Name: Classic Bisquick Chicken Pot Pie with flaky crust and creamy filling
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 2 cups Bisquick baking mix; 2 cups whole milk; divided; 2 tablespoons unsalted butter; 2 tablespoons all‑purpose flour; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 2 cups cooked chicken; shredded or diced; 1 cup carrots; diced; 1 cup frozen peas; 1 cup frozen corn kernels; ½ cup onion; finely chopped; 2 cloves garlic; minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Optional: ½ cup shredded cheddar cheese for a richer topping

Description

Discover a comforting Classic Bisquick Chicken Pot Pie recipe featuring a buttery flaky crust and a rich, creamy chicken and vegetable filling—perfect for family dinners.

Ingredients

Scale

2 cups Bisquick baking mix
2 cups whole milk
divided
2 tablespoons unsalted butter
2 tablespoons all‑purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 cups cooked chicken
shredded or diced
1 cup carrots
diced
1 cup frozen peas
1 cup frozen corn kernels
½ cup onion
finely chopped
2 cloves garlic
minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Optional: ½ cup shredded cheddar cheese for a richer topping

Instructions

Preheat the oven to 375°F (190°C). Lightly grease a 9‑inch deep‑dish pie pan or a similar baking dish.
In a medium saucepan, melt the butter over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes. Sprinkle the flour over the softened butter, stirring constantly for 1‑2 minutes to create a roux.
Gradually whisk in 1 cup of milk, ensuring the mixture stays smooth. Continue cooking, stirring, until the sauce thickens and begins to bubble, about 4‑5 minutes. Season with salt, pepper, thyme, and rosemary.
Stir in the remaining milk, then add the cooked chicken, carrots, peas, corn, and optional cheese. Mix until everything is evenly coated with the creamy sauce. Transfer the filling to the prepared pie pan, spreading it into an even layer.
In a separate bowl, combine the Bisquick and the remaining 1 cup of milk. Stir just until a soft dough forms—do not overmix. Drop spoonfuls of the dough over the top of the filling, spacing them evenly. The dough will spread slightly as it bakes, creating a rustic, biscuit‑like topping.
Place the pie in the preheated oven and bake for 35‑45 minutes, or until the topping is golden brown and the filling is bubbling around the edges. If the top begins to brown too quickly, cover loosely with foil.
Remove the pot pie from the oven and let it rest for 10 minutes before serving. This rest period allows the sauce to set, making it easier to slice and serve.

Notes

Nutrition is approximate.

Prep Time: 20 minutes
Cook Time: 45 minutes

Nutrition

Serving Size: 6 servings

Keywords: Classic Bisquick Chicken Pot Pie, Bisquick pot pie, chicken pot pie recipe, comfort food, easy chicken pot pie, homemade pot pie