Bisquick Chicken Pot Pie

photo by jessymroberts photo by jessymroberts
photo by jessymroberts
photo by jessymroberts photo by jessymroberts
photo by VickyJ photo by VickyJ
photo by VickyJ photo by VickyJ
photo by VickyJ photo by VickyJ
Ready In:


  • 3 cups cooked chicken
  • 1 (15 ounce) can Veg-All, well drained (diced, mixed vegetables)
  • 1 (10 1/4 ounce) can cream of chicken soup, undiluted
  • 1 cup chicken broth
  • 14 teaspoon pepper
  • 1 cup Bisquick
  • 34 cup milk
  • 14 cup butter, melted


  • Preheat oven to 400 degrees.
  • Grease a shallow 2 quart baking dish.
  • Spread Chicken and Veg-All evenly into bottom of dish.
  • Stir soup, broth and pepper together in a medium bowl.
  • Pour over Chicken mixture.
  • Combine Bisquick, milk and butter.
  • Stir until smooth.
  • Pour over soup.
  • Bake 45-50 minutes, or until crust is golden brown.
  • Cool 10 minutes before serving.

Questions & Replies

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  1. This was pretty good, but we didn't like the crust. It would be better with a regular pie crust.
  2. Best chicken pot pie I've ever eaten. I added 1/4 cup chopped onions, and used the broth from the chicken breast that I cooked instead of the canned broth. Delicious!!!!
  3. Mysterygirl, I made this for lunch the other day,And it was delicious,the only thing I did different was I used a can of croissant rolls,spread out flat on top and yum it was delicious. Thanks,Darlene Summers
  4. I skipped using veg-all and just added in veggies that we preferred. I also used the low fat bisquick. It was good but I still prefer pot pie with the real crust. LOL but this is better calorie wise.
  5. Just popped in to find this recipe. I forgot the baking Temperature and time. I originally got this from a friend who got it from "Woman's Day" Magazine way back in 1982. this was my go to recipe for Church Suppers and I have shared it with many women through the decades. Thanks for posting!


  1. I use self-rising flour sifted with 1 T, Baking powder, 1 t. baking soda and 1 t. sea salt. And I use 1 can of cream of mushroom soup instead of the chicken broth as per the original recipe. This easily serves 8 hungry people or 12 moderate eaters.
  2. Excellent pie! I ended up making 6 small pot pies instead of one large one (to satisfy a few who are picky with their veggies). Instead of the VegAll, I used a can of whole potatoes (cut up for each pie), a handful of frozen corn for each and some frozen broccoli. It was delicious, even for those who weren't sure what to expect (as they've never had a homemade pot pie before). I used chicken thigh and I'll definitely go with breast next time. I also may multiply the Bisquick portion to 1 times what the recipe calls to make sure the crust extends to the sides of each pie. All in all, VERY easy and super yummy! Thank you! :)
  3. This was a night of substitutions! Thought I had everything on hand, but alas... so instead of cream of chicken I used cream of celery... I used a bag of frozen mixed veggies instead of the veg-all... and since the bag was only 12 oz, I added the rest of the veggies from the roast chicken I made the other day... I was out of broth (OMG!) so I used a bullion cube... I probably used so many substitutions, I shouldn't rate this... but it turned out wonderfully!!!!! I can only imagine how good it is when you have everything on hand!! Thank you so much for this tasty and simple dish!
  4. Made this last night for my family and in-laws.. I used 2 cans of veg-all, added some sauteed celery and onions. I also put some fresh parsley in it.. It tasted great! I used the refrigerated pie crusts instead of the bisquick.. I asked the family to rate it, as I knew I would be reviewing this today.. They gave it a 5 - and believe me, that is tough in my family.. I usually get 'niceties' from the in-laws, but my husband is a pretty good critic.. But he loved it too. My 6 yr old wasn't crazy about the parsley I put in it, but overall everyone thought it was terrific! I will definitely make this again! Thanks!
  5. I was so happy when this recipe turned out great and didn't lack in flavor. I had leftover turkey from Christmas and wanted to use it up. I made a few changes to this recipe. Since I was using turkey, I used cream of celery soup instead of cream of chicken soup. I also doubled the recipe and used a pepper garlic blend for my spices. I didn't have Bisquick so I used some leftover pie crust for the topping and made an X in the top for the steam to escape. I mixed everything in a large bowl but placed the mixture into greased individual white French white pyrex bowls. This was quick and easy and my family really enjoyed this recipe. Thanks for posting.


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