✔ Updated · press-in crust, 9×13 version + safe reheating
This Bisquick chicken pot pie gives you a golden biscuit crust and a creamy chicken filling with none of the pastry fuss. It's my favorite way to turn a rotisserie chicken into a cozy weeknight dinner.
At a glance
The one tip that matters: Pour the topping over a hot filling and spread it right to the edges. It seals in the steam, so the filling stays creamy while the top bakes up golden and fluffy.
Why I Love This Pot Pie
- No rolling pin needed: the bottom crust is pressed in and the top is poured on.
- Freezer and pantry friendly, with frozen vegetables and leftover or rotisserie chicken.
- Easy to scale up: double it in a 9×13 pan for a crowd.
What You Need
- Bisquick: the original baking mix makes the bottom crust, thickens the sauce and becomes the pour-over topping. Any store-brand biscuit mix works the same way.
- Chicken: about 2 cups of cooked chicken. A rotisserie chicken gives you that plus a little extra for lunch.
- Frozen mixed vegetables: peas, carrots, green beans and corn straight from the freezer. Canned vegetables work too; drain them and stir them in at the end.
- Broth and milk: together they make a creamy sauce that isn't too heavy. For dairy-free, use unsweetened oat milk and a plant-based butter.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use cooked chicken. Rotisserie chicken, leftover roast chicken or turkey all work. If you start with raw chicken, poach or bake it until it reaches 165°F before dicing.
- Keep the filling hot. Pour the topping onto a steaming filling. A cold filling takes longer to heat through and the top can overbrown before the middle is hot.
- Check the center. The filling is done when it bubbles at the edges and reads 165°F in the center. I keep my instant-read thermometer in the drawer next to the stove for exactly this.
- Don't overmix the topping. Whisk just until smooth. A few small lumps are fine and keep it tender.
- Rest before slicing. Ten minutes lets the filling thicken, so the slices hold together instead of running across the plate.
- Store and reheat safely. Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze for up to 3 months. Thaw in the fridge overnight, then reheat covered at 350°F for 20 to 30 minutes, until the center reaches 165°F.
Easy Bisquick Chicken Pot Pie
6
servings20
minutes35
minutes370
kcal55
minutesAn easy chicken pot pie made with Bisquick baking mix: a press-in biscuit bottom crust, a creamy chicken and vegetable filling, and a pour-over biscuit topping that bakes up golden. Uses cooked or rotisserie chicken and frozen vegetables.
Ingredients
- For the Bottom Crust
1 cup Bisquick Original baking mix (or any biscuit mix)
2 tablespoons salted butter, cold
3 tablespoons whole milk
- For the Filling
1/4 cup unsalted butter
1/2 small yellow onion, finely chopped
1/4 cup Bisquick Original baking mix
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1 cup chicken broth
1/2 cup whole milk
1 1/2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
2 cups cooked chicken or rotisserie chicken, diced
- For the Top Crust
1/2 cup Bisquick Original baking mix
1/3 cup whole milk
1 tablespoon salted butter, melted
Directions
- Make the Bottom Crust
- Heat the oven to 400°F. In a bowl, cut the cold butter into 1 cup Bisquick with a pastry blender or fork until it looks like coarse crumbs.
- Stir in the milk until the dough comes together in a soft ball. Press it evenly over the bottom and up the sides of a 9-inch pie plate. Bake for 5 to 6 minutes, just until it looks set and very lightly golden.
- Make the Filling
- Melt the butter in a 2-quart saucepan over medium heat. Add the onion and cook for 3 to 4 minutes, until soft. Stir in 1/4 cup Bisquick, the salt, pepper and thyme, and cook, stirring, for 1 minute until bubbly.
- Take the pan off the heat and slowly whisk in the broth, then the milk, so no lumps form. Return to medium heat and bring to a boil, stirring constantly, then boil for 1 minute until thickened.
- Stir in the frozen vegetables and the chicken and simmer for 3 to 4 minutes, until everything is steaming hot. Pour the filling into the crust.
- Top and Bake
- Whisk the 1/2 cup Bisquick, milk and melted butter until smooth. Pour it evenly over the filling and spread it gently to the edges with a spatula.
- Bake for 22 to 25 minutes, until the top is deep golden and the filling bubbles at the edges. The center of the filling should read 165°F on an instant-read thermometer. Let it rest for 10 minutes before slicing.
Notes
- It’s not necessary to serve this with anything else, this is filling enough.
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Ways to Change It Up
- Cheddar biscuit top: stir 1/2 cup shredded cheddar into the topping batter.
- Turkey pot pie: use leftover Thanksgiving turkey in place of the chicken.
- Herby filling: add a little fresh thyme, sage or parsley to the sauce.
- Mini pot pies: divide the filling between 4 oven-safe ramekins, top each with batter and bake 18 to 20 minutes.
What to Serve With Chicken Pot Pie
Pot pie is a full meal on its own, so I keep the sides simple: a crisp green salad with lemon vinaigrette, roasted green beans or a bowl of cranberry sauce on the side. If your family loves biscuit-topped dinners, try my Bisquick dumplings, a batch of Bisquick cheddar garlic biscuits or the copycat KFC chicken pot pie. There's plenty more in my Bisquick recipes roundup.
Frequently Asked Questions
How do you make Bisquick chicken pot pie in a 9×13 pan?
Double every ingredient. Press the bottom crust into a greased 9×13-inch pan and prebake for 7 to 8 minutes, then add the hot filling and spread the doubled topping over it. Bake at 400°F for 30 to 35 minutes, until golden and 165°F in the center.
Do you need a bottom crust for Bisquick chicken pot pie?
No. For a quicker version, skip the bottom crust, pour the hot filling into a greased pie plate and add only the topping. It bakes in the same 22 to 25 minutes and tastes like chicken and biscuits.
Can I make Bisquick chicken pie without vegetables?
Yes. Leave out the frozen vegetables and use 3 cups of diced chicken instead, or add a few sliced mushrooms if you want a little texture. Everything else stays the same.
Can I use cream of chicken soup?
Yes. Swap the homemade sauce for one 10.5-ounce can of condensed cream of chicken soup mixed with 1/2 cup of milk. Heat it with the chicken and vegetables until steaming before pouring it into the crust.
Can I make chicken pot pie ahead of time?
Make the filling up to 2 days ahead and refrigerate it. Reheat it until steaming before assembling, then add the crusts and bake as directed until the center reaches 165°F. The baked pie also freezes well for up to 3 months.
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.
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.