Bisquick Chicken Pot Pie

Everything you love about a classic chicken pot pie in a convenient easy to make casserole. A simple savory chicken and vegetable filling coated in a creamy gravy, topped with Bisquick for a crumby, flakey crust. This chicken pot pie bake makes a perfect family dinner, great for feeding large crowds.

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Why You Will Love This Recipe

• Easy to make family dinner ready in under an hour.
• Uses simple ingredients like canned soup and bisquick for very little prep.
• Rustic and satisfying, this chicken pot pie casserole will be a crowd-pleaser.
• Perfect dinner for busy weeknights.

What is Bisquick Pot Pie?

Bisquick pot pie takes the savory delicious filling from chicken pot pie and makes it into a simple casserole by replacing the top crust with simple bisquick. Full of cooked chicken, and sauteed vegetables in a cream of chicken gravy. This homestyle casserole is rich, creamy, and satisfying with a flakey golden brown crust.

Ready in under an hour, Bisquick chicken pot pie is a simple to prepare dinner that can be served as a complete meal on busy weeknights and family dinners.

Try my Mini Chicken Pot Pies!

What is in Bisquick Pot Pie:

For this simple chicken pot pie, you’ll need only the following easy to find common ingredients.

• Butter
• Frozen mixed vegetables
• Cooked chicken
• Cream of chicken soup
• Milk
• Salt
• Pepper
• Dried basil
• Bisquick Mix
• Milk
• Egg

Variations to try:

This casserole is incredibly versatile! Try one of these easy variations.

Change the meat – This recipe can be used with beef, pork, even leftover turkey from a holiday meal to make turkey pot pie.

Use homemade biscuits – If bisquick isn’t your thing you can use your family biscuit recipe instead for an extra fancy casserole.

More vegetables – This recipe is a great way to pack in those nutritious vegetables in a way even the pickiest of eaters will enjoy.

Try my Skillet Chicken Pot Pie Casserole!

Pro Tips:

• Use the premixed frozen vegetables for an easy to make chicken pot pie.
• A store bought rotisserie chicken makes this recipe even more convenient.
• Bake until the bisquick is crispy and golden brown. This center will be light and fluffy with a tasty crust. This will make sure the bisquick isn’t soggy.
• Reduce the gravy if it appears extra runny so the casserole will hold together while baking.
• Allow the casserole to cool on the stove top for 5-8 minutes before serving, it will be hot!
• Use a tube of premade store bought biscuits instead of bisquick for an extra fluffy, buttery topping.

Leftovers and Reheating:

Store leftovers sealed in the fridge for up to 5 days. Either transfer the casserole to a large container or use plastic wrap to tightly cover the top of the casserole dish.

Reheat leftover casserole in the oven until the filling is warmed through and the biscuits on top are crispy. Allow the casserole to sit at room temperature for 5-10 minutes after taking it out of the fridge to avoid cracking the dish.

Freezing Instructions

To freeze this casserole for a quick freezer meal, allow the casserole to cool completely to room temperature.

Divide the casserole into large freezer safe containers and make sure they are well sealed. Freeze for up to 3 months. Thaw in the fridge before reheating.

Try my Crock Pot Chicken Pot Pie!

Bisquick Chicken Pot Pie

Cook Time: 35 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Everything you love about a classic chicken pot pie in a convenient easy to make casserole. A simple savory chicken and vegetable filling coatied in a creamy gravy, topped with Bisquick for a crumby, flakey crust.

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Ingredients 

• 3 tbsp butter
• 1 1/2 c. mixed vegetables
• 1 cup cooked chicken, chopped
• 1 can cream of chicken soup
• 1/4 cup milk
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/2 tsp dried basil

TOPPING:

• 1 cup Bisquick Mix
• 1/2 cup milk
• 1 egg

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Instructions

• Preheat the oven to 400°F.
• Heat a skillet over medium heat, add butter and mixed vegetables. Saute until the vegetables are tender.
  
• Add the cooked chicken to the pan and stir to combine. Once warmed through, turn off the heat.
  
• Add the cream of chicken soup, milk, salt, pepper, and dried basil to the pan and stir to combine. Pour the mixture into a large casserole dish.
  
• Add the bisquick, egg, and milk to a large bowl and combine well. Spread over top of the mixture in the casserole dish in an even layer.
  
• Bake at 400°F for 30-35 minutes until the bisquick is golden brown.
  
• Slice qnd enjoy!
  

Nutrition

Calories: 238kcal | Carbohydrates: 25g | Protein: 16g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 37mg | Sodium: 469mg | Potassium: 380mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1112IU | Vitamin C: 21mg | Calcium: 143mg | Iron: 2mg