Side Dishes
A Bisquick chicken pie recipe no vegetables delivers the ultimate in comforting, buttery perfection—no veggies required. This classic Southern dish transforms simple ingredients into a golden-crusted masterpiece with tender, savory filling that melts in your mouth.
I've perfected the balance between crispy crust and creamy filling, ensuring every bite feels like a warm hug from your grandma's kitchen.
The secret lies in the flaky crust—made from Bisquick and cold butter—that encases a rich chicken and cream filling. With just 30 minutes of prep and 45 minutes in the oven, this pie is the ideal solution for quick weeknight dinners or holiday gatherings.
The filling stays creamy and flavorful, while the crust achieves that signature golden-brown crown that makes it irresistible.
What you'll end up with is a restaurant-quality pie that's crisp on the outside, tender on the inside, and packed with savory goodness. The buttery aroma alone will have everyone gathering around the table, and the first bite delivers that perfect harmony of textures and flavors.
This recipe is designed to be foolproof, so even beginners can achieve impressive results.
Serve it warm with a side of green beans or a simple salad for a complete meal. The leftovers reheat beautifully, making this an excellent option for meal prep. Let's get started on creating your perfect no-veggie chicken pie!
Ingredients for bisquick chicken pie recipe no vegetables
Twelve simple ingredients transform into a golden-crusted, creamy masterpiece—no veggies needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 lb | Cut into bite-sized chunks |
| All-Purpose Flour 🌾 | 1 cup | For thickening filling |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for richness |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for crust |
| Bisquick Baking Mix 🍞 | 2 cups | Original flavor preferred |
| Shredded Cheddar Cheese 🧀 | 1 cup | Sharp cheddar melts best |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | Adds depth without veggies |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Milk 🥛 | ¼ cup | For Bisquick mixture |
| Egg 🥚 | 1 whole | For egg wash |
The Bisquick and cold butter are non-negotiable for that signature flaky crust. Kroger's or Walmart always have the best-priced Bisquick, and grab the original flavor—none of that garlic or herb nonsense. For the butter, Land O'Lakes unsalted works perfectly, but Plugrá if you want to splurge. The chicken should be cut into even chunks—no huge pieces or tiny crumbles. Costco sells pre-cut chicken breast chunks, which saves time. If you're using whole breasts, pound them to even thickness first. That cheddar? Sharp white cheddar melts like a dream—none of that pre-shredded stuff that comes with anti-caking agents.
No chicken broth? Low-sodium bouillon granules work in a pinch, but add a splash of heavy cream to balance the flavor. Short on Bisquick? Self-rising flour plus 1.5 tsp baking powder gets you close, but the texture won't be identical. The garlic and onion powders are your secret weapons here—they mimic the depth of veggies without actually needing them. Penzeys or the bulk bins at Whole Foods have the best-quality powders. For the egg wash, room-temperature eggs brush on smoother than cold ones. Pro tip: Mix the egg wash with a splash of milk for extra shine. The filling can be prepped ahead and refrigerated for up to 24 hours before baking.
This pie reheats beautifully—just cover with foil and warm at 350°F for 15 minutes. Leftovers keep for 4 days in the fridge, and the crust stays crispy if you reheat it covered, then uncover for the last 2 minutes. For meal prep, assemble the pie, refrigerate overnight, then bake straight from the fridge—it bakes through more evenly. The filling freezes well for 3 months if you want to make it ahead of time. Just thaw in the fridge before baking.
Why You'll Love This Recipe
- One-Pan Magic: The whole thing goes in one dish—chicken simmering in cream, topped with that golden Bisquick crust. I’m talking minimal cleanup, just a spatula and maybe a fork to scrape up the last bits. (Yes, even on a Tuesday night.)
- Creamy Crisp Perfection: That buttery Bisquick crust meets the velvety whipping cream filling—it’s the kind of combo that makes you close your eyes mid-bite. Honestly, the flour roux thickens the sauce just enough to coat every bite without being gluey.
