Bisquick Chicken Pot Pie Recipe: 9x13 Pan Comfort in One Bite

This Bisquick chicken pot pie recipe in a 9x13 pan delivers all the cozy, creamy comfort of grandma’s classic—without the fuss. The secret? Bisquick’s magic dual role as both a thickener for the savory filling and a flaky, golden crust that seals in every flavor.

I perfected this version after countless dinner parties where guests begged for seconds, and it’s now my go-to for feeding a crowd in under an hour.

The beauty of this recipe lies in its simplicity: tender shredded chicken, seasonal vegetables, and a velvety gravy all baked together under a crispy, buttery crust. No pie dish required—just one sturdy 9x13 pan that holds everything perfectly.

The Bisquick crust stays flaky even when baked alongside the filling, creating that satisfying contrast between tender and crispy in every bite.

What makes this recipe truly quick is the prep: while the chicken simmers on the stove, you can chop vegetables and mix the filling in minutes.

The Bisquick crust comes together in seconds, and with just 45 minutes in the oven, you’ll have a steaming, bubbling pot pie ready to serve. It’s the kind of dish that transforms a simple weeknight into a memorable meal—warm, hearty, and packed with homestyle flavor.

For extra flakiness, chill the crust mixture for 15 minutes before pressing it into the pan, and don’t skip the egg wash for that golden finish. Serve with a side of buttery biscuits or a simple green salad to round out the meal.

This pot pie is foolproof, comforting, and guaranteed to become a family favorite.

Ingredients for bisquick chicken pot pie recipe 9x13 pan

Here's what you'll need to make this foolproof Bisquick chicken pot pie in one pan.

The Bisquick is the star here—grab the original mix (not the baking mix with leavening) from the baking aisle. Jiffy or Betty Crocker work perfectly, but check the label to ensure no added salt. The chicken breast matters too—boneless, skinless cuts shred best. For the veggies, I always use fresh carrots and celery (not frozen) because they hold their texture better after baking. If you're short on time, baby carrots and frozen peas work just fine—they'll still taste great. The key is to dice everything evenly so it cooks at the same rate.

No Bisquick? Substitute 2 cups all-purpose flour plus 2 tbsp baking powder—it won't be identical, but it'll work in a pinch. Running out of heavy cream? Half-and-half or whole milk will still give you a creamy sauce, though it might not be quite as rich. Fresh thyme unavailable? Dried thyme works at one-third the amount, but if you're using fresh, don't skip it—it adds that homestyle flavor. For the crust, if you don't want to mix Bisquick with melted butter, use 1 cup of the Bisquick dry plus 0.5 cup cold butter—just don't overmix it or the crust will get tough.

This pot pie tastes even better the next day, so make a double batch if you're feeding a crowd. Store leftovers in the fridge for up to 4 days or freeze for 3 months. To reheat, cover with foil and bake at 375°F for 20-25 minutes until bubbly. The crust gets crispy again when reheated—worth the extra minute to broil for 2 minutes at the end if you want that golden finish. For meal prep, assemble the filling ahead and refrigerate the unbaked pie for up to 24 hours before baking.

Step-by-step instructions for Bisquick chicken pot pie in a 9x13 pan

Here's how to make this hearty chicken pot pie with minimal fuss—crispy crust, creamy filling, and all the comfort you crave.

Place the 2.5 lb chicken breast in a large pot and cover with 1.5 cups chicken broth. Bring to a boil over medium-high heat, then reduce to a simmer for 15-20 minutes until the chicken is cooked through and the meat pulls away from the bone easily. Drain the broth and let the chicken cool slightly.

Once cool enough to handle, shred the chicken using two forks, discarding any large bones or tough connective tissue. You should have about 3 cups of shredded chicken. Set aside for the filling—this is the star of your pot pie, so don't skip the thorough shredding! The shredded chicken should be fluffy and evenly distributed for that restaurant-quality texture.

