Bisquick Chicken Pot Pie Recipe in 9x13 Pan: Mashed Potato Crust Over Savory Gravy Heaven

This Bisquick chicken pot pie recipe in a 9x13 pan delivers all the comfort of a homemade classic with minimal effort—no puff pastry fuss, just creamy filling topped with a golden, flaky crust.

The secret lies in using Bisquick for a foolproof, buttery crust that bakes up crispy while staying tender, paired with a savory chicken and vegetable filling that simmers into rich, velvety gravy. I’ve perfected this version to cut prep time while keeping the restaurant-quality texture and flavor you crave.

The beauty of this recipe is its simplicity: tender chicken, seasonal vegetables, and a velvety gravy come together in one pan, then get topped with a Bisquick crust that transforms into a crispy, golden shield.

Unlike traditional recipes that require pie crust rolling or blind baking, this method lets you assemble everything in a single 9x13 pan—no extra dishes, no stress. The crust forms a satisfying crunch that contrasts perfectly with the creamy filling underneath, making every bite a balance of textures.

What you’ll end up with is a pot pie that looks and tastes like it came from a family dinner table—golden-brown crust, tender chicken, and vegetables swimming in a rich, flavorful gravy. The Bisquick crust adds a buttery richness that’s hard to resist, while the filling stays warm and comforting.

This is the kind of dish that disappears quickly, leaving your kitchen smelling like home and your guests asking for seconds.

Perfect for feeding a crowd or meal prepping for the week, this recipe scales easily and reheats beautifully. Whether you’re hosting a dinner party or just craving a cozy weeknight meal, this quick pot pie delivers comfort without the complication. Let’s get started!

Ingredients for bisquick chicken pot pie recipe 9x13 pan

Six ingredients for the filling, six for the crust—nothing fancy, just comfort food magic.

The chicken thighs are non-negotiable here—they stay juicy while the breasts can dry out. Costco or Trader Joe's usually have pre-cut packages, but if you're buying whole, look for good marbling. The potatoes and carrots? Russets and baby carrots work best—no need to peel the baby ones, just scrub them well. I always grab a 2-pound bag of baby carrots from the store; it's less waste and they're pre-peeled. For the celery, buy a bunch and chop the whole thing—you'll use it in other recipes before it goes bad.

No chicken broth? Vegetable broth plus a bouillon cube works in a pinch. Heavy cream feeling pricey? Half-and-half stretches it further without losing too much richness. The Bisquick crust is foolproof, but if you're feeling fancy, add 1 tbsp grated Parmesan to the mix. The garlic can be pre-minced from a jar (I won't judge), but fresh tastes better. For the veggies, if you're short on carrots, substitute green beans or peas—they hold up well in the filling. And if you're making this ahead, skip the parsley garnish until serving—it wilts fast.

This reheats like a dream—just cover with foil and pop in the oven for 20 minutes at 375°F. The crust gets crispy again, and the filling stays creamy. Keeps in the fridge for 4 days or freeze the whole pan for 3 months. I always make a double batch—one for dinner, one for lunches. The crust stays fresh longer if you press plastic wrap directly on it before storing. And trust me, the leftovers taste even better the next day—if there are any left!

Step-by-step instructions for Bisquick chicken pot pie

Here's how to build this comforting pot pie with a creamy, savory filling and flaky Bisquick crust.

In a large Dutch oven, melt 0.25 cup of the butter over medium-high heat. Add the 2 lb boneless chicken thighs and cook for 6-8 minutes until browned on both sides. Remove the chicken and set aside.

In the same pot, add the remaining 0.25 cup butter and stir in the 1 whole yellow onion, 3 whole celery stalks, and 1.5 lb carrots. Cook for 5 minutes until the vegetables begin to soften. Add the 3 cloves minced garlic and cook for another 30 seconds until fragrant.

Return the chicken to the pot, then pour in the 2 cups chicken broth. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes until the chicken is cooked through and the vegetables are tender.

While the chicken cooks, place the 2 lb russet potatoes in a pot of salted water and boil for 15-20 minutes until fork-tender. Drain well, then return them to the pot.

Add the 0.5 cup heavy cream, 0.25 cup milk, 1.5 tsp salt, and 0.5 tsp black pepper to the potatoes. Mash until smooth and creamy. Keep warm until ready to use.

Remove the chicken from the broth and shred it using two forks. Set aside. Strain the broth through a fine-mesh sieve to remove any vegetable bits, then return it to the pot.

In a small bowl, whisk together the 0.5 cup all-purpose flour and 0.5 tsp salt. Gradually whisk this mixture into the hot broth, stirring constantly for 2 minutes until thickened. Remove from heat and stir in the shredded chicken and 0.25 cup chopped fresh parsley.

Preheat your oven to 375°F. Grease a 9x13-inch baking dish with butter. Spread half of the mashed potato mixture evenly in the bottom of the dish.

Spread the chicken and gravy mixture evenly over the potatoes. Top with the remaining mashed potatoes, spreading them out to cover the filling completely. Sprinkle the top with a pinch of salt and black pepper.

In a medium bowl, combine the 2 cups Bisquick mix with 0.25 cup cold butter (cut into small pieces). Stir just until the mixture comes together and forms a crumbly texture.

Sprinkle the Bisquick mixture evenly over the top of the pot pie. Use a fork to gently press it down to create a crust. Bake for 40-45 minutes until the crust is golden brown and the filling is bubbly.

Let the pot pie rest for 10 minutes before slicing to allow the filling to set slightly. Serve warm with a side salad or steamed green beans.

Dietary considerations for this bisquick chicken pot pie recipe 9x13 pan

Gluten-Free Adaptation

For a gluten-free version, swap the Bisquick crust for a gluten-free baking mix like King Arthur Measure for Measure or Bob's Red Mill 1-to-1. Use 1 cup gluten-free mix plus 2 tbsp melted butter to replace the 2 cups Bisquick.

The filling stays the same, but thicken the gravy with cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) instead of flour to avoid gluten cross-contamination. 🌾

Dairy-Free Options

Skip the heavy cream and milk in the mashed potatoes—replace with ½ cup full-fat coconut milk or unsweetened almond milk for creaminess. Use dairy-free butter (like Miyoko's) in the crust and gravy.

For extra richness, stir 2 tbsp nutritional yeast into the mashed potatoes. The crust will still crisp up beautifully! 🥛

Lower-Carb Version

Swap the russet potatoes for cauliflower mash: steam 3 cups cauliflower florets until tender, blend with ½ cup heavy cream, 1 tbsp butter, ½ tsp salt, and ¼ tsp pepper.

Use ½ cup shredded mozzarella in the filling for creaminess instead of potatoes. The Bisquick crust remains unchanged—it’s already low-carb! 🥬

Allergen-Friendly Tips

If nut allergies are a concern, avoid almond milk and use coconut milk instead. For egg-free crust, ensure your Bisquick is egg-free (check labels) or add 1 tbsp ground flaxseed + 3 tbsp water to bind the crust. Always double-check labels—some Bisquick varieties contain wheat or dairy. 🚫

Vegetarian Swap

Replace the chicken with shredded rotisserie chicken substitute: use 1.5 cups cooked lentils or chickpeas for protein. Boost flavor with 1 tbsp soy sauce and ½ tsp smoked paprika in the gravy. The Bisquick crust and mashed potatoes stay the same—this keeps the dish hearty and satisfying! 🌱

Frequently asked questions