Bisquick Com Chicken Pot Pie Recipe: Flaky Crust and Savory Filling

This chicken pot pie delivers a flaky crust and hearty filling with minimal effort. Using Bisquick simplifies the process while ensuring a golden, tender pastry every time.

Ready in under an hour, this dish combines tender chicken, mixed vegetables, and a creamy sauce—all baked to quick perfection. The result is comfort food at its finest.

Ingredients for Bisquick Com Chicken Pot Pie

Flaky, golden crust meets hearty chicken and vegetable filling in this effortless comfort classic.

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The Bisquick is non-negotiable for that guaranteed flaky texture. General Mills original blend works best—avoid the heart-smart version as it lacks the fat for proper layering. For the chicken, rotisserie from Costco saves time and adds moisture. Frozen veggies should be thawed and drained thoroughly (the good stuff, not the mushy kind) to prevent a soggy filling. Look for mixed bags with peas and carrots for color.

No cream of chicken soup? Cream of mushroom at a one-to-one ratio works fine. Short on chicken? Turkey or even canned chicken in a pinch. For a richer sauce, swap whole milk for half-and-half. The broth can be homemade or Swanson’s low-sodium from the carton. If using fresh veggies, par-cook them first to ensure tenderness. Butter can be Land O’Lakes or store brand—no need for European.

Assemble and bake immediately for best rise, or refrigerate up to 2 hours before baking. Leftovers keep 3-4 days refrigerated, though the crust softens. Freeze unbaked pies for up to 2 months—thaw overnight before baking. Always preheat your oven for that quick, even bake promised.

Step-by-Step Instructions for Chicken Pot Pie

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Savory Filling

Melt the ½ cup unsalted butter in a large skillet over medium heat. Add the finely diced yellow onion and sauté for 3-4 minutes until translucent and beginning to soften. The onion should release its sweet aroma without browning.

Stir in the minced 2 cloves garlic cloves and cook for 30 seconds until fragrant. Immediately add the 2.5 cups Bisquick Baking Mix, 0.5 tsp dried thyme, 0.75 tsp salt, and 0.5 tsp black pepper, stirring to combine. This creates a roux that will thicken your filling beautifully.

Step 2: Build the Creamy Base

Gradually whisk in the 1.25 cups chicken broth and 0.5 cup whole milk, ensuring no lumps form. The mixture should become smooth and begin to thicken as it heats. This is your sauce base—keep the heat at medium to prevent scorching.

Add the 1 can Cream of Chicken Soup, 2 cups frozen mixed vegetables, and 2 cups cooked chicken breast. Stir well to combine all ingredients. Cook for 5-7 minutes until the mixture is bubbling and the vegetables are heated through. The filling should be thick enough to coat the back of a spoon.

Step 3: Assemble and Top with Bisquick Crust

Transfer the filling to a 9×13-inch baking dish or similar oven-safe container. Spread it evenly so the topping will cook uniformly. This dish size ensures the filling is at the right depth for even baking.

In a separate bowl, combine the remaining portion of the 2.5 cups Bisquick Baking Mix with the 1 whole large egg and just enough whole milk to form a soft, shaggy dough. Drop spoonfuls of this mixture over the filling to create a rustic, flaky topping. The dough should be slightly sticky but not runny.

Step 4: Bake to Golden Perfection

Bake in a preheated 375°F oven for 25-30 minutes or until the topping is deep golden brown and the filling is bubbling at the edges. The crust should appear set and slightly crisp on top.

Remove from the oven and let it rest for 5-10 minutes before serving. This allows the filling to set slightly, making it easier to serve clean portions. The pot pie should have a rich, creamy filling with a beautifully browned, flaky crust on top.

Dietary Considerations for These Flavors

Gluten-Free Option

Swap the 2.5 cups Bisquick Baking Mix for King Arthur Gluten-Free Baking Mix to make this dish safe for gluten-sensitive friends. The texture will be slightly denser but still delicious. Ensure all other ingredients, including broth and soup, are certified gluten-free to avoid cross-contamination.

Lactose-Free Adaptation

Use unsweetened almond milk or lactose-free milk instead of whole milk, and opt for olive oil or a dairy-free butter substitute for the crust. The cream of chicken soup can be replaced with a dairy-free alternative, though you may need to adjust thickness with a cornstarch slurry.

Lower-Carb Version

For a lighter crust, mix 1 cup almond flour with 1 egg and 2 tbsp melted butter for the topping. Reduce the filling’s carb count by using fresh cauliflower and broccoli instead of mixed vegetables. The flavor stays rich while cutting carbs significantly.

Dairy-Free Adjustments

Replace the butter with Earth Balance vegan butter and use coconut milk in place of whole milk. For the soup, Imagine Foods Creamy Chicken Soup is a great dairy-free option. The result is just as creamy and satisfying without any dairy. 💪

Sodium-Conscious Tweaks

Use low-sodium chicken broth and no-salt-added cream of chicken soup to control sodium levels. Skip the added salt in the filling and rely on herbs like thyme and garlic for flavor. This version keeps all the comfort with less sodium.

Vegetarian Alternative

Swap the chicken for 2 cups cooked chickpeas or diced portobello mushrooms. Use vegetable broth and cream of mushroom soup to keep it meat-free. The Bisquick topping remains the same, delivering that beloved flaky texture. 🌱

Frequently Asked Questions