Bisquick Chicken Pot Pie

5 from 3 votes

An easy shortcut chicken pot pie with Bisquick crust!

Course Dinner

Cuisine American

Keyword bisquick chicken pot pie, chicken pot pie with bisquick, Easy Chicken Pot Pie

Prep Time 10

Cook Time 30

Total Time 40

Servings - 6 people

Calories 265kcal

Author Blair Lonergan

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)

Pre heat oven to 400°F. Grease a 9-inch deep-dish pie plate, a 9-inch square baking dish, or smaller individual pie plates or ramekins.

In a large bowl, stir together the condensed soup, milk, chicken, thawed vegetables, cheese, and thyme.
Transfer the chicken mixture to the prepared dish(es).

In a medium bowl, use a fork to combine the topping ingredients. Pour over the chicken mixture.
Bake the pot pie for 30 minutes, or until the crust is golden brown and the filling is hot.

Use a 2-quart casserole dish or a deep-dish pie plate to bake your pot pie. If you'd like a larger chicken pot pie, double all of the ingredients and bake in a 13 x 9-inch dish.
If using smaller pie plates, the total number of individual pot pies will vary depending on the size of your specific dish. I used three of these 7 x 2-inch mini pie plates.
Season the filling with additional fresh or dried herbs such as parsley, oregano, rosemary, or chives. Garlic powder would also be a great addition, and feel free to add salt and pepper to taste.
Make sure that the topping is fully cooked through before removing the pie from the oven. If the crust starts to get too dark before the pot pie is done, tent loosely with foil.