Bisquick Chicken Pot Pie Crock Pot Instant Pot Friendly

Want to try my most popular casserole on the blog? Be sure to bookmark this Chicken Broccoli Rice Casserole next!

Bisquick Chicken Pot Pie

If you’ve made this Bisquick Chicken Pot Pie recipe before, I’m not surprised you’re back for more. And bonus: I’ve added Crock Pot and Instant Pot instructions! There are tons of vegetable variations that you can use in this recipe as well! I’ve done it with green beans, broccoli, and corn. Homemade Biscuits can also be baked in the oven and placed right over the filling as well. PS- Be sure to try my Chicken Pot Pie Soup recipe next! …. okay, let’s do this.

Butter Onions Celery Carrots Garlic Cooked Chicken Russet Potato Flour Chicken Broth White Wine Cream of Chicken Soup- Try my homemade condensed cream of chicken soup! Tumeric Dried Thyme Dried Rosemary Half and Half Frozen Peas Bisquick Milk Egg

Pour into a 9 x 13 casserole dish.

PRO TIP: Mix the Bisquick at the very last minute prior to baking. This will ensure that the top layer is light, fluffy, and is a perfect biscuit-like consistency.

Pour the bisquick on top of the pot pie filling.

Bake at 350° for 40 minutes. Sprinkle with parsley and serve.

Using a Rotisserie Chicken:

Using leftover rotisserie chicken is a perfect shortcut for this meal. (Be sure to make some homemade chicken stock with the carcass!)

Homemade Bisquick

If you’d prefer to make your own homemade version of Bisquick, check out this recipe from My Baking Addiction.

Make-Ahead Method

You can prepare the filling ahead of time and refrigerated in an airtight container for up to 2 days. When you’re ready to bake, pour the mixture into a lightly greased casserole dish. Mix the Bisquick at the very last minute prior to baking. This will ensure that the top layer is light, fluffy, and is a perfect biscuit-like consistency.

Storage

Refrigerator

If you prepared the filling 2 days prior, store the leftovers for up to 2 days. Otherwise, leftovers can be stored for up to 4 days.

Freezer

Leftovers make a great freezer meal as well and can be stored for up to 3 months. To reheat, let frozen leftovers come defrost overnight in the fridge before reheating for best results. Cover and bake the leftovers in a 350° oven for about 20-30 minutes, depending on the portion size.