Bisquick Chicken Pot Pie Recipe With Frozen Vegetables Guide

Nothing beats the comforting, hearty flavors of a classic chicken pot pie. But what if you could streamline the process without sacrificing taste or texture?

Enter the Bisquick chicken pot pie recipe with frozen vegetables — a quick, simple, and delicious way to bring this family favorite to your dinner table. Using Bisquick mix as the crust and a medley of frozen vegetables, this recipe saves you time on prep while still delivering that golden, flaky crust and creamy, savory filling you crave.

Perfect for busy weeknights or when you want a cozy meal with minimal fuss, this pot pie is both satisfying and easy to customize.

Whether you’re a novice cook or a seasoned chef looking for a fast dinner idea, this recipe offers a fantastic solution. Plus, it’s budget-friendly and perfect for using up frozen veggies lingering in your freezer.

Let’s dive in and discover how to make this delicious dish step-by-step!

Why You’ll Love This Recipe

This Bisquick chicken pot pie recipe is a game-changer for several reasons. First, using Bisquick mix means you don’t have to fuss with making pastry dough from scratch, saving you precious time and effort.

The frozen vegetables add convenience and ensure you have a colorful, nutritious filling without chopping a bunch of fresh produce.

The creamy filling is rich and flavorful without being heavy, and the flaky crust provides a perfect contrast in texture. Plus, it’s incredibly versatile — you can swap in different veggies or proteins depending on what you have on hand.

It’s a perfect comfort food that’s fast, easy, and sure to please everyone at the table!

Ingredients

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
• 3 cups frozen mixed vegetables (carrots, peas, corn, green beans, etc.)
• 2 cups chicken broth
• 1 cup milk (whole or 2% preferred)
• 1/2 cup Bisquick mix
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme (optional)
• 1/4 teaspoon garlic powder (optional)
• 1/2 cup shredded cheddar cheese (optional for topping)

Equipment

• Large skillet or saucepan
• Mixing bowl
• 9-inch pie dish or casserole dish
• Measuring cups and spoons
• Wooden spoon or spatula
• Oven mitts
• Whisk

Instructions

1. Preheat your oven to 400°F (200°C). Lightly grease your 9-inch pie dish or casserole dish and set aside.
2. Make the filling: In a large skillet over medium heat, melt the butter. Once melted, whisk in the all-purpose flour to create a roux. Cook for about 1-2 minutes, stirring constantly, until the mixture turns a light golden color.
3. Add the chicken broth and milk slowly to the roux while whisking to avoid lumps. Continue to cook and whisk until the mixture thickens and becomes creamy, about 3-5 minutes.
4. Season the sauce with salt, pepper, thyme, and garlic powder (if using). Stir in the frozen mixed vegetables and cook for another 3-4 minutes until the vegetables are heated through but still slightly crisp.
5. Add the cooked chicken to the vegetable mixture and stir well to combine. Remove the skillet from heat.
6. Prepare the crust: In a mixing bowl, combine the Bisquick mix with 2/3 cup milk and stir until a soft dough forms. It will be slightly sticky but that’s okay.
7. Pour the chicken and vegetable filling evenly into your greased pie dish.
8. Drop spoonfuls of the Bisquick dough over the filling, spreading gently to cover as much as possible but leaving some gaps so steam can escape during baking.
9. Bake the pot pie in the preheated oven for 25-30 minutes or until the topping is golden brown and cooked through.
10. Optional: In the last 5 minutes of baking, sprinkle shredded cheddar cheese over the top for a melty, savory finish.
11. Remove from oven and let the pot pie rest for 5 minutes before serving. This helps the filling set and makes it easier to slice.

Tips & Variations

For best results, use freshly cooked or rotisserie chicken for a juicy filling.

Frozen vegetables are convenient and nutritious, but if you prefer, fresh diced carrots, peas, and green beans also work wonderfully.

If you want a thicker filling, add an extra tablespoon of flour when making the roux. For a richer flavor, substitute half of the milk with heavy cream.

Vegetarian? Swap the chicken with cooked chickpeas or tofu and use vegetable broth instead of chicken broth.

For a crispier crust, brush the Bisquick topping with a little melted butter before baking.

Nutrition Facts

Serving Suggestions

This chicken pot pie is hearty enough to stand on its own, but pairing it with a fresh, crisp side salad or steamed green beans adds a refreshing balance to the meal.

Crispy roasted potatoes or a simple coleslaw can also complement the creamy filling and flaky crust beautifully. For a touch of sweetness, try a light fruit salad or baked apples for dessert.

Looking for more comforting recipes? Check out our A to Z Vegetarian Recipes for Every Meal and Occasion or explore hearty grain options in Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

And if you love a little spice, don’t miss our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

Conclusion

This Bisquick chicken pot pie with frozen vegetables is the ultimate comfort food made simple. It combines convenience with delicious homemade flavor, making it perfect for busy nights or anytime you crave something cozy and satisfying.

The use of frozen veggies means you can whip up this dish without extra chopping or prepping, and the Bisquick crust offers a flaky, golden finish that’s sure to impress.

Whether feeding a family or meal prepping for the week, this recipe is flexible and forgiving. Plus, it’s a wonderful way to get a nutritious, balanced meal on the table quickly.

We hope this recipe becomes one of your go-to dinners, bringing warmth and joy to your kitchen. Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Bisquick Chicken Pot Pie with Frozen Vegetables”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A quick and easy chicken pot pie made with Bisquick and frozen vegetables. Perfect for a comforting weeknight meal.”, “prepTime”: “PT15M”, “cookTime”: “PT35M”, “totalTime”: “PT50M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 cups cooked chicken, diced”, “1 1/2 cups frozen mixed vegetables”, “1 1/2 cups chicken broth”, “1 cup milk”, “1/2 cup chopped onion”, “1/3 cup butter”, “1/3 cup all-purpose flour”, “2 cups Bisquick mix”, “2/3 cup milk (for topping)”, “1 teaspoon salt”, “1/2 teaspoon black pepper”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 425\u00b0F (220\u00b0C).”}, {“@type”: “HowToStep”, “text”: “In a saucepan, melt butter and saut\u00e9 onions until soft.”}, {“@type”: “HowToStep”, “text”: “Stir in flour and cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Gradually whisk in chicken broth and 1 cup milk; cook until thickened.”}, {“@type”: “HowToStep”, “text”: “Add cooked chicken, frozen vegetables, salt, and pepper; mix well.”}, {“@type”: “HowToStep”, “text”: “Pour mixture into a greased 9-inch pie plate.”}, {“@type”: “HowToStep”, “text”: “In a bowl, combine Bisquick and 2/3 cup milk until soft dough forms.”}, {“@type”: “HowToStep”, “text”: “Drop spoonfuls of dough over filling to cover surface.”}, {“@type”: “HowToStep”, “text”: “Bake for 35 minutes or until topping is golden brown.”}, {“@type”: “HowToStep”, “text”: “Let cool for 5 minutes before serving.”}], “nutrition”: {“calories”: “350”, “proteinContent”: “25g”, “fatContent”: “15g”, “carbohydrateContent”: “30g”}}