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This chicken pot pie made with Bisquick delivers all the comforting flavors of a classic pot pie with a golden, flaky crust that requires zero pie-making skills. Growing up in small-town Georgia, I learned that the best comfort food often comes from simple ingredients—this recipe proves that theory.
The creamy filling, packed with tender chicken and seasonal vegetables, gets topped with a Bisquick crust that bakes up crisp and inviting, perfect for chilly evenings.
The beauty of this recipe lies in its balance of tradition and convenience. While the filling simmers with aromatic herbs and a rich gravy, the Bisquick crust handles all the fuss of rolling and crimping, ensuring a foolproof result every time.
I’ve perfected this method to guarantee a tender, creamy center and a crust that’s golden and flaky—no pie weights or blind-baking required. The secret? A light hand with the butter in the crust and a hot oven to set it quickly.
What you’ll end up with is a restaurant-quality pot pie that’s ready in under an hour, complete with a velvety filling and a crust that shatters into crispy layers.
The aroma alone will have everyone gathered around the table, and the first bite delivers that perfect harmony of savory, creamy, and slightly sweet flavors. This is the kind of dish that turns a simple weeknight into a cozy family meal.
Serve with a side of crusty bread to soak up every last bit of gravy, or pair it with a simple green salad for balance. The leftovers reheat beautifully, making this an ideal meal for busy weeks.
Let’s get started—this pot pie is easier than you think, and the results are pure comfort food magic.
Ingredients for chicken pot pie made with bisquick
Six simple ingredients transform into golden crust magic and velvety filling perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 ½ lb | Cut into bite-sized pieces |
| All-Purpose Flour 🌾 | ½ cup | For thickening gravy |
| Bisquick Original Mix 🍞 | 2 cups | For golden crust |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for crust |
| Whole Milk 🥛 | ½ cup | Full-fat for richness |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Frozen Mixed Vegetables 🥕 | 2 cups | Peas, carrots, corn |
| Yellow Onion 🧅 | 1 whole | Diced, for filling |
| Garlic Cloves 🧄 | 3 cloves | Minced, aromatic base |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Dried Parsley 🌿 | 1 tsp | For bright finish |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Egg 🥚 | 1 whole | For egg wash |
The Bisquick is the star here—grab the original mix (not baking mix) from any grocery store. I always check the expiration date because old Bisquick loses its flakiness. Costco sells it in bulk, which is great for making multiple pies. For the chicken, boneless, skinless breasts work best—cut them into even pieces so they cook uniformly. The frozen veggies? No need to thaw—just drain and toss them in. I like to use a mix of peas, carrots, and corn for color and texture, but whatever's on sale works too. The secret to the crust? Cold butter cubes—don't skip chilling them after mixing.
No Bisquick? Make your own crust mix with 2 cups flour, 1/2 cup cold butter, 1 tsp salt, and 1/2 cup ice water—it's foolproof. Short on chicken broth? Substitute vegetable broth, but add a splash of soy sauce for depth. The heavy cream can be swapped for half-and-half, but the texture won't be as rich. Fresh thyme and parsley? Dried works in a pinch, but fresh gives that restaurant-quality aroma. Want extra flavor? Add a pinch of smoked paprika, but keep it subtle. The egg wash? Beat it with 1 tbsp water, brush it on, and you'll get that golden sheen.
This pie reheats like a dream—350°F for 20 minutes, covered with foil. Leftovers keep for 4-5 days, but honestly, it's gone by day 2. The crust stays crispy if you reheat it covered, then uncover for the last 5 minutes. Freeze half for later—3 months max***, and it thaws beautifully. I always make a double batch because it disappears faster than you'd think. Serve with a simple green salad or crusty bread to soak up every last bit of gravy—trust me on that.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe when I’m staring at a half-empty fridge—just chicken, milk, and Bisquick. No fancy ingredients, no last-minute grocery runs. The Bisquick crust turns the whole thing into a golden, flaky hug for whatever filling you toss in.
- Crispy-Creamy Dream: That buttery Bisquick crust? It’s the star—crispy edges and a tender middle that soaks up every last bit of savory chicken and herby gravy. Honestly, the contrast makes me want to take a second helping just to feel it again.
- Weeknight Hero: Between us, this is my go-to when I’ve got a house full of people and zero energy. Toss in whatever veggies you have (or skip ‘em—no judgment), dump in the Bisquick dough, and it’s done while you’re still waiting for the oven to preheat.
