Bisquick Chicken Pot Pie – Quick and Easy!

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!

The post Bisquick Chicken Pot Pie – Quick and Easy! appeared first on Brown Eyed Baker.

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!

Chicken pot pie on a counter with a slice cut and ready to serve

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.

Baked Bisquick chicken pot pie on a counter

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.

Bowls of chicken, vegetables, and other pot pie ingredients on a counter

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.

Wooden spoon stirring crust ingredients in a bowl + Bisquick crust pressed into a 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.

Wooden spoon stirring pot pie filling in a saucepan + Chicken added to pot pie filling in a saucepan + Chicken filling added to crust in pie plate

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!

Partially eaten slice of pot pie on a plate with a fork

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.

Bisquick chicken pot pie on a counter with a slice missing

More cozy chicken recipes

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! 😍

Chicken pot pie on a counter with a slice cut and ready to serve
Print

Bisquick Chicken Pot Pie

Bisquick chicken pot pie is the ultimate comfort food. It makes use of pantry and freezer staples and is a perfect weeknight dinner. Make this recipe on a chilly night to warm you right up!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 360kcal
Author Michelle

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
  • cups chicken broth
  • 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.
Nutritional values are based on one serving

Nutrition

Calories: 360kcal | Carbohydrates: 28g | Protein: 16g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 822mg | Potassium: 275mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1974IU | Vitamin C: 7mg | Calcium: 102mg | Iron: 2mg

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.

Homemade Chicken and Dumplings

The best chicken and dumplings recipe made completely from scratch with a rich stew and fluffy dumplings. Make it a quick meal by using rotisserie chicken!

The post Homemade Chicken and Dumplings appeared first on Brown Eyed Baker.

A pot of chicken and dumplings with a long spoon scooping a dumpling.

Long ago while I was in college, I went to the beach with a friend’s family. As is the case on many beach vacations when you rent a house with a lot of people, family members took turns cooking dinner on the nights we didn’t go out to eat. I forever remember the night her aunt made a big pot of chicken and dumplings for everyone. I have no idea how she made it, I wasn’t inclined to ask for the recipe (I was in college and rarely did any cooking of my own), but that memory and that meal never left my mind.

Years later, I would try it on my own and make an okay version, then try again and again, different variations until finally, FINALLY, I put together all of the pieces for the absolute best chicken and dumplings recipe.

A bowl of chicken stew with a dumpling in the middle.

Rich Chicken Stew

Chicken and dumplings, at its core, is essentially a chicken stew with dumplings cooked on its surface. For maximum flavor, we want to make a really rich and hearty stew base that just screams comfort food. Here’s how we do it:

Side by side photos of sauteeing vegetables and starting chicken stew.

First, we begin with a common soup starter trio: onion, carrots, and celery. They are sauteed in butter, and then we add garlic.

In order to thicken the chicken stew base, we stir in flour until it is thoroughly cooked through and the vegetables are coated. Then, chicken stock is added, as well as heavy cream (for extra flavor and thickness), salt, pepper, thyme, and bay leaves. We’re packing in alllll the flavors. We let all of that simmer together while we make the dumplings.

Fluffy Dumplings are Key!

Truth: No one wants to dig into a dense, soggy dumpling.

So how do we make utterly fantastic dumplings? They are incredibly easy!

Side by side photos of mixing together dough for dumplings.

We whisk together flour, baking powder, and salt; the baking powder is what gives the dumplings a nice, fluffy interior.

Then, melted butter and milk are added for moisture and fat; these help the dumplings hold their shape and keep them nice and tender.

You don’t want to overmix the dough or they will be tough and dense; just a quick stir to get them to come together and call it quits.

Putting It All Together

After stirring the chopped chicken, peas, and parsley into the vegetable mixture, you’ll drop the dumpling dough all over the surface of the chicken stew.

Chicken, parsley and peas being stirred into chicken stew.

Very Important! >> Once the dumplings have been dropped into the liquid, cover with a lid and DO. NOT. PEEK. You want that steam trapped inside the pot to get those dumplings nice and fluffy.

