Bisquick Chicken Pot Pie Casserole

4.86 from 21 votes

Whip up a warm Bisquick chicken pot pie casserole in under an hour using simple ingredients like leftover chicken, frozen vegetables, and baking mix.

Prep Time10

Cook Time30

cooling time5

Total Time45

Course: Main Course, Lunch, Dinner

Cuisine: American

Servings: servings

Calories: 274kcal

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)

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.

Recipe FAQs

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.

TFN Pro Tips

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 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.

Storing Instructions

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.