- Leftovers That Win: The best part? It reheats like a dream—no soggy crust, no sad filling. I’ll be real, my kids actually ask for the leftovers, and that’s saying something. Plus, it’s cheap enough to make twice if you’re feeling greedy.
Step-by-step instructions for chicken pot pie made with Bisquick
This recipe delivers a restaurant-quality pot pie with a golden Bisquick crust and velvety filling in under an hour!
Cook the Chicken and Prepare the Filling
Start by cutting the 2.5 lb boneless, skinless chicken breast into bite-sized pieces. In a large skillet over medium heat, add the chicken and cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink in the center. Remove the chicken from the skillet and set it aside.
In the same skillet, add the 1 whole yellow onion that's been diced and the 3 cloves of garlic that have been minced. Cook for 3-4 minutes until the onion is translucent and the garlic is fragrant. Stir in the 2 cups of frozen mixed vegetables and cook for another 2 minutes to thaw and soften them.
Make the Creamy Filling
Pour the 2 cups of chicken broth into the skillet with the vegetables and bring to a gentle simmer. Let it cook for 3-4 minutes until the broth has slightly reduced. Sprinkle the 0.5 cup of all-purpose flour over the mixture and stir vigorously for 1-2 minutes to create a smooth slurry.
Reduce the heat to low and gradually whisk in the 1 cup of heavy cream and the 0.5 cup of whole milk. Stir in the 1 tsp of dried thyme, 1 tsp of dried parsley, 1 tsp of salt, and 0.5 tsp of ground black pepper. Add the cooked chicken back to the skillet and let the mixture simmer for 5 minutes, stirring occasionally, until it thickens to a creamy consistency. The filling should coat the back of a spoon and look glossy.
Prepare the Bisquick Crust
Preheat your oven to 375°F. In a medium bowl, combine the 2 cups of Bisquick original mix and the 0.75 cup of cold, cubed unsalted butter. Use a pastry cutter or your fingers to work the butter into the Bisquick until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
In a small bowl, beat the 1 whole egg and then stir in 2 tablespoons of cold water. Pour this egg wash over the Bisquick mixture and stir gently until just combined. The dough should hold together when pressed but not be sticky.
Assemble and Bake the Pot Pie
Transfer the creamy chicken filling to a 9-inch pie dish or deep baking dish. Sprinkle the remaining 1 tablespoon of dried parsley over the top of the filling for a pop of color and extra flavor. Press the Bisquick crust mixture evenly over the top of the filling, creating a smooth, even layer. Use a fork to crimp the edges if desired.
Brush the top of the crust with any remaining egg wash to ensure a golden finish. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling at the edges. The center should be hot to the touch, indicating it's fully cooked through.
Rest and Serve
Remove the pot pie from the oven and let it rest for 10 minutes before serving. This resting time allows the filling to set slightly, making it easier to slice and serve. The crust will be beautifully golden, and the filling will be creamy and flavorful, with tender chicken and perfectly cooked vegetables.
Serve warm with a side of crusty bread or a simple green salad. The combination of the creamy filling and the golden, flaky Bisquick crust makes this pot pie a comforting and satisfying meal that's perfect for any occasion.
Pro Tips For Making Chicken Pot Pie Made With Bisquick
- CUT CHICKEN SMALL: I used to cube mine unevenly, and some pieces stayed tough while others turned to mush. Aim for ½-inch chunks—small enough to cook through fast, but not so tiny they turn to rubber. If your knife skills are rusty, freeze the chicken for 10 minutes first; it slices cleaner.
- SALT THE BUTTER: Unsalted butter is a blank slate, and your Bisquick crust will taste flat if you skip this. Mix in ½ teaspoon salt per ½ cup butter—yes, even if the recipe doesn’t say to. Trust me, the crust will thank you, and you’ll wonder why you didn’t do this sooner.
- DON’T OVERMIX THE DOUGH: I’ve ruined more Bisquick crusts by turning them into dense, chewy pancakes. Mix the Bisquick, milk, and butter just until combined—lumps are fine, even encouraged. Overworking it = tough crust. Fold in the filling gently, like tucking in a picky toddler.
- BAKE UNTIL GOLDEN, NOT JUST BUBBLY: The crust looks done at 350°F when it’s still pale. Crank the oven to 400°F for the last 5–7 minutes to get that deep golden color—it’s not just for looks, it’s for flavor. Use a timer, or you’ll end up with a sad, pale lid. (I learned this after serving a pot pie that looked like it belonged in a hospital tray.)
