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This Bisquick chicken pot pie recipe in a 9x13 pan delivers comfort food magic with minimal effort—just 50 minutes from start to finish.
The secret lies in Bisquick’s foolproof crust, which creates a golden, flaky top that holds up perfectly in the deep pan while encasing tender chicken and veggies in creamy, savory filling.
I’ve tested this recipe countless times, and it never fails to impress, whether served to a crowd or as a cozy family meal.
The beauty of this one-dish wonder is its simplicity: no pre-baking the crust, no fussing with pie dough, and no risk of a soggy bottom.
You’ll layer Bisquick’s shortcut crust directly over the filling, letting it bake into a sturdy, buttery shell that’s crisp enough to stand up to the creamy filling inside. The filling itself is a perfect balance of savory chicken, tender vegetables, and a velvety gravy that soaks into every bite.
What you’ll end up with is a steaming, golden pot pie straight from the oven—crispy crust, tender chicken, and vegetables that stay perfectly cooked.
The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect combination of textures and flavors: flaky crust, creamy filling, and juicy chicken all in one satisfying forkful.
This recipe is the ultimate weeknight solution when you want restaurant-quality comfort food without the hours in the kitchen.
Best of all, this pot pie scales perfectly for the 9x13 pan, making it ideal for feeding a crowd or prepping ahead for meal prep. The crust remains sturdy even when sliced, and leftovers reheat beautifully. Let’s get to the recipe—your taste buds (and your busy schedule) will thank you.
Ingredients for bisquick chicken pot pie recipe 9x13 pan
Six ingredients make this golden, flaky pot pie magic in one 9x13 pan.
| Ingredient | Amount | Notes |
|---|---|---|
| Bisquick Original Mix 🍞 | 2 ½ cups | For golden, flaky crust |
| Boneless Chicken Breast 🍗 | 2 lb | Cut into bite-sized pieces |
| All-Purpose Flour 🌾 | ½ cup | For thickening gravy |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Frozen Mixed Vegetables 🥕 | 1 ½ cups | Peas, carrots, corn blend |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 3 cloves | Minced for flavor |
| Butter 🧈 | ½ cup | Unsalted, cubed |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh |
| Milk 🥛 | ¼ cup | For Bisquick mix |
Bisquick is the star here—grab the original mix, not the baking mix. The key to that perfect crust? Don't skip the milk when mixing it with Bisquick. I always use Great Value brand from Walmart for the best price and quality. For the chicken, cut into even pieces so they cook through without drying out. The frozen veggies save time, but if you want fresher flavor, steam your own mix of carrots, peas, and green beans. Look for low-sodium broth too—Swanson brand is my go-to, but any good-quality one works.
No Bisquick? Mix 2 cups flour, 1/2 cup milk, 1/2 cup cold butter—it won't be quite as flaky but works in a pinch. Fresh thyme? Use 1 tsp dried at half the amount. The chicken broth can be swapped for vegetable broth if preferred. For extra richness, add 1/4 cup sour cream to the filling—it makes the gravy velvety smooth. And if you're prepping ahead, cook the chicken and veggies first, then assemble before baking to keep everything fresh.
This pot pie reheats beautifully—350°F for 20 minutes covered with foil. The crust stays crispy even after reheating. Store leftovers in the fridge for 3-4 days or freeze for 3 months. I always double the recipe for meal prep—two 9x13 pans feed my family for days. The crust holds up perfectly when sliced, so it's great for lunches too. Just let it cool completely before storing to prevent sogginess.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for nights when I’d rather not wash a million dishes. The Bisquick crust goes right in the 9x13 pan—no rolling, no fuss—while the chicken and veggies simmer on top. Ten minutes of prep, and you’re done.
- Creamy Crispy Contrast: That flaky Bisquick crust with the tender, creamy filling? It’s the kind of combo that makes you take a second bite before even swallowing the first. The heavy cream and broth blend into something rich but not heavy, while the crust stays golden and satisfying.
- Meal Prep MVP: Here’s what sold me—this tastes just as good reheated as it does fresh. I make a double batch on Sundays, and it’s lunch for three days. The Bisquick crust holds up perfectly, and the chicken stays juicy even after reheating.
- Budget-Friendly Feast: Between us, this recipe stretches ingredients without sacrificing flavor. Chicken breast is affordable, Bisquick is a pantry staple, and the broth adds depth without costing a fortune. It feeds four for under $10, and honestly? That’s a win.
Step-by-step instructions for Bisquick chicken pot pie
This one-dish wonder comes together faster than you'd think—just follow these easy steps!
Prepare the Chicken and Vegetable Filling
In a large skillet, melt the 0.5 cup butter over medium heat. Add the 2 lb boneless chicken breast, cut into bite-sized pieces, and cook for 5-6 minutes until no longer pink. Remove the chicken and set aside.
In the same skillet, add the 1 whole yellow onion, diced, and the 3 cloves garlic cloves, minced. Cook for 3-4 minutes until softened. Stir in the 1.5 cups frozen mixed vegetables and cook for another 2 minutes until thawed and heated through.
Make the Creamy Gravy Base
Reduce the heat to low and sprinkle the 0.5 cup all-purpose flour over the vegetables. Stir constantly for 1-2 minutes until the flour is fully incorporated and the mixture looks slightly thickened.
Gradually pour in the 2 cups chicken broth and the 1 cup heavy cream, stirring continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens slightly. Season with 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried thyme. Return the cooked chicken to the skillet and stir to combine.
Assemble the Pot Pie in a 9x13 Pan
Preheat your oven to 375°F. In a medium bowl, stir together the 2.5 cups Bisquick Original Mix and the 0.25 cup milk until just combined. The mixture should be crumbly but hold together when pressed.
