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This chicken pot pie made with Bisquick delivers all the comfort of a classic pot pie with a shortcut that keeps the golden crust and creamy filling intact.
Growing up in small-town Georgia, I learned that the best comfort food often comes from simple ingredients—this recipe proves that principle with a tender chicken filling and that perfect buttery crust.
The Bisquick crust cuts prep time without sacrificing texture, making it ideal for busy weeknights when you still crave a homemade meal.
The filling is where the magic happens—tender chicken, hearty vegetables, and a rich gravy come together in a single pot, then get topped with a flaky crust that bakes to a golden finish.
I use a mix of potatoes, carrots, and peas for texture, while the cream and chicken broth create that signature velvety sauce. The key is cooking the chicken just until tender, then shredding it into the filling so every bite is packed with flavor.
This isn’t your grandmother’s shortcut—it’s a refined method that still feels like a labor of love.
What you’ll end up with is a pot pie that looks like it came from a Southern kitchen, with a crisp crust and filling so creamy it practically melts in your mouth.
The Bisquick crust holds its shape while baking, giving you that classic pot pie appearance without the fuss of pie dough. Serve it with a simple side salad or crusty bread to soak up every last bit of that savory gravy.
This recipe is perfect for feeding a family or prepping ahead for meal prep—just assemble it the night before and bake when you’re ready.
For those who love tradition but want convenience, this version keeps the soul of a homemade pot pie while making it accessible for any cook. The Bisquick crust is foolproof, and the filling comes together in under 30 minutes of active time.
Whether you’re serving it for a cozy dinner or meal prepping for the week, this pot pie delivers restaurant-quality comfort with minimal effort. Let’s get started on making it your new go-to recipe.
Ingredients for chicken pot pie made with bisquick
Golden crust meets creamy filling—just a handful of pantry staples and one box of magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 1 ½ lb | Skinless, cut into bite-sized pieces |
| Russet Potatoes 🥔 | 2 medium | Peeled and cubed, about 1.5 cups |
| Carrots 🥕 | 3 medium | Peeled and sliced into rounds |
| Frozen Peas 🌿 | 1 cup | Thawed or fresh peas |
| Yellow Onion 🧅 | 1 medium | Diced, about 1 cup |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for best texture |
| Butter 🧈 | 2 tbsp | Unsalted, melted |
| All-Purpose Flour 🌾 | 1 cup | For Bisquick crust |
| Bisquick Mix 🍞 | 1 box | 18.25 oz box |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For extra flavor |
The Bisquick is the game-changer here. Jiffy or Betty Crocker both work, but Jiffy has a slightly lighter texture. Grab the 18.25 oz box—it’s the right size for this recipe. The potatoes and carrots should be uniform in size so they cook at the same rate. Russets are perfect for this because they hold their shape without turning mushy. If you’re using baby carrots, leave the skin on—they’re sweeter that way. For the chicken, boneless, skinless breasts are easiest, but thighs stay juicier if you’re feeling fancy.
No Bisquick? Mix 1 cup flour, 1 tbsp baking powder, 1/2 tsp salt, 1/2 cup cold butter—it’s not the same, but it’ll get you close. Fresh peas are ideal, but frozen works perfectly and saves you from shelling. The chicken broth can be homemade or store-bought—just make sure it’s low-sodium so you don’t over-salt the filling. For extra depth, add a pinch of thyme or rosemary to the broth. The onion should be sweet, like a Vidalia if you’re splurging, but yellow works just fine.
This pie reheats beautifully—just cover with foil and pop it in the oven at 350°F for 15-20 minutes. Keeps in the fridge for 4-5 days and freezes like a dream for up to 3 months. I like to make a double batch and freeze half—perfect for lazy weeknights. The crust stays crispy if you reheat it covered, then uncover for the last 2 minutes to get that golden finish. Leftovers taste even better the next day—trust me on that.
Why You'll Love This Recipe
- No-Fuss Crust Magic: The Bisquick crust here? Game-changer. Mix it with flour, sprinkle it on, and boom—flaky, golden perfection with zero rolling or crimping stress. I’ve burned homemade crusts before; this one just works.
