A Bisquick chicken pot pie is one of the most comforting and filling easy weeknight dinners imaginable. Chicken pot pie is made even easier and quicker by using Bisquick (try my homemade Bisquick recipe!) – it’s not cheating; it’s just efficient!
For more great Bisquick recipes, try my Bisquick Coffee Cake or some Bisquick Strawberry Shortcake !
Classic Bisquick™ Chicken Pot Pie
Making something healthy and nutritious for your family doesn’t have to be so hard when we have all of the modern conveniences of things like frozen veggies, condensed soup, and every great cook’s secret ingredient, Bisquick.
Despite using all of these quick conveniences, this recipe for chicken pot pie won’t taste like it is partly premade at all. It will have all of those warm, homey feelings and aroma that you’d expect from a classic chicken pot pie while still being incredibly delicious and nutritious.
Classic Bisquick™ Chicken Pot Pie Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts, as there are a few fiddly ingredients here.
Chicken Pot Pie Filling
• Frozen mixed vegetables
• Cooked chicken
• Can of condensed cream of chicken soup
• Milk (or chicken broth)
Bisquick Pie Crust
• Bisquick mix
• Milk
• Egg
Optional Spice Add-Ins
• Poultry seasoning
• Black pepper
• Garlic powder
• Onion powder
How To Make Classic Bisquick™ Chicken Pot Pie
• Combine the veggies, chopped chicken, and canned soup in a medium bowl, spooning it out onto a pie plate when completely mixed together
• In a smaller bowl, combine the crust ingredients together until mixed
• Pour the pie crust ingredients onto the veggie and meat filling in the pie plate
• Bake at 400 Fahrenheit for 30-40 minutes, or until the top is golden brown
What Kind of Condensed Soup Is Best?
Cans of condensed soup don’t just make great paintings ala Andy Warhol, nor are they only for quick lunches = they also make for some really easy, instant flavor additions for dinner.
The most savory cans of condensed soup tend to be either cream of mushroom or cream of chicken, and honestly, either one will work here. Feel free to use whatever your preference is, though keep in mind that the can of condensed mushroom will definitely add that subtle hint of intense mushroom flavor, which not everyone is a big fan of.
How To Use Optional Spice Add-Ins
The list of optional spice add-ins for this recipe is here to give you some inspiration so that you can customize your chicken pot pie however you like it.
The listed recipe is a great base recipe and is perfectly delicious all on its own. However, with just a hint of things like garlic powder or onion powder, you can make it an entirely different level of intense deliciousness.
If you really feel like experimenting, why not try a curry version using curry powder and turmeric or a Mexican chicken pot pie with things like cayenne and cumin?
This recipe will give you the starting points, but the rest is up to you!
Looking for more delicious Chicken recipes? Try these out:
• Bisquick™ Chicken and Dumplings
• Mushroom Soup Chicken & Rice Casserole
Make sure to save this one for the chilly fall months coming up!
Love,
Karlynn
Pin this to your Dinner Recipes Board and Remember to FOLLOW ME ON PINTEREST!
Classic Bisquick™ Chicken Pot Pie
Ingredients
Chicken Pot Pie Filling
- 1 2/3 cups frozen mixed vegetables defrosted completely
- 1 cup cut-up cooked chicken rotisserie chicken gives this excellent flavor
- one 10.5 oz can condensed cream of chicken soup
- 1/4 cup milk or chicken broth
Bisquick™ Pie Crust
- 1 cup homemade Bisquick
- 1/2 cup milk
- 1 large egg
Optional Spice Add-Ins
- 1/4 teaspoon poultry seasoning EXCELLENT flavor boost
- pinch black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Preheat your oven to 400°F. Get out a 9 inch pie plate and set aside.
- In a medium bowl, combine the vegetables, chopped chicken, canned soup and milk/broth until combined. Spoon into the pie plate.
- In a small bowl, combine the crust ingredients together until completely mixed. Pour on top of the vegetable filling in the pie plate.
- Bake in the preheated oven for 30-40 minutes or until the topping is golden brown and the filling is heated through.
Notes
- You can sub in cream of mushroom soup instead of the cream of chicken soup
- The original recipe is great, but I feel that a pinch of onion powder, garlic powder and poultry seasoning makes it perfect!
- The classic recipe is a great BASE recipe, feel free to build on this to your liking!
Bee Nice says
maybe its your negativity and bitterness
that ruined it HEATHER.
Amanda says
I have a soy allergy and I am unable to have any store bought cream of chicken soup. I went on the hunt for a recipe I could make myself and this one is amazing. It tastes better then the store bought kind. Thanks so much for the recipe.
Amanda says
Sorry wrong recipe. I thought I was on a different one.
Heather says
This recipe turned out dry and horrible. Very embarrassing.
PAM says
No problem of the recipe. Perhaps you over cooked it? I love this recipe and so does my family. I often make it to take to someone who is sick or has a family member in hospital…very good comfort food!!!
Julie Brown says
I just made this with a few changes! I like top and bottom crust so I made the crust in pan, just before it was done I took it out and put mixture in. I used cream of potato and cream of chicken soup with the mixed veggies and chicken. Then topped it with more crust mixture. I warm the mixture up before I put on crust just in case the crust gets done before the mixture gets hot! So good and easy
Barbara says
Even after add the optional seasonings this had absolutely no flavor.
Teresa says
then u should add more to ur taste i started to try some chicken flav.better than bouillon but I had plenty of seasons in already
LaFreida says
I like to add sage and serve with whole berry cranberry sauce. Yummy!
brenda horner says
been wanting these two recipes, thanks for sharing
Heather says
I love this recipes so easy to do up and I’m going to make the chicken pie next,thank you for sharing,Be Safe Take Care
Margaret Ulshafer says
Love thes recipes, thank you so much
Mary Tognazzini says
LOVE RECIPES I DO NOT NEED TO GO TO THE STORE FOR A SPICE I WILL NEVER USE AGAIN.