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Bisquick Chicken Pot Pie

Bisquick Chicken Pot Pie

A comforting and hearty Bisquick Chicken Pot Pie with a flaky, golden crust and a rich, creamy chicken and vegetable filling. Quick to prepare and perfect for busy weeknights, this family-friendly dish combines wholesome ingredients with ease and flavor, delivering a classic pot pie experience with minimal fuss.

  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Crust Ingredients

  • 2 cups Bisquick mix
  • 2/3 cup milk
  • 2 tablespoons melted butter

Filling Ingredients

  • 3 tablespoons butter
  • 1/4 cup all-purpose flour (or gluten-free flour for gluten-free version)
  • 2 cups chicken broth (or vegetable broth or water with seasoning)
  • 1 cup milk or cream
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
  • 1 cup mixed vegetables (peas, carrots, corn) thawed and drained if frozen
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 teaspoon dried thyme or parsley (or fresh herbs as preferred)

Instructions

  1. Prepare the Filling: Melt butter in a large saucepan over medium heat. Stir in the flour and cook for about 1 minute to create a roux. Gradually whisk in chicken broth and milk until the sauce is smooth and thickened. Add cooked chicken and mixed vegetables, then season with salt, pepper, and herbs. Let the filling simmer gently while preparing the crust.
  2. Make the Bisquick Crust: In a medium bowl, combine Bisquick mix, milk, and melted butter according to package directions. Stir just until combined to form a soft dough, being careful not to overmix to ensure a tender, flaky crust.
  3. Assemble the Pie: Pour the chicken and vegetable filling into a greased pie dish or casserole. Drop spoonfuls of the Bisquick dough evenly over the top. It is not necessary to spread the dough perfectly, as it will expand and bake into a rustic crust.
  4. Bake Until Golden: Place the pie in a preheated oven at 400°F (200°C) and bake for 25 to 30 minutes, or until the crust is golden brown and cooked through. Let the pot pie cool for a few minutes before serving.

Notes

  • Use leftover or rotisserie chicken to save time.
  • Do not overmix the Bisquick dough to keep the crust flaky.
  • The filling should be thick but spoonable; adjust broth or milk if needed.
  • Leave space in the pie dish so the Bisquick crust can expand evenly.
  • Allow the pot pie to rest briefly after baking to set the filling, making it easier to slice.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Can be gluten-free if gluten-free Bisquick and flour substitutes are used

Nutrition

  • Serving Size: 1 serving
  • Calories: 380 kcal
  • Sugar: 5 g
  • Sodium: 600 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 22 g
  • Cholesterol: 75 mg

Keywords: Bisquick chicken pot pie, quick chicken pot pie, easy pot pie recipe, creamy chicken pot pie, weeknight dinner, comfort food, flaky crust pot pie