chicken pot pie bisquick recipe
The Best chicken pot pie bisquick recipe
Oh man, there’s nothing quite like a good old Chicken Pot Pie made with Bisquick. It’s been a staple in my kitchen for years—not just because it’s easy to make, but because it’s the kind of dish that feels like a hug in a bowl. Every time I pull it out of the oven, my kids stop what they’re doing and ask for seconds, and honestly, I don’t blame them. It’s got that perfect balance of tender chicken, creamy gravy, and flaky biscuit crust that makes it feel like a cozy, comforting meal no matter the season. It’s the kind of recipe that works whether you’re feeding a crowd for Thanksgiving or just making dinner after a long week—it’s simple enough to throw together in under an hour, yet it tastes like something your grandmother would make.
My family loves it because it’s filling without being heavy, and the Bisquick gives it that light, buttery texture that makes every bite feel special. My kids especially dig the way the crust melts just a little bit, giving them that little extra crunch they love. And honestly? It’s not just great for the kids—it’s a healthy enough option too. The Bisquick version cuts down on the extra fat you’d get with a traditional pie crust, and the lean chicken and veggies still pack in all the protein and nutrients. Plus, it’s versatile—you can swap in whatever veggies you’ve got on hand, whether it’s peas, carrots, or even a little bit of spinach if you’re feeling fancy. It’s the kind of recipe that’s easy to customize, so you can always make it your own without sacrificing the cozy, homey feel. And let’s be honest, there’s nothing like a warm, homemade Chicken Pot Pie to make the whole dinner feel like a celebration, whether it’s a school night or a special occasion.
Easy Chicken Pot Pie with Bisquick
A comforting, one-pan dish featuring tender chicken in a creamy tomato sauce, topped with flaky Bisquick crust. Perfect for a quick weeknight meal.
🥘Ingredients
- 2 cups Bisquick
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup milk (or water)
- 1/2 tsp salt
- 2 cups cooked chicken breast, shredded
- 1 cup frozen mixed vegetables
- 1 cup chicken broth
- 1 cup cream of mushroom soup (or 1/2 cup tomato sauce + 1/2 cup chicken broth)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp black pepper
👨🍳Directions
-
1 Preheat oven to 375°F (190°C). In a large bowl, mix Bisquick, shredded cheese, milk, and salt until combined.
-
2 In a skillet, sauté onion and garlic until soft. Add chicken broth, cream of mushroom soup, mixed vegetables, shredded chicken, thyme, and black pepper. Simmer for 10 minutes until heated through.
-
3 Transfer filling to a 9×13-inch baking dish. Spoon the dough mixture evenly over the top, pressing gently to adhere.
-
4 Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
🔧Equipment
- Mixing bowls
- Large skillet or Dutch oven
- Oven
- Pastry brush (optional)
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Chicken Pot Pie with Bisquick Works
This Chicken Pot Pie recipe using Bisquick is always a winner because it’s quick to make without fuss, so it’s perfect for busy weeknights or when you need something comforting for the whole family. It’s hearty enough to feed a crowd without being too heavy, making it ideal for gatherings where you want something satisfying but not overly complicated—just a simple, reliable dish that everyone loves. Plus, Bisquick keeps things light on prep while still delivering that classic pot pie flavor, so it’s a no-brainer for any occasion.
❓ Frequently Asked Questions About Chicken Pot Pie with Bisquick
1. What is the key difference between using Bisquick in a chicken pot pie vs. regular pie crust?
The main difference lies in texture and flavor. Bisquick provides a lighter, flakier biscuit crust that’s quick to make, while traditional pie crust relies on flour, butter, and water for a richer, more tender crust. Bisquick’s pre-mixed ingredients (flour, baking powder, salt) create a slightly crispier exterior, but it lacks the depth of flavor from cold butter in classic crusts. For a richer taste, you can add 1–2 tbsp cold butter to the Bisquick mixture before baking.
—
2. Can I substitute regular flour for Bisquick in this recipe, and if so, what’s the best ratio?
Yes, you can substitute flour, but Bisquick’s blend of all-purpose flour, baking powder, and salt gives it a slightly crispier texture. For a 1:1 swap, use 1 cup Bisquick = 1 cup all-purpose flour + 1 tsp baking powder + ½ tsp salt. If you’re making the biscuit crust, mix the Bisquick with ½ cup melted butter (instead of shortening) and 1 egg yolk for better binding. For the filling, flour can thicken the sauce slightly, so adjust liquid as needed.
—
3. How do I prevent the Bisquick biscuit from becoming soggy when baking?
Soggy biscuits happen when the filling leaks through before the crust sets. To avoid this: – Pre-bake the crust for 5–7 minutes before adding filling (this creates a barrier). – Use a splash of flour (1–2 tbsp) to lightly dust the filling before placing it in the crust. – Chill the filling for 15–20 minutes before assembling to firm it up. – Bake at 375°F (190°C) for 25–30 minutes—overcrowding the pan can steam the crust. Cover loosely with foil if needed to prevent browning too quickly.
—
4. Can I make this recipe ahead of time, and how should I store it?
Yes, you can prep most components ahead: – Filling: Cook the chicken and gravy, then refrigerate in an airtight container for up to 4 days. Reheat gently before assembling. – Biscuit crust: Make the dough, chill for 30 minutes, then shape and freeze on a tray before transferring to a bag. Bake from frozen (add 1–2 extra minutes). – Assembled pie: Store in the fridge for 3 days (cover tightly) or freeze for up to 3 months. Thaw overnight before reheating in the oven at 350°F (175°C) for 20–25 minutes.
—
5. What’s the best way to reheat a chicken pot pie made with Bisquick to keep the filling warm and the crust crispy?
For the best results: – Oven method: Cover the pie loosely with foil and bake at 350°F (175°C) for 20–25 minutes. Remove foil halfway to crisp the crust. – Microwave method: Use a microwave-safe dish with a lid (slightly cracked) for 2–3 minutes, stirring halfway, then cover and heat for another 1–2 minutes. Avoid over-microwaving, as it can make the crust soggy. – Stovetop method: Transfer the pie to a skillet, cover with a lid, and heat on low-medium for 10–12 minutes, stirring the filling occasionally. This keeps the crust crispier than the oven. – Pro tip: If the crust feels too soft, place a towel over it while reheating to absorb excess steam.
