If you’re craving comfort food that feels like a warm hug on a plate, then I have just the thing for you: this Easy Bisquick Chicken Pot Pie Recipe. It’s the perfect blend of tender chicken, creamy sauce, and wholesome veggies all nestled under a golden, flaky Bisquick biscuit topping. What makes it truly special is how effortlessly the ingredients come together to create a dish that’s both satisfying and incredibly simple to whip up on any busy weeknight. Trust me, once you try this pot pie, it will become your new go-to for hearty dinners that please the whole family.
Ingredients You’ll Need
Gathering everything for this Easy Bisquick Chicken Pot Pie Recipe is a breeze because the ingredients are straightforward yet essential to the dish’s soul. Each one plays a role in balancing flavor, texture, and that irresistible cozy vibe.
- 2 cups cooked chicken: Shredded or chunked works great — this is the protein-packed heart of the pie.
- 1 (10.5 oz) can cream of chicken soup: Adds creamy richness to the filling with ease.
- 1 cup milk (whole or 2%): Helps create a smooth, luscious consistency for the sauce.
- 1 teaspoon dried thyme: Brings a subtle herbal warmth that ties all the flavors together.
- ½ teaspoon garlic powder: Gives a gentle kick of savory depth.
- ½ teaspoon onion powder: Compliments the garlic for a well-rounded taste.
- ¼ teaspoon kosher salt: Enhances every ingredient’s natural flavor.
- ¼ teaspoon black pepper: Provides a mild heat without overpowering the dish.
- 1 (12 oz) bag frozen mixed vegetables, thawed: Adds color, crunch, and nutrition all in one.
- 1 ½ cups Bisquick baking mix: The star of the topping that creates the perfect golden crust.
- ½ cup milk (whole or 2%): Mixed into the Bisquick for light, fluffy biscuit topping.
- 1 large egg: Binds the biscuit topping and adds richness for that perfect finish.
How to Make Easy Bisquick Chicken Pot Pie Recipe
Step 1: Preheat and Prep
First things first, get your oven warmed up to 400°F because this pot pie needs a hot oven to get that biscuit topping just right. Grab a deep-dish 9-inch pie plate and give it a quick spritz with nonstick cooking spray to make sure nothing sticks after baking.
Step 2: Combine Filling Ingredients
Time to bring the filling to life! In a large bowl, toss together the cooked chicken, cream of chicken soup, milk, dried thyme, garlic powder, onion powder, kosher salt, and black pepper. Stir it all until it’s beautifully combined and creamy. Then fold in the thawed mixed vegetables, which add freshness and a pop of color to the hearty filling.
Step 3: Pour Filling
Pour the flavorful chicken and vegetable mixture evenly into your prepared pie plate. This is going to be the savory base under that delicious biscuit topping—so smooth it out nice and even.
Step 4: Make Bisquick Topping
Now, in a separate bowl, mix together the Bisquick baking mix, milk, and the large egg until everything is just combined and smooth. This batter is what transforms into a golden, fluffy blanket for your pot pie.
Step 5: Assemble and Bake
Pour the Bisquick topping evenly over the chicken filling, covering it completely. Slide the pie plate into your preheated oven and bake for 25 to 30 minutes. Keep an eye on the color of the topping—it should be a beautiful golden brown. If it’s browning too fast towards the end, gently cover the top with a piece of foil to prevent burning but let the inside cook through.
Step 6: Cool and Serve
Once baked to perfection, pull your pot pie out and allow it to cool for about 5 minutes before serving. This resting time lets everything set up just right so every slice holds together, delivering that satisfying bite of chicken, veggies, and biscuit all in one.
How to Serve Easy Bisquick Chicken Pot Pie Recipe
Garnishes
Adding garnishes not only makes your pot pie look stunning but also adds a fresh and vibrant element. Sprinkle some finely chopped fresh parsley or chives on top right before serving to brighten the dish with a little burst of color and mild herbaceous flavor.
Side Dishes
While this chicken pot pie is a meal on its own, pairing it with simple sides like a crisp green salad or steamed asparagus offers a refreshing contrast without overpowering the comforting centerpiece that is this Easy Bisquick Chicken Pot Pie Recipe.
