This easy Bisquick chicken pot pie comes together in just 10 minutes! The hearty, down-home casserole features chicken and vegetables in a creamy sauce, all topped with a golden cornmeal biscuit crust. It’s the ultimate comfort food dinner for busy weeknights.
If you love quick and cozy dinners like this one, you’ll also want to try my Easy Chicken Pot Pie (Mom’s recipe with a store-bought crust) or this Chicken Pot Pie with Biscuits made with canned biscuit dough.
Table of Contents
Before You Get Started
A few quick tips to make sure your pot pie turns out perfectly:
- Let the pot pie rest for 5-10 minutes after baking. This allows the filling to thicken slightly and makes serving much easier.
- Thaw your frozen vegetables first. This prevents excess moisture from making the filling watery. Just let them sit at room temperature for about 30 minutes, or run them under cool water and drain well.
- Don’t dilute the cream of chicken soup. Use it straight from the can for a thick, creamy filling. Adding too much liquid will make the sauce runny.
- Use Bisquick for the easiest crust. This all-purpose baking mix already contains flour, leavening, and fat, so you get a golden, biscuit-like topping with almost no effort. The cornmeal adds a heartier texture and a little extra flavor.
Chicken for the Pot Pie Filling
You’ll need about 2 cups of cooked, shredded, or diced chicken for this recipe. Pick the most convenient method for you:
- Rotisserie Chicken: This is my go-to shortcut! The meat is already seasoned and adds great flavor to the dish. Just shred or chop and you’re ready to go.
- Boiled and Pulled Chicken: Boil about 1 lb. of boneless, skinless chicken breast or thighs until cooked through (about 15 minutes). Let it cool slightly, then chop or shred.
- Leftover Chicken: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use here.
How to Make Chicken Pot Pie with Bisquick
This is sure to become your new favorite easy chicken pot pie recipe! Thanks to a handful of shortcut ingredients, the dish is ready for the oven in about 10 minutes.
Step 1: Preheat and Prep
Preheat your oven to 400°F. Grease a 9-inch deep-dish pie plate, a 9-inch square baking dish, or three smaller individual pie plates.
** Quick Tip: A 2-quart casserole dish or deep-dish pie plate works best. If you want a larger pot pie, double all of the ingredients and bake in a 13×9-inch dish.
Step 2: Make the Filling
In a large bowl, stir together the condensed cream of chicken soup (undiluted), milk, cooked chicken, thawed vegetables, cheese, and thyme until well combined. The mixture should look thick and creamy.
Transfer the filling to your prepared dish.
Step 3: Prepare the Bisquick Topping
In a medium bowl, use a fork to stir together the Bisquick mix, cornmeal, egg, and milk. The batter will be slightly lumpy, and that’s okay. Pour it evenly over the chicken filling.
Don’t spread the batter too thin at the edges. It will spread as it bakes and you want good coverage over the filling.
Step 4: Bake Until Golden
Bake uncovered for about 30 minutes, or until the topping is golden brown and cooked through and the filling is hot and bubbling around the edges.
** How to know when it’s done: The crust should be a deep golden color (not pale or doughy in the center). Insert a toothpick into the thickest part of the topping to make sure it comes out clean. If the crust starts to get too dark before the filling is bubbling, tent loosely with foil.
Let the pot pie rest for 5-10 minutes before serving. This helps the filling set up and makes it easier to scoop.
Serving Suggestions
This satisfying chicken pot pie casserole is hearty enough on its own, but here are some easy sides if you want to round out the meal:
Salads & Sweet Sides:
Warm Breads:
Recipe Variations
Here are some easy ways to customize this Bisquick chicken pot pie:
- No Bisquick? This recipe will likely work with other brands of all-purpose baking mix. You can also make a version of homemade Bisquick with a recipe like this one.
- Switch up the soup. Instead of cream of chicken, try cream of mushroom or cream of celery soup for a different flavor.
- Use your favorite vegetables. Try a simple blend of frozen peas and carrots, or add sliced mushrooms, diced potatoes, or broccoli florets. If using fresh veggies, sauté them in butter first.
