How to Make the Best Chicken Pot Pie Recipe with Bisquick

Few dishes can rival the comforting warmth of a classic chicken pot pie. With its golden, flaky crust and creamy, savory filling loaded with tender chicken and vibrant vegetables, this dish has long been a favorite for family meals and cozy nights at home. Whether it’s a cold winter evening or you’re simply in the mood for something hearty, chicken pot pie always hits the spot.

But what if you could enjoy all that homemade goodness without the hassle of making a crust from scratch? That’s where Bisquick comes in. This versatile baking mix simplifies the process, making it easy to whip up a perfectly flaky crust in no time. By using Bisquick, you get the best of both worlds: a homemade taste with minimal effort.

Why Chicken Pot Pie with Bisquick is the Perfect Comfort Food

The Warm, Hearty Nature of Chicken Pot Pie

There’s something truly special about chicken pot pie—it’s not just a dish; it’s an experience. From the moment it comes out of the oven, its golden, flaky crust and inviting aroma instantly evoke feelings of warmth and comfort. It’s the kind of meal that wraps you in a cozy embrace, offering both nourishment and nostalgia.

What makes chicken pot pie so unique is its perfect balance of flavors and textures. The creamy filling, made with tender chicken and fresh vegetables like carrots, peas, and celery, is rich and satisfying. Meanwhile, the crust—golden and slightly crisp on the outside but soft and flaky on the inside—provides the perfect contrast. Together, these elements create a dish that feels both indulgent and wholesome.

Chicken pot pie has earned its place as a classic comfort food because of its versatility. It’s hearty enough to serve as a complete meal, yet it’s simple and approachable, making it a favorite for both home cooks and families. Whether you’re serving it on a chilly evening or as a centerpiece for a Sunday family dinner, this dish is guaranteed to bring smiles to the table.

How Bisquick Makes the Crust Golden and Flaky

One of the standout features of a great chicken pot pie is its crust—golden, flaky, and just the right amount of crispness to complement the creamy filling. Achieving that perfect crust can often be a challenge, especially if you’re making it from scratch. But with Bisquick, it becomes incredibly simple and foolproof.

1. The Science Behind Bisquick’s Magic:
Bisquick is a versatile baking mix made with a combination of flour, shortening, salt, and a leavening agent like baking powder. This unique blend ensures that the crust turns out light and fluffy, yet sturdy enough to hold the rich filling inside. When baked, Bisquick rises slightly, creating a tender yet flaky texture that is hard to resist.

2. The Perfect Golden Brown Finish:
The shortening in Bisquick plays a key role in achieving that golden crust. It melts as the pie bakes, creating small pockets of air that result in a flaky texture. Adding milk or butter to the Bisquick mixture enhances browning, giving the crust its beautiful, golden hue. For an even richer color, you can brush the top with a light egg wash before baking.

3. Ease and Consistency Every Time:
Unlike traditional pie crusts that require rolling, chilling, and careful handling, Bisquick simplifies the process. It’s as easy as mixing the ingredients, spreading the dough over the filling, and baking it to perfection. This ease of use makes it an ideal choice for busy weeknights or for anyone new to baking.

4. Versatility for Customization:
Bisquick not only ensures a golden, flaky crust but also allows room for creativity. You can add herbs like thyme, rosemary, or parsley to the dough for an extra layer of flavor. Or, sprinkle a little shredded cheese into the mix for a savory twist that pairs beautifully with the chicken pot pie filling.

Ideal for a Family Dinner or a Cozy Night In

1. A Meal That Brings Everyone to the Table:
There’s something about a golden, bubbling chicken pot pie fresh out of the oven that makes it irresistible. Its inviting aroma fills the kitchen, drawing everyone in anticipation of dinner. With its creamy filling and flaky Bisquick crust, this dish has all the elements of a classic comfort food that appeals to both kids and adults alike.

2. Perfect for Sharing:
The generous size of a chicken pot pie makes it ideal for feeding the whole family. Whether you’re serving it during a casual weeknight dinner or a weekend gathering, there’s plenty to go around. Its rich, savory flavors and satisfying texture ensure everyone leaves the table happy and full.

3. Quick and Convenient for Busy Nights:
Even on your busiest days, this chicken pot pie recipe with Bisquick makes it easy to prepare a delicious meal without spending hours in the kitchen. The simplicity of the Bisquick crust saves time while still delivering a homemade taste. It’s the perfect way to enjoy a wholesome dinner without the stress.

4. A Cozy Treat for Quiet Evenings:
When you’re in the mood for a low-key night at home, chicken pot pie is the ultimate comfort food. Pair it with a fresh salad or a warm bowl of soup for a complete meal, and enjoy it while curled up on the couch with your favorite show or book. It’s the kind of dish that warms both your body and soul.

