Bisquick Chicken Pot Pie Recipe 9×13: Crowd-Pleasing Bake in One Pan

This one-pan chicken pot pie delivers hearty comfort without the fuss of traditional pastry. I developed this method to streamline the process while keeping all the flavor and satisfaction of the classic dish.

The Bisquick topping comes together in minutes, creating a golden, flaky crust that bakes perfectly over the creamy chicken and vegetable filling. It’s the ideal solution for busy weeknights when you want something warm and filling.

With just 15 minutes of prep, you can have this crowd-pleasing bake in the oven. The filling is rich and hearty, packed with tender chicken, colorful vegetables, and a velvety sauce that soaks into the crust.

Serve straight from the 9×13 pan for a meal that feels like home. Here’s how to make it.

Ingredients for Bisquick Chicken Pot Pie Recipe 9×13

One baking mix, a few fresh ingredients, and dinner is practically done.

The Bisquick is the star here—Betty Crocker’s original works perfectly, and it’s in every grocery store. For the chicken, I prefer fresh breasts (diced myself) over pre-cut since they stay juicier, but rotisserie chicken in a pinch saves time. The frozen veg mix? Store brand is totally fine—no need for fancy organic here (the good stuff, not the mushy kind).

No Bisquick? Homemade baking mix at one-to-one ratio (flour + baking powder + salt). Swap cream of chicken for cream of mushroom if you want a veggie twist. Out of milk? Half-and-half or chicken broth keeps it creamy. Fresh thyme is lovely but dried works at half the amount—don’t overthink the herbs.

Bake and serve straight from the pan—no need to dirty another dish. Leftovers? Cover and refrigerate for up to 4 days. Reheats great in the microwave, but the crust stays crispier in a 350°F oven for 10 minutes.

Step-by-Step Instructions for Bisquick Chicken Pot Pie 9×13

Here’s the straightforward method I’ve perfected for this one-pan wonder.

Step 1: Cook the Chicken and Aromatics

In a large skillet over medium-high heat, cook the 2 lb boneless chicken breast (diced into bite-sized pieces) until no longer pink, about 6-8 minutes. You’ll know it’s done when the juices run clear and the internal temperature reaches 165°F.

Remove the chicken and set aside. In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced 2 cloves garlic cloves and 0.5 tsp dried thyme, cooking for 30 seconds until fragrant. This builds the flavor base for your filling.

Step 2: Prepare the Creamy Vegetable Filling

Add the 0.5 cup unsalted butter to the skillet and let it melt. Sprinkle in the 0.25 cup all-purpose flour and whisk continuously for 1-2 minutes to create a smooth roux—this thickens the sauce beautifully.

Gradually pour in the 2 cans cream of chicken soup, 1.5 cups chicken broth, and 4 cups frozen mixed vegetables. Stir in the 1 tsp salt and 0.5 tsp black pepper. Bring to a gentle simmer and cook for 5-7 minutes until the mixture thickens and the vegetables are tender.

Return the cooked chicken to the skillet and stir to combine. The filling should be rich and creamy, coating the back of a spoon.

Step 3: Assemble and Add the Bisquick Topping

Transfer the chicken and vegetable filling to a greased 9×13-inch baking dish, spreading it evenly. In a separate bowl, whisk together the 2.5 cups Bisquick Baking Mix, 1.5 cups whole milk, and 1 whole egg until just combined. Pour this mixture over the filling, spreading it gently to cover the top completely.

The Bisquick topping should be slightly thick but pourable. Don’t overmix—lumps are fine and will bake out. This layer will rise and turn a beautiful golden brown as it bakes.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F. Bake the pot pie for 25-30 minutes or until the Bisquick topping is golden brown and a toothpick inserted into the center comes out clean. The filling should be bubbly at the edges, a sign that it’s heated through.

If the top begins to brown too quickly, loosely tent the dish with aluminum foil. Let it rest for 5 minutes after removing it from the oven—this allows the filling to set slightly before serving.

Pro Cooking Tips for bisquick chicken pot pie recipe 9×13

Crust Perfection

For a golden, flaky topping, whisk the Bisquick mixture just until combined—overmixing develops gluten, making it tough. I use Betty Crocker’s original Bisquick for consistent results. 💡

Filling Thickness

Cook your roux for the full 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the chicken broth and cream of chicken soup to prevent lumps. The filling should coat the back of a spoon before baking.

Even Baking

Preheat your oven to 375°F and place the rack in the center position. If the top browns too quickly, tent with foil. Rotate the 9×13 pan halfway through baking for even color and texture.

Chicken Prep

Dice the 2 lb chicken breast into uniform, bite-sized pieces for even cooking. Pat the pieces dry before cooking to achieve a light sear. Season with salt and pepper during cooking for extra flavor.

Vegetable Tips

Use frozen mixed vegetables straight from the freezer—no need to thaw. This prevents them from becoming mushy. Stir them into the hot filling and let them cook for 5-7 minutes until tender.

Resting Time

Let the pot pie rest for 5 minutes after baking. This allows the filling to set slightly, making it easier to serve neat portions. The topping will stay crisp if you avoid covering it while resting.

Frequently Asked Questions