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This Bisquick Chicken Pot Pie recipe is filled with chicken, hard-boiled eggs, carrots and corn. It’s delicious and an even easier version of the classic dish.

It’s a go-to dinner recipe that is simple and loved by the entire family. Filled with veggies, and chicken and topped with Bisquick (just like our Pizza Bake and Taco Pie) – it’s easy and delicious.

Bisquick chicken pot pie, filled with carrots, corn, chicken, and hard boiled egg.

Bisquick makes it easy

I didn’t realize how much I loved chicken pot pie until my mom brought me some for dinner just after we had our second child. I was so grateful to have a warm meal that I didn’t have to cook myself. I was even more thankful after I took a bite of the meal and it tasted like HEAVEN!!

I’ve made my own version that’s a little more kid-friendly, and better yet, busy-mom-friendly. 😉 I say that because this version is very simplified—it has all the flavors of a classic pot pie, but without the time commitment and undesirable ingredients (AKA peas)!

The crust is actually made with a bisquick biscuit mix rather than a pie type of crust. It’s just as tasty and so much quicker!! Usually I cook up some shredded chicken for this recipe, but you can also used canned chicken to make it go even quicker.

Process shots of the pot pie filling in the dish, then topped with crust mixture

Customize your Pot Pie

You can add or omit any ingredients depending on what your family likes. Most Chicken Pot Pies have peas, and unfortunately, my family isn’t too fond of the small veggie. In fact, I really don’t like peas myself, so I make sure to omit them when I make this dish.

I also like to add hard-boiled eggs and corn because my kids love them and it makes the dish so tasty. Some other ingredients you could include are:

  • peas
  • onions
  • green beans
  • potatoes
  • celery
  • mushrooms

Regardless of what veggies you use, I suggest making sure the total amount adds up to 1 1/2 cups. You could also sub the chicken for turkey (especially after Thanksgiving!), or make it meatless and omit the chicken entirely.

Fresh, canned, or frozen vegetables? Again, totally up to you! I typically use canned corn, but fresh carrots. Whatever your preference is, or whatever you have on hand will work just fine.

You can find bags of mixed veggies in the freezer section that work great for this recipe. If you do decide to use frozen vegetables, thaw them before mixing into the filling.

Freshly baked easy chicken pot pie with a golden crust

A Great “Go-To” Recipe

Having simple, quick and delicious dinner ideas on hand are always my favorite. Fortunately, I almost ALWAYS have these ingredients handy, so this is a great “go-to” recipe on one of the many busy days we tend to have.

Making ahead/freezing: This Bisquick chicken pot pie also makes for a great make-ahead-and-freeze meal. If you’re planning on making as a freezer meal, I recommend using disposable pie dishes. You can make a couple at a time and freeze them so you have them on hand for a busy week night.

Make and bake as usual, let it cool completely, and cover with plastic wrap and a layer of tinfoil, or store in a freezer storage bag. It should keep well for a few months. When you’re ready to bake, there’s no need to thaw. Just add an extra 15-20 minutes or so until it’s totally cooked through.

A spoonful of Bisquick chicken pot pie on a white plate.

For more easy chicken dinners, check out:

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4.59 from 12 votes

Bisquick Chicken Pot Pie

By: Lil’ Luna
Bisquick chicken pot pie is a unique twist on a classic with the addition of hard-boiled eggs and a quick biscuit topping!
Servings: 8
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes


  • 2 cups cooked chicken, I used a comination of shredded and cubed chicken, you can also use 2 cans cooked chicken
  • 3 hard boiled eggs, sliced
  • 1 cup carrots, thinly sliced or carrot crinkles
  • ½ cup corn
  • 1 (10.5-ounce) can cream of chicken soup
  • 1 cup chicken broth
  • salt and pepper to taste, optional
  • cups biscuit mix, instant
  • 1 cup milk
  • 6 tablespoons unsalted butter, melted
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  • Preheat oven to 350°F.
  • Layer chicken, eggs, carrots, and corn in a 2-quart casserole dish.
  • In a medium bowl, mix chicken soup, chicken broth, salt and pepper. Mix well. Pour over your layers.
  • In a separate bowl, whisk together Bisquick mix and milk. Pour over the casserole.
  • Drizzle melted butter over the top and bake for 35 minutes. Serve warm. ENJOY!


STORE. Cool completely, cover it with plastic wrap, or transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.
FREEZE for up to 3 months. Portion larger amounts into small containers for easier storage and reheating. 


Calories: 349kcal, Carbohydrates: 22g, Protein: 15g, Fat: 22g, Saturated Fat: 9g, Cholesterol: 125mg, Sodium: 811mg, Potassium: 288mg, Fiber: 1g, Sugar: 5g, Vitamin A: 3210IU, Vitamin C: 3.5mg, Calcium: 103mg, Iron: 1.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. Tasty but too liquidy. says:

    3 stars
    Very tasty but I highly recommend using only cream of chicken soup and no broth. It is VERY soupy. Like, liquid.

    1. Kristyn Merkley says:

      Thanks for trying it!

  2. Justru says:

    2 stars
    I tRied to double this recipe and it was way too runny! after baking for almost 40 minutes, it was basically a big puddle. I had to throw in more Bisquick and stir it around. I also skimmed off a good amount of the melted butter.

    If i were to make this again (not sure since i do have other Variations that worked out far better), i would cut back on the broth and butter.

    1. Kristyn Merkley says:

      Thanks for trying it!

  3. Misty says:

    5 stars
    I never knew how to make pot pie and always thought it looked so hard to make. BUt boy was i wrong… This was so simple and turned out great!

  4. Kristina says:

    5 stars
    I like the use Of the biscut mix instead of pie crust for this pot pie. ThAnKs for posting!

  5. Olivia says:

    5 stars
    Nothing like homemade chicken pot pie! Easy,yummy and scrEams of comfort.

  6. Jen says:

    5 stars
    It doesn’t matter what the temperature says outside, my family loves chicken pot pie and requests it for dinner often. It’s so filling and I love that I can use whatever vegetables I have on hand.

  7. Krissy Allori says:

    5 stars
    This looks like the perfect family dinner! CAn’t wait to try it!

  8. Melissa says:

    5 stars
    Great dinner! My family really enjoyed it!

  9. Emily says:

    5 stars
    OMGosh! I love chicken pot pie but always thought it was too much work. Totes pinning this!

  10. Joy says:

    5 stars
    My hubby loves chicken pot pie! I will have to make this for him. It looks so tasty & easy to make. Love the comfort this dish brings to the table!