Bisquick chicken pot pie is the ultimate comfort food. It makes use of pantry and freezer staples and is ready in a snap; one of my very favorite old family recipes. Make this recipe on a chilly night to warm you right up!
Many years ago, I went to my grandparents for lunch on a random Saturday during the winter. My grandma pulled a chicken pot pie out of the oven that was absolutely out-of-this-world.
The crust was flaky and golden brown, while the filling was thick and full of chicken and vegetables.
When I asked my grandma for the recipe, I was shocked at how easy it was. Using Bisquick from the pantry, frozen vegetables and a rotisserie chicken make this incredibly simple.
Tender chicken, savory vegetables, creamy filling, and a flaky crust. These are all the things that make this dish a favorite during the fall and winter months.
Normally you would need at least an hour of prep time, but this pot pie recipe comes together in about 20 minutes.
Better yet, including the bake time, you’ll be ready to serve in under an hour!
If you want a more traditional method, try my recipe for Chicken Pot Pie from Scratch.
Otherwise, follow the steps below for an easy chicken pot pie that is just as delicious and full of flavor.
Ingredient Substitutions
- Chicken: You can cut up a rotisserie chicken or buy a package of pre-cooked cubed chicken if you don’t want to make your own. Canned chicken would even work! Turkey would also taste great in this pot pie recipe.
- Vegetables: Feel free to swap out for a different variety. Just make sure they’re frozen so they cook properly in the filling.
- Milk: If you’d like to make this recipe dairy-free, replace the milk with an oat or cashew milk. They have a neutral flavor but similar texture, so they won’t affect the filling consistency.
- Butter: You’ll need to replace the butter as well if making this dairy-free. Use Earth Balance baking sticks in place of the butter and omit the salt in the filling. You can always add a little before pouring the filling into the crust if it tastes like it needs it.
How to make Bisquick chicken pot pie
First, measure out all your ingredients and chop up your chicken.
Your dairy ingredients need to be cold, especially for the crust, so take those out of the refrigerator right before you get started.
To make the crust, use a pastry cutter to cut the butter into the Bisquick until the mixture is crumbly.
Then stir in the milk with a wooden spoon until the mixture begins to form a ball.
Lightly press the dough along the bottom and sides of the pie plate.
Bake at 400 degrees for about 5 minutes, or until lightly browned. Remove from the oven and set aside.
Now start your filling by melting the butter in a saucepan over medium heat. Stir in the Bisquick, onion, salt, and pepper with a wooden spoon.
Continue to cook until bubbling, stirring constantly, then remove from heat. Gradually add in the chicken broth and then the vegetables.
Return saucepot to the stove over medium heat and bring to a boil, stirring constantly.
Continue stirring for about a minute, then remove from heat and add in chicken.
Pour the filling mixture into the pie crust and start on the top crust.
Whisk together the Bisquick, milk, and melted butter in a small bowl. Then pour over the filling and smooth to the edges of the pie plate with a spatula.
Bake for 25 minutes, or until the top is a beautiful golden brown. Let stand for about 10 minutes to cool.
Cut yourself a nice big slice and enjoy!
Recipe notes
- If you’ve never used Bisquick before, you might be confused when you go to the store to buy it. The box will most likely show a picture of pancakes, but the mix itself has a variety of different uses. Despite pancakes being written and pictured on the box, it’s the right product and what makes this such an easy chicken pot pie recipe.
- You might wonder what to serve with chicken pot pie. Side dishes aren’t necessary since this works as a full meal, but a tossed green salad would help lighten the plate.
More cozy chicken recipes
- Homemade Chicken and Dumplings
- White Chicken Chili
- Cheesy Chicken with Mushrooms
- Cheesy Chicken, Broccoli and Rice Casserole (From Scratch!)
I hope you and your family enjoy this Bisquick chicken pot pie soon! If you make it, I’d love if you would take a moment to stop back and share a review below. ENJOY! 😍
Bisquick Chicken Pot Pie
Ingredients
For the Bottom Crust:
- 1 cup Bisquick
- 2 tablespoons salted butter
- 2 tablespoons whole milk
For the Filling:
- ¼ cup unsalted butter
- ¼ cup Bisquick
- 2 tablespoons chopped yellow onion
- ¼ teaspoon salt
- Pinch ground black pepper
- 1 cup frozen mixed vegetables carrots, peas & green beans
- 1¼ cups chicken broth
- 1½ cups cooked cubed chicken
For the Top Crust:
- ½ cup Bisquick
- 1/3 cup whole milk
- 1 tablespoon salted butter melted
Instructions
- Preheat oven to 400 degrees F.
- Prepare the Bottom Crust: In a medium bowl, use a pastry blender to cut the butter into the Bisquick until the mixture resembles coarse crumbs. Using a wooden spoon, stir in the milk until the mixture begins to form a ball. Pat the dough onto the bottom and up the sides of a 9-inch pie plate. Bake for 5 minutes, or until just turning light brown. Remove from the oven and set aside.
- Prepare the Filling: Heat the butter in a 2-quart saucepan over medium heat until melted. Using a wooden spoon, stir in the Bisquick, chopped onion, salt and pepper. Cook, stirring constantly, until the mixture is bubbly. Remove from the heat. Gradually stir in the chicken broth, then stir in the frozen vegetables.
- Return the mixture to the stove over medium heat, stirring constantly, until the mixture reaches a boil. Once a full boil is reached, continue stirring for another 1 minute. Remove from the heat and stir in the chicken. Pour the chicken mixture into the prepared crust.
- Prepare the Top Crust: In a small bowl, whisk together the Bisquick, milk and melted butter until smooth. Pour the mixture evenly over the filling. Use a rubber spatula or offset spatula to gently spread it to the edge of the pie plate.
- Bake for 25 minutes, or until the top is golden brown. Let stand for 10 minutes before serving.
Video
Notes
- Chicken: You can cut up a rotisserie chicken or buy a package of pre-cooked cubed chicken if you don’t want to make your own. Canned chicken would even work! Turkey would also taste great in this pot pie recipe.
- Vegetables: Feel free to swap out for a different variety. Just make sure they’re frozen so they cook properly in the filling.
- Milk: If you’d like to make this recipe dairy-free, replace the milk with an oat or cashew milk. They have a neutral flavor but similar texture, so they won’t affect the filling consistency.
- Butter: You’ll need to replace the butter as well if making this dairy-free. Use Earth Balance baking sticks in place of the butter and omit the salt in the filling. You can always add a little before pouring the filling into the crust if it tastes like it needs it.
- If you’ve never used Bisquick before, you might be confused when you go to the store to buy it. The box will most likely show a picture of pancakes, but the mix itself has a variety of different uses. Despite pancakes being written and pictured on the box, it’s the right product and what makes this such an easy chicken pot pie recipe.
- If you can't get Bisquick where you live, here is a copycat recipe for Bisquick.
- You might wonder what to serve with chicken pot pie. Side dishes aren’t necessary since this works as a full meal, but a tossed green salad would help lighten the plate.
- Leftovers can be stored in the refrigerator for up to 4 days.
- To freeze the pie, bake and cool completely, then cover tightly in plastic wrap and aluminum foil. To reheat, remove the plastic wrap, cover with aluminum foil and reheat in a 350-degree oven until warmed through.
Nutrition
Originally published in 2012, this Bisquick chicken pot pie recipe has been updated to include new photos, a helpful video tutorial, and more in-depth recipe tips.
[photos by Ari of Well Seasoned]
The post Bisquick Chicken Pot Pie – Quick and Easy! appeared first on Brown Eyed Baker.
