Bisquick Chicken Pot Pie (Crock Pot & Instant Pot Friendly!)

This Bisquick Chicken Pot Pie has an easy homemade filling and buttery golden crust. This recipe is Crock Pot and Instant Pot friendly and can be made 2-days ahead of time!

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

Bisquick Chicken Pot Pie

If you’ve made this Bisquick Chicken Pot Pie recipe before, I’m not surprised you’re back for more. And bonus: I’ve added Crock Pot and Instant Pot instructions!

There are tons of vegetable variations that you can use in this recipe as well! I’ve done it with green beans, broccoli, and corn.

Homemade Biscuits can also be baked in the oven and placed right over the filling as well.

PS- Be sure to try my Chicken Pot Pie Soup recipe next! …. okay, let’s do this.

Ingredients

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

• Butter
• Onions
• Celery
• Carrots
• Garlic
• Cooked Chicken
• Russet Potato
• Flour
• Chicken Broth
• White Wine
• Cream of Chicken Soup- Try my homemade condensed cream of chicken soup!
• Tumeric
• Dried Thyme
• Dried Rosemary
• Half and Half
• Frozen Peas
• Bisquick
• Milk
• Egg

How to Make It

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, and diced potatoes. Sprinkle flour over it and toss, heat for 1 minute.

Pour in chicken broth,wine, and cream of chicken soup. Allow it to simmer, then add turmeric, thyme, and rosemary.

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 40 minutes. Sprinkle with parsley and serve.

Using a Rotisserie Chicken:

Using leftover rotisserie chicken is a perfect shortcut for this meal. (Be sure to make some homemade chicken stock with the carcass!)

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.
  

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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.

More Casserole Recipes

Check out my complete collection of casserole recipes

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Bisquick Chicken Pot Pie

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

4.93 from 26 ratings

Servings: 4

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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
• ▢ 1 Russet potato,, diced
• ▢ 3 Tablespoons flour
• ▢ 2 cups chicken broth
• ▢ 1/4 cup dry white wine, optional, can also use chicken broth
• ▢ 1 (10.5 oz.) can Cream of Chicken Soup
• ▢ ½ teaspoon dried thyme
• ▢ 1/2 teaspoon dried Rosemary
• ▢ 1/4 teaspoon turmeric, optional, gives it a golden color.
• ▢ ½ cup half and half, can also use milk
• ▢ ½ cup frozen peas

Bisquick Topping

• ▢ 1 cup Bisquick
• ▢ ½ cup milk
• ▢ 1 large egg, beaten

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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 and diced potatoes.
• Sprinkle the flour over the top and cook for an additional minute, gently tossing to work in the flour. Let it cook for 3 minutes.
• Pour in the chicken broth, wine, and cream of chicken soup.
• Add 1/4 tsp turmeric, 1/2 tsp dried thyme, & 1/2 tsp dried rosemary.
• Pour in the half and half and increase heat until it reaches a soft bubble. Decrease heat to medium low. Let it simmer, partially covered, until the potatoes are fork tender.
• Stir in frozen peas. Remove from heat.
• Feel free to taste the filling and season with salt/pepper if desired.
• Pour the mixture into a lightly greased 9 x13 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 40 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 minced garlic, cooked chicken, and diced potatoes.
• Sprinkle flour over the vegetables, toss to coat.
• Pour in the chicken broth, wine, and cream of chicken soup. Add 1/2 tsp turmeric, 1/2 tsp dried thyme, and 1/2 tsp rosemary.
• 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.
• 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 and diced potatoes. Sprinkle with flour and toss to coat. Heat for 3 minutes.
• Pour in the chicken broth, wine, and cream of chicken soup. Add 1/2 tsp turmeric, 1/2 tsp dried thyme, and 1/2 tsp rosemary.
• 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 7 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.
• 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!

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!

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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.

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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

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Course: Main Course

Cuisine: American

Author: Stephanie