Chicken Pot Pie Recipe With Bisquick Biscuits: Golden Crust Over Herb-Rich Filling

This chicken pot pie brings comfort food to a new level with its flaky, golden Bisquick topping over a savory herb filling.

I’ve streamlined the process to make it quick without sacrificing flavor, using simple ingredients and a straightforward method. The filling comes together in one pot, while the Bisquick biscuits bake up light and buttery on top.

The result is a hearty, creamy filling brimming with tender chicken and vegetables, all capped with a crust that’s crisp on the outside and soft inside. It’s the kind of dish that feels like a hug on a chilly evening.

Perfect for weeknight dinners when you want something satisfying without the fuss.

Ingredients for Chicken Pot Pie Recipe with Bisquick Biscuits

Flaky golden biscuits meet a creamy herb filling packed with tender chicken and vegetables.

The Bisquick is non-negotiable here—Betty Crocker’s version gives that perfect rise and buttery flavor (the generic brands don’t quite match). For the chicken, thighs stay juicier than breasts if you’re okay with dark meat. I grab mine from Whole Foods for the quality, but any supermarket works. The herbs should be fresh if possible, but dried thyme and rosemary (the kind in little jars) are fine in a pinch.

No Bisquick? Homemade biscuit mix (2 cups flour, 1 tbsp baking powder, 1 tsp salt, 6 tbsp cold butter) gets you close. Short on time? Store-bought biscuits on top work too (just bake separately). Swap the peas for corn or green beans if that’s what’s in your freezer. The milk can be any kind—whole gives the richest filling, but 2% is fine.

Assemble and bake right away, or prep the filling a day ahead. Keeps in the fridge for 3-4 days—reheat in the oven to keep the biscuits crisp. The filling freezes well for 2-3 months (bake biscuits fresh when serving).

Step-by-Step Instructions for Chicken Pot Pie With Bisquick Biscuits

This streamlined method delivers a golden, flaky crust over a rich, herb-infused filling in record time.

Step 1: Cook the Chicken and Sauté the Vegetables

Dice the 1.5 lb boneless skinless chicken breasts into 1-inch pieces. Heat a large skillet over medium-high heat and add 2 tablespoons of the 0.33 cup unsalted butter. Once melted, add the chicken and cook for 5-6 minutes until no longer pink in the center.

Transfer the chicken to a plate and set aside. In the same skillet, add the finely diced yellow onion, diced carrots, and diced celery stalks. Cook for 5 minutes until the vegetables begin to soften. Stir in the minced 3 cloves garlic cloves and cook for an additional 30 seconds until fragrant.

Step 2: Prepare the Creamy Herb Filling

Sprinkle the 0.33 cup all-purpose flour over the vegetables and stir to coat evenly. Gradually pour in the 2 cups chicken broth and 1 cup whole milk, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook for 3-4 minutes until it thickens to the consistency of a creamy sauce.

Stir in the 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp salt, and 0.5 tsp black pepper. Return the cooked chicken to the skillet along with the 1 cup frozen peas (thawed). Mix well to combine and cook for another 2 minutes until everything is heated through. Remove from heat and set aside.

Step 3: Prepare and Bake the Bisquick Topping

Preheat your oven to 400°F. Transfer the chicken and vegetable filling to a 9×13-inch baking dish or a deep ovenproof skillet. In a separate bowl, combine the 2 cups Bisquick baking mix with the remaining 0.33 cup unsalted butter (melted) and ⅓ cup whole milk to form a soft dough.

Drop spoonfuls of the Bisquick dough evenly over the filling to create a rustic topping. Bake for 18-20 minutes until the topping is golden brown and the filling is bubbling at the edges. Let it cool for 5 minutes before serving to allow the filling to set slightly.

Step 4: Serve Warm and Enjoy

Scoop portions into bowls, ensuring each serving has a generous amount of the golden Bisquick topping. The filling should be thick and creamy, with tender chunks of chicken and vegetables in every bite. The biscuit topping will be light and flaky, soaking up the rich, herb-infused sauce beneath.

This dish is best enjoyed fresh from the oven, while the topping is still warm and the filling is hot and bubbly. The combination of the savory, creamy filling and the buttery, golden Bisquick biscuits makes for a comforting and satisfying meal.

Dietary Considerations for This chicken pot pie recipe with bisquick biscuits

Gluten-Free Option

Swap the Bisquick for gluten-free baking mix—King Arthur’s version works perfectly. Use 1:1 gluten-free flour for the roux. The texture will be slightly denser but still delicious. I’ve tested this with great results.

Dairy-Free Adaptation

Use vegan butter (I like Miyoko’s) and unsweetened almond milk for the filling. For the topping, dairy-free Bisquick is available at most supermarkets. The flavor remains rich and creamy without dairy.

Ensure your chicken broth is dairy-free as well. 💪

Lower-Carb Version

Replace the Bisquick topping with cauliflower crust or almond flour biscuits. Use xanthan gum (½ tsp) to thicken the filling instead of flour. This reduces carbs significantly while keeping the dish hearty.

Lactose-Intolerant Fix

Substitute lactose-free milk and lactose-free butter in both the filling and topping. The taste difference is minimal, and the texture stays creamy. I use Green Valley Creamery products for this.

Vegetarian Twist

Swap chicken for chickpeas or diced mushrooms. Use vegetable broth instead of chicken broth. The herbs and creamy sauce work just as well with plant-based ingredients. 🌱

Frequently Asked Questions