Bisquick Pot Pie Recipe: When it comes to comfort food, few dishes hold a candle to a warm, hearty pot pie. It’s cozy, filling, and packed with everything you need in one bite — creamy filling, savory meat and vegetables, all topped with a golden, buttery crust. Now, imagine making all that magic without rolling any dough. That’s where Bisquick comes in.
Using Bisquick mix for your pot pie topping simplifies the process dramatically without sacrificing flavor. Whether you’re a busy parent, a college student learning to cook, or just someone looking for a nostalgic meal, this recipe is for you. In this guide, you’ll learn exactly how to make a Bisquick pot pie from scratch — step-by-step — and even get tips to customize it your way.
Grab your apron — let’s dive in.
Ingredients You’ll Need
Before we start cooking, let’s get everything ready. The beauty of this recipe is that you likely have most of these ingredients already in your kitchen.
Main Filling Ingredients
- Cooked chicken – About 2 cups, shredded or chopped. Rotisserie chicken works great!
- Mixed vegetables – 1 to 1.5 cups of frozen, canned, or fresh (peas, carrots, green beans, corn).
- Cream of chicken soup – 1 can (10.5 oz). You can substitute with homemade white sauce if preferred.
- Salt and pepper – To taste.
Bisquick Topping Ingredients
- Bisquick baking mix – 1 cup
- Milk – ½ cup
- Eggs – 1 large egg (optional but adds fluffiness)
Optional Add-ons for Flavor
Want to kick up the flavor? Try adding:
- ½ tsp garlic powder
- ½ tsp onion powder
- Fresh parsley or thyme
- ½ cup of shredded cheese mixed into the Bisquick topping
Feel free to adjust according to your taste or what’s in your pantry.
Tools You’ll Need
Let’s keep it simple. Here’s what you’ll need:
- A mixing bowl (or two)
- A whisk or fork
- A 9-inch pie dish or a small casserole dish
- An oven preheated to 400°F (200°C)
- A measuring cup and spoons
Step-by-Step Guide to Making Bisquick Pot Pie
Let’s go step-by-step to ensure you get a golden, delicious pot pie every single time.
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C).
Why bother preheating? Because it helps your crust cook evenly and rise the way it’s supposed to. A cold oven = soggy topping. No thanks.
Step 2: Prepare the Filling
In a mixing bowl, combine your:
- 2 cups of cooked chicken
- 1 to 1.5 cups of vegetables
- 1 can of cream of chicken soup
- Salt and pepper to taste
Stir it all together until everything is evenly coated. This mixture should be thick but creamy. If it feels too dry, add a splash of milk. Want to level it up? Sauté some onions and garlic first and toss them in for an extra layer of flavor.
Step 3: Pour Filling into Baking Dish
Take your greased baking dish and spread the filling evenly into the bottom.
Choose a dish that’s not too deep; a standard 9-inch pie dish or an 8×8 square pan works great. This ensures the topping cooks evenly and the filling gets nice and bubbly.
Step 4: Mix the Bisquick Topping
In a clean bowl, mix together:
- 1 cup Bisquick mix
- ½ cup milk
- 1 egg (optional)
Whisk until smooth. The consistency should be like pancake batter — pourable but not runny. You can add shredded cheese here if you want a cheesy crust.
Don’t overmix! A few lumps are totally okay.
Step 5: Pour and Spread the Bisquick Mixture
Pour the Bisquick topping over your chicken and vegetable mixture. Use a spoon or spatula to gently spread it out so it covers the filling evenly.
Pro tip: Don’t worry if it doesn’t completely cover every inch — it will expand as it bakes.
Step 6: Bake the Pot Pie
Place your dish in the oven and bake for 30-35 minutes.
You’ll know it’s done when:
- The top is golden brown
- You can see the filling bubbling up on the sides
If the top is browning too quickly, lightly cover it with foil and continue baking.
Step 7: Let it Rest Before Serving
This part’s crucial — let your pot pie rest for at least 5-10 minutes before digging in.
Why? It gives the filling time to thicken up and the crust to settle, so each bite is just right. Plus, you won’t burn your tongue on molten-hot filling.
Tips and Tricks for Perfect Bisquick Pot Pie
Making a Bisquick pot pie is simple, but a few pro tips can take it from good to unforgettable. Whether you’re a beginner or a seasoned home cook, these tips will make sure your pot pie turns out amazing every single time.
1. Don’t skip seasoning: While the cream of chicken soup adds a lot of flavor, you still need to season the filling. Add garlic powder, onion powder, a pinch of thyme, or even a dash of smoked paprika. Taste your filling before adding the topping — this is your only chance to season it!
2. Go easy on the liquid: It’s tempting to make the filling extra creamy, but too much liquid can result in a runny pie. Stick to the measurements, and only add a splash of milk if your filling feels dry. You want thick and hearty, not soupy.
3. Use a preheated oven: We said it before, but we’ll say it again: don’t forget to preheat your oven. This helps the Bisquick topping rise properly and brown nicely.
4. Let it cool before cutting: Don’t dive in the second it comes out of the oven. Let it cool for at least 10 minutes. The filling thickens as it rests, which means prettier slices and no scalded tongues.
