Bisquick Chicken Pot Pie is the easiest pot pie there is: cooked chicken, thawed frozen mixed vegetables and a can of cream of chicken soup stirred together in a 9-inch pie pan, with a simple batter of Bisquick baking mix, milk and an egg poured over the top. It bakes into a golden crust in 30 minutes at 400°F. There’s no pastry to roll out, and it makes 6 servings.
How to make it: Heat the oven to 400°F. Stir the chicken, vegetables and soup together and spread them in a 9-inch pie pan. Whisk the baking mix, milk and egg, pour the batter over the filling and bake 30 minutes, until the top is golden brown and the center reaches 165°F.
How Do You Make Chicken Pot Pie With Bisquick?
Instead of a pastry crust, the topping is a pourable batter made from baking mix, milk and an egg. It goes right over the creamy chicken and vegetable filling and bakes into a golden, tender crust. The whole thing takes 6 ingredients, one bowl for the filling, one for the batter, and a pie pan. No pie pan? Grease a 1 1/2-quart casserole dish, spread the batter over the filling and bake 30 to 35 minutes at 400°F, until the top is lightly golden.
Why You’ll Love It
- Six ingredients: chicken, frozen vegetables, a can of soup, baking mix, milk and one egg.
- No pastry: the crust is a batter you pour on.
- 40 minutes start to finish: 10 minutes to mix, 30 to bake.
- Uses leftovers: a great home for leftover cooked chicken.
Ingredient Notes
Cooked chicken: One cup, cut into bite-sized pieces. Leftover chicken or rotisserie chicken works.
Frozen mixed vegetables: One and two-thirds cups, thawed. Drain off any water so the filling isn’t runny.
Cream of chicken soup: One 10-ounce can, condensed (don’t add water). Low-sodium soup works.
Baking mix: One cup of Bisquick, regular or reduced-fat.
Milk and egg: Half a cup of milk, regular or nonfat, and 1 large egg to make the batter.
Ingredients
- 1 cup cooked chicken, cut into bite-sized pieces
- 1 2/3 cups frozen mixed vegetables, thawed
- 1 can (10 ounces) condensed cream of chicken soup
- 1 cup Bisquick baking mix, regular or reduced-fat
- 1/2 cup milk, regular or nonfat
- 1 large egg
How to Make Bisquick Chicken Pot Pie
1. Heat the oven. Heat the oven to 400°F. The 9-inch glass pie pan doesn’t need to be greased.
2. Make the filling. Mix the cooked chicken, thawed vegetables and cream of chicken soup together and spread the mixture in the bottom of the pie pan.
3. Mix the topping. Mix the baking mix, milk and egg together and pour it over the chicken mixture.
4. Bake. Bake 30 minutes, until the top turns golden brown and the center reaches 165°F.
Poured Batter or Spooned Dough Topping?
There are two ways to top a baking mix pot pie. This recipe uses the poured batter:
| Poured batter (this recipe) | Spooned dough | |
|---|---|---|
| Topping | Mix, milk and one egg, whisked thin | More baking mix and whole milk, stirred into a thick dough |
| How it goes on | Poured over the filling | Dolloped on by the spoonful |
| Filling | Chicken, frozen vegetables and canned soup | A from-scratch sauce with sautéed vegetables |
| Pan | 9-inch pie pan | 9×9 baking dish |
| Result | One even golden crust | Biscuit-style dumplings on top, brushed with butter |
Thaw and drain the vegetables. Frozen vegetables straight from the bag add water to the filling.
Pour the batter evenly. Spread it to the edges so it covers the filling.
Golden isn’t the only test. USDA FSIS says casseroles are done at 165°F, so check the center with a food thermometer.
Variations
- Heartier filling: cook some diced potatoes with the vegetables until soft, then add them to the filling.
- Seasoned filling: stir a little salt, pepper and dried basil into the filling.
- Richer batter: add a tablespoon of vegetable oil to the batter.
- Different dish: use a greased 1 1/2-quart casserole dish instead of a pie pan.
- From-scratch version: sauté fresh vegetables in butter, make a creamy sauce, add shredded rotisserie chicken and top with spoonfuls of baking mix dough.
Storage & Reheating
Refrigerator: Refrigerate leftovers within 2 hours in shallow covered containers. USDA FSIS says to eat them within 3 to 4 days.
Freezer: Leftovers keep 3 to 4 months in the freezer, but creamy fillings can change texture after thawing. Thaw in the refrigerator.
Reheat: Reheat covered in the oven or microwave until the center reaches 165°F. Don’t reheat it in a slow cooker.
What to Serve With It
Pot pie is a complete meal on its own; a simple green salad on the side is all you need. For more chicken comfort food, try chicken and dumpling casserole, creamed chicken and biscuits casserole or Ritz cracker chicken casserole. More pot pie ideas: slow cooker 5-ingredient chicken pot pie, slow cooker 4-ingredient Amish chicken pot pie and chicken pot pie noodle skillet.
Frequently Asked Questions
How do I make chicken pot pie with Bisquick?
Stir cooked chicken, thawed mixed vegetables and cream of chicken soup together in a pie pan, pour a batter of baking mix, milk and egg on top, and bake 30 minutes at 400°F.
How do I make chicken pot pie with biscuit mix?
Whisk 1 cup of baking (biscuit) mix with 1/2 cup of milk and an egg, pour it over the chicken filling and bake at 400°F for 30 minutes.
Do I need to thaw the frozen vegetables?
Yes. Thaw and drain them first so the filling isn’t watery.
Do I grease the pie pan?
A glass pie pan doesn’t need it. Grease a casserole dish if you use one instead.
How do I know it’s done?
The top is golden brown and the center reads 165°F on a food thermometer.
Final Notes
Take the vegetables out of the freezer in the morning and this is a 10-minute job at dinnertime. If you make it, tell me in the comments what vegetables you used.
Bisquick Chicken Pot Pie
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Ingredients
- 1 cup cooked chicken cut into bite-sized pieces
- 1 2/3 cups frozen mixed vegetables thawed
- 1 can condensed cream of chicken soup 10 ounces; low-sodium soup works
- 1 cup Bisquick baking mix regular or reduced-fat
- 1/2 cup milk regular or nonfat
- 1 egg large
Instructions
- Heat the oven to 400°F. The 9-inch glass pie pan does not need to be greased.
- Mix the cooked chicken, thawed vegetables and cream of chicken soup together and spread the mixture in the bottom of the pie pan.
- Mix the baking mix, milk and egg together and pour it over the chicken mixture.
- Bake 30 minutes, until the top turns golden brown and the center reaches 165°F.
