This easy Bisquick pot pie with leftover chicken, beef or as a leftover turkey recipe is delicious. Using 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!
Bisquick chicken pot pie is so easy. With just one crust poured right over the top, it’s warm comfort food you’ll love. If your grandmother slaved over a homemade version but you don’t have time for that, this easy Bisquick recipe will give you that same feel good feeling. (affiliate links present)
Chicken Pot Pie 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.
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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 3 ingredients savory dish out of it that was a favorite of mine growing up (but took a lot longer then).
Bisquick Chicken Pot Pie with Veg-All
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. 😉
Homemade you would need melted butter, flour, chicken broth, salt and pepper to make a thick sauce of sorts. To make things easier you can just use a can of cream of chicken soup or cream of mushroom soup instead.
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.
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.
Of course you could precook from fresh some beef stew meat and dice up small if you had that on hand to be used up too. This is what you’re going to get out to get started;
- About 2 cups of precooked leftover chicken breast or
- make as a leftover turkey recipe
- 12 oz 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
- Milk 2% or whole
- Garlic and onion powder
- Baking dish is a pie plate, or feel free to use a 8×8 or 9×9 square glass dish
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.
Bisquick Chicken Pot Pie Recipe
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.
- Preheat the oven to degrees 400 F. In a large bowl stir in the chicken that’s precooked, mixed vegetables, cream of mushroom soup and ¼ cup of milk. Stir in garlic powder, onion powder and parsley.
- Pour mixture in a 9 in pie plate or casserole dish that has been lightly sprayed with non stick spray. Set aside for now. In a separate bowl.
- Whisk together Bisquick, egg and remaining ½ cup of milk.
- Carefully pour the batter on top of the chicken/vegetable mixture.
- Place the pie pan on a baking sheet (just in case some bubbles over). Bake for approximately 25 to 30 minutes, or until the crust is golden brown. Remove and let cool slightly before serving.
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.
One Crust Chicken Pot Pie
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.
Since 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. If you have a toaster oven it would work better in that so the top gets toasty and doesn’t get as soggy.
Want a sweet version like this? Make our crustless coconut pie alongside for dessert. Only like the middle? Use some of your leftover sous vide frozen chicken and throw that right into 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 3 ingredient pie crust instead.
Bisquick Chicken Pot Pie without Vegetables
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!
You could even switch it around and make a vegetarian version I suppose without the protein, I mean either way. Now jump to recipe below and let us know if you tweak it another way we should try on our next go around. We love hearing your thoughts and variations.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Bisquick Pot Pie
- 1 pie pan
- Preheat the oven to degrees 400 F. In a large bowl, combine chopped precooked chicken, mixed vegetables, cream of mushroom soup and ¼ cup of milk. Stir in garlic powder, onion powder and parsley.
- Pour mixture in a 9 in pie plate that has been lightly sprayed with non stick spray. Set aside for now. In a separate bowl, whisk together Bisquick, egg and remaining ½ cup of milk. Carefully pour the batter on top of the chicken/vegetable mixture.
- Place the pie pan on a baking sheet (just in case some bubbles over). Bake for approximately 25 minutes, or until the crust is golden brown. Remove and let cool slightly before serving.