Introduction

This Bisquick Chicken Pot Pie is a comforting classic with a creamy filling and a golden biscuit topping. Perfect for a family meal, it can be made on the stove, in a crock pot, or using an Instant Pot for convenience. The hearty combination of chicken, vegetables, and herbs makes it a satisfying dish any time of year.

The image shows a rectangular white ceramic baking dish filled with a three-layer casserole. The top layer is golden brown melted cheese with small green herb sprinkles, smooth and slightly bubbly in texture. The middle layer beneath the cheese reveals a creamy mixture with chunks of light brown chicken, orange carrot slices, and green peas. A wooden spoon is scooping out a section from the dish, showing the soft, mixed filling under the cheese. The dish is placed on a white marbled surface with a dark cloth partly visible on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Tablespoons butter

½ cup onions (finely diced)

½ cup celery (finely diced)

½ cup carrots (finely diced)

2 cloves garlic (minced)

2 cups cooked chicken (diced or shredded)

1 Russet potato (diced)

3 Tablespoons flour

2 cups chicken broth

¼ cup dry white wine (optional, can also use chicken broth)

1 (10.5 oz.) can Cream of Chicken Soup

½ teaspoon dried thyme

½ teaspoon dried rosemary

¼ teaspoon turmeric (optional, gives it a golden color)

½ cup half and half (can also use milk)

½ cup frozen peas

1 cup Bisquick

½ cup milk

1 large egg (beaten)

Instructions

Step 1: Preheat the oven to 350 degrees.

Step 2: Melt the butter in a large saucepan. Add the onions, celery, and carrots and sauté for 3 minutes until softened and onions are translucent.

Step 3: Add the minced garlic and cook for an additional minute until fragrant.

Step 4: Add the cooked chicken and diced potatoes to the pan.

Step 5: Sprinkle the flour over the mixture and toss gently to coat. Cook for 1 minute, then continue cooking for 3 more minutes.

Step 6: Pour in the chicken broth, white wine (if using), and cream of chicken soup.

Step 7: Add turmeric, dried thyme, and dried rosemary. Stir to combine.

Step 8: Pour in the half and half and increase heat until the mixture reaches a soft bubble. Reduce to medium-low heat and simmer partially covered until potatoes are tender.

Step 9: Stir in the frozen peas, then remove the filling from heat. Season with salt and pepper to taste if desired.

Step 10: Pour the filling into a lightly greased 9×13-inch casserole dish.

Step 11: In a separate bowl, combine Bisquick, milk, and beaten egg until smooth. Pour this mixture evenly over the filling. Do this step just before baking for best biscuit texture.

Step 12: Bake uncovered for 40 minutes or until the biscuit topping is golden brown.

Step 13: Sprinkle with roughly chopped fresh parsley and serve warm.

Tips & Variations

For a richer flavor, use half and half instead of milk in the filling.

Substitute cooked turkey or ham for the chicken for a different twist.

If you prefer a thicker filling, use a bit more flour or reduce the broth slightly.

To make individual servings, bake the filling in small ramekins and top with Bisquick biscuits separately.

Add mushrooms or green beans to the filling for extra vegetables.

FAQs

Can I make this pot pie ahead of time?

You can prepare the filling in advance and store it in the refrigerator. Add the Bisquick topping and bake just before serving to keep the biscuits fresh and fluffy.

Can I use frozen chicken instead of cooked chicken?

It’s best to use cooked chicken for this recipe. If using frozen chicken, cook it fully before adding it to the filling to ensure food safety and proper texture.