Spread the chicken and vegetable mixture evenly in the bottom of a greased 9x13-inch baking dish. Sprinkle half of the Bisquick mixture over the top, then add the remaining half. Use a fork to lightly press the topping into the filling, creating a textured crust.
Bake Until Golden and Bubbly
Bake the pot pie for 40-45 minutes until the topping is golden brown and the filling is bubbling at the edges. The center should still be slightly jiggly—this indicates it's fully cooked but not overdone.
Let the pot pie rest for 10 minutes before serving. This resting time allows the juices to redistribute, ensuring every bite is moist and flavorful. Serve warm with a side of fresh green salad or crusty bread for a complete meal!
Pro Tips For Making Bisquick Chicken Pot Pie Recipe 9x13 Pan
- COOK CHICKEN UNTIL TEMPERATURE HITS 165°F: I learned this the hard way—cutting chicken too early leaves you with dry, rubbery pieces in your pot pie. Use a meat thermometer and pull the chicken when it hits 165°F, then let it rest for 5 minutes before shredding. The residual heat finishes cooking it perfectly in the filling.
- SALT THE BROTH LIKE THE OCEAN: The Bisquick crust carries flavor, but the filling needs its own punch. Add 1½ teaspoons of salt to the chicken broth (and another ½ teaspoon if using store-bought, which is often low-sodium). Trust me, the creamy filling tastes flat without it—this isn’t the time to skimp.
- SKIP THE RAW FLOUR SLURRY: Mixing all-purpose flour directly into cold heavy cream creates lumps like a science experiment gone wrong. Instead, whisk the flour into a small amount of broth first, then stir into the warm cream mixture. The filling will thicken smoothly—no one wants to scrape gummy bits off their spoon.
- BAKE THE CRUST LAST 10 MINUTES COVERED: The Bisquick crust turns golden fast but risks burning before the filling sets. After 30 minutes of baking, tent the pan with foil and let it finish uncovered. This guarantees a crisp top without a single sad, soggy corner—your future self will notice the difference.
Serving suggestions for leftovers
Classic Side Pairings
Serve your pot pie with a simple green salad dressed in tangy vinaigrette to cut through the richness. I toss 4 cups mixed greens with 2 tbsp olive oil, 1 tbsp red wine vinegar, ½ tsp Dijon mustard, and a pinch of salt.
The crispness balances the creamy filling beautifully. For extra flair, add ½ cup cherry tomatoes and ¼ cup crumbled feta cheese. 🥗
Bread Pairings
A warm, crusty baguette or sourdough loaf is perfect for soaking up any extra gravy. I like to slice it into ½-inch thick pieces and toast them lightly in the oven with 1 tbsp butter and a sprinkle of garlic powder.
The texture contrast adds another layer of enjoyment to each bite.
Garnish Ideas
Before serving, top your pot pie with fresh parsley or chives for a pop of color and freshness. I also love adding a drizzle of hot honey (mix 2 tbsp honey with ½ tsp cayenne pepper) for a sweet-spicy finish.
For extra richness, sprinkle with grated Parmesan cheese right before serving.
Drink Recommendations
A crisp white wine like Sauvignon Blanc or Chardonnay complements the creamy filling perfectly. For beer lovers, a light lager or wheat beer keeps the meal refreshing. I often serve this pot pie with iced tea or sparkling water with lemon for a non-alcoholic option that cleanses the palate.
Make-Ahead Presentation
If serving at a gathering, transfer the baked pot pie to a serving platter and let it rest for 15 minutes before slicing. Use a sharp chef’s knife to cut into 1-inch squares for easy serving.
Arrange slices on a wooden board or ceramic platter with a sprinkle of paprika for a rustic, inviting look. 💫
Kid-Friendly Serving
For picky eaters, serve smaller portions in mini muffin tins or ramekins as individual pot pie cups. Top each with a tiny dollop of sour cream and a sprinkle of shredded cheese for fun presentation. Kids love the handheld format, and it makes cleanup a breeze! 🧒
Nutrition facts
Frequently asked questions
Can I use Bisquick for the crust in a smaller pan?
Yes! This recipe works perfectly in a 8x8-inch pan or even a 9-inch pie dish, but you'll need to reduce the Bisquick to 1.5 cups and adjust the filling accordingly. For a smaller pan, cut the chicken to 1 lb and reduce the veggies to 1 cup while keeping the same proportions of broth and cream.
Why did my Bisquick crust turn out soggy?
Soggy crust usually happens when the filling is too wet or the crust isn't baked long enough. First, ensure your filling is thickened properly—it should coat the back of a spoon but still be pourable. Second, bake until the crust is deep golden brown (about 45 minutes) and the center is just set. If needed, broil for 1-2 minutes at the end to crisp the top.
Can I make this ahead of time?
Assemble the pot pie in the pan, cover tightly with foil, and refrigerate for up to 24 hours before baking. For make-ahead baking, prepare the filling and crust separately, then assemble and bake straight from the fridge (add 10 minutes to baking time). Leftovers keep well in the fridge for 3-4 days or freeze for 3 months.
What if I don’t have Bisquick?
No problem! Mix 2 cups all-purpose flour, ½ cup milk, and ½ cup cold butter until crumbly. The crust won't be as flaky, but it'll still hold together. For extra richness, add 1 tbsp melted butter to the mix. This works best for a 9x13 pan—adjust proportions for smaller pans.
How do I reheat leftovers without drying out the crust?
Cover the pot pie with foil and reheat at 350°F for 20-25 minutes until warmed through. For individual servings, microwave covered for 1-2 minutes on medium power. To revive the crust, place slices under the broiler for 1-2 minutes after reheating—just watch closely to avoid burning!