Bisquick chicken pot pie is the easiest homemade chicken pot pie without soup that you can make! This layered chicken casserole is the ultimate comfort food.
Easy Bisquick Chicken Pot Pie
This Bisquick Chicken Pot Pie is loaded with savory flavor. It’s also impossibly easy to throw together, thanks to the magical Bisquick crust – I really love Bisquick recipes so much.
The creamy homemade sauce is the perfect base for the pot pie filling – and I love that the recipe doesn’t use soup as the base.
The Bisquick topping is a welcome change from a traditional pot pie crust. It kind of reminds me of a cross between chicken pot pie and chicken and dumplings.
This recipe is delicious and satisfying comfort food that you’ll want on your dinner table when the weather turns cold. It’s kid tested and approved, too, so it’s a great family friendly recipe.
How Do I Thicken My Pot Pie Filling?
We’re using flour as the thickener for the pot pie filling in the recipe. Since the filling is assembled on the stove for this dish, it already simmers and thickens before going in the oven.
That means that if you think it’s not as thick as you’d like, you can always mix a bit more flour and water together, then whisk it into the filling, and let it simmer to thicken until you reach your desired consistency.
If you like a really thick filling, you may want to wait 20 – 30 minutes after it comes out of the oven to serve it. Letting the pot pie cool for a bit will help the filling set.
To keep a chicken pot pie from being runny, it’s also important to thaw your vegetables before using them. So, if you decide to use frozen mixed vegetables instead of fresh vegetables, it’s important to make sure they’re thawed first.
This recipe is split into two parts – the filling and the Bisquick topping.
For the chicken pot pie filling you’ll need potato, carrot, butter, onion, garlic, flour, milk, chicken broth, salt, thyme, rosemary, pepper, pepper, shredded or cubed chicken, and peas.
The Bisquick topping is made from Bisquick, milk, an egg, thyme, rosemary, and salt.
How To Make Chicken Pot Pie With Bisquick
Start by boiling the carrots and potato until they are fork tender. While they’re cooking, sauté the onion in butter until it’s translucent. Sprinkle the flour over the onions, and mix it with the melted butter to make a roux. (See the recipe card below for the full printable instructions.)
Mix in the spices, then slowly pour in the milk and chicken broth while whisking constantly. Simmer the sauce until it has thickened. Stir in the rotisserie chicken, peas, potatoes, and carrots.
Spread the chicken pot pie filling into a greased casserole dish, large cast iron skillet, or a large Dutch oven. In a large mixing bowl, whisk together the Bisquick, milk, egg, and spices.
Pour the Bisquick batter over top of the chicken pot pie filling to make a layered Bisquick chicken casserole.
Bake uncovered in a preheated oven until the crust is golden brown. Remove it from the oven and melt butter over the top, then let it rest for a few minutes before serving. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
If you like a drop biscuit crust, feel free to use the Bisquick to do that instead.
Bacon makes a great addition to the filling of this hearty homemade chicken casserole.
If you’d like a really creamy filling (as opposed to the more gravy flavored filling in this recipe), you can stir some cream cheese into the filling while it’s on the stove.
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If you like this recipe, be sure to check out these reader favorite casserole recipes!
- Mexican Cornbread Casserole
- Jiffy Corn Casserole
- Hamburger Potato Casserole
- Walking Taco Casserole
- Chicken Fajita Casserole
What Should I Serve With Chicken Pot Pie?
Try out these popular side dish recipes – they’re great served with chicken pot pie.
- Roasted Baby Potatoes
- Italian Green Beans
- Southern Green Beans
- Colcannon (Irish Mashed Potatoes)
- Honey Glazed Carrots
Chicken Pot Pie Filling:
- 1 medium Russet potato (diced, about 1 cup)
- 1 small carrot (diced, about 1/2 cup)
- 1/4 cup butter
- 1 medium yellow onion (diced, about 1 cup)
- 2 medium cloves garlic (minced)
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 1/2 cups chicken broth
- 1 teaspoon fine sea salt
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground black pepper
- 2 1/2 cups cooked shredded or cubed chicken (I used rotisserie chicken)
- 1/2 cup frozen peas
- 1 cup Bisquick
- 1/2 cup whole milk
- 1 large egg
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon fine sea salt
- 1 Tablespoon butter
- Diced fresh parsley (optional, for garnish)
- Preheat the oven to 350 F (176 C). Lightly grease an 11 x 7 casserole dish.
- Bring a medium pot of salted water to a boil. Once it’s boiling, add the potatoes and carrots, and cook until they’re tender (about 7 minutes). Drain and set aside.
- While the potatoes and carrots are boiling, heat a large nonstick skillet over medium heat and melt 1/4 cup butter. Add the onions and saute until they are translucent (about 4 minutes), then add in the garlic and saute until aromatic (about 1 minute).
- Sprinkle the flour over the butter and onions and stir to create a roux. Combine the milk and chicken broth then slowly pour into the pan while whisking constantly until you reach a smooth consistency.
- Add in the fine sea salt, dried thyme, rosemary, and black pepper, and stir. Bring the sauce to a rapid simmer over medium-high heat. Simmer until the sauce has thickened (about 2-3 minutes).
- Remove the sauce from the heat and stir in the shredded chicken, peas, potatoes, and carrots.
- Pour the filling into the greased casserole dish.
- In a medium mixing bowl, mix together the Bisquick topping ingredients and pour the batter evenly over top of the chicken pot pie filling. (This should be your final step, you don't want to make the topping ahead of time, or it will get too thick as it rests and it won't be the right consistency.)
- Place the uncovered casserole dish into the preheated oven, and bake for 35 - 40 minutes (or until the top is golden brown).
- Once the chicken pot pie is done, spread a Tablespoon of butter over top of the crust. Let it rest for 5 minutes, then garnish with diced fresh parsley, and serve.
This can also be baked in a 9 x 13 pan.
Amount Per Serving: Calories: 382Total Fat: 18.7gCarbohydrates: 33.8gFiber: 2.3gSugar: 9gProtein: 21g
Nutrition information isn’t always accurate.
This impossibly easy Bisquick chicken pot pie is the ultimate hearty comfort food dinner for cold nights! It’s a family friendly favorite that everyone loves.