Bisquick Chicken Pot Pie

4.58 from 7 votes

This easy Bisquick chicken pot pie features a creamy chicken and vegetable filling topped with a golden cornmeal biscuit crust. Ready for the oven in just 10 minutes, it's the perfect comfort food dinner for busy weeknights.

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 people

Calories 411kcal

Author Blair Lonergan

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.

Video

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 13x9-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.

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