Bisquick Chicken Pot Pie

Nothing says comfort food like a chicken pot pie, and this Bisquick chicken pot pie is about to become one of your favorite dinner recipes! Homemade chicken pot pie is always a guaranteed way to bring guests flocking to your dinner table, and this chicken pot pie with Bisquick will have everyone raving. That's not all! With only 40 minutes total of prepping and cooking time, this is a great recipe for a cozy and hearty meal when you're short on time.

An Easy Chicken Pot Pie Recipe

I absolutely love recipes that I can make with ingredients that I typically always have stocked at home, and this Bisquick chicken pot pie is exactly that! We're talking leftover chicken, frozen mixed vegetables, and that can of chicken soup hiding at the back of the cupboard.

While they may not sound like the most inspired ingredients, the great thing about this recipe is that it combines those ingredients into something truly special. This is an easier pot pie that tastes like something your grandma would make from scratch. 

It's also a really straightforward recipe to cook. A traditional pot pie uses puff pastry which can be a little time-consuming. So I substitute the pastry for Bisquick to make this a simpler recipe, with less time spent cooking and more time spent with your family.

Ingredients 

• 1 cup cooked and cubed chicken- you can use any cooked chicken for this recipe. The white meat from a rotisserie chicken works great, but any leftover or pre-cooked chicken you have will also work great!
• 1 ½ cups frozen mixed vegetables, thawed- I used carrots, peas, potatoes.
• 1 tablespoon mustard,
• 1 10oz. can cream of condensed chicken soup- for a rich, creamy sauce. Cream of celery soup or cream of mushroom soup works, too.
• ½ cup whole milk, 1 egg, 1 tablespoon vegetable oil, 1 cup Bisquick mix- for the Bisquick crust.
• Salt and pepper - a pinch of each to taste.

How To Make Bisquick Chicken Pot Pie

Step 1: Prepare The Pot Pie Filling

First, before you get started on this recipe, preheat oven to 350°F. Next, combine the condensed cream of chicken soup and mustard in a medium bowl. Add the chicken and frozen vegetables and give it all a good stir to combine. Transfer the mixture to a 9-inch baking dish or pie plate.

Step 2: Prepare The Bisquick Mix

Whisk the milk with the egg and oil in a large bowl. Stir in Bisquick and whisk again until you have a smooth batter. Pour the batter over the filling in the baking dish.

Step 3: Bake The Pot Pie

Now put the baking dish in the oven and bake the chicken pot pie for 30 minutes. When it's perfectly baked, the crust will be beautifully golden brown, and the filling will be bubbling away. Once it cooks, allow it to cool slightly before slicing and serving. Then serve warm and enjoy!

Recipe Variations and Additions

• My pot pie with Bisquick uses frozen peas, carrots, and potatoes, but you can also add green beans, corn, or any other veggies you like. This is one of those recipes that tastes great with virtually any vegetable, so the more, the better! 
• Add your favorite blend of dried herbs, garlic powder, onion powder, and other seasonings. This is a great way to experiment with everything in your pantry and create some fantastic new flavors.
• Sprinkle shredded cheese on the Bisquick topping before you bake the pie in the oven for a cheesy flavor.

How To Store and Reheat Chicken Pot Pie

If you have leftovers, allow them to cool completely, then transfer them to an airtight container and store them in the refrigerator for up to 4 days. If you want to keep everything for longer, transfer the pie to a freezer-safe container and freeze it for up to 3 months.

To reheat your pot pie, simply put it back in the oven at 350°F for about 10 minutes or until the filling is hot. You can also microwave individual portions in 30-second increments till warm. 

Chicken Pot Pie Recipe with Bisquick FAQS

Can I use fresh vegetables instead of frozen mixed vegetables?

Sure! My Bisquick chicken pot pie is designed to be as quick and easy as possible, and that's why I use frozen, but fresh vegetables will work just as well. All you need to do is sauté the fresh veggies first in a little melted butter to ensure they are cooked properly before baking.

What chicken is best for this recipe?

I usually use a rotisserie chicken that I pick up from the grocery store, but you can use any leftover cooked chicken or even leftover turkey.

More Chicken Recipes

• Chicken cobbler
• Crustless chicken pot pie
• Chipotle lime chicken 
• Broiled chicken breast