Bisquick Chicken Pot Pie Recipe


Bisquick chicken pot pie is a comforting meal for the entire family enjoyed for centuries. It doesn’t take lots of time to make it, and the recipe makes use of freezer and pantry staples.

Even though a lot of people say it’s the perfect creamy dish for a chilly winter night, Bisquick chicken pot pie can be enjoyed any day of the week. The flaky and golden-brown crust with thick and creamy filling full of chicken and vegetables is out of this world.

Using a rotisserie chicken, frozen vegetables, and Bisquick from the pantry makes the recipe surprisingly simple. Who can resist a warm, creamy chicken pot pie like this?

original bisquick chicken pot pie recipe

How to Make Bisquick Chicken Pot Pie?

While a homemade chicken pot pie may not be your first option for a quick dinner, this recipe changes that. Your delicious meal will be ready in only 20 to 30 minutes. If you include the baking time, you can serve it in less than an hour.

Of course, you can choose the traditional method and make a chicken pot pie from scratch, but that would require making the dough and the sauce, simmering everything and baking which would take a lot of time.

This recipe, however, offers an easier and quicker way to get an equally delicious and full of flavor meal by skipping a few tedious steps.

One of the secrets to making the perfect Bisquick chicken pot pie is mixing the Bisquick right before baking which would give a light and fluffy top layer with the right biscuit-like consistency.


Before we list the ingredients for this Bisquick chicken pot pie recipe, here are a few possible substitutions to have in mind:

  • Vegetables – you can choose whatever variety you prefer. If you go with canned vegetables, add them at the end to prevent them from overcooking.
  • Chicken – besides using leftover rotisserie chicken, you can also use a store-bought package of pre-cooked chicken in cubes. Another options include canned chicken and turkey.
  • Butter – to make this recipe dairy-free, replace butter with Earth Balance baking sticks. Make sure you don’t use salt in the filling. But, if you feel like it lacks salt, you can always add some before pouring the filling into the crust.
  • Milk – Use cashew or oat milk instead of regular milk to make this recipe dairy-free. They won’t change the consistency of the filling as they have a similar texture and neutral flavor.
  • Bisquick – the box of Bisquick usually has a picture of pancakes on it, in case it’s the first time you buy this ingredient.

Original Bisquick™ Chicken Pot Pie

4 from 102 votes
Recipe by Laura Ritterman Course: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





Why settle for anything other than this copycat Bisquick Chicken Pot Pie. Creamy and delicious, filled to the brim with vegetable goodness.


  • For the Bottom Crust
  • 2 tbsp. 2 whole milk

  • 1 cup 1 Bisquick

  • 2 tbsp. 2 salted butter

  • For the Filling
  • 2 tbsp. 2 chopped yellow onion

  • ¼ cup unsalted butter

  • Pinch of ground black pepper

  • ¼ tsp. salt

  • ¼ cup Bisquick (or another biscuit mix)

  • 1 ½ cups cooked diced chicken

  • 1 ¼ cups chicken broth

  • 1 cup 1 frozen mixed veggies (peas, carrots, and green beans)

  • Ingredients for the Top Crust
  • 1/3 cup 1/3 whole milk

  • ½ cup Bisquick

  • 1 tbsp. 1 salted butter, melted


  • Preheat oven to 400°F.
  • First, make the bottom crust:
  • Cut the butter into the Bisquick using a pastry blender to make sure it looks like coarse crumbs.
  • Pour the milk into the mixture and stir with a wooden spoon until it starts to form a ball.
  • Transfer the batter in a 9-inch pie plate and pat it onto the bottom and up the sides.
  • Bake until light brown or about five minutes. Remove from the oven.
  • Then, make the filling:
  • In a 2-quart saucepan, put the butter and heat it over medium heat. Once it’s melted, stir in the chopped onion, Bisquick, salt, and pepper using a wooden spoon.
  • Cook until you get a bubbly mixture and don’t forget to stir.
  • Remove from heat. Add the chicken broth gradually and stir well. Add the frozen vegetables and stir.
  • Heat the mixture over medium heat with constant stirring until it starts boiling. When the mixture reaches a boiling point, stir for one more minute.
  • Remove from the heat and add the chicken.
  • Stir well and pour the mixture into the crust.
  • Finally, make the top crust:
  • Put the Bisquick, melted butter, and milk in a small bowl and whisk until you get a smooth mixture.
  • Pour the mixture gently over the entire filling and slowly spread it to the edge of the plate using an offset or rubber spatula.
  • Bake until the top is golden brown or about 25 minutes. Remove from the oven and set it aside for at least ten minutes before serving.


  • It’s not necessary to serve this with anything else, this is filling enough.

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Nutrition Facts

6 servings per container

  • Amount Per ServingCalories360
  • % Daily Value *
  • Total Fat 21g 33%
    • Saturated Fat 11g 56%
  • Cholesterol 68mg 23%
  • Sodium 822mg 35%
  • Potassium 275mg 8%
  • Total Carbohydrate 28g 10%
    • Dietary Fiber 2g 8%
    • Sugars 5g
  • Protein 16g 32%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    What to Serve with Bisquick Chicken Pot Pie?

    This recipe makes a complete meal, so you don’t have to combine it with anything else. If you still like to add sides or you’re a large family, you can serve it with a fresh salad with lemon vinaigrette.

    How to Store It?

    If you’ve made the filling ahead of time, store the leftovers in the refrigerator for up to two days. Otherwise, you can store them for up to four days.

    If you store leftovers in the freezer, they can last for up to three months. When you want to use them, let them defrost overnight in the fridge and then reheat or bake them in the oven for 20 to 30 minutes at 350°F.


    Make this Bisquick chicken pot pie recipe in less than an hour to surprise your whole family with a mouth-watering, comforting dinner that will leave them speechless. Bon Appetite!


    1. Excellent recipe! The pastry was perfect and easy to make. I ran out of shortening so used 1/2 cup butter for the top crust and it was excellent. I will definitely make this again.

    2. Wanda Tracey

      I can’t wait to try this recipe. It’s going to be a big hit with my family because we love chicken pot pie. Thank you.

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