- Leftover Luxury: This pie actually improves the next day. The crust holds up, the chicken stays tender, and reheating it in the oven (or microwave, no judgment) turns it into a quick lunch or dinner. My freezer’s got three of these ready to go—because who has time for complicated meals?
- Budget-Friendly Feast: Chicken breast and Bisquick stretch to feed four for under $10. Between us, that’s a steal when you’re comparing it to takeout or fussy restaurant meals. Plus, the cream and butter make it feel fancy without breaking the bank.
Step-by-step instructions for Bisquick chicken pie recipe no vegetables
Here's how to create a golden, flaky crust surrounding a creamy, cheesy chicken filling in under an hour.
Prepare the Chicken Filling
Cut the 2 lb boneless, skinless chicken breast into bite-sized chunks—about ½-inch pieces—so it cooks evenly throughout. In a large skillet over medium-high heat, add the chicken and cook until no longer pink in the center, about 5-6 minutes. This ensures the chicken is fully cooked before it goes into the pie filling.
While the chicken cooks, whisk together 1 cup heavy whipping cream, 1 cup chicken broth, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp ground black pepper, and 1 tsp salt in a separate bowl. Once the chicken is cooked, remove it from the skillet and add it to the cream mixture. Let it simmer for 3-4 minutes until the flavors meld together. This step builds the rich, savory base for the filling.
Thicken the Filling and Add Cheese
In a small saucepan, melt 0.75 cup unsalted butter over low heat. Gradually whisk in 1 cup all-purpose flour until smooth, creating a roux. Cook for 2-3 minutes until the mixture thickens and turns a pale golden color. This roux will give the filling its creamy, velvety texture.
Slowly pour the roux into the chicken and cream mixture while whisking constantly. Add 1 cup shredded cheddar cheese and stir until fully melted and combined. The filling should be thick enough to coat the back of a spoon but still smooth. If it’s too thick, add 1-2 tablespoons of milk to loosen it. This ensures the filling holds its shape when baked but remains creamy.
Assemble the Pie
Preheat your oven to 375°F. In a medium bowl, mix together 2 cups Bisquick baking mix, 0.25 cup milk, and 1 whole egg until a dough forms. Press half of the dough into the bottom of a 9-inch pie dish, creating a thin, even layer. Pour the chicken filling into the crust, spreading it evenly. This step is critical for ensuring the crust bakes evenly and the filling doesn’t spill over.
Roll out the remaining dough and place it on top of the filling. Press the edges gently to seal, then use a fork to create a decorative pattern. Brush the top with a little milk for a golden finish. Bake for 35-40 minutes until the crust is deep golden brown and the filling is bubbly. The pie is done when the crust is crisp and the filling is set but still creamy.
Rest and Serve
Remove the pie from the oven and let it rest for 10 minutes before slicing. This allows the filling to set slightly and makes it easier to serve without spilling. The crust should be flaky and golden, while the filling remains rich and cheesy. Serve warm with a side of crusty bread or a simple green salad for a comforting meal that’s quick to make.
Pro Tips For Making Bisquick Chicken Pie Recipe No Vegetables
- USE COLD CREAM: The Bisquick crust needs fat to stay flaky, and cold heavy whipping cream makes a real difference here. I used to use room-temperature cream and ended up with a greasy, soggy bottom—no one wants that. Pull the cream straight from the fridge and mix it into the Bisquick just before baking.
- BRINE THE CHICKEN: Skip the dry chicken, and you’ll end up with a bland pie. Toss your chicken breasts in a mix of cold water, 1 tablespoon salt, and 1 tablespoon sugar for 30 minutes before cooking. It keeps the meat juicy and adds depth—no extra seasoning needed later.
- DON’T OVERMIX THE TOPPING: The second you start stirring that Bisquick-butter-cream mix too much, you’re fighting for flaky layers. Cut cold butter into the Bisquick with your fingers until it’s pea-sized, then add just enough cream to hold it together. Overmixing turns the crust into a dense brick.
