Bisquick Chicken Pot Pie

This easy Bisquick pot pie with leftover chicken, beef or as a leftover turkey recipe is delicious. Made with frozen vegetables or a can of Veg-All it takes 10 min. to make. Just one crust on the top means you get more of your favorite filling too!

Chicken Pot Pie with Bisquick

We have made one other version with refrigerated pie crusts. That easy chicken pot pie has similar ingredients and doesn’t take very long either but this takes easy a step further. By skipping the bottom crust entirely and just pouring the batter right over the top of your insides it’s a great baking hack.

I mean, the possibilities for this baking mix are wide. You don’t have to stick with sweet pancakes or biscuits listed on the back of this yellow box. We have even made a Bisquick sausage balls recipe savory dish out of it that was a favorite of mine growing up (but took a lot longer then).

We started with this Chicken Cobbler Recipe and that was delish, the first of many that weren’t just breads. I will share throughout this post a few of the other things we’ve made with this box of goodness too ’cause this one is going to make you want to think outside of the “box” a lot more my friends. 😉

Bisquick Chicken Pot Pie with Cream of Mushroom

Ok so typically I make this savory version of our pour over top pie crust with rotisserie chicken or leftovers from the day before. I hate wasting food as you can tell. I do like using condensed soup as it makes the inside “gravy” creamy and thick. You could use Campbell’s chicken variety too.

What is the sauce made of in chicken pot pie?

The sauce in chicken pot pie is usually a creamy gravy made from a base of butter, flour, and broth, thickened into a roux and then enriched with milk or cream (or condensed soup). It’s seasoned with salt, pepper, and sometimes herbs like thyme or parsley, and mixed with the cooked chicken and vegetables before baking.

How do I thicken chicken pot pie?

If you’re making a homemade sauce filling you can use a bit of cornstarch. Just note a little goes a long way so be light handed with it. Alternatively you can use arrowroot flour for gluten free options, and whole milk is better than fat free for this issue as well.

As you know I am all about easy so of course I just use a can of condensed soup. I mean if you can’t tell a huge difference between homemade and just throw it in then is it really a choice? I suppose if you needed a dairy free pot pie recipe you should go the other route but otherwise it’s my choice.

Ingredient Notes

You are going to need about 2 cups of precooked diced chicken or leftover chicken breast or beef. Makes a great leftover turkey recipe too.

• I like using a bag of mixed vegetables frozen and thawed or a can of veg all drained
• A can or about 10 oz. of homemade cream of mushroom soup
• 1 cup of bisquick, I do not recommend the low fat version
• An egg is best at room temperature
• Milk 2% or whole, dairy free variety works too
• Garlic powder and onion powder for flavor
• Baking dish is a pie plate, or feel free to use a 8×8 or 9×9 square glass dish

Variations

I mean you don’t have to add greens to the inside of this but to me it kinda’ wouldn’t be the same thing, but whatever….. The biggest difference would be that there would be a lot more sauce unless you doubled the meat so that could kinda’ soak that up in the baking process. Use what you like friends!

I suppose you could use fresh produce. You’d need to stick to those things that cook at the same pace like sliced off corn kernels, cut into thirds green beans, and small diced carrots. Ok maybe some bits of celery too.

Like I said, there is no bottom crust. I like it this way better because honestly I think the insides are what we really want anyway. The batter is poured on top just like we did to make our upside down cherry pie, though that mix is sweeter.

One Crust Chicken Pot Pie

It’s kinda’ fun to make because it’s different, for sure. You may question it at first since it isn’t “traditional” but you’ll be a believer after the first go around. Then you can go on to use other types of meat going forward, a great leftover recipe.

NO need for an egg wash or to cut slits on the top because it’s wet as is. Since protein is precooked you don’t have to worry about it being underdone or cooking over medium high heat first. You just need to use a knife in the middle to ensure the batter is cooked thru to the middle is all.

How to save leftovers

If you are using previously cooked meat you should try to finish it up on the first go around. I don’t really like reheating and then reheating again protein but I have done it. Keeping for one extra day and microwaving your leftovers isn’t a huge deal but just note that the top crust won’t be the same texture.

Make sure you wait until it is at room temperature before storing it in a sealed container first. When you reheat it transfer on to a microwave safe plate and warm for about 90 seconds. Or heat like our frozen pot pie in air fryer, that would work better in that so the top gets toasty and doesn’t get as soggy.

Other pie recipes you’ll love

Want a sweet version like this? Make our crustless coconut pie alongside for dessert. Only like the middle? Throw all ingredients in to make our Instant Pot chicken pot pie soup!

I mean that is the best part anyway right?? You can make as is as you see here or add biscuits on top and brown with the air crisp function if you have that. You’d want our Ninja Foodi chicken pot pie recipe for that one. Use this same boxed baking mix for the fluffiness on top, it’s always a winner for dinner.

Do you have another savory pie you love making for your family but wish you could make it way quicker? Transform it by using this same “crust batter” poured right over the top of it. If you still can’t wrap your head around doing it this way, follow the Bisquick pie crust instead.