1 large egg

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Easy Bisquick Chicken Pot Pie is perfect for this nights when you need an easy, quick, and cheap meal for the family dinner table. Tender chunks of chicken, vegetables, smothered in a seasoned creamy sauce and topped with a flaky biscuit Bisquick baking mix topping.

For more Bisquick recipes be sure and also try my Bisquick Coffee Cake or Bisquick Chocolate Chip Cookies for dessert. A moist coffee cake with a thick crumble topping and finished with a simple vanilla glaze.

A pot pie with biscuit topping and a spoon inside of it.

Easy Bisquick Chicken Pot Pie (Easy Chicken Pot Pie Recipe)

When it comes to homemade chicken pot pie recipes – it’s hard to find a better one than the ‘shortcut’ version that uses Bisquick baking mix. Tender chicken & veggies in a creamy sauce and topped with a flaky crust. It doesn’t get much better, or comforting, than that. It’s like a warm hug for dinner.

This chicken pot pie is the ultimate comfort food and it’s a complete meal in one – with chicken and vegetables stuffed inside a flaky biscuit crust. If you’re looking for a hearty meal to feed your family then you’ve found it. Make that weekday busy night less stressful with this easy traditional pot pie recipe.

A serving of the biscuit topped chicken pie with a fork on a white plate.

Ingredients Needed & Substitution Ideas

Cooked Chicken : Use up leftover chicken, purchase a rotisserie chicken, use canned chicken (drained & flaked), or cook chicken your preferred way and use that. Lots of different options here! I also like to put 2-3 boneless, skinless chicken breasts into the slow cooker and cook on LOW heat for 6-7 hours. It easily shreds with two forks and it will be ready to go when dinner is ready. You could also use leftover turkey as well.
Cream of Chicken Soup : This provides a lot of the flavor for the chicken mixture. Substitute with cream of celery, cream of mushroom, or cream of chicken with herbs if wanted.
Whole Milk : A higher fat milk is necessary to produce a thick creamy sauce while baking, and to also help the biscuit dough come together. You don’t want too much fat in the milk (half and half or heavy cream) or else you will need to use more of it in order to get the dough to come together. 2% milk can also be used.
Dried Thyme
Garlic Powder
Onion Powder
Black Pepper
Mixed Frozen Vegetables : Make sure the vegetables are completely thawed before making this classic chicken pot pie recipe. Leave them on the counter top 1-2 hours OR put them in the fridge overnight to thaw. The mixed vegetables come with carrots, corn, and green beans.
Bisquick Baking Mix
Large Egg

How To Make This Bisquick Chicken Pot Pie Recipe (Printable Recipe Card)

Preheat the oven to 400 degrees F. Spray a deep dish 9-inch pie plate with nonstick cooking spray and set aside. You can also use a 9×9 baking dish.

In a large mixing bowl, add the cooked chicken, cream of chicken soup, milk, thyme, garlic powder, onion powder, and black pepper. Stir everything together until combined well.

Stir in the thawed frozen mixed vegetables.

Pour the chicken mixture into the prepared pie plate.

In a separate medium bowl, stir together the bisquick mix, milk, and large egg until combined and smooth. Pour the bisquick batter evenly over the chicken filling.

Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center of the bisquick topping comes out clean.

Remove from the oven and let it cool for 5 minutes before serving it hot.

How To Store Leftovers

Allow the pot pie to cool completely to room temperature, then cover the pie plate tightly with plastic wrap, aluminum foil, or a lid. Refrigerate for up to 3-4 days. The pot pie can also be removed from the baking dish into an airtight container.

To Reheat : Place the pie plate into a preheated 350 degree F oven and bake for 15-20 minutes. You can also heat up individual portions in the microwave until heated through.

To Freeze : Freeze the unasked pot pie for up to 2-3 months. Assemble the pot pie in a freezer-safe pie plate, wrap it tightly with plastic wrap and then wrap it again in aluminum foil, and freeze. When ready to bake, remove the pot pie from the freezer, unwrap, and bake in a preheated 400 degree F oven for 45-50 minutes or until the top is golden brown and the filling is bubbly and heated through.

Overhead pic of the baked pot pie with a salad bowl next to it.

Recipe FAQ’s For Bisquick Pot Pie Recipe

Can I Make This Pot Pie Recipe Ahead of Time?

Yes, you can assemble the chicken pot pie up to 24 hours in advance. Prepare the filling and pour it into the pie plate, then cover with plastic wrap or a lid and refrigerate. When ready to bake, remove the plastic wrap or lid, prepare the bisquick topping and then pour it over the filling. Bake as directed, adding an extra 5-10 minutes to the cooking time to account for the chilled filling.

Can I Make Individual Pot Pies Instead?

Yes, you can divide the filling and topping evenly among 6-8 ramekins or small oven-safe bowls. Bake the individual pot pies in a preheated 400 degree F oven for 20-25 minutes, or until the topping is golden brown and the filling is bubbly and heated through.

What Is The Best Milk To Use?

It’s best to use a higher fat milk in this recipe. You want the higher fat content of the milk so it will produce a creamy, rich, and thick sauce while baking. But not too much fat or else you will need more milk to produce the biscuit dough texture needed and for the sauce to form while baking. Whole milk is the best one to use.

Easy Bisquick Chicken Pot Pie Recipe