Key Ingredients for the Best Chicken Pot Pie with Bisquick

A freshly baked chicken pot pie with a golden Bisquick crust, filled with creamy chicken, carrots, peas, and celery, served in a round white dish on a rustic wooden table.

Bisquick: The Easy Secret to the Perfect Crust

1. What Makes Bisquick So Special?
Bisquick is a pre-mixed blend of essential baking ingredients, including flour, shortening, salt, and leavening agents like baking powder. This combination is designed to deliver consistent results with minimal effort, making it a versatile staple for everything from pancakes to pot pies. When used as a crust, Bisquick provides a light and fluffy texture that’s sturdy enough to hold the creamy chicken pot pie filling but delicate enough to melt in your mouth.

2. Flaky and Golden Every Time:
The magic of Bisquick lies in its ability to create a crust that’s both golden and flaky with very little preparation. The shortening in the mix melts during baking, forming small pockets of air that give the crust its signature lightness. Adding milk or water to the mix activates the leavening agents, helping the crust rise slightly as it bakes. The result is a crust with just the right balance of crispness and softness, every single time.

3. The Ultimate Time-Saver:
One of the biggest advantages of using Bisquick is how much time it saves. There’s no need for kneading, rolling, or chilling the dough—steps that can intimidate even experienced bakers. With Bisquick, you simply mix, pour, and bake. It’s as easy as that, making it the perfect choice for busy weeknights or when you want a no-fuss meal that still tastes homemade.

4. Customizing Your Crust with Bisquick:
Another great thing about Bisquick is its versatility. While it’s delicious on its own, you can easily customize the mix to add more flavor and texture to your crust. For a savory twist, try mixing in shredded cheese, garlic powder, or dried herbs like thyme or parsley. For a slightly richer crust, replace some of the liquid with melted butter or buttermilk. These small additions can elevate your chicken pot pie and give it a unique, personal touch.

5. Reliable Results for Every Cook:
Whether you’re an experienced home cook or just starting in the kitchen, Bisquick makes it easy to achieve consistent results. You don’t need specialized equipment or advanced techniques—just a bowl, a spoon, and a baking dish. The simplicity of Bisquick ensures that even beginners can make a crust that looks and tastes like it came from a professional kitchen.

Fresh vegetables: Carrots, peas, and celery for a vibrant filling

1. Carrots: Sweetness and Brightness
Carrots are a classic ingredient in chicken pot pie, offering a natural sweetness that balances the richness of the creamy sauce and the savory chicken. When cooked, carrots soften to a tender yet slightly firm texture, adding a delightful bite to the filling. Their bright orange color also adds a cheerful, appetizing appearance to the dish, making it as visually appealing as it is delicious.

2. Peas: A Burst of Flavor and Texture
Peas are the tiny green jewels in the filling that bring a burst of fresh, slightly sweet flavor to every spoonful. Their round shape and firm texture provide a pleasant contrast to the creamy sauce and the tender chicken. Whether you use fresh peas in season or frozen peas for convenience, they are an essential ingredient that enhances both the taste and the overall aesthetic of the pie.

3. Celery: Subtle Earthiness and Crunch
Celery adds a subtle earthiness and an undercurrent of savory flavor that ties the filling together. When cooked, celery softens but retains a slight crunch, creating a nice textural contrast to the creaminess of the sauce and the tenderness of the chicken and other vegetables. Its pale green hue also complements the other vegetables, adding variety to the dish’s appearance.

4. Why Fresh Vegetables Matter
Using fresh vegetables instead of canned or overly processed ones elevates the flavor and texture of the pot pie filling. Fresh carrots, peas, and celery retain their natural sweetness, crunch, and vibrant colors, ensuring that every bite is as satisfying as it is wholesome. They also provide essential vitamins, minerals, and fiber, making your chicken pot pie a nutritious meal option.

5. Easy Preparation Tips
Preparing fresh vegetables for your chicken pot pie is quick and straightforward. Peel and dice the carrots into bite-sized pieces, chop the celery into small slices, and measure out the peas. For busy nights, you can even prepare these vegetables in advance and store them in the refrigerator until you’re ready to cook. If fresh peas aren’t available, frozen peas work just as well and save on prep time without sacrificing flavor.

6. Customizing with Additional Vegetables
While carrots, peas, and celery are the classic trio, you can always experiment by adding more vegetables to suit your taste. Try including diced potatoes for extra heartiness, mushrooms for a deeper umami flavor, or green beans for a crisp bite. This flexibility allows you to make the dish your own while keeping it vibrant and delicious.

