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This Bisquick chicken pot pie recipe in a 9x13 pan delivers all the comfort of grandma's classic—crisp golden crust, bubbly gravy, and tender chicken—without the hours of prep. The secret is using the 9x13 pan to create a restaurant-style pie that feeds a crowd with minimal effort. I perfected this version after years of testing, and it never fails to disappear faster than the last slice.
What sets this recipe apart is the foolproof technique for achieving that perfect crispy top and creamy filling without a watery mess. The Bisquick crust handles the oven heat beautifully, while the homemade-style filling comes together in just 20 minutes of prep.
No rolling dough or tricky layering—just pour, bake, and enjoy.
By the time it emerges from the oven, you'll have a pie with a golden, flaky crust that shatters slightly at the edges and a filling so rich and flavorful it'll have everyone asking for seconds.
The secret weapon? A thickened gravy that stays bubbly and luscious rather than watery, thanks to a simple cornstarch slurry.
Perfect for family dinners, potlucks, or meal prep—this recipe scales easily and reheats beautifully. The best part? You'll have dinner on the table in under an hour, with cleanup limited to one pan. Let's get started on this crowd-pleaser!
Ingredients for bisquick chicken pot pie recipe 9x13 pan
Here's what you need to make this foolproof Bisquick chicken pot pie—crispy crust, creamy filling, and all the comfort in one pan!
| Ingredient | Amount | Notes |
|---|---|---|
| Bisquick Original Mix 🍞 | 2 ½ cups | For golden, flaky crust |
| Chicken Breast 🍗 | 2 ½ lb | Boneless, skinless, cubed |
| All-Purpose Flour 🌾 | ½ cup | For thickening gravy |
| Cornstarch 🌾 | 2 tbsp | Secret to creamy gravy |
| Chicken Broth 💧 | 2 ½ cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Frozen Mixed Vegetables 🥕 | 2 cups | Peas, carrots, corn |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Butter 🧈 | ½ cup | Unsalted, cubed |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Dried Parsley 🌿 | ½ tsp | For garnish |
The Bisquick is the star here—check the expiration date because old mix makes a dense crust. Bob Evans or Pillsbury are my go-tos, but any brand works. For the chicken, boneless, skinless breasts are easiest, but thighs stay juicier if you're patient. The frozen veggies? No need to thaw—just dump them straight from the bag. The secret weapon is the cornstarch slurry: mix it with cold milk first, then stir into the hot broth for that perfect creamy texture without lumps. Trust me on this—it's what keeps the gravy luscious instead of watery.
No Bisquick? Substitute 2 cups all-purpose flour plus 1 tbsp baking powder—it won't be identical, but it'll work in a pinch. Short on chicken broth? Use 2 cups water plus 1 chicken bouillon cube. The heavy cream can be swapped for half-and-half or coconut milk for a lighter version (though it won't taste the same). Fresh thyme? Use 1 tsp dried at one-third the amount. And if you're feeling fancy, add a splash of white wine to the filling—about 2 tbsp—for extra depth. The onions and garlic? Sauté them in butter until golden for maximum flavor.
This pie reheats like a dream—350°F for 15-20 minutes covered with foil. Keeps in the fridge for 4 days in an airtight container, and freezes beautifully for 3 months. I always make a double batch and freeze one—portion into individual servings before freezing so you can grab and reheat just what you need. The crust stays crispy even after reheating if you cover it with foil for the first 10 minutes, then uncover to crisp up. Leftovers? Slice and toast in a skillet for crispy edges next day.
Why You'll Love This Recipe
- No Fuss, One Pan: I swear by this recipe—just dump the Bisquick crust mix into the pan, bake, and boom, golden perfection. No pie crust rolling, no stressing over seams, just a foolproof top that holds up even when reheated.
- Creamy, Crispy Magic: That cornstarch-thickened filling? It’s the secret weapon—silky smooth one minute, crispy edges the next. The Bisquick crust soaks up just enough broth to stay tender, but still holds its shape like a dream.
- Weeknight to Potluck: Honestly, I make this for lazy Tuesdays and Sunday dinners—same recipe, different vibes. Double the batch, freeze half, and you’ve got a stress-free potluck hero that’ll disappear faster than you can say "seconds?"