Once the 15 minutes are up, test the dumplings for doneness; if they need a few more minutes to cook, you can flip them over at this point, then cover again and cook for a few minutes at a time until done.

Overhead photos of pots of chicken and dumplings before and after the dumplings are cooked.

Recipe Tips!

  • To make this a quick dinner, use a cooked rotisserie chicken from the grocery store.
  • If cooking the chicken from scratch, I like to use chicken thighs because they are more flavorful, but you can use breasts as well. Prepare any way you’d like – saute in a pan, poach, or roast in the oven, then chop. I typically use about 2 pounds of boneless, skinless chicken thighs for this recipe.
  • For uniform dumplings, I like to use a medium cookie scoop, which holds about 1½ tablespoons, for dropping the dough into the pot.
  • Storage: The chicken and dumplings can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, you may want to add a splash of chicken stock to loosen it up a bit.
  • Freezing Instructions: You can freeze the chicken and dumplings in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight, then reheat over low heat on the stove (or in the microwave), adding extra liquid as needed.

An overhead photo of a pot of chicken and dumplings.

If you love chicken-based comfort food dishes, these will be right up your alley:

I would absolutely love it if you made this for dinner sometime soon; if you do, please stop back and leave a rating and let me know how you liked it! ENJOY! 😍

Print

Homemade Chicken and Dumplings

The best chicken and dumplings recipe made completely from scratch with a rich stew and fluffy dumplings. Make it a quick meal by using rotisserie chicken!
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 365kcal
Author Michelle

Ingredients

  • ½ cup unsalted butter
  • 1 yellow onion finely chopped
  • 3 carrots cut into ½-inch dice
  • 2 ribs celery finely chopped
  • 3 cloves garlic finely minced
  • ½ cup all-purpose flour
  • 5 cups chicken broth
  • cup heavy cream
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • 1 cup frozen peas
  • 4 cups cooked chicken diced small
  • 3 tablespoons minced parsley

For the Dumplings:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter melted
  • 1 cup milk

Instructions

  • Place the chicken stock in a small saucepan and warm over low heat.
  • In a large pot or Dutch oven, melt the butter over medium-low heat. Add the onion, carrot, and celery and saute until the onion is translucent, 10 to 15 minutes. Add the garlic and cook for an additional 1 minute. Add the flour and cook for 2 minutes, stirring constantly.
  • Slowly add the hot chicken stock, stirring constantly, and simmer over low heat until thickened, about 1 minute. Stir in the heavy cream, salt, pepper, thyme and bay leaves. Adjust the heat to maintain a slow simmer while you prepare the dumplings.
  • Make the Dumplings: In a medium bowl, whisk together the flour, baking powder, and salt. Add the melted butter and milk and stir with a rubber spatula until the dough just comes together.
  • Stir the chicken, peas, and parsley into the pot. Drop the dumpling mixture by large spoonfuls of dough over the surface of the chicken stew. Cover and cook for 15 minutes. Check the dumplings with a toothpick to see if they’re done; if they are still doughy in the middle, flip them over, cover and simmer for an additional 5 minutes. Serve immediately.

Video

Notes

  • To make this a quick dinner, use a cooked rotisserie chicken from the grocery store.
  • If cooking the chicken from scratch, I like to use chicken thighs because they are more flavorful, but you can use breasts as well. Prepare any way you’d like - saute in a pan, poach, or roast in the oven, then chop. I typically use about 2 pounds of boneless, skinless chicken thighs for this recipe.
  • For uniform dumplings, I like to use a medium cookie scoop, which holds about 1½ tablespoons, for dropping the dough into the pot.
  • Storage: The chicken and dumplings can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, you may want to add a splash of chicken stock to loosen it up a bit.
  • Freezing Instructions: You can freeze the chicken and dumplings in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight, then reheat over low heat on the stove (or in the microwave), adding extra liquid as needed.

Nutrition

Calories: 365kcal | Carbohydrates: 40g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 1457mg | Potassium: 535mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4769IU | Vitamin C: 23mg | Calcium: 146mg | Iron: 3mg

[photos by Ari of Well Seasoned]

The post Homemade Chicken and Dumplings appeared first on Brown Eyed Baker.