Chicken: Tender and Juicy for the Best Flavor

At the heart of every chicken pot pie is, of course, the chicken itself. As the star ingredient, it’s essential to ensure the chicken is tender, juicy, and flavorful to create a filling that’s both satisfying and delicious. Selecting and preparing the chicken properly makes all the difference in achieving a pot pie that stands out as the ultimate comfort food.

1. Choosing the Best Chicken for Your Pot Pie
The type of chicken you use can greatly influence the final flavor and texture of the dish. Boneless, skinless chicken breasts are a popular choice for their lean, mild flavor, while chicken thighs offer a richer taste and more succulent texture due to their slightly higher fat content. For the best results, you can even use a mix of both to strike a balance between tenderness and flavor.

If you’re short on time, rotisserie chicken is a fantastic option. Its pre-cooked convenience and seasoned flavor make it easy to shred and add directly to your pot pie filling, saving you valuable prep time without sacrificing quality.

2. Cooking Techniques for Tender, Juicy Chicken
The way you cook your chicken is just as important as the type you choose. Here are a few methods to ensure your chicken is perfectly tender and juicy:

Poaching: Gently simmering chicken in water or broth keeps it moist and infuses it with subtle flavors. This method is perfect for chicken pot pie because it produces tender meat that shreds easily.
Baking: Roasting chicken in the oven allows for even cooking and enhances its natural flavor. To keep the chicken juicy, consider covering it with foil during the baking process or marinating it beforehand.
Sautéing: If you prefer a quicker method, lightly sautéing bite-sized chicken pieces in a bit of oil or butter adds a hint of golden color and seals in moisture.

No matter which method you choose, avoid overcooking the chicken, as this can result in dry, stringy meat that detracts from the creamy texture of the filling.

3. Shredded or Cubed: What Works Best?
When it comes to preparing chicken for pot pie, the choice between shredding and cubing is largely a matter of personal preference. Shredded chicken blends seamlessly into the creamy filling, creating a cohesive texture, while cubed chicken provides more distinct bites of meat for a chunkier, heartier feel. Both options work beautifully, so feel free to choose the style that suits your taste.

4. Seasoning the Chicken for Maximum Flavor
To ensure your chicken contributes to the overall flavor of the dish, don’t skimp on seasoning. A simple blend of salt, pepper, garlic powder, and onion powder works wonderfully, or you can go a step further by adding herbs like thyme, parsley, or rosemary. If you’re poaching the chicken, consider adding aromatics like bay leaves, celery, or carrots to the broth for an extra layer of flavor.

5. Why Quality Matters
Using high-quality chicken is crucial for a dish as simple and comforting as chicken pot pie. Opt for fresh, locally sourced chicken whenever possible, as it often has better flavor and texture compared to frozen or heavily processed options. Organic or free-range chicken is another excellent choice for its natural taste and ethical sourcing.

6. A Versatile Protein for Customization
Chicken is a wonderfully versatile ingredient that pairs well with a variety of flavors. If you’re looking to switch things up, consider incorporating smoked or grilled chicken for a slightly different taste profile.

The creamy sauce: Using chicken broth, milk, and butter to create richness

1. Chicken Broth: The Flavor Foundation
Chicken broth serves as the base of the sauce, providing a savory depth that complements the other ingredients. Its rich, hearty taste enhances the chicken and vegetables, creating a cohesive flavor profile. For the best results, use a high-quality, low-sodium chicken broth or make your own at home. Homemade broth often has a more robust and complex flavor, elevating the dish to the next level.

To add an extra layer of depth, consider simmering the broth with aromatics like bay leaves, garlic, or thyme before incorporating it into the sauce. This simple step can infuse the broth with subtle, complementary flavors that make the sauce even more delicious.

2. Milk: Creaminess and Balance
Milk is the ingredient that gives the sauce its creamy, luxurious texture. Whole milk is a great choice, as its higher fat content adds body and richness. However, if you prefer an even creamier sauce, you can use half-and-half or heavy cream for a more indulgent version.

For those who want a lighter option, low-fat milk or non-dairy alternatives like unsweetened almond milk or oat milk can also work, though the sauce may be slightly thinner. To maintain a smooth, thick consistency, you can add a bit more flour or cornstarch to the mixture if needed.

3. Butter: Adding Depth and Silkiness
Butter is the secret to a silky-smooth sauce with a hint of luxurious richness. When melted and combined with flour, it creates a roux—a classic technique used to thicken sauces. The butter not only adds flavor but also ensures the sauce coats every ingredient evenly, creating a cohesive filling.

For an extra layer of flavor, you can brown the butter slightly before adding the flour, giving the sauce a nutty undertone that enhances the dish’s overall taste.

4. Achieving the Perfect Consistency

Start by making a roux with butter and flour, cooking it until it turns a light golden color.