In a large skillet, melt the 0.5 cup butter over medium heat. Add the diced 1 medium yellow onion, 2 medium carrots, 2 whole celery stalks, and 3 cloves garlic cloves, cooking for 5-6 minutes until the vegetables soften and the garlic becomes fragrant. You'll know it's ready when the onions turn translucent and the carrots yield slightly under pressure.

Transfer the sautéed vegetables to a large mixing bowl. Add the shredded chicken, 1 cup frozen peas (no need to thaw), 1.5 tsp salt, 0.5 tsp black pepper, and 1 tsp dried thyme. Stir in the 0.25 cup all-purpose flour and 0.5 cup heavy cream, mixing until everything is well combined. The filling should be thick but still spoonable—if it's too thick, add 1-2 tablespoons of the reserved chicken broth to loosen it.

Preheat your oven to 375°F. Grease a 9x13-inch baking dish lightly with butter or cooking spray to prevent sticking. Spread the chicken and vegetable filling evenly across the bottom of the pan, pressing down gently to create a smooth, even layer. This ensures even cooking and a perfect golden crust later.

In a separate bowl, whisk together the 2 cups Bisquick Original Mix and the 1 whole large egg until just combined—don't overmix, or the crust will be tough. Sprinkle this mixture evenly over the filling, pressing down lightly with your fingers or the back of a spoon to create a smooth, even crust. The crust should fully cover the filling, with no gaps where moisture could escape and make the crust soggy.

Bake the pot pie uncovered for 45-50 minutes until the crust is golden brown and the filling is bubbling at the edges. The center should still be slightly jiggly when you gently shake the pan—this indicates the filling is fully cooked but still creamy. If the crust starts browning too quickly, tent it loosely with aluminum foil to prevent over-browning while the center finishes cooking.

Let the pot pie rest for 10 minutes before slicing—this allows the filling to set slightly and makes it easier to serve. The crust will be crispy on top and flaky on the sides, while the filling remains creamy and packed with tender chicken and vegetables. Serve warm with a side of fresh green salad or crusty bread to soak up every last bit of that delicious sauce!

Best sauces and condiments for bisquick chicken pot pie recipe 9x13 pan

Classic Gravy Upgrade

Skip the canned gravy and make your own with the reserved chicken broth and Bisquick! After cooking the chicken, strain the broth and whisk in 2 tablespoons Bisquick and 1 tablespoon melted butter per ½ cup broth.

Simmer for 3-4 minutes until thickened—this adds depth to the filling without extra effort. 💫

Creamy Mushroom Twist

Add 1 cup sliced mushrooms to the sautéed vegetables for an earthy flavor boost. For extra richness, stir in 2 tablespoons sour cream with the heavy cream—it balances the savory notes beautifully. I like to add ½ teaspoon Worcestershire sauce for umami depth too.

Cheesy Pot Pie

Sprinkle ½ cup shredded cheddar cheese over the filling before adding the Bisquick crust. The cheese melts into the creamy sauce, creating a decadent twist. For extra gooeyness, mix ¼ cup shredded mozzarella into the crust mixture before pressing it down.

Herb-Infused Gravy

Take your gravy to the next level by adding 1 teaspoon fresh rosemary or ½ teaspoon dried sage while thickening it. These herbs complement the thyme in the filling perfectly. For a brighter flavor, stir in 1 tablespoon lemon juice at the end for a touch of acidity.

Spicy Kick

For heat lovers, add ½ teaspoon smoked paprika or ¼ teaspoon cayenne pepper to the filling. If you prefer a milder heat, try ½ teaspoon garlic powder and ½ teaspoon onion powder for extra savory depth. A dash of hot sauce stirred into the gravy adds subtle warmth without overpowering.

Sweet Onion Glaze

Caramelize ½ cup sliced onions separately in 1 tablespoon butter until deep golden brown. Spread this glaze over the filling before adding the crust for a sweet-savory contrast. The caramelized onions add a rich, jammy quality that pairs perfectly with the creamy chicken.

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