This recipe for easy chicken pot pie is a creamy mixture of chicken, vegetables and mushroom soup that is topped with a Bisquick flaky crust and baked to a golden brown perfection.
Easy Chicken Pot Pie Recipe
Chicken pot pie is comfort food at its finest, and this easy version features a rich, creamy filling topped with the most delicious flaky Bisquick crust. It’s everything you love about a classic homemade chicken pot pie—savory vegetables, tender chicken, and a golden topping—without all the work of making a pie crust from scratch. This kid-friendly dinner never goes out of style and always hits the spot on rainy, gloomy days when you’re craving something warm and cozy.
I like to think of this easy chicken pot pie as my simplified twist on the comforting childhood version my mom used to make. It was one of our most-requested cool-weather dinners, and now I’m continuing that tradition with my own family… just with far less effort. The shortcut Bisquick crust keeps things quick and fuss-free, letting me spend more time with the people I love while still serving a hearty, homemade meal.
Once you try this creamy chicken pot pie, you’ll understand why store-bought can’t compete. And if you love pot pies as much as we do, don’t miss my Vegetable Pot Pie and my cozy Crockpot Chicken Pot Pie—perfect for more comfort-food nights!
Bisquick Pie Crust
This recipe is often called “Impossible Chicken Pie” because the Bisquick crust truly makes it impossibly easy. You don’t need to roll out dough or fuss with pastry—just mix Bisquick, milk, and one egg to create a light, fluffy, golden crust that magically forms as it bakes. It’s the perfect shortcut for anyone who wants that classic chicken pot pie flavor without the hassle of making a traditional pie crust.
How To Make My Chicken Pot Pie
Bring a medium pot of water to a boil. Add the chicken and cook for about 20 minutes, or until it’s no longer pink in the center. Drain, let it cool slightly, then chop into bite-size pieces. Alternatively if you wanted to speed up the recipe you could use already cooked rotisserie chicken.
Spray a 10-inch round baking dish (or similar casserole dish) with nonstick spray. Add the cooked chicken, frozen mixed vegetables, condensed mushroom soup, chicken broth, and chopped green onions. Stir everything together until the filling is creamy and well combined.
In a small bowl, whisk together the Bisquick, milk, and egg until smooth. This will form your easy pot pie crust.
Pour or dollop the Bisquick mixture over the filling. Use a spatula to gently spread it out so it covers the entire top.
Bake for 30 minutes, or until the top is golden brown. Let the pot pie cool for 10 minutes before serving—this helps the filling set and makes slicing easier
Can You Freeze Chicken Pot Pie?
This chicken pot pie freezes beautifully, whether you freeze it before or after baking. To freeze before baking, assemble the pot pie but don’t bake it (my preferred freezing method!) —cover it tightly with plastic wrap and then foil, and freeze for up to 3 months. When you’re ready to cook it, remove the plastic wrap, keep the foil on, and bake at 400°F for 45 minutes, then uncover and bake for another 20–25 minutes until the crust is golden and the filling is bubbling.
To freeze after baking, let the pot pie cool completely, then wrap the dish well or portion it into individual containers; freeze for 2–3 months. Thaw in the fridge overnight and reheat at 350°F for 20–25 minutes (or 10–12 minutes for individual portions) until warmed through.
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Easy Chicken Pot Pie With Bisquick Crust
PrintIngredients
- 1 pound chicken breast uncooked
- 1 (16 ounce) bag of frozen mixed vegetables
- 1 (10 ounce) can of cream of mushroom soup
- 1/2 cup chicken broth
- 1/2 cup green onions finely diced
Bisquick top layer
- 1 cup Bisquick
- 1/2 cup milk
- 1 egg
Instructions
- Bring a medium sized pot of water to a boil. Add chicken and cook until no longer pink inside, about 20 minutes. Chop into bite size pieces.
- Preheat oven to 400 degrees.
- Spray a 10 inch round baking dish with nonstick spray. Add chicken, frozen vegetables, mushroom soup, chicken broth and green onions. Stir to combine everything.
- Time to make the bisquick top layer. In a small bowl mix bisquick, milk and egg.
- Spread bisquick layer on top of the pie, using a spatula to cover the entire thing.
- Bake for 30 minutes. Allow to cool for 10 minutes before serving.
Laura Self says
Can I substitute half and half or milk for broth? Maybe add a pinch of poultry seasoning?
Pamela Reed says
Yes! You can swap the chicken broth for half-and-half or milk to make the filling creamy. Using half-and-half will give it a richer flavor, while milk will keep it lighter. Adding a pinch of poultry seasoning is a great idea and will boost that flavor! Enjoy, I just made it this week for dinner!
Laura Self says
I really enjoyed your short cuts. That rotisserie chicken is actually cheaper than raw!
Marilyn says
Do you think I could use a homemade white sauce (butter, flour and milk) instead of mushroom soup. I’ve gotten out or the habit of keeping mushroom soup in the house. I could add some mushrooms.
Pamela says
Absolutely!
Nancy Lanzoni says
I remembered I needed to use leftover rotisserie chicken and thought of you. I didn’t have Bisquick, but made my own (AllRecipes has a substitute). And I randomly had scallions my son left in my fridge. It was delicious!
Lois A Siegler says
Looks yummy! It’s in the oven now – can’t wait to try it!
Miranda says
Made this last night for dinner, added some fried onions. Family devoured it, thanks!
Donna says
I don’t have any Bisquick on hand, but I do have a can of refrigerator biscuits, will that work?
Pamela says
Hey Donna, it will work. I would cook the pot pie for 10 minutes, add the biscuits on top, and then cook for remaining 20 minutes. Enjoy!