Bisquick™ Chicken Pot Pie is a hearty, flavorful dish that combines the convenience of a premade baking mix with a creamy and savory chicken and vegetable filling. Plus, it is all made in one oven-safe skillet. Then, the top of the baked biscuit layer is brushed with melted butter and garnished with parsley. It is sure to be devoured in no time! For another update on the traditional pot pie, I also have Butter Swim Biscuit Chicken Pot Pie (Chicken Pot Pie Cobbler) that will satisfy even the hungriest eaters!
Ingredients & Substitutions
Vegetables: I added a package of frozen mixed vegetables as well as a diced yellow onion. Easy peasy with minimal chopping!
Condensed Soups: I added a can of cream of chicken and a can of cream of potato soup for the filling. You could substitute other varieties like cream of mushroom, cream of celery, cream of asparagus, or your favorite.
Chicken: Rotisserie chicken is already cooked, so it is simple to add to the filling just to be heated through! Leftover shredded chicken would also be delicious. Or, switch it up and try the pot pie with leftover turkey!
Bisquick™: If possible, make homemade Bisquick to use in this recipe and others that call for it. It is made with only four ingredients, and you know exactly what is going into the baking mix! A storebought mix would also work just fine.
Can I Make Chicken Pot Pie Ahead Of Time?
Yes, you can get the filling made ahead of time. Once made, let it cool to room temperature. Then, store it in an airtight container in the refrigerator for up to 1-2 days. When you’re ready to bake the pot pie, take the filling out of the refrigerator and let it come to room temperature. Meanwhile, prepare the Bisquick™ topping. Place the filling in a baking dish, add the Bisquick™ topping, and bake according to the recipe instructions.
Can I Make Pot Pie Without An Oven-Safe Skillet?
Absolutely! Using an oven-safe skillet (like cast iron) is convenient because it is one dish. However, you could certainly get chicken pot pie made without one! First, prepare the filling on the stovetop in a regular skillet or saucepan. Once the filling is ready, transfer it from the skillet to an oven-safe baking dish or casserole dish. In a separate bowl, mix the Bisquick™ mix and whole milk to create the topping. Spoon the Bisquick topping over the chicken and vegetable filling in the baking dish, spreading it evenly. Finally, place the baking dish in the preheated oven and bake according to the original recipe instructions. The baking dish will serve as the vessel for baking the pot pie.
How To Store Chicken Pot Pie
To store chicken pot pie, first, let it cool completely. Next, store it in an airtight container in the refrigerator for up to 3-4 days. Reheat the pot pie in the oven or microwave.
Can I Freeze Bisquick Chicken Pot Pie?
Yes, you can freeze the pot pie. After it has baked, let it cool completely. Then, wrap it tightly in plastic wrap and aluminum foil. Or, place it in a sealable freezer-safe plastic bag. If preferred, freeze the entire pie or portion it for easier reheating. The pot pie will last in the freezer for up to 2-3 months. When ready to enjoy, let it thaw in the refrigerator overnight. Or, reheat it directly from frozen (which will take longer).
Bisquick Chicken Pot Pie
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10.5 ounces) cream of potato soup
- 3 cups (420 g) rotisserie chicken, shredded
- 1 bag (32 ounces) frozen mixed vegetables
- 2 teaspoons chicken bouillon powder, or 2 chicken bouillon cubes
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 3 cups (360 g) Bisquick™ mix, storebought or homemade
- 1 cup (245 g) whole milk
- 1 tablespoon unsalted butter, melted
- parsley, chopped for garnish
- Preheat oven to 400°F.
- In a large oven-safe skillet over medium heat, melt butter. Add onion and cook for 4-5 minutes, or until the onion softens.
- Add cream of chicken, cream of potato, chicken, frozen vegetables, bouillon powder, pepper, and garlic powder. Stir to combine, heating until warmed through (3-5 minutes).
- Remove from heat.
- To a medium bowl, add Bisquick™ and milk. Stir to combine. Evenly spread over the hot filling.
- Bake 40-45 minutes, or until the top is golden brown.
- Before serving, brush the top of the biscuits with melted butter and garnish with parsley. Serve warm.
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What the Test Kitchen had to say about this recipe:
Such a comforting and easy meal to whip together. Another great use for Bisquick!
I loved this comfort food, and it is really easy to prepare. It had all of the flavors of a homemade pot pie, but was made in way less time! It is perfect for cold winter days, for sure!
This is a great recipe to have for when you want a hearty warming meal thrown together in no time.
Super filling and delicious. Bisquick makes it even easier to throw this dinner together. My family loved this!