- Creamy Comfort in a Bowl: That half cup of heavy cream turns the chicken broth into a velvety sauce that clings to every bite of tender chicken and buttery potatoes. The garlic powder? A secret weapon that makes it taste like home, even on a Tuesday.
- Feeds a Crowd (or Your Cravings): One dish, endless servings. It’s perfect for game day, lazy Sundays, or when you’re feeding a family of picky eaters (my daughter still asks for seconds despite her "no peas" rule). Plus, the leftovers? Just as good the next day.
- Budget-Friendly Freezer Friend: You’re using pantry staples like Bisquick, chicken broth, and frozen peas to stretch this meal further. And honestly? It freezes so well you can make it once and eat it for weeks. My secret weapon for busy months.
Step-by-step instructions for chicken pot pie made with Bisquick
Here's how to create a comforting, creamy chicken pot pie with a golden Bisquick crust in one dish.
Cook the Chicken and Vegetables
In a large skillet, melt the 2 tablespoons butter over medium heat. Add the 1.5 lb boneless chicken breast cut into bite-sized pieces and cook for 5-6 minutes until the chicken is no longer pink in the center. Remove the chicken from the skillet and set it aside.
In the same skillet, add the 1 medium yellow onion and cook for 3-4 minutes until softened. Add the 2 medium russet potatoes (cubed), 3 medium carrots (sliced), and 1 cup frozen peas. Stir to combine and cook for another 5-6 minutes until the vegetables begin to soften. Pour in the 1.5 cups chicken broth and bring to a gentle simmer.
Return the chicken to the skillet and cook for 5 more minutes until the chicken is fully cooked and the vegetables are tender. Season with the 1 teaspoon salt, 0.5 teaspoon black pepper, and 0.5 teaspoon garlic powder. Remove the skillet from heat and stir in the 0.5 cup heavy cream. Set the filling aside for now.
Prepare the Bisquick Crust
Preheat your oven to 375°F. In a medium bowl, combine the 1 box Bisquick mix and 1 cup all-purpose flour. Stir until well mixed. This combination creates a flaky, golden crust that’s perfect for pot pie.
Pour the chicken and vegetable mixture into a 9-inch pie dish or deep baking dish. Sprinkle the Bisquick-flour mixture evenly over the top, making sure to cover the filling completely. The crust should be about ¼-inch thick. Gently press down on the crust to help it adhere to the filling and create a smooth surface.
Bake to Golden Perfection
Bake the pot pie for 35-40 minutes until the crust is golden brown and the filling is bubbling around the edges. The crust should be crispy, and the filling should be creamy and fully heated through.
Here's the thing—don’t overbake. You want the crust to be golden but not burnt. If the edges are browning too quickly, tent the dish with aluminum foil for the last 10 minutes of baking to prevent over-browning while the center finishes cooking.
Rest and Serve
Let the pot pie rest for 5-10 minutes before serving. This allows the filling to set slightly and makes it easier to slice without spilling. The creamy filling will be rich and velvety, while the Bisquick crust will be crisp and flaky.
Serve warm with a side salad or crusty bread. Each bite delivers tender chicken, perfectly cooked vegetables, and a creamy sauce all topped with a golden crust that’s crispy on the outside and soft on the inside. This is the kind of comforting meal that makes everything better!
Pro Tips For Making Chicken Pot Pie Made With Bisquick
- Pre-Cook the Potatoes: I learned this the hard way—skipping this step means soggy potatoes by the time the crust browns. Parboil the 2 medium russet potatoes for 3-4 minutes before adding them to the skillet. They’ll soften faster and hold their shape better, so you’re not left with a mushy filling under that golden crust.
- Press the Crust Firm: That Bisquick crust looks flimsy at first, but it’s tougher than it seems. After sprinkling the mix over the filling, press down firmly with your fingers or a spoon—this locks it in place and prevents it from sliding off when you slice. (Yes, even if it feels like you’re overworking it.)
- Simmer, Don’t Boil: The filling needs to bubble gently, not roar like a volcano. If the broth comes to a full boil after adding the 1.5 cups, turn the heat down to low and let it simmer for those last 5 minutes with the chicken. A fast boil turns the cream grainy and ruins the velvety texture you’re aiming for.