- Change the cheese. Omit the cheddar, or substitute with mozzarella, Gouda, Gruyere, Swiss, or Pepper Jack. You can also sprinkle extra cheese on top of the crust before baking.
- Use leftover turkey instead of chicken for a great post-Thanksgiving meal.
- Add more seasoning. Try additional herbs like parsley, rosemary, or chives. Garlic powder or onion powder are also great additions.
Other Pot Pie Recipes to Try
Looking for a different style? Here are a few more ways to make chicken pot pie:
- Chicken Pot Pie with Biscuits: A can of refrigerated biscuit dough makes this version a breeze.
- Chicken Pot Pie with Puff Pastry: Store-bought puff pastry adds a flaky, buttery twist.
- Easy Chicken Pot Pie: My mom’s homemade filling topped with a store-bought crust.
- Old-Fashioned Chicken Pot Pie: The classic version with a made-from-scratch double crust.
Blair, 5 star on your recipe especially the Bisquick crust. Made this last night using your old fashioned recipe. I used 16oz ramekins topping each with the Bisquick mix. It was excellent. Baked up, browned up in 25 minutes. Prefect topping for me. Loved the cornmeal addition.
– Gary S.
Storage, Freezing & Make-Ahead
Make-Ahead: Prepare the filling as instructed, transfer to an airtight container, and refrigerate for up to 3 days. When ready to bake, let the filling sit at room temperature for 30-60 minutes before adding to the dish and topping with the Bisquick batter. You can also freeze the unbaked filling for up to 3 months.
Storage: Leftovers will keep in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months.
Reheating: Let leftovers sit at room temperature for about 30 minutes. Reheat in a 300°F oven for 20-30 minutes, or until heated through. If the topping starts to get too brown, tent loosely with foil.
Frequently Asked Questions
How do I make Bisquick chicken pot pie creamy?
The key is using undiluted condensed cream of chicken soup as your base. Don’t add extra liquid to the filling, and make sure your frozen vegetables are fully thawed and drained so they don’t release excess moisture during baking.
How do I know when the pot pie is done?
Look for a deep golden brown crust and filling that’s bubbling around the edges. Insert a toothpick into the center of the topping to make sure it comes out clean (no raw batter). The internal temperature should reach at least 165°F.
Can I use a different size dish?
Yes! A 2-quart casserole dish or deep-dish pie plate works best for this recipe. For individual servings, use smaller pie plates or ramekins (the number will vary based on size). For a larger batch, double all ingredients and bake in a 13 x 9-inch dish.
What if my filling is too runny?
This usually happens when the vegetables aren’t drained well or the soup is diluted. Make sure to thaw and drain your frozen veggies thoroughly before mixing. If the filling still seems thin after baking, let it rest for 10-15 minutes before serving to allow it to thicken.
More Comfort Food Classics
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Bisquick Chicken Pot Pie
Equipment
- 9 inch deep dish pie plate
Ingredients
For the Filling:
- 1 (10.5 ounce) can condensed cream of chicken soup, not diluted
- ½ cup milk
- 2 cups cooked, shredded or chopped chicken (such as the meat from a store-bought rotisserie chicken)
- 2 cups frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about one 10-ounce package)
- ½ cup grated cheddar cheese (optional)
- ¼ teaspoon dried thyme (or about 1 teaspoon fresh thyme leaves)
For the Topping:
- ¾ cup Bisquick mix
- ¼ cup cornmeal
- 1 egg
- ½ cup milk
Instructions
- Preheat oven to 400°F. Grease a 9-inch deep-dish pie plate, a 9-inch square baking dish, or smaller individual pie plates.
Prepare the Filling:
- In a large bowl, stir together the condensed soup, milk, chicken, thawed vegetables, cheese, and thyme until well combined.
- Transfer the chicken mixture to the prepared dish.
Prepare the Topping:
- In a medium bowl, use a fork to combine the Bisquick, cornmeal, egg, and milk until just combined (batter will be slightly lumpy).
- Pour the batter evenly over the chicken mixture.
Bake:
- Bake for 30 minutes, or until the crust is golden brown and the filling is hot and bubbling around the edges.
