Chicken pot pie with bisquick crust on bottom and top

Chicken Pot Pie is one of those delicious winter comfort foods. Today’s Bisquick chicken pot pie is different from the traditional version. Instead of the filling being surrounded pie crust, in this version, the filling is encased in a biscuit type crust. So if using pie crust scares you, this biscuit style version just may be the one for you.

This begins with a biscuit bottom crust. A simple 3 ingredient dough is pressed into the pie plate, both bottom and sides. Then the crust get par-baked.

Next is the filling. A basic roux is made using butter and Bisquick along with some onion. Next, chicken broth is added to the roux to make a chicken gravy. Cooked chicken and mixed frozen vegetables is mixed with the gravy to make the filling. Then, the filling is added into the par-baked crust,

Then a top runnier mixture is spead over the whole thing to create the top crust. Now the magic occurs during the baking. The filling ends up surround in a beautiful biscut style crust on the top and bottom. You can cut this Bisquick chicken pot pie into wedges like a traditional pot pie.

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Bisquick Chicken Pot Pie

• Author: Laura
• Total Time: 50 minutes
• Yield: Serves 6

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Ingredients

Scale 1x2x3x

• For the bottom crust:
• 1 cup Bisquick
• 2 Tbsp butter
• 2  Tbsp milk
• For the filling:
• 1/4 cup butter
• 1/4 cup Bisquick
• 2  Tbsp chopped onion
• 1/4  tsp salt
• pinch of black pepper
• 1 cup frozen mixed vegetables (carrots, peas & green beans)
• 1 1/4 cups chicken broth
• 1 1/2 cups cooked cubed chicken
• For the top crust:
• 1/2  cup Bisquick
• 1/3  cup milk
•  1 Tbsp butter (melted)

Instructions

1. Preheat oven to 400 degrees.

2. For the bottom crust: In a bowl,  add Bisquick and butter. With a pastry blender, cut in the butter to resembles coarse crumbs. Using a wooden spoon, stir in the milk until the mixture begins to form a ball.

3. Pat the dough into the bottom and up the sides of a 9-inch pie plate. Bake at 400 degrees for 5 minutes, or until just turning light brown. Remove from the oven and set aside.

4. To prepare the filling: Heat the butter in a medium saucepan and melt. Using a wooden spoon, stir in the Bisquick, chopped onion, salt and pepper. Cook, stirring constantly, until the mixture is bubbly. Remove from the heat. Gradually add in the chicken broth until combined. Mix in in the frozen vegetables.

5. Return the mixture to the stove over medium heat, stirring constantly, until the mixture reaches a boil. Once a full boil is reached, continue stirring for another 1 minute. Remove from the heat and mix in the chicken. Pour the chicken mixture into the crust lined pie plate.

6. To prepare the top crust: In a small bowl, whisk together the Bisquick, milk and melted butter until smooth. Pour the mixture evenly over the filling. Using and offset spatula, gently spread the top crust to edge of the pie plate.

7. Bake at 400 degrees for 25 minutes, or until the top is golden brown. Let stand for 10 minutes before serving. Serves 6.

   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.
     

   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

   Tuna Noodle Casserole
   Chicken Parmesan Casserole
   Chicken Broccoli Rice Casserole
   
   Chicken Noodle Casserole
   Sloppy Joe Casserole
   Chicken and Stuffing Casserole
   

   Check out my complete collection of casserole recipes

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   I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

   And follow me on Facebook, Instagram, and Pinterest!

   Bisquick Chicken Pot Pie

   Prep Time: 20 minutes

   Cook Time: 1 hour

   Total Time: 1 hour 20 minutes

   4.92 from 23 ratings

   Servings: 4

   Tap or hover to scale

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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

   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 1/2 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.

     Does traditional pot pie have a bottom crust?

     A pot pie is a type of pie consisting of a flaky pastry top and bottom pie crust and a filling in the middle. Pot pies can be made with a variety of savory fillings: poultry, chicken, beef, seafood or event plant-based.

     Can I use puff pastry for top and bottom of pie?

     It might sound a little strange using puff pastry for the base of the pie (since all the puffiness is going to be squashed down with pie filling), but it works, and it saves the effort of using a different type of pastry for the base.

     How do you keep chicken pot pie crust from burning?

     It is a good idea to cover the edges of your pie crust with foil for the last 20 minutes or so of baking to prevent your crust from burning.

     Why did my chicken pot pie turn out watery?

     If your chicken potpie seems runny after it's baked, chances are that it wasn't baked long enough. The ingredients need enough bake time to set up and create a thick filling. If your crust is getting too golden or dark before the end of your bake time, place a sheet of foil over the top to keep it from burning.