Creative Ways to Present
If you want to level up the presentation, try serving individual portions in ramekins for a cozy, personal touch. You can also cut the baked pot pie into squares and plate with a drizzle of gravy or herb-infused cream sauce to wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftovers from this Easy Bisquick Chicken Pot Pie Recipe store beautifully in an airtight container in the fridge for up to 3 days. The flavors often deepen overnight, making the next day’s meal even more comforting.
Freezing
If you want to freeze the pot pie, make sure it’s fully cooled before wrapping tightly in plastic wrap and foil to prevent freezer burn. It will keep well for up to 2 months. For best results, thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers in the oven at 350°F until warmed through and the topping is crisp again—about 15 to 20 minutes. Microwaving works in a pinch but can soften the biscuit topping, so the oven is always my favorite method.
FAQs
Can I use fresh vegetables instead of frozen mixed vegetables?
Absolutely! Fresh vegetables like peas, carrots, and corn work great. Just make sure to cook or blanch them first so they soften properly during baking.
What can I substitute for cream of chicken soup?
If you prefer a homemade version, a simple white sauce made with butter, flour, chicken broth, and milk is an excellent substitute that keeps the filling creamy.
Is it possible to make this dish gluten-free?
You can try a gluten-free baking mix instead of Bisquick for the topping, but make sure your cream soup is also gluten-free to keep the dish safe for gluten-sensitive eaters.
How can I make the biscuit topping extra flaky?
Chill your milk and egg just before mixing into the Bisquick and avoid over-stirring. This helps achieve a lighter, flakier texture in the biscuit crust.
Can I add cheese to this Easy Bisquick Chicken Pot Pie Recipe?
Yes! Stir in some shredded cheddar or Parmesan into the filling or sprinkle on top of the biscuit batter before baking for an extra cheesy twist.
Final Thoughts
This Easy Bisquick Chicken Pot Pie Recipe is truly one of those comforting classics that you’ll want to have in your recipe rotation. The combination of creamy filling with that golden, fluffy topping is pure magic that’s simple enough for weeknights yet special enough for guests. I can’t wait for you to try it and see how effortlessly it becomes a favorite in your home, bringing warmth and happiness to every meal.
Print
Easy Bisquick Chicken Pot Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Easy Bisquick Chicken Pot Pie is a comforting and hearty dish perfect for any night of the week. Combining tender cooked chicken, creamy sauce, mixed vegetables, and a fluffy Bisquick biscuit topping, this pot pie is simple to prepare and bakes to golden perfection in just 45 minutes.
Ingredients
Filling
- 2 cups cooked chicken, shredded or chunked
- 1 (10.5 oz) can 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 (12 oz) bag frozen mixed vegetables, thawed completely
Topping
- 1 ½ cups Bisquick baking mix
- ½ cup milk (whole milk or 2%)
- 1 large egg
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Spray a deep-dish 9-inch pie plate with nonstick cooking spray to prevent sticking and set it aside.
- Combine Filling Ingredients: In a large mixing bowl, combine the cooked chicken, cream of chicken soup, 1 cup of milk, dried thyme, garlic powder, onion powder, kosher salt, and black pepper. Stir this mixture thoroughly until all ingredients are well blended. Then, fold in the completely thawed frozen mixed vegetables to create an even filling.
- Pour Filling: Pour the prepared chicken and vegetable mixture evenly into the greased pie plate, spreading it out as needed.
- Make Bisquick Topping: In a separate medium bowl, whisk together the Bisquick baking mix, ½ cup milk, and one large egg until the batter is smooth and uniform without lumps.
- Assemble and Bake: Pour the Bisquick batter evenly over the chicken filling in the pie plate. Place the pie in the preheated oven and bake for 25 to 30 minutes or until the biscuit topping is golden brown and a toothpick inserted into the center comes out clean. If the topping starts to brown too much toward the end of baking, loosely cover the pie with foil to prevent over-browning.
- Serve: Once baked, remove the pot pie from the oven and allow it to cool for about 5 minutes. Serve hot for a satisfying and flavorful meal.
Notes
- Ensure the frozen mixed vegetables are completely thawed and drained to prevent excess moisture in the filling.
- You can substitute the cream of chicken soup with a homemade white sauce for a fresher taste.
- For a crispier crust, consider brushing the biscuit topping with melted butter before baking.
- This recipe yields 6 servings, perfect for family meals or leftovers.
- To make the recipe lower in fat, choose low-fat milk and a reduced-fat cream of chicken soup.