- Let rest for 5-10 minutes before serving.
Notes
- Thaw and drain vegetables before adding to the filling to prevent a watery pot pie.
- Don’t dilute the soup. Use it straight from the can for the creamiest filling.
- Use a deep dish. A 2-quart casserole dish or deep-dish pie plate works best. For a larger pot pie, double all ingredients and bake in a 13×9-inch dish.
- Check for doneness by looking for a deep golden crust and bubbling edges. Insert a toothpick into the topping to ensure it comes out clean.
- Tent with foil if the crust gets too dark before the filling is done.
- Let it rest for 5-10 minutes after baking. This helps the filling thicken and makes serving easier.
- Season to taste with additional herbs like parsley, rosemary, or chives. Garlic powder and onion powder are also great additions.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days, or freeze for up to 3 months.
- Reheat in a 300°F oven for 20-30 minutes until heated through.
Nutrition
Originally published in September, 2022, this post was updated in January, 2026.
Looks dry can you add more soup
Sure! You can add as much extra soup or milk as you like to reach your desired consistency.
Blair, I just have 4 stints in. Do you have any Healthy Heart recipes?
rkey,
Hi! I’m not sure exactly what that would entail — low-calorie, low saturated fat, high protein, all of the above? Here are some lighter options:
– https://www.theseasonedmom.com/grilled-salmon/
– https://www.theseasonedmom.com/best-roasted-butternut-squash-soup/
– https://www.theseasonedmom.com/egg-roll-in-a-bowl/
– https://www.theseasonedmom.com/minestrone-soup/
– https://www.theseasonedmom.com/dump-bake-healthy-chicken-parmesan/
There are many, many more options, though — just feel free to poke around and see what strikes your fancy! 🙂
Best Chicken Pot Pie EVER! The corn meal in the crust makes it soooo much better than just Bisquick. Cheese adds great flavor too! Cooked it last night and got Rave Reviews from our family and neighbors!!!
Thank you, Bonnie! We’re so glad it was a hit!
I made my Chicken Pot Pie using this recipe for my family this Christmas. I have used the same recipe from a church cookbook for years but didn’t have it to refer to as I was visiting in another state. I pulled this up and it was the tastiest chicken pot pie I have ever made and I am a Seasoned Grandma! I made it exactly as described and my family and guests loved it! The Thyme definitely makes for a much savory dish, so don’t leave it out. We made a trip to the store to get it and I am glad we did. You won’t be disappointed in this recipe!
Thank you for such a kind review, Jeannie! We’re so glad you enjoyed the recipe.
The content was good but the Bisquick was not the best balance for this pie. I will most likely not make it again. I love to try new things but this will be a no go for my recipe book.
Thanks for your feedback, Heidi!
Blair, 5 star on your recipe especially the Bisquick crust. Made this last night using your old fashioned recipe. I used 16oz ramekins topping each with the Bisquick mix. It was excellent. Baked up, browned up in 25 minutes. Prefect topping for me. Loved the cornmeal addition.
Thank you, Gary! We’re so glad you enjoyed it.
I’m sorry, but neither my husband nor I liked this at all. The Bisquick crust was too thick and bready, and it didn’t taste good on top of the chicken pot pie. Pot pie really needs a flat, flaky pie crust or something similar. We ended up removing the entire Bisquick crust from the pot pie and throwing it away. Sorry!
We’re sorry you didn’t enjoy it but appreciate the feedback, Robin. We hope you enjoy our other recipes!
Great easy recipe! I made it today, but I didnt have any frozen veg, so I made my own. I actually made about 3 cups of veg. I think next time ill make even more, there seemed to be too much crust for the amount of filling.
Thank you, Patricia. I appreciate your feedback, and I’m glad that you enjoyed it!
Hi Blair,
I made this pot pie for dinner last night and it was easy to make,super comforting, and very tasty, too! It was perfect for the cold, wintery weather we’ve had down here in NC this week. This recipe is a keeper for sure!
Thanks and have a great day!
Kim
Thank you so much for such a kind review, Kim! We’re so glad you enjoyed it and hope you’re staying warm!
Have a great day as well.