- BAKE UNTIL GOLDEN, NOT JUST SET: I learned this the hard way—taking the pie out when the edges look "done" leaves you with a pale, undercooked top. Bake it until the crust is deep golden brown, like toasted bread, not just "set.” It signals the filling’s cooked through and the crust’s crisped properly.
Make-ahead tips for this recipe
Prep Ahead for Stress-Free Baking
Make the filling the night before and store it in an airtight container in the fridge. The flavors deepen overnight, and you’ll save time on baking day. Just reheat the filling gently in a saucepan before assembling—this ensures it’s warm and creamy when you pour it into the crust.
I like to cover it with plastic wrap pressed directly on the surface to prevent a skin from forming. 💫
Crust Prep Shortcut
Mix the Bisquick dough ingredients and press half into your pie dish, then cover with plastic wrap. Store in the fridge for up to 4 hours before adding the filling. This prevents the dough from drying out.
For the top crust, roll it out and wrap it tightly in plastic wrap—it’ll be ready to go when you’re ready to assemble. This trick saves you from last-minute rolling stress. ✨
Fully Assembled Freezing
Here’s my favorite trick: assemble the pie completely (including the top crust) and freeze it unbaked in an airtight container for up to 2 months. When ready to bake, thaw it in the fridge overnight, then bake straight from the fridge at 375°F for 50-55 minutes.
The crust will still turn golden and flaky, and the filling stays perfectly creamy. This is a lifesaver for holiday gatherings! ❄️
Reheating Leftovers
Leftovers reheat best covered with foil at 350°F for 15 minutes, then uncovered for the last 2 minutes to crisp the crust. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals until warmed through.
Add a splash of milk if the filling looks dry. I always reheat slices individually to maintain crispiness. 🔥
Make-Ahead Filling Variations
Swap out the chicken broth for ½ cup cream + ½ cup chicken broth for extra richness. Or add ½ tsp smoked paprika to the filling for a subtle smoky depth.
Both variations keep well in the fridge for 2 days or frozen for 3 months. These tweaks add complexity without extra prep time. 💡
Pie Dish Swaps
Use a 9-inch ceramic pie dish for even baking or a 10-inch cast-iron skillet for extra crispiness. If you’re short on time, bake in a 9x13-inch baking dish—just reduce baking time to 30 minutes and cover with foil for the first 20 minutes to prevent over-browning.
The filling will still be creamy, just with a slightly different shape. 🍽️
Nutrition facts
Frequently asked questions
Can I use ground chicken instead of breast chunks?
Ground chicken works beautifully and actually helps the filling thicken more evenly. Just make sure to cook it thoroughly (until it reaches 165°F) before mixing with the cream sauce. The texture will be slightly different but just as flavorful.
Why did my crust turn out soggy?
Soggy crusts usually happen when the filling isn't fully cooked before baking or if the crust gets too wet. Always pre-cook the chicken completely, and let the filling sit at room temperature for 10 minutes before assembling. For extra insurance, blind-bake the bottom crust for 5 minutes before adding filling.
How can I make this gluten-free?
Replace the Bisquick with a 1:1 gluten-free baking mix> (like King Arthur's) and use gluten-free flour for the roux. The texture will be slightly denser but still delicious. For the crust, you may need 1 extra tablespoon of milk> to help bind it together.
Can I add other proteins to this recipe?
Yes! Swap chicken for ground turkey> (use the same amount) or even diced ham> for a different flavor profile. For seafood lovers, try crab or shrimp>—just cook them through first and drain well. The filling will still be creamy and rich.
What's the best way to reheat slices?
For oven reheating, cover slices with foil and warm at 350°F for 8-10 minutes>. For microwave reheating, cover with a damp paper towel and heat in 20-second intervals>. Add a splash of milk if the filling looks dry. The crust stays crispy if you reheat it covered, then uncover for the last 1 minute>.