Easy Bisquick Chicken Pot Pie

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

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.

Course Dinner

Cuisine American

Keyword bisquick chicken pot pie, easy chicken pot pie recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 327kcal

Author Jessica - Together as Family

Equipment

9-inch Deep Dish Pie Plate

Ingredients

Chicken Pot Pie Filling

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)

Bisquick Topping

1½ cups Bisquick baking mix
1/2 cup milk (whole milk or 2%)
1 large egg

Instructions

Preheat the oven to 400℉. Spray a deep dish 9-inch pie plate with nonstick cooking spray and set aside.
^{* You can also use a 9x9 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.
2 cups cooked chicken, 1 can (10.5 oz) cream of chicken soup, 1 cup milk, 1 teaspoon dried thyme, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon black pepper, ¼ teaspoon kosher salt
Stir in the thawed frozen mixed vegetables.
^{* For softer veggies, use a bag of microwaveable frozen veggies and cook them according to package directions - then add them into the chicken mixture.}
1 bag (12 oz) 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.
^{* The biscuit dough will be thick. Drop spoonfuls over top of the chicken mixture and then spread it out.}
1½ cups Bisquick baking mix, 1/2 cup milk, 1 large egg
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.
^{* If needed, loosely lay a piece of foil over top of the baking dish (towards the end of the cook time) to prevent the biscuit topping from browning too much.}
Remove from the oven and let it cool for 5 minutes before serving it hot.

Notes

Baking Pan : If using a pie plate it needs to be a deep dish 9-inch pie plate/ Otherwise, it may bake over the pan while baking. If you don't have one then use a 9x9-inch baking pan instead.

Vegetables : Use mixed vegetables with corn, carrots, peas, and green beans. Or choose your favorite veggies (corn or peas, etc) and just use that one!

Frozen Vegetable Tip : The veggies need to be thawed completely before using them in the recipe. Otherwise, they will have a firmer/crunch texture to them. My family prefers soft veggies so I always buy a bag of the microwaveable veggies and cook them according to the package directions and then add them into the chicken mixture - this ensures the veggies are cooked thoroughly and soft.

Milk : I use whole milk but 2% milk can also be used. If using a higher fat milk then you will need more of it in order to form the biscuit dough.

Nutrition