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Made with a creamy filling packed with rotisserie chicken and your favorite veggies and finished with an easy drop biscuit topping, this Bisquick chicken pot pie is a favorite family dinner!
I feel like I can’t be alone in not being able to handle complicated dinners these days. I’m making a lot of crockpot pulled pork, ritz cracker chicken, and homemade cheeseburger helper these days.
This Bisquick chicken pot pie is another one that I am loving right now. It’s comforting and cozy but is easy to make. I’ve also made it for my dad a couple of times and he’s a big fan of it, too!
Weeknight chicken pot pie
There’s not a lot of foods that are more comforting than a homemade chicken pot pie.
The problem is that it takes a good bit of time and effort to make, so it’s definitely more of a weekend dinner thing.
So what’s a girl to do when you’re craving chicken pot pie in the middle of the week? Make this easy Bisquick chicken pot pie!
Bisquick chicken pot pie is similar to my chicken pot pie casserole, but I’ve swapped the puff pastry topping for an even faster and easier option: Bisquick biscuits.
We’ve still got a rich, creamy, satisfying filling that’s packed with chicken and your favorite fresh or frozen veggies. But we whip up a simple drop biscuit topping that takes only a matter of minutes to make.
I like to finish the pot pie off by brushing the top with a little melted butter. It’s the perfect finish for this meal that your whole family will love.
If you like this recipe, you may also enjoy my chicken pot pie soup!
How to make my Bisquick chicken pot pie
Ready to see just how easy this Bisquick chicken pot pie recipe is?
Ingredients you’ll need
My secret to the very best pot pie is making a homemade filling. We’re skipping the cream of mushroom or cream of chicken soup, but I promise it’s still quick and easy to make.
For the filling, you’ll need:
- 4 cups assorted diced vegetables
- ⅓ cup salted butter
- ½ cup flour
- ½ teaspoon fine sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ cups chicken broth
- 1 ½ cups half-and-half
- 1 ½ cups shredded rotisserie chicken
There are so many veggies you can use in pot pie. Some of my favorites include potatoes of any variety, carrots, peas, corn, broccoli, onions, butternut squash, and green beans. Pick the ones your family likes the best!
Make sure the vegetables are diced so they’re around the same size.
Want to make this EXTRA easy? Use a bag of frozen mixed vegetables. Your veggies will be prepped without any work on your part!
Half-and-half makes the filling creamy without becoming overly heavy. Half-and-half is a mix of milk and cream. If you can’t get it where you live, just use half milk and half cream in the filling.
I typically use rotisserie chicken for this recipe, but it’s a great way to use leftover turkey from Thanksgiving or Christmas, too!
For the biscuit topping, you’ll need:
- 2 cups Bisquick baking mix
- ⅔ cup whole milk
- 2 tablespoons melted salted butter
I like to use my homemade Bisquick for this recipe, but you could use store-bought.
Making this recipe
Grab a large, high-sided skillet. Melt the butter, then add any fresh veggies and saute until they are crisp-tender. You want them to be tender, but still have a bit of a bite. This will take about 5 minutes.
Sprinkle the flour, salt, garlic powder, and onion powder over the top of the cooked veggies. Stir to coat, cooking for about 1 more minute. Slowly pour in the chicken broth and half-and-half.
Continue cooking over medium heat, stirring constantly, until the mixture is thick and bubbly. Stir in the chicken.
Taste and season with additional salt or black pepper as desired. Pour the filling into a greased 9-inch baking pan. A pie plate will also work if that’s all you have on hand.
Recipe Tip
If you’re using frozen veggies, wait to add them at the end with the chicken. This will keep them from over-cooking and getting mushy!
To make the topping, stir the Bisquick and milk together in a medium bowl. Dollop the topping over the filling by the spoonful.
Bake at 400°F for 35-40 minutes, until the topping is golden brown and the filling is bubbly around the edges.
Let the pot pie rest for 5-10 minutes. Before serving, brush the top with the melted butter. You can also garnish with a bit of fresh chopped parsley if you like.
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave.
Make-ahead instructions
If you’re meal planning and want to get most of the prep for this Bisquick chicken pot pie out of the way ahead of time, you have a few options:
- Make the filling as directed and transfer it to the greased baking dish. Let cool too room temperature, then cover with a layer of plastic wrap followed by a layer of foil. Store in the fridge for up to 2 days. When you’re ready to eat, make and add the topping while your oven preheats. Bake as directed.
- Make the filling and transfer it to a greased baking dish. Let cool, then cover with plastic wrap followed by heavy-duty aluminum foil. Freeze for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator. Make and add the topping while your oven preheats and bake as directed.
- Make the entire pot pie as directed. Bake just until the biscuit topping barely starts to get some color, similar to if you were making brown and serve rolls. Let cool, then cover and store in the fridge for 1-2 days or in the freezer for 2-3 months. When you’re ready to eat, bake until the filling is heated through and the topping is golden brown.
Frequently asked questions
Yes. You can substitute the half-and-half for milk if you prefer. The filling will be a bit less creamy, but will still taste great.
Bisquick Chicken Pot Pie
Ingredients
For the filling:
- ⅓ cup salted butter
- 4 cups assorted diced vegetables (see note)
- ½ cup flour
- ½ teaspoon fine sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ cups chicken broth
- 1 ½ cups half-and-half
- 1 ½ cups shredded rotisserie chicken
For the topping:
- 2 cups Bisquick baking mix
- ⅔ cup whole milk
- 2 tablespoons salted butter melted
Instructions
- Preheat oven to 400°F. Spray (1) 9×9-inch square baking dish with cooking spray. Set aside.
- Melt butter in a large skillet. Saute vegetables until crisp-tender, about 5 minutes – they should be tender but still have a bit of a bite to them.⅓ cup salted butter, 4 cups assorted diced vegetables
- Sprinkle in the flour, salt, garlic powder and onion powder. Stir to coat all of the vegetables; cook 1 minute, stirring constantly. Gradually add the chicken broth and half-and-half; cook over medium heat, stirring constantly, until thick. Stir in the chicken. Taste for seasoning, adding additional salt or black pepper as desired. Pour the filling into the prepared baking dish.½ cup flour, ½ teaspoon fine sea salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 ½ cups chicken broth, 1 ½ cups half-and-half, 1 ½ cups shredded rotisserie chicken
- In a medium bowl, stir together the Bisquick and milk. Evenly dollop the topping over the top of the filling by the spoonful.2 cups Bisquick baking mix, ⅔ cup whole milk
- Bake for 35-40 minutes, or until the biscuit topping is golden and the filling is bubbly. Let rest for 5-10 minutes. Just before serving, brush the top of the Bisquick chicken pot pie with melted butter.2 tablespoons salted butter
Notes
- Good vegetables for pot pie include potatoes (regular or sweet), carrots, peas, corn, broccoli, onions, butternut squash, green beans, etc.
- If using a combination of fresh and frozen vegetables, saute fresh vegetables according to the recipe. Thaw frozen vegetables and add at the end with the chicken. This will keep them from getting mushy.
- Half-and-half is a mixture of milk and cream. If you don’t have access to half-and-half, you can use 3/4 cup milk and 3/4 cup cream. You can also use all whole milk—the filling just won’t be quite as creamy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
