Bisquick-Topped Creamy Chicken Pot Pie

Illustrated cover for Bisquick-Topped Creamy Chicken Pot Pie
Prep:15 minCook:40 minServings:6

Tender chunks of cooked chicken in a rich, creamy mushroom sauce with sweet peas and carrots, all blanketed under a golden, biscuit-like Bisquick crust. This easy one-dish dinner comes together in under an hour with minimal fuss — classic American comfort food the whole family will love.

  • 3 cups cooked chicken, shredded or cut into bite-sized chunks
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 cup whole milk
  • 1 cup frozen peas
  • 1 cup frozen sliced carrots (or fresh carrots, parboiled until just tender)
  • 1/2 cup chicken broth
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1/2 tsp kosher salt, plus more to taste
  • 1 cup Bisquick baking mix
  • 1/2 cup whole milk (for the crust batter)
  • 1 large egg
  • 1 tbsp unsalted butter, melted (for the crust batter)
  • Non-stick cooking spray

Directions

  1. Preheat the oven Preheat your oven to 400°F (200°C). Lightly coat a 9×13-inch baking dish with non-stick cooking spray and set aside.

  2. Build the creamy filling In a large mixing bowl, whisk together 1 can (10.5 oz) condensed cream of mushroom soup, 1 cup whole milk, and 1/2 cup chicken broth until smooth. Stir in 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, and 1/2 tsp kosher salt. Taste and adjust seasoning as needed.

  3. Add chicken and vegetables Fold 3 cups of cooked chicken, 1 cup frozen peas, and 1 cup frozen sliced carrots into the soup mixture until everything is evenly coated. Pour the filling into the prepared 9×13-inch baking dish and spread it into an even layer.

  4. Mix the Bisquick crust In a separate bowl, combine 1 cup Bisquick baking mix, 1/2 cup whole milk, 1 large egg, and 1 tbsp melted unsalted butter. Stir just until a thick, pourable batter forms — a few small lumps are fine. Do not overmix or the crust will be tough.

  5. Top and spread the batter Pour the Bisquick batter evenly over the chicken filling. Use the back of a spoon or a spatula to gently spread it to the edges of the dish, forming a consistent layer. It doesn't need to be perfectly sealed — a few gaps are fine and allow steam to escape.

  6. Bake until golden Place the dish on the center rack of the preheated 400°F oven and bake for 35–40 minutes, until the Bisquick topping is deep golden brown and cooked through (a toothpick inserted into the center of the crust should come out clean). The filling should be bubbling at the edges.

  7. Rest and serve Remove the dish from the oven and let it rest for 5–10 minutes before serving — this allows the filling to thicken slightly and makes it easier to scoop. Spoon generous portions into bowls or onto plates, making sure each serving gets a scoop of the creamy filling and a piece of the biscuit crust on top.

Source: Swift Supper dev test data