Bisquick Chicken Pot Pie

This Bisquick Chicken Pot Pie has a golden biscuit crust and an easy homemade filling that can be prepared 2 days ahead of time. This recipe is even Crock Pot and Instant Pot friendly!

Want to try my most popular casserole on the blog? Be sure to bookmark this Chicken Broccoli Rice Casserole next!

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

If you’ve made this Bisquick Chicken Pot Pie recipe before, I’m not surprised you’re back for more. (And bonus, it was updated in January 2020 to include Crock Pot and Instant Pot instructions!)

You can make an easy homemade filling from scratch, or see my quicker version below using cream of chicken soup.

Once the filling is prepared, it’s transferred to a 9 x 13 inch casserole dish, topped with Bisquick batter, and baked until golden brown.

The biscuits can also be baked in the oven and placed right over the filling as well.

Ingredients

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, and potatoes.

Note: Ingredient quantities and full instructions are in the recipe card at the bottom of this post.


How to Make Bisquick Chicken Pot Pie

  • Melt butter in a large skillet over medium heat. Add vegetables and cook for 3 minutes.
  • Stir in the minced garlic and cook for 1 more minute.
  • Add cooked chicken, sprinkle flour over it and toss, heat for 1 minute.
  • Pour in chicken broth and wine (optional). Allow it to simmer, then add turmeric, salt/pepper, thyme.
  • Add half and half, increase heat, allow it to bubble slightly, then decrease heat, stir in frozen peas, remove from heat.
  • Pour into a 9 x 13 casserole dish.
  • PRO TIP: 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.
  • Pour the bisquick on top of the pot pie filling.
  • Bake at 350 for 30 minutes. Sprinkle with parsley and serve.

Note: For thicker filling, combine 1 tablespoon cornstarch + 1 tablespoon cold milk, gradually pour it into the filling and stir. It will thicken upon standing.

See recipe card at the bottom of this post for Crock Pot and Instant Pot methods.

Showing 3 steps for preparing chicken pot pie filling in a skillet.

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

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.

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!

Homemade Bisquick

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


Make-Ahead Method

  • You can prepare the filling ahead of time 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

Refrigerator

  • If you prepared the filling 2 days prior, store the leftovers for up to 2 days. 
  • Otherwise, leftovers can be stored for up to 4 days.

Freezer

  • 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 filling from a casserole dish.

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Bisquick Chicken Pot Pie

5 from 4 votes
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
  • 1/4 cup dry white wine, optional, can also use chicken broth
  • ½ teaspoon turmeric, optional, gives it a golden color.
  • 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
  • 1 Tablespoon Cornstarch + 1 Tablespoon milk, Optional, if thicker filling is desired.

Instructions

Stove Top/Oven

  • Preheat the oven to 350 degrees.
  • Melt the butter in a large saucepan. Add the onions, celery, and carrots.
  • Sautee for 3 minutes, until the vegetables have softened and the onions are translucent.
  • Add the minced garlic and cook for an additional minute, until fragrant.
  • Add the cooked chicken.
  • Sprinkle the flour over the top and cook for an additional minute, gently tossing to work in the flour.
  • Pour in the chicken broth, chicken base, and wine. Allow it to simmer and thicken for 3 minutes or so.
  • Add 1/2 tsp turmeric and 1/2 tsp dried thyme.
  • Pour in the half and half and increase heat until it reaches a soft bubble. Decrease heat to medium low.
  • Stir in frozen peas. Remove from heat.
  • Note: For thicker filling, combine 1 tablespoon cornstarch + 1 tablespoon cold milk, gradually pour it into the filling over medium-high heat and stir. It will thicken upon standing.
  • Feel free to taste the filling and season with salt/pepper if desired.
  • Pour the mixture into a lightly greased casserole dish.
  • Combine the Bisquick, milk, and egg until well-combined. Pour it over the filling. DO NOT do this step ahead of time. Wait until the last minute for the right consistency.
  • Bake, uncovered, for 30 minutes, or until the top is golden brown.
  • Sprinkle with roughly chopped fresh parsley and serve!

Crock Pot Method

  • Melt the butter on the bottom of the Crock Pot over high heat. Add the onions, celery, and carrots. Toss to coat in the butter.
  • Add the cooked chicken.
  • Sprinkle flour over the vegetables, toss to coat. Stir in the garlic.
  • Pour in the chicken broth, chicken base, and wine. Add 1/2 tsp turmeric and 1/2 tsp dried thyme.
  • Heat on low for 8-10 hours, or on high for 4-5.
  • Stir in the half and half and frozen peas, heat on high for 30 minutes.
  • Note: For thicker filling, combine 1 tablespoon cornstarch + 1 tablespoon cold milk, gradually pour it into the filling over high heat and stir. It will thicken upon standing.
  • Feel free to taste the filling and season with salt/pepper if desired.
  • Meanwhile, prepare biscuits in the oven according to package instructions. You'll want to make a minimum of four, (at least 1 for each person).
  • Add the golden brown biscuits to the top of the filling in the slow cooker, or slice each biscuit in half and spoon pot pie filling over the bottom biscuit and and top it with the other biscuit.
  • Sprinkle with parsley and serve!

Instant Pot

  • Set the Instant Pot to Saute mode and melt the butter. Add the diced onions, celery, and carrots and cook for 3 minutes, until softened.
  • Add the garlic and cook for 1 more minute.
  • Add the cooked chicken. Sprinkle with flour and toss to coat. Heat for 3 minutes.
  • Pour in the chicken broth, chicken base, and wine. Add 1/2 tsp turmeric and 1/2 tsp dried thyme.
  • Place the lid on the pot and ensure the pressure release valve is sealed. Hit Cancel, then hit Pressure Cook and set the timer for 5 minutes. When the time is up, flip the quick release valve.
  • Switch to soup mode. Stir in the half and half and frozen peas. Let it heat for 10-15 minutes, stirring occasionally.
  • Note: For thicker filling, combine 1 tablespoon cornstarch + 1 tablespoon cold milk, gradually pour it into the filling while on soup mode and stir. It will thicken upon standing.
  • Feel free to taste the filling and season with salt/pepper if desired.
  • Meanwhile, prepare biscuits in the oven according to package instructions. You'll want to make a minimum of four, (at least 1 for each person).
  • Transfer the filling to a serving dish. Add the golden brown biscuits to the top of the filling or slice each biscuit in half and spoon pot pie filling over the bottom biscuit and and top it with the other biscuit.
  • Sprinkle with parsley and serve!

Video

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:
  • For the Crock Pot and Instant Pot methods, you can also transfer the prepared filling to a casserole dish and pour the Bisquick batter on top and bake it from there for the full casserole version.

Note 3:
  • *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

Calories: 507kcal, Carbohydrates: 36g, Protein: 26g, Fat: 27g, Saturated Fat: 13g, Cholesterol: 138mg, Sodium: 1270mg, Potassium: 570mg, Fiber: 3g, Sugar: 8g, Vitamin A: 3465IU, Vitamin C: 19.1mg, Calcium: 167mg, Iron: 3.1mg