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Why You’ll Love My Recipe
This classic recipe uses biscuit mix to make the process even simpler. Loaded with chicken and vegetables, this chicken pot pie is perfect for a busy weeknight meal.
Chicken pot pie is made even easier and quicker by using Bisquick (storebought or homemade). Plus, with the leftover mix, you can make a Bisquick Coffee Cake or some Bisquick Strawberry Shortcake!
Karlynn’s Recipe Notes
- Skill Level: This is a very easy recipe.
- Total Time: You can have this pot pie ready in about 40 minutes.
- Variations: Play with the seasoning levels. Add fresh garlic, fresh or dried thyme, sage, and rosemary. Try using different canned soups or some homemade soup instead of cream of chicken. Use more or less crust depending on personal tastes. Add some paprika or cayenne powder. Mix some shredded cheese into the dough for a cheesy topping.
- Tools Needed: For this recipe, you’ll need a can opener, a 9-inch pie plate or baking dish, a medium bowl, a small bowl, and some spoons.
What You’ll Need For Ingredients
Chicken: Any cooked chicken will work for this. Cubed Grilled, poached, or baked chicken breasts or thighs would be wonderful, or a rip up a storebought rotisserie chicken. Use whatever works best for you.
Filling: Frozen mixed vegetables and canned soup are the easiest way to go for this recipes. Canned vegetables will work but may get mushy. Fresh vegetables would work, but might need to be par cooked in advance, depending on what you use.
Crust: This recipe uses Bisquick specifically, but you can use your own homemade version of biscuit mix, or the dough from your favourite biscuit recipe. Just pay attention to the pie as it bakes as you may need to adjust cook time.
How To Make Classic Bisquick™ Chicken Pot Pie
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Preheat oven to 400°F.
- In a medium bowl, combine soup, chicken, vegetables, and milk/broth. Pour into pie plate.
- In a small bowl, mix Bisquick. Pour/spoon over filling in pie pan.
- Bake for 30-40 minutes, until crust is golden brown.
Karlynn’s Tips and Tricks for Making Classic Bisquick Chicken Pot Pie
Avoiding a Big Mess: As we all know, liquidy dishes can make big messes in the oven when they bubble over the edges of the pan. So, try putting the pie plate on a cookie sheet that extends farther than the edges of the pie. That way, anything that bubbles over the edges will end up on the baking sheet instead of burning in the bottom of your oven. You can make this even easier to clean up by lining the baking sheet with foil.
Ramping Up The Flavour: There are so many ways to add extra flavour to this meal! Try loading up on garlic and seasonings, adding cheese (mild, sharp, or spicy), or even throwing in a splash of hot sauce. If you’re using rotisserie chicken, you could buy one that’s already got some sort of flavouring on it. Don’t be afraid to experiment and have fun.
Storage Instructions
Fridge: Store cooled leftovers in a covered container in the fridge for 3-4 days. Reheat slowly in the oven or for a minute or two in the microwave.
Freezer: Once this is fully cooled, you can store it right in its baking dish (if the dish is freezer safe), covered tightly in foil. You can take it out and let it defrost a bit before reheating it in the oven when you’re ready to serve. It should keep in the freezer for 2-3 months as long as it’s covered well.
More Delicious Chicken Recipes
Looking for more easy chicken recipes?
Try this Bisquick™ Chicken and Dumplings for similar flavours.
Make a Mushroom Soup Chicken & Rice Casserole for another one dish wonder.
If you’ve got a bit more time, try this Spatchcock Chicken.
There you go, everyone. A classic pot pie made even easier. Try out this recipe and let me know what you think.
Happy Cooking!
Karlynn
Classic Bisquick™ Chicken Pot Pie
Ingredients
Chicken Pot Pie Filling
- 1 2/3 cups frozen mixed vegetables, defrosted completely
- 1 cup cut-up cooked chicken, rotisserie chicken gives this excellent flavor
- one 10.5 oz can condensed cream of chicken soup
- 1/4 cup milk or chicken broth
Bisquick™ Pie Crust
- 1 cup homemade Bisquick
- 1/2 cup milk
- 1 large egg
Optional Spice Add-Ins
- 1/4 teaspoon poultry seasoning, EXCELLENT flavor boost
- pinch black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Preheat your oven to 400°F. Get out a 9 inch pie plate and set aside.
- In a medium bowl, combine the vegetables, chopped chicken, canned soup and milk/broth until combined. Spoon into the pie plate.
- In a small bowl, combine the crust ingredients together until completely mixed. Pour on top of the vegetable filling in the pie plate.
- Bake in the preheated oven for 30-40 minutes or until the topping is golden brown and the filling is heated through.
Notes
- You can sub in cream of mushroom soup instead of the cream of chicken soup
- The original recipe is great, but I feel that a pinch of onion powder, garlic powder and poultry seasoning makes it perfect!
- The classic recipe is a great BASE recipe, feel free to build on this to your liking!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Shirley says
Great recipe. I added 3 cut up small potatoes (cooked), mixed vegetables, and canned white chicken.
Bee Nice says
maybe its your negativity and bitterness
that ruined it HEATHER.
Amanda says
I have a soy allergy and I am unable to have any store bought cream of chicken soup. I went on the hunt for a recipe I could make myself and this one is amazing. It tastes better then the store bought kind. Thanks so much for the recipe.
Amanda says
Sorry wrong recipe. I thought I was on a different one.
Heather says
This recipe turned out dry and horrible. Very embarrassing.
PAM says
No problem of the recipe. Perhaps you over cooked it? I love this recipe and so does my family. I often make it to take to someone who is sick or has a family member in hospital…very good comfort food!!!
Julie Brown says
I just made this with a few changes! I like top and bottom crust so I made the crust in pan, just before it was done I took it out and put mixture in. I used cream of potato and cream of chicken soup with the mixed veggies and chicken. Then topped it with more crust mixture. I warm the mixture up before I put on crust just in case the crust gets done before the mixture gets hot! So good and easy
Barbara says
Even after add the optional seasonings this had absolutely no flavor.
Teresa says
then u should add more to ur taste i started to try some chicken flav.better than bouillon but I had plenty of seasons in already
LaFreida says
I like to add sage and serve with whole berry cranberry sauce. Yummy!
brenda horner says
been wanting these two recipes, thanks for sharing
Heather says
I love this recipes so easy to do up and I’m going to make the chicken pie next,thank you for sharing,Be Safe Take Care
Margaret Ulshafer says
Love thes recipes, thank you so much
Mary Tognazzini says
LOVE RECIPES I DO NOT NEED TO GO TO THE STORE FOR A SPICE I WILL NEVER USE AGAIN.