Bisquick Chicken Pot Pie

This Bisquick Chicken Pot Pie has a golden biscuit crust and an easy homemade filling that can be prepared two days ahead of time! This dinner is sure to be a family favorite! 

Be sure to try The Pioneer Woman’s Twice Baked Potato Casserole recipe next!

Chicken Pot Pie Casserole with a wooden spoon in a casserole dish.

Guys, I’ll take Chicken Pot Pie in any form, any day of the week, any time of day.

I’ve already made Chicken Pot Pie Soup, and I a huge fan of the fact that you can make this pot pie filling two days ahead of time so that you can pop the rest in the oven later in the week! #FoodPrepGoals.

Check out the ingredients I used for this recipe, but be sure to also look at the easier version I’ve posted below as well.

Overhead view of ingredients needed for chicken pot pie casserole

There are tons of vegetable variations that you can use in this recipe as well! I’ve done it with green beans, broccoli, corn, potatoes, what veggies do you love in chicken pot pie!?

carrots, onions, and celery in a pan with butter. beginning stages of making chicken pot pie filling in a skillet. chicken pot pie filling in a large skillet.

Quicker Version

  • For a quicker version of this recipe, combine the softened vegetables, 1 cup of chicken, and peas with a can of Cream of Chicken soup.
  • Pour into a pie plate and top with Bisquick mixture.
  • Bake at 350° for 30 minutes, or until the top is golden brown.

Homemade Bisquick

If you’d prefer to make your own homemade version of Bisquick, check out this recipe from My Baking Addiction.

Using a Rotisserie Chicken:

I like to purchase a rotisserie chicken for this meal because I use the chicken for the filling and make an easy chicken broth with the carcass. This gives it ultimate homemade flavor!

Easy Homemade Chicken Broth:

  • Take a leftover chicken carcass and place the bones, etc. into a medium/large pot.
  • Add enough water to cover the chicken by an inch or so. Add in any onions/celery if you have them.
  • Cover and leave a small crack for steam to escape. Simmer for 30+ minutes, the longer the better.
  • Place a fine mesh strainer over another large pot and pour the liquid into the strainer, allowing the broth to seep through the strainer into the pot.
  • The remains in the strainer can be discarded.
  • Use 2 cups for this recipe and allow the rest to cool and freeze the rest for your future soup needs!

collage of a casserole dish with chicken pot pie casserole being prepared.

Make-Ahead Method

  • This filling can be prepared in a skillet, cooled to room temperature, and refrigerated in an airtight container for up to 2 days.
  • When you’re ready to bake, pour the mixture into a lightly greased casserole dish.
  • Mix the Bisquick at the very last minute prior to baking. This will ensure that the top layer is light, fluffy, and is a perfect biscuit-like consistency.

Storage

  • If the filling was prepared 2 days prior, store the leftovers in the fridge for up to 2 days. 
  • Otherwise, leftovers can be stored in an airtight container in the fridge for up to 4 days.
  • Leftovers make a great freezer meal as well and can be stored for up to 3 months.
  • To reheat, let frozen leftovers come defrost overnight in the fridge before reheating for best results.
  • Cover and bake the leftovers in a 350° oven for about 20-30 minutes, depending on the portion size.

Wooden spoon scooping out chicken pot pie casserole.

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4 from 11 votes
Servings: 4
Bisquick Chicken Pot Pie
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
 
Author: Stephanie
Course: Main Course
Cuisine: American
Keyword: Bisquick Chicken pot Pie, Chicken Pot Pie Cassserole, Chicken Pot Pie Recipe

This Bisquick Chicken Pot Pie Casserole has a golden biscuit crust and an easy homemade filling that can be prepared two days ahead of time! This dinner is sure to be a family favorite!

Ingredients
  • 4 Tablespoons butter
  • ½ cup onions finely diced
  • ½ cup celery finely diced
  • ½ cup carrots finely diced
  • 2 cloves garlic minced
  • 2 cups cooked chicken diced or shredded* See Note 1
  • ¼ cup flour
  • 2 cups chicken broth
  • 2 teaspoons chicken base (optional)* See Note 2
  • 1/3 cup white wine optional
  • ½ teaspoon turmeric optional
  • Salt/Pepper to taste
  • ½ teaspoon dried thyme leaves
  • ½ cup half and half can also use milk
  • ½ cup frozen peas
  • 1 cup Bisquick
  • ½ cup milk
  • 1 large egg beaten
  • Fresh Parsley to garnish
Instructions
  1. Preheat the oven to 350 degrees.
  2. Melt the butter in a large saucepan. Add the onions, celery, and carrots.
  3. Sautee for 3 minutes, until the vegetables have softened and the onions are translucent.
  4. Add the minced garlic and cook for an additional minute, until fragrant.
  5. Add the cooked chicken.
  6. Sprinkle the flour over the top and cook for an additional minute, gently tossing to work in the flour.
  7. Pour in the chicken broth and stock along with the wine, (if using). Allow it to simmer and thicken for 3 minutes or so.
  8. Add the turmeric, salt/pepper, and dried thyme.
  9. Pour in the half and half and increase heat until it reaches a soft bubble. Decrease heat.
  10. Stir in frozen peas.
  11. Pour the mixture into a lightly greased casserole dish.
  12. Combine the Bisquick, milk, and egg. Pour it over the casserole dish. (Mine was 13.25"x9" but close variations of that size are fine.)
  13. Bake, uncovered, for 30 minutes, or until the top is golden brown.
  14. Sprinkle with roughly chopped fresh parsley and serve!
Recipe Video
Recipe Notes

Note 1:

  • I like to purchase a rotisserie chicken for this meal because I use the chicken for the filling and make an easy chicken broth with the carcass that I also use for the filling. This gives it ultimate homemade flavor!

Note 2:

  • *Chicken base is a highly concentrated base for making soups, stews, etc. It adds an increased depth of flavor than just using chicken broth.
  • Not all chicken bases have the same level of sodium content, some have double or triple the amount than others do. They also have reduced sodium versions, so check the label prior to purchasing.
  • Better than Bouillon is my base of choice. I also like Orrington Farms.

Quicker Version

  • For a quicker version of this recipe, combine the softened vegetables, 1 cup of chicken, and peas with a can of Cream of Chicken soup. Pour into a pie plate and top with Bisquick mixture.
  • Bake at 350° for 30 minutes, or until the top is golden brown.
Nutrition Information
Calories: 507, Fat: 27g, Saturated Fat: 13g, Cholesterol: 138mg, Sodium: 1270mg, Potassium: 570mg, Carbohydrates: 36g, Fiber: 3g, Sugar: 8g, Protein: 26g, Vitamin A: 3465%, Vitamin C: 19.1%, Calcium: 167%, Iron: 3.1%