If you’re after a comforting meal that’s both easy to throw together and incredibly satisfying, this 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 the fuss of rolling out crust. This weeknight favorite is a clever twist on the traditional dish, made simpler with pantry staples like baking mix and frozen vegetables.
What makes this bisquick chicken casserole especially appealing is how flexible it is. 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 all comes together in one dish—no separate crusts or stovetop steps required. If you’re craving classic comfort but want to skip the rolling pin, this chicken pot pie Bisquick casserole delivers that same cozy flavor with a lot less effort. 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 “impossible easy chicken pot pie“ recipe, I mean it! There’s no pie crust to deal with – the baking mix forms an unforgettable flaky crust. - Great use for leftovers.
We like to use oven baked chicken tenderloins or shredded rotisserie meat. - No need to make a crust from scratch.
Since it’s made with Bisquick, you can whip up a savory and flaky bisquick chicken casserole quickly. - It’s budget-friendly.
Most of the ingredients for this casserole are pantry staples, so you can easily whip up a 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! To make this easy, use your Instant Pot to make shredded chicken breast!
- Pie crust: To make the pot pie crust, you’ll need Bisquick mix. You can use gluten-free Bisquick if you want to make a gluten-free pot pie casserole.
- 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.
Are you a fan of easy dinner casseroles?
We have lots of other recipes to choose from! Favorites include slow cooker cheesy hash brown casserole and tater tot and chicken casserole.
Equipment Used in this Recipe
- Pie pan or round baking dish
- Medium bowl
- Spatula
How to Make Chicken Pot Pie Bisquick Casserole
- Preheat the oven
Set your oven to 400°F so it’s ready to go once everything is assembled. - Mix the filling
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. Avoid using too much chicken pot pie filling. To avoid a soggy pot pie, don’t overfill the dish with the filling.
- Make the biscuit topping
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. - Add the topping
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. - Bake
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. - Allow the steam to escape.
Poking a few holes in the top of the crust before baking will let the steam escape and create a golden brown topping, avoiding a mushy or soggy crust.
- 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
This Bisquick chicken pot pie casserole makes a hearty main dish on its own, 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—it melts into a deliciously golden finish. The tender chicken and creamy filling offer the ultimate comfort food experience, especially when served hot from the oven. And if you’re prepping the filling in advance, you can even warm it in a skillet, melt butter into the mix, and pour the batter on top right before baking.
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.
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.
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
- pie pan
- medium bowl
- 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
- Why did my pot pie turn out watery?
- 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.
- How do I thicken the filling?
- 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.
- How long should my pie be in the oven?
- 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.
- 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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Linda says
What size casserole dish instead of pie pan?
Gianne - TFN Team Member says
A standard 8×8-inch square dish or a 2-quart baking dish will work well and give the topping plenty of room to rise and brown. Just be sure not to overfill it—leave a little space at the top so the filling doesn’t bubble over while baking. If you’re doubling the recipe, a 9×13-inch dish is a better fit.
Jayme Olson says
Pretty good. 5 stars for having the alternate for canned soup. Ñext time I’m making a side batch of “gravy/sauce” to pour over when serving. I always have these ingredients on hand. Very fresh way to serve left over rotisserie chicken I’ve pulled and put in the freezer.
Krishna Millhoff says
The first time I made this, I followed instructions. The pie crust was thicker than I would have liked and I felt like it overpowered the stuffing.
The second time, I doubled everything except the pie crust section and put it into a casserole dish. This was perfect and everyone was a fan.
There were no leftovers.
Kay L Halvorson says
I will definitely have to try this recipe.