5. Get creative with add-ins: Got some leftover broccoli, mushrooms, or spinach? Toss it in! This recipe is very forgiving and perfect for cleaning out the fridge.
Variations You Can Try
Once you master the basic Bisquick pot pie, it’s time to make it your own. Here are some fun variations to keep things interesting.
Vegetarian Bisquick Pot Pie
Skip the chicken and go full veggie! Add in hearty vegetables like:
- Mushrooms
- Zucchini
- Broccoli
- Sweet potatoes
For the creamy base, try using cream of mushroom or cream of celery soup instead of chicken. You’ll still get that same comfort-food texture, minus the meat.
Want some extra protein? Add canned chickpeas or cooked lentils. They blend right into the texture and make it filling enough for a full meal.
Beef or Turkey Version
If you’ve got leftover ground beef or turkey from taco night, turn it into pot pie magic! Cook your ground meat with some onions, drain the fat, and mix it with your veggies and soup just like you would with chicken.
For beef, use cream of mushroom soup or even a brown gravy packet instead of cream of chicken. It gives the dish a heartier, more savory flavor.
Mini Pot Pies in Muffin Tins
Looking for meal prep ideas or something fun for the kids? Try making mini pot pies!
Here’s how:
- Spray a muffin tin with nonstick spray.
- Add a spoonful of filling to each cup.
- Pour the Bisquick batter on top.
- Bake for 15-20 minutes or until golden.
These are perfect for lunches, snacks, or even road trips. Plus, they’re super freezer-friendly.
Nutritional Breakdown (Approximate)
Let’s take a look at the approximate nutrition info per serving (based on 6 servings):
| Nutrient | Amount |
|---|---|
| Calories | 350-400 |
| Protein | 20g |
| Carbohydrates | 28g |
| Fats | 20g |
| Fiber | 3g |
| Sugar | 4g |
| Sodium | 900mg |
Healthier Swaps:
- Use low-fat milk and soup
- Add more vegetables for fiber
- Try heart-healthy Bisquick (or make your own)
Remember, exact numbers may vary based on your ingredients and portion sizes.
Storage and Reheating
Fridge Storage: Let the pot pie cool completely before covering it with foil or placing it in an airtight container. Store in the fridge for up to 4 days.
Reheating Options:
- Oven (Best Option): Cover with foil and heat at 350°F for 15-20 minutes.
- Microwave: Heat individual slices for 1-2 minutes, checking halfway.
Freezing Tip: Yes, you can freeze Bisquick pot pie! Wrap it tightly in plastic and foil before freezing. To reheat, thaw in the fridge overnight and bake at 350°F until hot.
Common Mistakes to Avoid
Even easy recipes have their pitfalls. Here’s what to watch out for:
1. Using raw chicken: Don’t toss raw chicken into the filling. Always cook it first — the bake time isn’t long enough to safely cook raw meat.
2. Overfilling the dish: Too much filling can cause overflow in the oven. Leave about ½ inch of space at the top.
3. Uneven Bisquick topping: If the batter isn’t spread evenly, some parts will be soggy while others overcook. Take your time and smooth it out gently.
4. Not seasoning the filling: Trust us, the soup alone isn’t enough. Taste and adjust the seasoning before assembling the pie.
Serving Suggestions
This pot pie is a full meal on its own, but if you’re feeding a crowd or want something extra, here are some ideas:
- Simple green salad with vinaigrette
- Roasted asparagus or green beans
- Dinner rolls or garlic bread
- Cranberry sauce (especially if using turkey)
For drinks, a glass of iced tea, sparkling water with lemon, or even apple cider pairs well. Keep it light and refreshing!
FAQs about Bisquick Pot Pie Recipe
1. Can I use rotisserie chicken in Bisquick pot pie?
Yes! Rotisserie chicken is perfect — it’s already cooked, juicy, and packed with flavor. Just shred it and mix it right in.
2. How do I make it gluten-free?
Use gluten-free Bisquick and a gluten-free cream of chicken soup or homemade roux made with GF flour. Check your canned veggies too!
3. Can I freeze Bisquick pot pie before baking?
Absolutely. Assemble the entire pie, cover tightly, and freeze. Thaw overnight in the fridge and bake as normal.
4. What if I don’t have cream of chicken soup?
Make a quick white sauce with butter, flour, and milk. Or use cream of mushroom or celery soup instead.
5. How do I avoid a dry pot pie?
Make sure your filling has enough liquid. Add a splash of milk if needed, and don’t overbake. The key is balance — creamy but not watery.
Conclusion
There’s something special about pulling a golden Bisquick pot pie out of the oven. It’s a dish that says home, warmth, and comfort. And the best part? You don’t need any fancy ingredients or skills to make it. With just a few pantry staples and this step-by-step guide, you’ve got a recipe you can turn to again and again — whether for busy weeknights, family dinners, or a cozy weekend treat.
So next time you’re craving something hearty, skip the store-bought version and make it yourself. You’ll be amazed at how easy (and delicious) it really is.
