Bisquick Chicken Pot Pie Recipe

Chicken Pot Pie recipe with an easy Bisquick topping and a rich cream sauce,

My Big Mistake That Turned Out Great

Pot pies make terrific use of leftovers. I had an idea the other day for a Bisquick chicken pot pie—you knowhomey, hearty and easy-peasy because of the Bisquick crust. I had some broccoli, carrots, and heavy cream that needed to be used up. And I decided to add some wild mushrooms to the mix for the flavor... and contrast. 

My chicken pot pie was ready for the oven when I realized I'd forgotten to add the cream.  Uncooked dough atop warm filling... no way was that crust going to peel off and be re-positioned. Not without a fight. 

In the end, I used a great idea from my husband and dropped spoonfuls of the dough atop the filling instead of trying to roll it out again. It turned out so well that I will make pot pie like that forever more.

Bisquick Chicken Pot Pie

Use whatever vegetables you like, or whatever leftovers you have. If you prefer fresh mushrooms over wild, you can substitute 2 cups of fresh, sliced mushrooms and cook them with the chicken. 

1 1/2 cups dried wild mushrooms (about 1 ounce)
4 tablespoons (1/2 stick) butter
2 tablespoons sherry
4 cups boneless, skinless chicken meat, chunky chopped (about 2 1/4 lbs)
1 medium onion, chopped
2 cups broccoli pieces, cooked
2 cups thick-sliced carrots, cooked
1/2 cup chicken broth
1/2 teaspoon poultry seasoning
1 teaspoon salt or to taste
1/2 teaspoon ground pepper or to taste
2-3 tablespoons Bisquick or flour, optional  
1/2 cup heavy cream 

Topping / Crust:
2 cups Bisquick
1/2 cup milk or water
1 beaten egg, optional 

Pour boiling water over the mushrooms to cover and let them sit for about 30 minutes. Squeeze the liquid from the reconstituted mushrooms, reserving the liquid, and dice. 

Melt the butter in a large pot. Add the sherry, then the chicken and onion. Cook over medium heat, stirring occasionally, until the chicken is just cooked through. Stir in the broccoli, carrots, broth, reserved mushroom liquid, and seasonings, and heat. If the mixture is too soupy, stir in the tablespoons of Bisquick and heat to thicken it. Last, add the heavy cream and transfer the filling to a 9 X 13 (or comparable) baking dish.

Stir the Bisquick topping ingredients together and drop biscuit-size pieces on the filling, 12 pieces. Bake in a preheated 400˚ oven until the "biscuits" are browned and the pot pie is hot, about 20 minutes. 

Technically, this recipe makes 12 servings, but because Chicken Pot Pie is very one-dish-meal-ish, it will serve 6 guests. A green salad or Caesar salad on the side goes well.


  • Dish the filling into 6 large ramekins, for individual pot pies, and top with 2 "biscuits."

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