When it comes to chicken pot pie recipes it’s hard to find one better than Bisquick chicken pot pie. This stuff is like love in a dish. It’s one of those Bisquick recipes that rivals even the chicken pot pie my Grandma’s made! Feed the FAM, spread the love and make your grandma proud all in one fell swoop with about 10 minutes of prep time. Yeah….it’s that easy – but they’ll never know.
Bisquick is one of the most important staples in my pantry! I love it. Here are a few more delicious impossible pie recipes I hope you’ll try next. Impossible cheeseburger pie is Bisquick easy and tastes just like a cheeseburger in pie form. Bisquick Impossible Taco Pie is my kids absolute favorite. They ask for it on taco Tuesdays instead of tacos! Bisquick Zucchini Pie makes eating your veggies easy and delicious.
Let’s bake this pot pie!
What I Love About This Recipe
- the golden crust of this homemade chicken pot pie
- the ease of preparation, and
- the well-rounded interior ingredients
- very easy to prepare!
How To Make Bisquick Chicken Pot Pie Recipe
This pot pie comes together with no fuss at all. It’s almost hard to believe how decadent and delicious it is!
- Just combine the chicken, soup, and veggies while the oven is preheating.
- Pour the mixture in your pie dish.
- Now mix up the Bisquick with wet ingredients and pour it over the goodies in the pie dish.
- Bake until golden brown and enjoy the sweet smell of success all the way to the dinner table!
Bisquick Chicken Pot Pie Ingredient
- Chicken: This awesome pot pie utilizes cooked chicken for convenience. Feel free to toss in leftovers from the grill, rotisserie chicken or even canned cooked chicken. Personally, I love using rotisserie chicken when I make this. The chicken is always juicy, and the seasonings add a little something extra to the finished product.
- Frozen mixed vegetables: We like the carrots, corn, peas, green beans mixture but chose which your family will like best.
- Bisquick: The star of this recipe! I use the original Bisquick.
- Milk: I use whole milk but feel free to use a lower fat version if you’d like.
- Egg: Just one to bind everything together.
Tools to Make
This pot pie is the stuff dinner dreams are made of. All you need on hand is a 9 x 13-inch pie pan. I use a Pyrex deep glass pie pan and it works like a dream.
How Long Can You Keep This In The Fridge?
This will stay fresh and yummy in the fridge for 4-5 days but you should keep it tightly covered with cling wrap. If your pie dish has a lid, you should still use cling wrap underneath it.
Can You Freeze This?
Oh yeah, baby! If you’ve already baked your pot pie, let it cool completely (but not more than 2 hours—Here’s an article on food safety) before preparing it for the freezer. I try to put mine in disposable aluminum pans if I know I’m going to freeze it. It goes straight from the freezer to the oven on 375 for about 30 minutes.
You can also prepare and freeze unbaked, but you’ll have to add about 25 minutes to the baking time.
Impossible Chicken Pot Pie Make Ahead Tips
This impossible chicken pot pie is so totally easy to make, there isn’t a ton of prep to do. If your schedule is super packed, you can put this thing together, cover it, and toss it into the fridge instead of the oven.
It’ll stay fresh and ready to bake for up to 24 hours. Slide it into the oven the next day and dinner’s ready in under an hour.
This pie is the perfect one-dish complete meal.You don’t really have to serve it with anything since it contains just about every food group. That said, my family loves when I mix up a batch of tasty Bisquick biscuits my to go with it. You’ve gotta’ have something to sop up that creamy dreamy goodness towards the end!
Need dessert? Try this easy Bisquick peach cobbler recipe or make a decadent Bisquick coffee cake.
More Pot Pie Recipes
Bisquick Chicken Pot Pie
- 1 cup cooked chicken, cut into 1 inch pieces
- 1 2/3 cups frozen mixed vegetables, thawed and drained
- 1 (10-ounce) can cream of chicken soup
- 1 cup Bisquick
- 1/2 cup milk
- 1 large egg, lightly beaten
- Preheat oven to 350 degrees.
- In a medium mixing bowl, combine chicken, vegetables, and soup. Pour into the bottom of a 9-inch pie plate.
- In a small mixing bowl, whisk together the Bisquick, milk, and egg. Pour on top of pie plate.
- Bake in the preheated oven until the crust is golden brown, about 30 minutes.
Made this tonight and pretty much doubled the recipe for a bigger casserole and added Italian seasoning to the Bisquick mix and used cream of mushroom soup and chopped broccoli and peas. It came out wonderful and my family loved it!!
That’s amazing, Shelly! I’m so happy you like this pot pie 🙂 Thanks for the positive review 🙂
Flavor was good, but way too much dough for the meat and vegetables. Noted on my recipe to make double meat and vegetables on next try.
Elizabeth Dalton says
I’m wondering if this can be made in small individual pies and if there is anything I would need to change.
