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Bisquick Chicken Pot Pie

Bisquick Chicken Pot Pie

This Easy Bisquick Chicken Pot Pie is a warm, comforting one-dish meal featuring a flaky Bisquick biscuit topping over a creamy, savory chicken and vegetable filling. Quick to prepare and perfect for chilly evenings, it combines convenience with classic, family-friendly flavors.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Chicken

  • Cooked, shredded or cubed chicken – about 3 cups

Biscuit Topping

  • Bisquick mix – 2 cups
  • Milk – 2/3 cup (divided: for filling and topping)
  • Butter, melted – 4 tablespoons (divided: for filling and topping, plus extra for brushing)

Vegetables and Filling

  • Onion, diced – 1 medium
  • Carrots, diced – 1 cup
  • Celery, diced – 1 cup
  • Frozen peas – 1/2 cup
  • Chicken broth – 1 1/2 cups
  • Flour – 1/4 cup
  • Milk – 1 cup
  • Salt – 1 teaspoon (or to taste)
  • Black pepper – 1/2 teaspoon (or to taste)
  • Optional herbs (e.g., thyme, parsley) – 1 teaspoon

Instructions

  1. Prepare the filling: Melt 2 tablespoons of butter in a large skillet over medium heat. Add diced onions, carrots, and celery; cook until tender, about 5-7 minutes. Stir in 1/4 cup flour and cook for about 1 minute to remove the raw taste. Slowly whisk in 1 1/2 cups chicken broth and 1 cup milk, cooking until the mixture thickens into a creamy sauce. Fold in cooked chicken, frozen peas, salt, pepper, and optional herbs; stir to combine.
  2. Preheat your oven: Set your oven to 400°F (200°C) to ensure it’s ready when your filling and biscuit topping are assembled.
  3. Assemble the pot pie: Pour the warm chicken filling into a greased pie dish or casserole. In a separate bowl, whisk 2 cups Bisquick mix with 2/3 cup milk and 2 tablespoons melted butter until just combined. Drop spoonfuls of the biscuit batter evenly over the filling; rustic, uneven dollops are perfect.
  4. Bake until golden: Place the dish in the oven and bake for 25-30 minutes until the biscuit topping is puffed, golden brown, and the filling is bubbly around the edges. Optionally, brush the biscuit topping with melted butter halfway through baking for extra color and flavor.
  5. Let it rest and serve: Allow the pot pie to cool for a few minutes after baking. This rest helps the filling set for perfect portions and maximum comfort before serving.

Notes

  • Do not overmix the biscuit batter to keep the topping tender and flaky.
  • Leftover cooked chicken works great in this recipe and saves prep time.
  • Chop vegetables into uniform, bite-sized pieces for even cooking.
  • Brush biscuit topping lightly with butter before baking to enhance color and flavor.
  • If the filling is too runny, simmer it a few extra minutes to thicken before assembling.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (with gluten-free Bisquick and flour substitutions)

Nutrition

  • Serving Size: 1 slice (1/6 of pot pie)
  • Calories: 380
  • Sugar: 4g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 75mg

Keywords: chicken pot pie, Bisquick pot pie, easy chicken dinner, comfort food, biscuit topping, one-dish meal