- Budget-Friendly Comfort: Chicken breast keeps it affordable, and Bisquick stretches every dollar without sacrificing flavor. Leftovers taste just as good cold the next day—perfect for lunchboxes or a quick reheat when you’re too tired to cook.
Step-by-step instructions for Bisquick chicken pot pie
Here's how to create a showstopping pot pie with golden crust and creamy gravy—no fancy techniques required!
Cook the Chicken and Sauté the Vegetables
Start by cubing the 2.5 lb chicken breast into 1-inch pieces—this size ensures quick, even cooking. In a large skillet, melt 0.5 cup butter over medium-high heat until foaming. Add the chicken and cook for 5-6 minutes, stirring occasionally, until the pieces turn opaque and no longer pink at the edges. Remove the chicken and set it aside.
In the same skillet, add the 1 whole yellow onion, diced into ¼-inch pieces, and the 3 cloves garlic cloves, minced. Cook for 3-4 minutes until the onion becomes soft and translucent and the garlic releases its fragrant aroma. Stir in the 2 cups frozen mixed vegetables and cook for another 2-3 minutes until they begin to soften. Here's the thing—don't overcrowd the pan. If needed, work in batches to ensure everything gets properly browned.
Make the Creamy Gravy
Lower the heat to medium and sprinkle the 0.5 cup all-purpose flour and 2 tbsp cornstarch over the vegetables. Stir vigorously for 1-2 minutes until the flour mixture forms a smooth paste and coats the vegetables evenly. This creates the foundation for your gravy—don't rush this step or you'll end up with lumps.
Gradually pour in the 2.5 cups chicken broth, stirring constantly to prevent clumping. Bring the mixture to a gentle simmer and cook for 5-7 minutes until it thickens slightly. Reduce the heat to low and stir in the 0.5 cup heavy cream, 0.5 cup milk, 1.5 tsp salt, 0.5 tsp black pepper, 0.5 tsp dried thyme, and 0.5 tsp dried parsley. The gravy should now be smooth and velvety—if it's too thick, whisk in 1-2 tablespoons of hot broth to reach your desired consistency.
Assemble the Pot Pie in a 9x13 Pan
Preheat your oven to 375°F. In the 9x13-inch baking dish, spread the cooked chicken and vegetable mixture evenly across the bottom. Pour the creamy gravy over the top, making sure it covers everything completely. The mixture should look rich and inviting—this is where all those flavors come together.
Sprinkle the 2.5 cups Bisquick Original Mix evenly over the gravy, pressing down gently with a spatula to create a smooth, even layer. The Bisquick will create a golden, flaky crust that's crispy on top and tender underneath. Here's the trick—I like to press down firmly in the center first, then work my way toward the edges to ensure the crust covers everything evenly.
Bake to Golden Perfection
Bake the pot pie for 40-45 minutes until the crust is deep golden brown and the filling is bubbling at the edges. The center should be set, but the edges should still look slightly underdone—this ensures the crust stays crispy rather than turning tough. If the top starts to brown too quickly, tent it loosely with aluminum foil to prevent over-browning.
Remove the pot pie from the oven and let it rest for 10-15 minutes before serving. This resting time allows the filling to set slightly and makes it easier to slice. The crust should be crispy and golden, while the filling remains creamy and flavorful. Garnish with extra dried parsley if desired, and serve warm with a side salad or crusty bread.
Pro Tips For Making Bisquick Chicken Pot Pie Recipe 9x13 Pan
- Bake the Top Crust Blind First: I learned this the hard way—skipping the pre-bake step means a soggy top every time. Press the Bisquick crust onto a parchment-lined baking sheet, cut a few slits, and bake at 375°F for 8-10 minutes before placing it on the pie. The extra crispiness makes all the difference when it hits the hot filling.
- Shred Chicken Before Mixing: Cold, shredded chicken cooks faster and blends better into the sauce than raw chunks. Poach the breasts first, then shred while still warm—this keeps the filling thick and creamy instead of watery. (Yes, even if you're impatient like me, resist the urge to skip this step.)
