Many years ago, I went to my grandparents for lunch on a random Saturday during the winter. My grandma pulled a chicken pot pie out of the oven that was absolutely out-of-this-world.

The crust was flaky and golden brown, while the filling was thick and full of chicken and vegetables.

When I asked my grandma for the recipe, I was shocked at how easy it was. Using Bisquick from the pantry, frozen vegetables and a rotisserie chicken make this incredibly simple. While I have a favorite traditional chicken pot pie recipe (from scrach), I LOVE this Bisquick version for an easy weeknight dinner!

Ingredient Notes

This simple meal comes together quickly and doesn’t require many ingredients; below is a quick rundown of the main components and some notes on each. 

As always, check the recipe card below for a complete list of ingredients and quantities.

• Bisquick: Use the original pancake and baking mix.
• Chicken: You will need 1½ cups of cooked chicken for this recipe. You can cut up a rotisserie chicken or canned chicken would even work for an easy shortcut! Leftover turkey would also be great in this recipe (perfect for Thanksgiving leftovers!).
• Onion: This recipe uses some chopped onion, but you could substitute ¾ teaspoon onion powder (you can also include garlic powder for extra flavor, too).
• Vegetables: I use a standard mixed vegetable blend, which includes carrots, peas, corn, and green beans. Feel free to use your favorite frozen vegetables! If using canned vegetables, drain them, then stir them in with the chicken at the end so they don’t get overcooked.
• Milk: Whole milk is preferred to ensure that the sauce thickens properly. In a pinch, 2% will work, but the sauce may be thinner.

How to Make Bisquick Chicken Pot Pie

The ease of this recipe makes it perfect for weeknight dinners! Here’s how to make this easy chicken pot pie:

Step #1: Make the Crust – Use a pastry blender to cut the butter into the Bisquick until the mixture is crumbly. Then, stir in the milk until the mixture begins to form a ball. Lightly press the dough along the bottom and sides of a 9-inch pie plate. Bake at 400 degrees for 5 minutes, then set aside.

Step #2: Make the Filling – Melt the butter in a large saucepan over medium heat. Stir in the Bisquick, onion, salt, and pepper. Cook until bubbling, stirring constantly, then remove from heat. Gradually stir in the chicken broth, then the vegetables. Return to stove and bring to a boil, cook and stir for 1 minute, then remove from heat and stir in the chicken. Pour the filling into the pie crust and smooth into an even layer.

Step #3: Make the Top Crust – Whisk together the Bisquick, milk, and melted butter in a small bowl. Then pour over the filling and smooth to the edges of the pie plate with a spatula.

Step #4: Bake the Chicken Pot Pie – Bake for 25 minutes, or until the top is golden brown. Let stand for about 10 minutes then serve.

What to Serve with the Chicken Pot Pie

This recipe really stands on its own as a full meal, but if you’d like some side options, here are a few ideas:

• Tossed green salad
• Roasted vegetables (asparagus, cauliflower, or Brussels sprouts would work great)
• Corn on the cob if you don’t mind extra corn or your veggie blend doesn’t include it
• Coleslaw in an oil and vinegar dressing
• Fresh fruit or applesauce

How to Store and Reheat

The chicken pot pie should be stored in an airtight container (or in the original pie plate covered tightly) in the refrigerator for up to 3 days.

Leftovers can be reheated in the microwave or, if you want to re-crisp the top crust, you can heat in a 350 degree oven, covered with foil, for about 20 minutes, then remove the foil and cook for an additional 3 to 5 minutes.

Freezing Instructions

You can freeze this either before baking or after baking; see below for instructions:

To Freeze Unbaked – Assemble the pie completely, then chill it in the refrigerator for at least two house. Then wrap tightly in plastic wrap and aluminum foil (if you have a large freezer-safe bag, you can slide the pie dish in that, as an extra layer of airtightness) and freeze for up to 3 months. Thaw in the refrigerator overnight, then bake as directed.

To Freeze Baked – Allow the pie cool completely to room temperature, then cover tightly in plastic wrap and foil (if you have a large freezer-safe bag, you can slide the pie dish in that, as an extra layer of airtightness) and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat as desired.

Recipe Notes

• Bisquick Note – If you’ve never used Bisquick before, the box will most likely show a picture of pancakes, but the mix itself has a variety of different uses. Despite pancakes being written and pictured on the box, it’s the right product and what makes this such an easy chicken pot pie recipe.
• Flavor Options – I noted above that you can add garlic powder if desired; you can also include fresh or dried herbs to suit your taste preference – thyme would be a great addition!
• Filling Alternative – This recipe gets its creamy sauce from the combination of butter, Bisquick, and chicken broth. For a quicker version, you can sub in a can of condensed soup, such as cream of chicken soup or cream of mushroom soup. Simply stir together the can of soup with 1 cup of milk, then the vegetables (be sure to thaw them if using this method), and the chicken.
• Pan Options – While this is traditionally made in a 9-inch pie plate, you could also use a ceramic baking dish with 4-cup capacity, or even a 10-inch cast iron skillet. 

More Cozy Chicken Recipes

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If you make this Bisquick chicken pot pie and love it, remember to stop back and give the recipe a 5-star rating – it helps others find the recipe! ️