Main Courses
This pot pie recipe using Bisquick delivers all the comfort of a classic homestyle meal without the fuss of homemade crust. After years of perfecting my technique—including that infamous 2019 pot pie disaster—I’ve found Bisquick creates a flaky, golden crust that holds up beautifully while saving time.
The secret is in the layering: a rich, savory filling topped with a crispy Bisquick crust that bakes up perfectly every time.
What makes this recipe work is the balance between simplicity and depth. You’ll start with a flavorful filling—whether chicken and vegetables or a hearty vegan version—then transform it into a restaurant-worthy dish with just a few extra steps.
The Bisquick crust isn’t just a shortcut; it’s a game-changer that adds a satisfying crunch while keeping the filling tender and juicy.
By the time it emerges from the oven, you’ll have a pot pie with a golden, shatteringly crisp crust that contrasts beautifully with the creamy, savory filling inside. The aroma alone will have everyone at the table asking for seconds, and the best part?
It’s ready in under an hour, making it perfect for weeknight dinners or holiday gatherings.
Serve with a simple side salad or crusty bread to soak up every last bit of gravy. This recipe proves that even with a shortcut crust, you can still achieve restaurant-quality results—without the stress. Let’s get cooking!
Ingredients for pot pie recipe using bisquick
Basic pantry staples plus Bisquick for that perfect golden crust. Nothing fancy, just comfort food magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Bisquick Baking Mix 🍞 | 1 ½ cups | Original flavor preferred |
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, cut into bite-sized pieces |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening gravy |
| Carrots 🥕 | 1 ½ cups | Diced, medium size |
| Frozen Peas 🌱 | 1 cup | Thawed, no need to drain |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Butter 🧈 | 3 tbsp | Unsalted, for sautéing |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Milk 🥛 | ¼ cup | Whole milk for richness |
The Bisquick is the star here—original flavor only—it’s got that perfect balance of flour, baking powder, and salt. Kroger or Walmart brands work great, but if you’re feeling fancy, grab the Betty Crocker version at Target. The chicken breast should be cut into even pieces so it cooks through without drying out. For the veggies, frozen peas are a lifesaver (no chopping!), but fresh work too—just make sure they’re bright green and firm. Carrots can be baby carrots if that’s what’s in the fridge, but regular diced carrots give you more control over the size.
No Bisquick? Substitute 1.5 cups all-purpose flour plus 1 tbsp baking powder and 1 tsp salt—it won’t be quite as flaky, but it’ll work in a pinch. Short on chicken? Chickpeas or white beans turn this into a veggie pot pie—just add 1 cup of them to the filling. The heavy cream can be swapped for half-and-half or coconut milk if you’re watching fat, but trust me on the full-fat version. Dried thyme? Use half the amount of fresh thyme if you’ve got it. And if you’re out of milk, water or broth keeps the crust from getting too tough.
The Bisquick crust keeps best at room temp—no need to refrigerate before baking. Once assembled, this pot pie reheats beautifully—350°F for 15-20 minutes until the crust is golden again. Leftovers? 3-4 days in the fridge or 3 months frozen. I always make a double batch because it’s that good—freeze half for lazy days. The crust gets crispier the second time around, so don’t skip reheating!
Why You'll Love This Recipe
- One-Bowl Magic: I swear by this shortcut—just dump the Bisquick into a bowl, mix in a splash of cold water, and roll it out. No pie crust fuss, no rolling-pin stress. The secret’s in the flour’s shortcut magic that still gives you that golden, flaky top.
- Creamy Chicken Hug: That heavy cream and chicken broth combo? It’s like a warm embrace for your taste buds. The Bisquick crust locks in the savory, velvety filling, and the chicken stays juicy—no dry bites here. Honestly, I’ve made this for picky eaters, and they still ask for seconds.
- Leftovers That Shine: This pie reheats like a dream—just pop it in the oven for 10 minutes, and it’s fresh again. Between us, I’ve fed a houseful with one batch, and it’s still my go-to for game days or lazy Sundays. The Bisquick crust stays crispy even after reheating.
- Budget-Friendly Feast: Chicken breast and Bisquick stretch into a filling meal without breaking the bank. I’ll be real: the heavy cream makes it feel fancy, but the cost is way lower than takeout. Plus, the leftovers turn into next-day lunches—no waste, all flavor.
Step-by-step instructions for pot pie with Bisquick crust
Here's how to make a quick, flaky-crusted pot pie that's ready in under an hour.
Sauté the Chicken and Vegetables
In a large Dutch oven, melt the 3 tbsp butter over medium heat. Add the 1.5 lb chicken breast cut into bite-sized pieces and cook for 5-6 minutes until the chicken is no longer pink on the outside. Remove the chicken and set it aside on a plate.
In the same pot, add the 1 whole yellow onion and 1.5 cups carrots that have been diced. Cook for 4-5 minutes until the onions become translucent and the carrots begin to soften. Add the 3 cloves garlic cloves and cook for another 30 seconds until fragrant. Stir in the 1 cup frozen peas and cook for 2 minutes to heat through.
Make the Creamy Gravy
Return the chicken to the pot and pour in the 1.5 cups chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low. Stir in the 2 tbsp all-purpose flour and let it cook for 1-2 minutes until slightly thickened.
Pour in the 0.5 cup heavy cream and 0.25 cup milk, then add the 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried thyme. Let the mixture simmer for 5 minutes until the gravy thickens slightly and coats the back of a spoon. Taste and adjust seasoning if needed.