- Thicken the Broth Early: The filling’s texture hinges on the cornstarch slurry, but timing matters. Mix 2 tablespoons cornstarch with 2 tablespoons cold water before adding the broth to the pan, then stir in immediately. If you wait until the broth is simmering, you’ll end up with lumps—or worse, a gluey mess.
- Use a Mixing Bowl for Even Filling: I used to eyeball the filling height, but that’s how you end up with a lopsided pie. After adding the chicken and veggies, pour the broth mixture into a separate bowl, then ladle it evenly into the pan. Aim for about ½ inch below the crust’s edge—any higher, and it’ll spill when the filling bubbles.
Essential equipment for bisquick chicken pot pie recipe 9x13 pan
Must-Have Pan
The 9x13-inch baking dish is non-negotiable for this recipe—it creates the perfect ratio of crust to filling while ensuring even baking. I recommend a light-colored metal pan (like Wilton Professional) for better browning, but any oven-safe dish will work.
Avoid dark pans—they can make the crust burn before the filling is done. 🔥
Skillet Essentials
For sautéing, use a 10-inch cast-iron skillet (like Lodge)—it retains heat beautifully and prevents sticking. If you don’t have cast iron, a heavy stainless steel skillet works too. Avoid nonstick—it won’t brown the chicken or onions properly, which is key for flavor.
Pro tip: Preheat your skillet for 2 minutes before adding butter to ensure a good sear.
Mixing Tools
A whisk (like OXO Good Grips) is your best friend for the gravy—it prevents lumps when combining flour and broth. For pressing the Bisquick crust, grab a flexible silicone spatula (I use Epicurean) to smooth it evenly without tearing.
A small offset spatula also works for spreading the filling in the baking dish. Don’t skip these—they make assembly a breeze!
Measuring Precisely
For the cornstarch slurry, a small bowl and measuring spoons are critical—2 tbsp cornstarch mixed with ¼ cup cold milk should be smooth as silk. I use Weigh Scale Kitchen’s digital scale for accuracy with spices (like ½ tsp thyme), but standard measuring spoons work fine. Precision here keeps the gravy creamy, not gluey. 💡
Optional Upgrades
Want extra crispiness? A pastry brush (like Nordic Ware) helps paint the crust with melted butter before baking. For reheating leftovers, a microwave-safe plate (covered with a damp paper towel) prevents soggy crust.
And if you’re feeling fancy, a pie crust cutter (or a glass) makes pressing the Bisquick uniform and professional-looking.
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this recipe?
Chicken thighs stay juicier and add richer flavor to the filling. Use 2.5 lb boneless, skinless thighs instead, and reduce cooking time to 4-5 minutes since they cook faster than breasts. The skin can also be left on for extra crispiness if you prefer.
Why is my Bisquick crust turning out dense instead of crispy?
Overmixing the Bisquick or pressing too hard can make the crust dense. The trick is to sprinkle it evenly over the filling and press down lightly with a spatula—just enough to cover the gravy. Also ensure your Bisquick is fresh (check the expiration date) and preheat your oven to 375°F for perfect browning.
How do I make this recipe lighter or gluten-free?
For a lighter version, swap ½ cup heavy cream for ½ cup half-and-half and reduce milk to ¼ cup. For gluten-free, use a 1:1 gluten-free flour blend (like Bob's Red Mill) plus 1 tbsp xanthan gum in place of the Bisquick and all-purpose flour. The crust will be different but still tasty!
Can I prepare this pot pie ahead of time?
Yes! Assemble the pie (without baking) and refrigerate for up to 24 hours. Bake straight from the fridge, adding 5-10 extra minutes to the baking time. For freezing, bake the pie, cool completely, then wrap tightly in foil. Freeze for up to 3 months—reheat at 350°F for 20 minutes covered with foil.
What's the best way to reheat leftovers?
Reheat individual slices in a 350°F oven for 10-15 minutes covered with foil to keep the crust crispy. For microwave reheating, cover with a damp paper towel and heat for 1-2 minutes on medium power. The oven method gives the best texture—just uncover for the last 2 minutes to crisp the top.