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This Bisquick chicken pot pie recipe in a 9x13 pan delivers all the comfort of homemade—creamy gravy, tender chicken, and a golden crust—without the fuss of pie dough from scratch.
The secret lies in Bisquick’s foolproof mix, which transforms into a flaky, buttery crust with just hot water and a few minutes of stirring. I’ve perfected this version for busy weeknights, where one pan does all the work while you focus on setting the table.
The filling starts with juicy chicken thighs, fresh seasonal vegetables, and a velvety gravy thickened with Bisquick itself—no separate crust prep needed. The magic happens when you assemble everything in a single 9x13 pan, creating a dish that’s as satisfying as it is simple.
What you’ll end up with is a bubbling, golden pot pie with a crispy top and creamy filling that practically melts in your mouth.
Ready in just 60 minutes from start to finish, this recipe is designed for those nights when you want comfort food without the stress. The Bisquick crust holds its shape beautifully, while the filling stays rich and flavorful.
Serve it warm with a side of crusty bread or a simple green salad to round out the meal.
Whether you’re feeding a family or meal prepping for the week, this pot pie keeps well in the fridge for up to three days. The best part? Every bite tastes like it came from a bakery, not your kitchen. Let’s get started!
Ingredients for bisquick chicken pot pie recipe 9x13 pan
Six ingredients make the crust, eight bring the filling together—all in one pan.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Juicy and tender preferred |
| Bisquick Original Mix 🍞 | 2 cups | For crust and gravy thickening |
| Whole Milk 🥛 | 1 ½ cups | Full-fat for creaminess |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Frozen Mixed Vegetables 🥕 | 2 cups | Peas, carrots, corn blend |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 3 cloves | Minced for flavor |
| All-Purpose Flour 🌾 | ¼ cup | For gravy thickening |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Hot Water 💧 | ¾ cup | For Bisquick crust |
The chicken thighs are non-negotiable here—they stay juicy while the pot pie bakes. Trader Joe's and Costco sell them pre-cut, which saves time. Look for thighs with good marbling, not skinless boneless if you can find them. The Bisquick is the real MVP—it handles both the crust and gravy thickening. Jiffy or Betty Crocker work, but the original Bisquick has the best texture. Grab a box while you're at it for the crust too—this recipe uses two cups total, so you'll have leftovers for another use.
No Bisquick? Self-rising flour plus baking powder (1 cup self-rising + 1 tbsp baking powder) gets you close, though the flavor won't be identical. Fresh thyme is ideal, but dried works at one-third the amount. The frozen veggies can be any mix—peas, carrots, and corn work perfectly, but swap in green beans or broccoli if you prefer. For the milk, whole milk is essential—skim or almond milk won't give that rich, creamy texture. The chicken broth should be low-sodium unless you're adding extra salt later.
This pot pie reheats beautifully—just pop it in the oven at 375°F for 20-25 minutes until bubbly. Keeps for 3 days in the fridge or 3 months frozen. I always make a double batch because it's that good. Store leftovers in an airtight container with parchment between layers to keep the crust crispy. The crust gets even better the next day, so plan ahead if you can—it's perfect for meal prep.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to dirty multiple dishes. Toss everything into a 9x13 pan—no fancy layers, no stress—and let the Bisquick crust do the heavy lifting while you sip your coffee.
- Creamy Crispy Balance: That golden, flaky top with the tender chicken and veggies in a silky milk-broth sauce? It’s the kind of combo that makes you pause mid-bite. The Bisquick adds a buttery crunch that cuts through the richness perfectly.
- Leftovers for Days: Between us, this recipe makes way more than I can eat in one sitting. The flavors actually get better the next day—my freezer’s always stocked with portions, and I reheat them straight from the fridge (no thawing needed).
- Budget-Friendly Feast: Chicken thighs stretch further than breasts, frozen veggies save money, and Bisquick is cheaper than pre-made pie crust. Honestly, it’s the kind of dish where I can feed my whole family for under $15 and still feel like I served gourmet.
Step-by-step instructions for Bisquick chicken pot pie
Here's how to make a creamy, golden-crusted pot pie in one pan—quick and perfect for a family meal.
Cook the Chicken and Sauté the Vegetables
In a large oven-safe skillet or 9x13-inch baking dish, heat 2 tablespoons olive oil over medium-high heat. Add the 1.5 lb boneless, skinless chicken thighs and cook for 6-8 minutes per side until golden brown and cooked through to 165°F internally. Remove the chicken and set it aside on a plate.
In the same skillet, add the diced yellow onion and cook for 3-4 minutes until softened. Stir in the minced garlic cloves and cook for 30 seconds until fragrant. Add the 2 cups frozen mixed vegetables and cook for 3-4 minutes until heated through. Season with ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon dried thyme.
Make the Creamy Gravy
Pour the 1.5 cups chicken broth into the skillet with the vegetables and scrape up any browned bits from the bottom. Sprinkle the ¼ cup all-purpose flour over the mixture and stir well to combine. Cook for 1-2 minutes until the flour is fully incorporated and the mixture thickens slightly.
Reduce the heat to medium-low and slowly whisk in the 1.5 cups whole milk, a little at a time, until the gravy is smooth and creamy. Return the cooked chicken to the skillet and stir gently to coat it in the sauce. Let the mixture simmer for 3-4 minutes until everything is heated through and the gravy has thickened slightly.