Prepare the Bisquick Crust
In a small bowl, combine the 1.5 cups Bisquick baking mix and a pinch of salt. Gradually stir in 0.25 cup cold water (or milk if you prefer) until a soft dough forms. The dough should be cool and slightly sticky but not wet.
Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut a circle slightly larger than the diameter of your Dutch oven. Gently place the dough onto the pot, pressing lightly to seal it. Use a fork to crimp the edges and create a decorative pattern.
Bake to Golden Perfection
Preheat your oven to 375°F. Place the Dutch oven on a baking sheet to catch any drips. Bake for 30-35 minutes until the crust is golden brown and the filling is bubbling around the edges. The crust should be crispy and flaky, with no raw spots.
Let the pot pie rest for 10 minutes before serving. This resting time allows the filling to set slightly, making it easier to scoop and preventing any filling from spilling out when you cut into it. Serve hot with a side of crusty bread or a simple green salad.
Pro Tips For Making Pot Pie Recipe Using Bisquick
- Preheat Pan Like It’s 1987: Cast iron or heavy skillet straight from a 425°F oven for 5 minutes—yes, even if you’re impatient. I used to skip this, and the Bisquick crust would puff unevenly or worse, stick like glue. The pan needs to be scorching before you pour in that flour-cream slurry, or you’ll end up with a sad, flat lid.
- Cut Chicken in Half First: Slice those breasts into ½-inch chunks before searing—no need to wait for them to cook through. I learned this the hard way after trying to flip oversized pieces in a crowded pan. Smaller pieces brown faster, release flavor into the broth, and cook evenly when the pie bakes. (Pro move: Pat them very dry first.)
- Stir the Cream Cold: Whisk the heavy cream into the flour mixture ice cold—straight from the fridge. I used to use room-temp cream, and the Bisquick would turn gummy instead of flaky. Cold cream also prevents the filling from curdling when it hits the hot pan. Stir just until combined, or you’ll overwork the dough and end up with a tough crust.
- Press the Crust Firm: Press the Bisquick mixture down hard with a damp spatula or the back of a spoon—no half-hearted patting. I was skeptical until I tried it: a tight seal keeps the filling from bubbling over and makes the crust golden, not greasy. Press it ¼-inch thick, and resist the urge to smooth it perfectly. Rough edges = more surface area for browning.
Wine and beer pairings for these flavors
Crisp White Wine
For this creamy, savory pot pie, a dry Riesling or Sauvignon Blanc from the Loire Valley cuts through the richness beautifully. I love Oyster Bay Riesling from New York State—its bright acidity and subtle honey notes complement the Bisquick crust's caramelized edges.
The crispness refreshes your palate between bites of the creamy filling. 🍷
Light-Bodied Red
If you prefer red wine, a Pinot Noir from Oregon or Burgundy works wonders. The La Crema Pinot Noir from California has enough earthiness to pair with the thyme and carrots while remaining light enough not to overpower the dish.
Serve it slightly chilled to enhance its fruitiness against the warm pot pie.
Craft Beer Pairings
For beer lovers, a Belgian witbier like Hoegaarden or Stella Artois adds a refreshing citrus note that balances the pot pie's richness. The slight tartness and effervescence cleanse your palate between bites.
If you prefer something heartier, a pale ale with hops (like New Belgium Fat Tire) provides a nice contrast to the creamy filling.
Cider Option
Don't overlook dry hard cider—especially Strongbow Original or Angry Orchard Crisp Apple. The slight tartness and crispness mirror the pot pie's savory-sweet balance. I keep a bottle chilled in the fridge for lazy weeknight dinners when I'm serving this comforting dish.
Non-Alcoholic Choice
For a mocktail option, mix sparkling apple cider with a splash of ginger beer and a squeeze of lemon. The effervescence and citrus notes elevate the pot pie experience without alcohol. I often serve this at family gatherings when not everyone drinks.
Nutrition facts
Frequently asked questions
Can I make this pot pie ahead of time?
Assemble the pot pie completely (including the Bisquick crust) and refrigerate it for up to 24 hours before baking. For make-ahead freezing, bake the pot pie first, then cool completely, wrap tightly in foil, and freeze for up to 3 months. Reheat from frozen at 350°F for 45-50 minutes until the crust is crispy again. The crust actually gets better the second time around!
What if I don't have a Dutch oven?
No problem! Use a deep oven-safe skillet or even a pie dish with a diameter slightly smaller than your crust circle. For extra crispiness, place the dish on a baking sheet to catch any drips. If your container isn't deep enough, the crust will still work—just press it gently to seal the edges. A 9-inch pie dish works perfectly for this recipe.
Can I use Bisquick for a vegan pot pie? Yes, but with a few adjustments. Replace the chicken with chickpeas or mushrooms, use vegetable broth instead of chicken broth, and swap the heavy cream for coconut milk or cashew cream. The Bisquick crust will still work beautifully—just
Why did my Bisquick crust turn out soggy?
Soggy crusts usually happen when the filling is too wet or the crust wasn't sealed properly.
How do I make this pot pie extra crispy?
For a restaurant-worthy crispy crust, chill the dough for 15 minutes before rolling it out. Brush the top of the crust with a little milk or egg wash before baking, and sprinkle with coarse breadcrumbs for added crunch. Bake on the lower oven rack for the first 10 minutes to get maximum browning, then move it up. Let it rest for 10 minutes after baking—this helps the crust set properly.