Regional styles of these flavors
Southern Comfort Twist
In the South, we take pot pie to heart with a few signature tweaks. Swap the frozen veggies for fresh creamed corn (about 1 cup) and diced sweet potatoes (about 1 cup) for natural sweetness that balances the savory filling.
I like adding a pinch of smoked paprika (about ¼ tsp) to the crust for a subtle smoky depth—it’s a nod to my time perfecting BBQ rubs. Serve with a side of buttermilk biscuits for dipping, and you’ve got a meal that feels like Sunday dinner. 🌶️
Midwest Homestyle Classic
Up north, pot pies often lean into hearty, rustic flavors. For a Midwest-inspired version, replace the heavy cream with whole milk and a splash of chicken broth (about 1 cup milk + ¼ cup broth) to keep the filling lighter but still rich.
Add diced celery (about ½ cup) and fresh mushrooms (about ½ cup sliced) to the filling for an earthy, umami boost. Top the crust with a sprinkle of grated Parmesan cheese (about 2 tbsp) before baking for a nutty finish.
This version reheats beautifully for weeknight leftovers. 🥛
Charleston Seafood Fusion
Drawing from my time in Charleston, I love putting a Southern coastal spin on this pie.
Replace the chicken with firm white fish (like cod or tilapia, about 2 lbs) and add diced okra (about ½ cup) and shrimp (about ½ lb) to the filling for a briny, seafood-forward twist.
Use fish stock instead of chicken broth, and finish the crust with a sprinkle of old bay seasoning (about ½ tsp) for that Lowcountry flair. Serve with a side of hush puppies for a true Charleston feast. 🦞
Herb-Infused French Country
For a French-inspired take, boost the herbs in the filling with fresh tarragon (about 1 tbsp chopped) and fresh chives (about 2 tbsp chopped).
Add a splash of dry white wine (about ¼ cup) to deglaze the skillet after cooking the chicken, and replace the Bisquick crust with a pâte brisée (store-bought or homemade) for a buttery, flaky European touch. Finish with a drizzle of crème fraîche before serving for a luxurious finish.
This version feels fancy but still stays cozy. 🥖
Spicy Cajun Kick
Down in Louisiana, pot pies get a fiery twist. Sauté the chicken with Cajun seasoning (about 1 tbsp) and add diced bell peppers (about ½ cup) and Andouille sausage (about ½ lb, sliced) to the filling.
Stir in hot sauce (about 1 tbsp) and a pinch of cayenne pepper (about ¼ tsp) for heat. Top the Bisquick crust with shredded sharp cheddar (about ½ cup) before baking for a melty, spicy crown. Serve with a side of cornbread to tame the heat. 🌶️🔥
Nutrition facts
Frequently asked questions
Can I use Bisquick baking mix instead of the original mix for the crust?
No, stick with the original Bisquick mix—it contains baking powder for lift, while baking mix already has baking soda and powder, which can make the crust dense. The original mix gives you that perfect golden, flaky texture. If you're out of original, you can make a quick substitute with 2 cups flour + 1 tsp baking powder + 1 tsp salt.
How do I fix a soggy Bisquick crust?
Prevent sogginess by baking the pie on the middle oven rack (not bottom) and letting it rest for 10 minutes before slicing. For extra insurance, sprinkle ½ cup crushed cornflakes or coarse breadcrumbs on the crust before baking—they absorb moisture and create a crisp barrier. If it's already soggy, broil for 2-3 minutes to crisp the top.
What's the best way to reheat leftovers?
Cover the pie with foil and reheat at 350°F for 20 minutes, then uncover for the last 5 minutes to restore the crust's crispness. For individual servings, microwave for 90 seconds (covered) and finish under the broiler for 1-2 minutes to crisp the top. Never reheat uncovered—it dries out the filling.
Can I make this ahead of time?
Assemble the pie (unbaked) and refrigerate for up to 24 hours or freeze for 3 months. For freezing, wrap tightly in plastic wrap and foil. Bake from frozen, adding 10-15 minutes to the cooking time. The crust may need an extra 5 minutes under the broiler to crisp after baking.
Why did my crust turn out greasy instead of golden?
Greasy crusts happen when the butter melts too much before baking. Chill the dough for 30 minutes before shaping, and use cold butter cubes (not softened). Also, ensure your oven is fully preheated—375°F is critical. If the crust still looks oily, brush it with a little extra egg wash before baking for a golden finish.