If you’re looking for a comforting meal that’s both easy to make and incredibly satisfying, our Bisquick chicken pot pie casserole is your answer! With tender shredded chicken, a creamy veggie-filled base, and a fluffy, golden biscuit-style topping, it’s everything you love about a classic pot pie, without rolling out the crust. Let me show you how to make a chicken pot pie the easy way (without a pie crust!).
What makes this bisquick chicken casserole special is how easily you can make changes. You can use rotisserie chicken, leftover turkey, or even cooked shredded pork in a pinch. The filling is rich and satisfying, and thanks to the shortcut of frozen veggies, there’s no need for extra chopping. Plus, it is all made in one dish, that means-no separate crusts or stovetop steps required. It’s perfect for busy evenings, Sunday dinners, or even a meal prep option to reheat throughout the week.
If you are a fan of pies for dinner, then I’m sure you’re going to love our cheeseburger pie from Bisquick recipe!
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Why We Love This Bisquick Chicken Casserole
- It’s beyond easy to make: When I say “easy chicken pot pie recipe”, I mean it! There’s no pie crust to deal with (which is why we call it a casserole) and the baking mix forms an unforgettable flaky crust.
- Great use for leftovers: We like to use oven baked chicken tenderloins or shredded rotisserie meat or even shredded chicken made in your instant pot!
- No need to make a crust from scratch: Since it’s made with Bisquick, you can make up a savory and flaky bisquick chicken casserole quickly.
- It’s budget-friendly: Most of the ingredients for this casserole are pantry (or freezer) staples, so you can easily make this delicious dinner that won’t break the bank.
Ingredient Notes and Substitutions
- Chicken: You can use leftover turkey, shred up a rotisserie chicken, or even use canned. You can also substitute turkey breast – a fantastic idea for Thanksgiving leftovers!
- Crust: To make the pot pie casserole crust, you’ll need Bisquick mix. You can use gluten-free Bisquick if you want to make a gluten-free pot pie casserole. We also have our own DIY recipe for making Bisquick at home.
- Filling: We use a mix of frozen vegetables like onions, carrots, peas, and corn, chicken broth, and cream of mushroom soup. You can substitute any combination of vegetables you like.
🎯 TFN Pro Tip
To make this recipe without cream of chicken or cream of mushroom condensed soup:
Mix 2 teaspoons of cornstarch in a small bowl with 1/2 cup of cold chicken stock. Then slowly stir in 1/2 cup of cream.
If you don’t have cream, use 1 tablespoon of cornstarch, 1/2 cup of chicken stock, and 1/2 cup of whole milk.
Recipe Variations
- Making Bisquick pot pie without condensed soup. This is a great substitute if you don’t want to use condensed soup! To replace 1 can of condensed cream of chicken soup, mix 2 teaspoons of cornstarch in a small bowl with 1/2 cup of cold chicken stock. Then, slowly stir in 4 ounces (1/2 cup) of heavy cream for a creamy sauce.
- Making this easy chicken pot pie recipe without Bisquick. If you have a hard time finding Bisquick mix at your local grocery store, you can use our guide to make your own Bisquick instead.
- Add herbs and spices for extra flavor. This chicken pot pie Bisquick casserole can be taken to the next level with a few simple herbs and spices. To add that little something extra, try adding 1 teaspoon of dried thyme, rosemary, or garlic powder to the filling.
No Bisquick? No problem! Try our recipe for Cheddar Bay Biscuit Chicken Pot Pie, it’s made from scratch with a copycat recipe of Cheddar Bay Biscuits, no Bisquick or pie crust needed.
Equipment Used in this Recipe
- Pie pan or round baking dish
- Medium bowl
- Spatula
How to Make Chicken Pot Pie Bisquick Casserole
- Set your oven to 400°F so it’s ready to go once everything is assembled.
- In your pie pan or casserole dish, combine the shredded cooked chicken, thawed frozen vegetables, condensed cream of chicken soup, and 1/3 cup of milk. Stir everything together until well combined.
- In a medium bowl, stir together the Bisquick baking mix, 2/3 cup of milk, beaten egg, salt, and pepper. The mixture should be mostly smooth, don’t worry about a few small lumps.
- Pour the Bisquick mixture over the filling in the dish. Use a spatula to spread it out evenly. Then use a fork to poke a few holes in the top to let steam escape as it bakes. Tip: you might need to do this after letting the casserole bake and the topping set a bit in the oven. Try poking holes after about 10 minutes of baking, if needed.
- Place the dish in the oven and bake for about 30 minutes, or until the top is golden brown and the filling is bubbling around the edges.
- Let the casserole rest for at least 5 minutes before serving. This ensures that the filling has time to set up and thicken properly.
Serving Suggestions
Our Bisquick chicken pot pie casserole makes a hearty main dish, but you can easily round out the meal with a simple green salad tossed in a light vinaigrette to balance the richness. For an extra layer of flavor, sprinkle a little shredded cheddar cheese over the biscuit topping during the last 5 minutes of baking. The tender chicken and creamy filling offer the ultimate comfort food, especially when served hot from the oven.
