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Creamy Bisquick Chicken Pot Pie

A classic, comforting chicken casserole topped with a tender biscuit layer, this Chicken Pot Pie made with Bisquick is an easy weeknight dinner that comes together quickly from simple pantry ingredients.

Close up fork in a top layer of fluffy Bisquick baked over a creamy chicken and vegetable filling on a white plate with the full pot pie in the background.

Reader Martha said: “I used leftover Thanksgiving turkey, a can of veggies and a can of potato soup to make the pot pie. We enjoyed it so much we used leftover pot roast to make another one!”

An Easy Recipe For Chicken Pot Pie

This version of chicken pot pie was shared by an aunt and takes inspiration from a classic Betty Crocker–style casserole. During recipe testing we discovered that a touch of garlic powder and a layer of cheddar cheese make a plain casserole much more flavorful. Using a pre-mixed baking mix like Bisquick simplifies the process because the leavening and many dry ingredients are already combined, saving time and reducing measuring.

Side view of a piece of chicken pot with corn, peas, carrots and small cubes of chicken baked in a creamy soup mixture and coated with a golden brown layer of Bisquick on top with a fork ready to take a bite.

Ingredients Needed

  • 10.5 ounce can condensed cream of chicken soup
  • Cooked chicken – cubed, chopped or shredded (about 1 cup)
  • Frozen mixed vegetables – thawed (about 2 cups; carrots, peas, corn and green beans work well)
  • Garlic powder – 1 teaspoon adds a modern boost of flavor
  • Cheddar cheese – about 1/2 cup, sprinkled between filling and biscuit topping
  • Biscuit mix – 1 cup Bisquick or similar baking mix, combined with milk and an egg for the topping
  • Milk – 1 cup to mix with the biscuit mix
  • Egg – 1 egg to bind the biscuit topping
  • Salt and pepper – optional, to taste for the filling
Ingredients to make an easy chicken pot pie are condensed cream of chicken soup, mixed vegetables, cubed chicken, an egg, milk, cheddar cheese and flour on a wooden counter top.

Step By Step Instructions

1. Preheat the oven to 400°F (205°C). Grease a 9-inch pie plate or similar baking dish.

2. In a medium mixing bowl, stir together the undiluted can of condensed cream of chicken soup, the cooked chicken, thawed mixed vegetables and the garlic powder. Taste and add salt and pepper if desired. Mix until everything is evenly combined.

3. Pour the chicken and vegetable mixture into the prepared pie plate and spread it level. Sprinkle the cheddar cheese evenly over the top of the filling to create a melty layer that helps separate the filling from the biscuit topping.

Can of condensed cream of chicken soup, corn, carrots, peas, green beans and small cubes of chicken poured into a white mixing bowl.
Cheddar cheese sprinkled over a chicken soup and vegetable mixture in a glass pie plate on a wooden counter top.

4. In a small mixing bowl, combine the Bisquick baking mix, milk and egg. Stir until just blended; the mixture will be pourable but slightly thick. Carefully spoon or gently pour the biscuit batter over the cheese in an even layer. Try to cover the filling without disturbing it too much so the topping bakes evenly.

Bisquick, milk and egg in a small mixing bowl.
Bisquick baking mix, milk and egg poured over a layer of cheese on a chicken pot pie recipe that's ready to bake.

5. Bake in the preheated oven for about 30 minutes, or until the biscuit topping is golden brown and the filling bubbles at the edges. If the topping is browning too quickly, tent a piece of foil over the dish for the last 5–10 minutes.

Overhead view of a beautiful and easy chicken pot pie with bisquick baking mix with the creamy chicken and veggie mixture filling a corner of the pie plate where a scoop was taken out.

6. Remove from the oven and let the pot pie rest for a few minutes before serving. Serve warm and enjoy the comforting blend of creamy filling, tender chicken and a flaky biscuit crust.

Notes and Serving Tips

  • Leftover poultry works wonderfully—swap turkey or roast chicken as needed.
  • Mix in different vegetables to suit your family’s tastes or use fresh vegetables that have been lightly cooked first.
  • For extra richness, stir a splash of milk into the condensed soup before mixing with the chicken and vegetables.
  • Salt and pepper are optional; many canned soups are already salty, so taste the filling before adding more seasoning.
  • To serve a larger crowd, double the recipe and use a casserole dish; adjust baking time until the topping is golden and the center bubbles.

Chicken Pot Pie with Bisquick

A simple, family-friendly chicken pot pie that uses Bisquick for an easy biscuit topping and pantry staples for a quick, satisfying meal.

Ingredients

  • 10.5 ounce can condensed cream of chicken soup
  • 1 cup cooked chicken, cubed
  • 2 cups frozen mixed vegetables, thawed
  • 1 teaspoon garlic powder
  • 1/2 cup cheddar cheese
  • 1 cup Bisquick baking mix
  • 1 cup milk
  • 1 egg

Instructions

  1. Stir together condensed soup, chicken and thawed vegetables. Add garlic powder and mix well. Pour into a greased 9″ pie plate.
  2. Sprinkle cheddar cheese over the filling.
  3. In a separate bowl, stir Bisquick, milk and egg until blended. Pour over the cheese layer.
  4. Bake at 400°F for about 30 minutes, until the topping is golden brown and filling bubbles. Let rest briefly before serving.

Notes

Salt and pepper may be added to taste, though the condensed soup often provides enough seasoning.

More Classic Meal Ideas

  • Goulash with Beans
  • Great Northern Beans and Ham
  • No-Boil Mac and Cheese with Velveeta
  • Hamburger and Biscuit Casserole