chicken pot pie recipe with bisquick
The Best chicken pot pie recipe with bisquick
Chicken pot pie with Bisquick is one of those simple, comforting dishes that feels like a hug in a bowl. I love this recipe because it’s the kind of meal that makes you feel warm and cozy without needing to be fancy. It’s got that perfect balance of tender chicken, creamy filling, and flaky biscuit crust that melts in your mouth. Back when my kids were little, this was their go-to comfort food—whether it was a school night or a weekend when they needed something easy but still satisfying. The Bisquick makes the crust light and buttery, and it holds up well to reheating, so it’s perfect for meal prep too.
I also appreciate how versatile this recipe is. You can make it a special occasion dish with extra herbs and a touch of cream, or keep it simple with just chicken, veggies, and a little broth. It’s hearty enough for a family dinner but still easy to serve for a crowd if you need to. Plus, the health benefits are pretty solid—it’s got lean protein from the chicken, fiber from the veggies, and complex carbs from the Bisquick crust. It’s not heavy like some pot pies can be, and the crust is made with whole wheat Bisquick if you want to boost the nutrition even more. My kids always say it’s the best way to eat dinner without feeling like they’re missing out on anything fun. It’s that kind of dish that makes you feel good about what you’re serving.
Chicken Pot Pie with Bisquick
A comforting and easy homemade chicken pot pie using Bisquick for a flaky, buttery crust. Perfect for a cozy meal!
🥘Ingredients
- 1 box (19.5 oz) Bisquick
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- ½ cup cold water
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup low-sodium chicken broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 2 tbsp butter
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp garlic powder
👨🍳Directions
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1 Preheat oven to 375°F (190°C). In a large bowl, mix Bisquick, flour, sugar, and salt. Gradually add cold water and mix until dough forms.
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2 Roll out the dough on a lightly floured surface to fit the bottom and sides of a 9×13-inch baking dish. Crimp the edges with a fork.
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3 In a large skillet, melt butter over medium heat. Add chicken, peas, corn, thyme, parsley, and garlic powder. Cook for 5 minutes. Stir in chicken broth and milk, then simmer for 3 minutes. Remove from heat and stir in shredded cheese.
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4 Pour the filling into the prepared baking dish. Place the rolled dough over the filling, sealing the edges. Cut slits in the top for steam to escape.
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5 Bake for 25-30 minutes, or until the crust is golden and the filling is bubbling. Let rest for 5 minutes before serving.
🔧Equipment
- Mixing bowls
- Whisk
- Baking dish (9×13 inches)
- Oven
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Pot Pie with Bisquick Works
This chicken pot pie made with Bisquick is always a crowd-pleaser because it’s simple yet hearty enough to satisfy big appetites without fussing over fancy techniques. Whether it’s a quick weeknight meal or a comforting dish for family gatherings, the flaky crust and tender filling make it feel special—no extra effort required. It’s the kind of recipe that works for any occasion because it’s foolproof, filling, and never fails to bring everyone together.
❓ Frequently Asked Questions About Chicken Pot Pie with Bisquick
What is the best way to prepare the filling for the chicken pot pie using Bisquick?
The best way to prepare the filling is to cook diced chicken breast or thighs with onions, carrots, and celery in a pan until the vegetables are tender and the chicken is fully cooked. Once cooked, remove the chicken from the pan and shred it or chop it finely. In the same pan, add a bit of butter or oil, then mix in 1 cup of Bisquick, 1 cup of milk or water, and a pinch of salt and pepper. Stir well and let it thicken slightly before combining it with the shredded chicken and any remaining vegetables.
How do I ensure the pie crust is flaky and golden brown?
To achieve a flaky and golden-brown crust, follow these steps: 1. Chill the dough – Mix the Bisquick, cold water, and salt, then roll it out and chill in the fridge for at least 30 minutes. 2. Use cold butter – Cut cold butter into small cubes and work quickly when rolling the dough to keep it cold. 3. Roll carefully – Roll the dough thinly but evenly, then cut into pie shapes. Brush the edges with a little milk or egg wash for a golden finish. 4. Bake at 375°F (190°C) – Place the pie in a preheated oven and bake for 25-30 minutes until golden and crispy.
Can I substitute Bisquick with another flour blend for this recipe?
While Bisquick is a popular choice, you can substitute it with a self-rising flour blend (like King Arthur or Bob’s Red Mill) or a regular all-purpose flour mixed with baking powder and salt. If using a self-rising flour, follow the package instructions for the ratio. For a homemade blend, mix 1 cup all-purpose flour with 1½ tsp baking powder, ½ tsp salt, and 2 tbsp shortening (or butter). Keep in mind that the texture and rise might slightly differ, so adjust baking time if needed.
Why does my chicken pot pie turn out soggy instead of flaky?
A soggy pie usually happens due to overmixing the dough, not chilling it enough, or adding too much liquid to the filling. To prevent this: – Keep the dough cold – Chill it for at least 30 minutes before rolling and baking. – Use less liquid – If your Bisquick mixture is too wet, add a little more flour or reduce milk/water slightly. – Pre-bake the crust – Place the pie crust in the oven for 5-7 minutes before adding the filling to prevent steam from making it soggy. – Bake uncovered – Let the pie steam off the pan for a few minutes before covering with foil to avoid excess moisture.
How can I make this chicken pot pie ahead of time and reheat it properly?
You can prepare the filling up to 2 days ahead and freeze it in an airtight container. To reheat: 1. Bake fresh – Assemble the pie, cover with foil, and bake at 375°F (190°C) for 30 minutes. Remove foil and bake 10-15 minutes more until golden. 2. Reheat from frozen – Thaw overnight in the fridge, then follow the same baking steps but add an extra 5-10 minutes to ensure it’s fully cooked. 3. Microwave method – If reheating from frozen, thaw first, then cover with a damp paper towel and microwave at 30% power for 2-3 minutes, stirring halfway. Let it sit for 2 minutes before serving to avoid a gummy texture.
Can I add other vegetables or proteins to the Bisquick chicken pot pie filling?
Absolutely! You can customize the filling with: – Extra veggies – Mushrooms, peas, corn, or spinach work well. – More protein – Ground turkey, sausage, or even a bit of ham or bacon. – Herbs & spices – Fresh thyme, rosemary, garlic powder, or a dash of Worcestershire sauce enhance flavor. – Cheese – A sprinkle of shredded cheddar or Gruyère adds richness. Just make sure to cook any added ingredients thoroughly to prevent overwatering the Bisquick mixture.