Hi, Elizabeth! I haven’t tried that, but try to watch it after 15-20 minutes if it’s cooked.
SHELLIE VAN ARK says
I took biscuit dough and made little dough cups in my muffin pan by pressing the dough around the inside of each muffin cup. Then added the filling inside before baking. They turned out delicious!
That’s perfect, Shellie! Thank you 🙂
If I use fresh vegetables do I need to cook them first???
Hi, Philip! No need to cook it first, just thaw and drain it. 🙂 Enjoy and let us know how it turns out!
Velisa Pugh says
I would cook them for about 20 minutes
Caryn Pope says
Fresh veggies would do best with a nice saute especially to lose some of their own water. When using this quick Bisquick recipe I always add seasoning to the mixture prior to pouring over chicken. A bit of garlic powder, poultry seasoning, s&p, all to your taste. Just my twist on it.
Checking the ingredients it says I cup of chicken? Can I double that and keep the other items the same?
Hi Linds. Gosh, I’m not sure. I don’t know if there’s enough of the “liquid” part of the recipe to bind together with the chicken.
Linda Ladopoulos says
I used 2 cups of chicken I also used 2 cups frozen veggies without thawing them. This gave more moisture and this pie was a great hit! Easy recipe.
Karen Coleman says
Awesome, makde it over and over again
That’s amazing, Karen! Thank you so much 🙂
Just to say have made bisquick recipes and all are extremely good. I however know that 1 cup of bisquick to half a cup of milk makes a very thick crust. I added about a quart cup of half and half extra to the milk and thinned out a bit to make thinner crust as family like that way. Other then that every thing else the same and was very tasty.
Hi Gail. Well, Gosh. I love this recipe made as I wrote it. My Mom gave me the recipe forever and a day ago. I’ve never found it dry. We love this gem of a recipe!
Connie Blankenship says
Do I have to add an Egg in making the Bisquick topping?
Hi, Connie. Yes, the recipe needs 1 large egg.
Mary K says
This is such a great recipe that my whole family loves! I have made it with turkey or chicken, and one time turkey & chicken. I also vary the veggies, using leftovers, whatever I have on hand.
One variation I do that is a big hit with everyone:. I always double the recipe. So, I use one can cream of mushroom soup and a can of Prego Alfredo sauce, then add in about a cup of shredded sharp cheddar. I like to add garlic powder and a little cayenne pepper. So delicious!! Thank you for this awesome recipe!
Hi, Mary! Gosh, I love your version! I gotta try this with alfredo sauce too! Thank you so much for sharing your tweak and sending a positive feedback 🙂
Mike Appling says
I’ve used this recipe for years. Super easy, and fast. It’s going to be turkey pot pie tonight.
Great idea for leftovers, Mike!!
Carol Ann says
Hello, can you freeze bisquick chicken pie? I am especially interested to know if I can freeze the Gluten free variety.
Hi Carol Ann. Yes, this recipe is great in the freezer. I’m not very familiar with gluten-free Bisquick, though sorry!
Turned out great. Have you ever added a bottom crust?
Sorry, Rob I have not!
Our new easy delicious weekday dinner. Thanks
Hi! Can we replace the milk with maybe chicken broth?
Hi, Judy! I’m not sure- I haven’t tried substituting milk with chicken broth so I can’t advise. If you do give this a try, let us know how it turns out for you!
I have been making this recipe for over 38 years…I also make with left over stew…chicken or beef..just cut up potatoes and carrots and add what ever veggies your like I also make a 13x9x12 foil casserole pan for partys and just double the recipe and cooking time…
That’s awesome, Kathy! 😀
could I make this using rice in it and still putting the crust on
Hi! I haven’t used rice for this recipe yet but if you give this a try, let us know how it turns out for you. Happy cooking! 😀
I’m obsessed with Bisquick recipes!
Margie Crowl says
I’m interested in making this Chicken Pot Pie. I will be feeding approx. 18 people. I will be making it in a 15″ x 10″ pan. I’m not sure if I will have to double or triple this recipe. Could someone help me out with this question.
Hi Margie! If you’re going to serve 18 people, you’ll have to double the ingredients (or a bit more, check out serving size!). Hope this helps! 😀
I have 3 very young little girls at home and I cook and feed the girls by myself while hubby is at work. Sometimes this is a bit of a challenge, from making the meal to getting them to eat it. This can take hours. ? But this meal was the easiest, quickest meal I’ve made yet AND my kids LOVED it! Especially my very picky eater who is especially small for her age. She even wanted seconds! This was a big Win for us! Thank you! We will definitely be making again!
So glad to hear this! As a fellow mom, I do remember what a special challenge it could be to feed a picky eater – and what a win it was when they asked for seconds. Yessss!! Thank you so much for sharing and I am so glad this was a win for your family.
Roslia Santamaria says
This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients 🙂
Thank you, Roslia! I hope you like it! <3