- Use Cold Heavy Cream: Stirring in the 0.5 cup heavy cream straight from the fridge might feel weird, but it keeps the sauce from curdling as it bakes. Warm cream blends in smoother and gives you that silky finish—no lumps, no scrambling. (Trust me, your future self will notice.)
Dietary considerations for these flavors
Gluten-Free Swap
For a gluten-free version, replace the Bisquick mix and 1 cup all-purpose flour with a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur. Mix 1 cup gluten-free flour with 1 tbsp xanthan gum (if your blend doesn’t include it) to mimic the Bisquick’s binding properties.
The crust will still achieve that golden finish, though it may need 5-10 extra minutes in the oven to crisp up fully. 💪
Dairy-Free Adaptation
Swap the ½ cup heavy cream for ½ cup full-fat coconut milk or ½ cup cashew cream (blend soaked cashews with water until smooth). Use dairy-free butter (like Earth Balance) instead of regular butter, and ensure your broth is dairy-free.
The filling will still be rich and velvety, though the texture may be slightly lighter. For extra creaminess, stir in 2 tbsp nutritional yeast after baking. ✨
Lower-Carb Option
Cut carbs by replacing 2 medium russet potatoes with 2 cups cauliflower florets, pre-roasted until tender. Use ½ cup heavy cream and 1 cup chicken broth to keep the filling creamy without relying on potatoes.
The Bisquick crust remains unchanged, but the filling will have a lighter texture—perfect for keto or low-carb diets. Add a pinch of cream of tartar to the filling to boost umami if needed. 🥦
Allergen-Friendly Tips
For nut allergies, avoid cashew cream and stick with coconut milk. If you’re sensitive to sulfites (common in dried spices), use fresh garlic and onion powder instead of garlic powder. Always check Bisquick labels—some versions contain wheat or milk derivatives, even if labeled gluten-free.
I keep a small stash of Betty Crocker Gluten-Free Bisquick on hand for these adaptations. 🌟
Protein Boost
Add ½ cup cooked quinoa or ½ cup lentils to the filling for extra protein and fiber. These ingredients absorb the flavors beautifully and add heartiness without altering the pie’s structure.
For a meatier twist, swap ½ lb chicken for ½ lb ground turkey or ½ lb shredded rotisserie chicken—just adjust seasoning to taste. 💡
Kid-Friendly Tweaks
Reduce the garlic powder to ¼ tsp and add ½ tsp honey to the filling for a milder, sweeter flavor kids love. Use whole milk instead of heavy cream to lighten the richness slightly.
Cut the pie into smaller, manageable squares for little hands, and serve with apple slices on the side for a balanced meal. 🍎
Nutrition facts
Frequently asked questions
Why use Bisquick for the crust instead of regular pie dough?
The Bisquick crust is a game-changer because it’s flaky, golden, and foolproof—no rolling or crimping required! It bakes up crispy in just 35-40 minutes, while traditional pie dough often needs extra time to blind-bake and can be tricky for beginners. Plus, the Bisquick mix already contains leavening agents, so you don’t have to worry about adding baking powder or salt separately.
Can I make this pot pie ahead of time?
Assemble the pie with the filling and crust, then refrigerate it uncovered for 24 hours before baking. This helps the crust set and makes it easier to slice. You can also bake it ahead and freeze it—just reheat covered at 350°F for 15-20 minutes after removing foil to crisp up the crust.
What if my crust doesn’t brown evenly?
If the edges brown too quickly, tent the dish with foil for the last 10 minutes of baking. For extra browning, broil for 1-2 minutes at the end—but watch it closely! If the crust looks pale, sprinkle a little extra 1 cup all-purpose flour mixed with 1 tbsp melted butter over the top before baking to help it develop color.
Can I use chicken thighs instead of breasts?
Yes! Swap the 1.5 lb boneless chicken breast for 1.5 lb boneless, skin-on chicken thighs—they stay juicier and add richer flavor. Cook them 5-7 minutes per side until the internal temperature hits 165°F. Just season them with ½ tsp salt and ¼ tsp black pepper before cooking to avoid over-salting the filling.