Prepare the Bisquick Crust
In a small bowl, combine the 2 cups Bisquick Original Mix and ½ teaspoon salt. Stir in the ½ teaspoon black pepper and ½ teaspoon dried thyme. Slowly add the ¾ cup hot water to the mixture, stirring just until combined—it should form a thick, dough-like consistency.
Spread the Bisquick mixture evenly over the top of the chicken and vegetable filling in the skillet or baking dish. Use a spatula to smooth out the crust, making sure it covers the entire surface. The crust should be about ¼-inch thick.
Bake Until Golden and Bubbly
Transfer the skillet or baking dish to a preheated 375°F oven and bake for 35-40 minutes until the crust is golden brown and the filling is bubbling around the edges. The crust should be crispy on top while the filling remains creamy and thick.
Let the pot pie rest for 5-10 minutes before serving. This resting time allows the filling to set slightly, making it easier to slice and serve. Cut into squares and enjoy the warm, creamy, and comforting flavors of this one-pan pot pie!
Pro Tips For Making Bisquick Chicken Pot Pie Recipe 9x13 Pan
- CUT CHICKEN SMALL: I used to leave chunks the size of my thumb—now I slice thighs into 1-inch pieces. They cook faster, absorb the broth better, and you won’t have dry, overcooked edges. Use a sharp knife and work in batches if needed.
- THAW VEGGIES FIRST: Frozen veggies straight from the freezer into the pot pie? Skip it. Spread them on a plate and let them sit for 10 minutes before adding to the pan. They’ll crisp up instead of turning into mush, and the texture’s everything in this dish.
- DON’T SKIP THE BROTH BOIL: After adding chicken broth, bring it to a full boil for 2 minutes before stirring in the Bisquick mix. This ensures the crust doesn’t sink like a rock—it gives the liquid time to gel slightly, so the topping stays light and fluffy.
- USE COLD MILK FOR CRUST: The Bisquick crust is forgiving, but cold whole milk makes a real difference. Mix it in last, right before pouring over the filling, and keep the bowl in the fridge until you’re ready. The contrast keeps the crust from getting gummy or spreading too thin.
Pro cooking tips for perfect results
Bisquick Crust Secrets
Bisquick’s magic lies in its foolproof mix—just hot water and stirring transform it into a golden crust. I always use hot water (not boiling) to avoid overcooking the Bisquick before it hits the oven.
Mix it just until combined—overmixing makes the crust tough. For extra crispiness, sprinkle 1 tablespoon melted butter over the crust before baking. 🌟
Gravy Thickening Hacks
The secret to a creamy gravy is slowly whisking in milk—adding it all at once creates lumps. I start with half the milk, stir until smooth, then add the rest.
For extra richness, replace ¼ cup milk with heavy cream. If the gravy thickens too much, whisk in 1 tablespoon milk to loosen it.
One-Pan Efficiency
Use a 9x13-inch oven-safe skillet (like Calphalon or All-Clad) to avoid transferring. Preheat the pan for 5 minutes before adding ingredients—this ensures even cooking. If your pan isn’t oven-safe, transfer the filling to a 9x13-inch baking dish after sautéing. 🔥
Chicken Cooking Tips
Cook chicken thighs skin-side down first to render fat, then flip for even browning. For extra flavor, sear them in 2 tbsp olive oil until golden. Remove them when they reach 165°F—overcooking dries them out. Let them rest 5 minutes before adding back to the gravy.
Baking Perfection
Bake at 375°F for 35-40 minutes until the crust is golden brown and the filling bubbles. If the crust browns too fast, tent it with aluminum foil.
For a crispier top, broil for 2-3 minutes at the end. Always let it rest 10 minutes before slicing—this keeps the filling creamy. ✨
Make-Ahead Magic
Assemble the pot pie up to 24 hours ahead and refrigerate. Bake straight from the fridge, adding 5-10 extra minutes to the cook time. For freezing, bake fully, cool completely, then wrap tightly in plastic wrap and foil. Reheat at 350°F for 20-25 minutes until bubbly. 💫
Nutrition facts
Frequently asked questions
Can I use Bisquick for both the crust and gravy in this recipe?
Yes! This recipe cleverly uses 2 cups Bisquick total—1 cup for the crust and 1 cup (mixed with milk/flour) to thicken the gravy. The Bisquick's baking powder creates lift in the crust while its starch content helps create a silky gravy without lumps.
What if my Bisquick crust turns out too thick or too thin?
If the crust is too thick, whisk in 1-2 tablespoons milk to loosen it before spreading. For a thinner crust, add 1 tablespoon hot water and mix gently. The ideal consistency is like thick pancake batter—dropping spoonfuls should hold their shape but spread slightly when pressed.
Can I substitute chicken thighs with chicken breasts?
You can, but chicken breasts are leaner and more likely to dry out. If using breasts, pound them to ½-inch thickness and cook for only 4-5 minutes per side to 165°F. For extra moisture, add 2 tablespoons chicken broth to the gravy or cover the pot pie with foil during baking.
How do I make this recipe vegetarian?
Swap the chicken for 1.5 lbs firm tofu (pressed and cubed) or chickpeas. Use 2 cups vegetable broth instead of chicken broth, and add 1 teaspoon smoked paprika to the gravy for depth. For protein, stir in ½ cup cooked lentils with the vegetables.
Why did my pot pie filling get watery after baking?
This usually happens if the gravy wasn't thickened enough before baking. Next time, simmer the gravy for 2-3 extra minutes on the stovetop before adding the crust. If it's already baked, sprinkle 1 tablespoon cornstarch mixed with 1 tablespoon cold water over the filling and bake for 5 more minutes to thicken it.