Check out our mashed red potatoes Instant Pot recipe, fresh green beans in Instant Pot, jiffy cornbread buttermilk, or Crock Pot mac and cheese to round out your dinner.
Recipe FAQs
Watery pot pie filling is often the result of either using too much liquid or too much filling. If the casserole dish is too full, the liquid will leak out and make your crust soggy.
This Bisquick pot pie recipe uses cream of mushroom soup to thicken the filling. If you find that your filling is still not thick enough, a cornstarch slurry will help. Simply combine a tablespoon of cornstarch and a tablespoon of very cold water, then stir it into the filling.
Our recipe for Bisquick chicken pot pie calls for baking it at 400°F for 30 minutes. The filling should be bubbling and the topping should be golden brown.
If the crust is becoming too dark, just cover it loosely with aluminum foil for the remaining bake time.
Store: Leftover pot pie casserole can be stored in an airtight container in the refrigerator for up to 4 days.
Reheat: You can reheat leftovers in the oven or microwave. Cover with foil if reheating in the oven and bake at 350°F for about 20-25 minutes. If reheating in the microwave, transfer to a microwave-safe dish and heat for 1-2 minutes.
Our recipe uses cream of chicken soup and Bisquick mix as a topping. If you don’t have Bisquick you can use our guide to make your own Bisquick instead. If you don’t have cream of chicken, replace 1 can of condensed cream of chicken soup by mixing 2 teaspoons of cornstarch in a small bowl with 1/2 cup of cold chicken stock. Then, slowly stir in 4 ounces (1/2 cup) of heavy cream for a creamy sauce.
More Bisquick Recipes To Love…
- Bisquick Recipes Pizza Crust
- Blueberry Bisquick Cobbler
- How to Make Bisquick Biscuits Fluffy
- Blackberry Cobbler using Bisquick
If you tried this Bisquick chicken pot pie recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Bisquick Chicken Pot Pie Casserole
Equipment
- spatula
Ingredients
- 2 cups cooked chicken, shredded (I like using leftover chicken or turkey)
- 12 ounces (1½ cups) frozen mixed vegetables thawed
- 1 can (10 ounces) cream of chicken condensed soup (can substitute with cream of mushroom)
- 1½ cups Bisquick baking mix (see notes for how to make homemade baking mix)
- 1 cup milk, divided (use whole milk to 2% for best results)
- 1 large egg beaten
- 1 teaspoon salt and 1/4 teaspoon pepper (to taste)
Instructions
- Preheat oven to 400ºF.
- Add chicken, vegetables, condensed soup, and 1/3 cup milk to the pie plate or casserole dish. Stir together to mix well.
- In a medium bowl, stir together Bisquick, 2/3 cup of milk, egg, salt, and pepper until mixed (there may be small lumps). Pour the topping over the chicken mixture and use a spatula to spread it until smooth. Use a fork to poke holes on top to let the steam vent.
- Bake for 30 minutes, until the topping is golden brown and the filling is bubbly. Let cool at least 5 minutes before serving.
Notes
- To make this recipe without cream of chicken or cream of mushroom condensed soup:
- Mix 2 teaspoons of cornstarch in a small bowl with 1/2 cup of cold chicken stock. Then slowly stir in 1/2 cup of cream.
- If you don’t have cream, use 1 tablespoon of cornstarch, 1/2 cup of chicken stock, and 1/2 cup of whole milk.
- Making Bisquick pot pie without condensed soup. This is a great substitute if you don’t want to use condensed soup! To replace 1 can of condensed cream of chicken soup, mix 2 teaspoons of cornstarch in a small bowl with 1/2 cup of cold chicken stock. Then, slowly stir in 4 ounces (1/2 cup) of heavy cream for a creamy sauce.
- Making this easy chicken pot pie recipe without Bisquick. If you have a hard time finding Bisquick mix at your local grocery store, you can use our guide to make your own Bisquick instead.
- Add herbs and spices for extra flavor. This pot pie casserole with Bisquick can be taken to the next level with a few simple herbs and spices. To add that little something extra, try adding 1 teaspoon of dried thyme, rosemary, or garlic powder to the filling.
- Store: Leftover pot pie casserole can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat: You can reheat leftovers in the oven or microwave. Cover with foil if reheating in the oven and bake at 350°F for about 20-25 minutes. If reheating in the microwave, transfer to a microwave-safe dish and heat for 1-2 minutes.
- If you want to freeze the meal to enjoy later, allow it to cool completely before transferring it to an airtight container. Place the container in the freezer it should keep well for up to 3 months. When ready to enjoy, transfer the dish to the refrigerator to thaw overnight. Once thawed, reheat in the oven or microwave as instructed above.
Nutrition
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Toots Geyer says
Is it possible to make the “impossible easy chicken pot pie“ like the recipe, but using a premade pie crust on the bottom?