There’s something about chicken pot pie that feels like a big hug on a plate. This Bisquick version has been my weeknight lifesaver more times than I can count. You get juicy chicken, tender veggies, and that golden crust — all with about ten minutes of prep. It’s the kind of recipe that makes your kitchen smell like you’ve been working for hours, but really, you’ve just whisked and poured.
Why I Always Come Back to This Recipe
I’ll be honest — the first time I made this, it was because I was short on time and had a rotisserie chicken in the fridge. One bite, and I knew this was going into the regular rotation. What I love most:
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That golden top – it gets just the right amount of crisp while still being soft underneath.
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Quick prep – perfect for nights when work runs late, but I still want something homemade.
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Family approval – nobody complains when this is on the table. Even my picky eater goes in for seconds.
For me, it’s not just a recipe, it’s a reliable “reset button” on a busy day.
Ingredients with Real-Life Notes
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Chicken – I usually shred up rotisserie chicken because it’s fast, flavorful, and always juicy. But if I’ve roasted chicken breasts on the weekend, I’ll cube those and toss them in. Once, I even used leftover grilled chicken, and it gave the pie this smoky depth that surprised us all.
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Frozen mixed veggies – My go-to bag is peas, carrots, corn, and green beans. If I’m using up fridge odds and ends, I’ll sauté fresh mushrooms, zucchini, or bell peppers and sneak those in.
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Bisquick – The backbone of this recipe. I stick with the original, but I’ve had readers tell me the gluten-free version works, too.
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Milk – Whole milk makes it creamy, but I’ve used 2% plenty of times without missing a beat.
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Egg – Just one, but it does the heavy lifting of binding the topping.
Step-by-Step – How I Make It
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Whisk the topping – Mix Bisquick, milk, and egg until smooth. I usually do this while my oven preheats.
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Layer the filling – Stir together chicken, veggies, and soup right in the pie dish if I’m feeling lazy. One less bowl to wash!
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Pour and bake – Spread the Bisquick mixture over the top, then slide it into the oven. That smell about halfway through? That’s when my kids wander into the kitchen asking, “Is it ready yet?”
By the time it’s golden and bubbling, dinner practically announces itself.
Storing, Freezing, and Make-Ahead
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Fridge – Keeps well for 3 to 5 days, covered tightly. I like slicing it into squares for easy grab-and-reheat lunches.
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Freezer – If I’m making an extra one for later, I build it in a disposable pan. Once cooled, it goes into the freezer. On a busy weeknight, I pop it straight into the oven and let it bake until bubbly.
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Make-ahead – If I know tomorrow’s going to be hectic, I assemble the whole thing the night before, cover it, and refrigerate. The next evening, it’s oven-ready. Dinner in under an hour with no chopping required.
What I Serve With It
This pie is hearty enough to stand on its own, but if I’ve got a little extra time, I’ll add:
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A fresh side – roasted broccoli or glazed carrots balance the richness. My kids will actually eat green beans if they’re done Arkansas-style (with a little bacon and onion).
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Biscuits – because no matter how much crust you have, there’s never enough to swipe through the sauce.
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Dessert – on weekends, I follow it with peach cobbler or coffee cake. On weeknights, usually just some fresh fruit, but the craving for cobbler hits often.
Bisquick Chicken Pot Pie
There’s nothing quite like a warm chicken pot pie fresh out of the oven. This version is wonderfully simple, thanks to a Bisquick crust that bakes up golden and fluffy. With tender chicken, colorful veggies, and a creamy filling, it’s comfort food made easy — perfect for a weeknight dinner the whole family will love.
Ingredients
- 1 cup cooked chicken, cut into bite-sized pieces
- 1 (10 oz) can cream of chicken soup
- 1 2/3 cups frozen mixed vegetables, thawed and drained
- 1 cup Bisquick mix
- 1/2 cup milk
- 1 large egg, lightly beaten
Instructions
- Preheat the oven to 350°F (177°C).
- In a bowl, stir together the chicken, vegetables, and cream of chicken soup until everything is well coated. Spread this mixture evenly into a 9-inch pie dish.
- In a separate bowl, whisk Bisquick, milk, and egg until smooth. Pour the batter gently over the chicken mixture, spreading it out to cover the filling.
- Bake for about 30 minutes, or until the crust turns golden brown and slightly puffed. Let it rest for a few minutes before serving — the filling will be piping hot!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 93Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 42mgSodium: 152mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 7g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
A Few Tips From My Kitchen
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Don’t stress if you don’t have mixed veggies — just use what you’ve got. I’ve thrown in leftover roasted corn and even chopped spinach.
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If you’re cooking chicken fresh, season it well before adding. A little garlic powder or paprika goes a long way.
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Let the pie sit for 5 minutes after baking. It thickens slightly, making it easier to serve neat slices (instead of a delicious but messy scoop).
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