Gradually whisk in the chicken broth, allowing the mixture to thicken as it heats.

Add the milk slowly, stirring constantly to create a smooth, lump-free sauce.

Simmer the sauce gently until it reaches the desired consistency, making sure to stir frequently to prevent sticking.

If the sauce becomes too thick, you can thin it out with a splash of broth or milk. Conversely, if it’s too thin, let it simmer a bit longer to reduce, or add a touch more roux.

5. Flavor Enhancements and Customizations
While the trio of chicken broth, milk, and butter creates a classic base, you can easily customize the sauce to suit your taste.

Add a pinch of garlic powder, onion powder, or smoked paprika for an extra layer of flavor.
Stir in shredded cheese for a cheesy twist that pairs beautifully with the creamy filling.
Fresh herbs like thyme, parsley, or rosemary can also be added to the sauce, infusing it with a fragrant aroma that complements the dish’s rustic charm.

6. Why This Sauce Makes the Dish Special
This creamy sauce is more than just a component of the filling—it’s what makes the chicken pot pie so comforting and satisfying. Its velvety texture and rich flavor bring all the ingredients together, creating a dish that’s more than the sum of its parts. Whether enjoyed as a cozy family dinner or a comforting treat on a cold evening, this sauce is the foundation of a pot pie that’s truly unforgettable.

Step-by-Step Guide to Making Bisquick Chicken Pot Pie

Preparing the filling: Cooking chicken and vegetables in a creamy sauce

The filling is the heart of a chicken pot pie, and preparing it properly ensures that each bite is bursting with flavor, tenderness, and creamy goodness. The process of cooking the chicken and vegetables in a rich, velvety sauce is crucial to getting the right texture and flavor balance. This step involves combining the cooked chicken, vegetables, and a creamy sauce to create the ultimate comfort food filling.

1. Cooking the Chicken for a Tender, Juicy Texture
Before combining the chicken with the vegetables, it’s essential to ensure the chicken is cooked just right. Whether you’re using fresh chicken breasts, thighs, or rotisserie chicken, the key is to cook it until it’s tender and juicy, without being overcooked.

If you’re using raw chicken, consider poaching it in chicken broth or water until it reaches an internal temperature of 165°F (74°C). This method ensures the chicken remains moist and tender, ready to be shredded or cubed for the filling.
If you’re using rotisserie chicken, simply shred or chop the meat into bite-sized pieces. The pre-cooked chicken will infuse the sauce with a deeper flavor, adding convenience and richness to the dish.

Once the chicken is cooked, set it aside to cool slightly before adding it to the filling.

2. Sautéing the Vegetables for Optimal Flavor
The vegetables—typically carrots, peas, and celery—play a vital role in both the flavor and texture of the filling. To get the most out of these vegetables, it’s important to sauté them before combining them with the sauce.

Carrots: Dice the carrots into small, uniform pieces to ensure even cooking. Sauté them in a little butter or oil until they become tender and slightly caramelized. This brings out their natural sweetness and adds a depth of flavor to the filling.
Celery: Chop the celery into thin slices, ensuring they cook evenly and soften without losing their delicate crunch. Sautéing the celery in the same pan helps infuse the filling with its subtle earthy flavor.
Peas: Frozen peas are a great choice for this dish, as they’re convenient and retain their natural sweetness. Since peas cook quickly, add them towards the end of the vegetable sautéing process to prevent overcooking.

As the vegetables cook, you’ll notice that they begin to release their natural flavors, which will meld beautifully with the chicken and sauce.

3. Making the Creamy Sauce
Creating the creamy sauce is the key to binding everything together into a velvety filling. The sauce should be rich, smooth, and thick enough to coat the chicken and vegetables without being too heavy. This is achieved by making a roux—an easy mixture of butter and flour—that thickens the sauce as it cooks.

Butter and Flour: Start by melting butter in a large pan over medium heat. Once the butter has melted, stir in flour and cook for a couple of minutes, allowing the roux to form. This step helps eliminate the raw flour taste and ensures the sauce will have a smooth, lump-free texture.
Adding the Broth and Milk: Gradually add chicken broth and milk to the roux, stirring constantly to prevent lumps. The combination of chicken broth adds savory flavor, while milk creates the creamy consistency. You can adjust the ratio of broth to milk based on how creamy you prefer the sauce.
Seasoning the Sauce: Don’t forget to season the sauce with salt, pepper, garlic powder, and other herbs like thyme or rosemary. These seasonings elevate the flavor of the sauce and complement the chicken and vegetables. A pinch of nutmeg or a dash of white wine can also add a sophisticated depth to the sauce.

Simmer the sauce gently until it thickens, ensuring it reaches a consistency that can coat the back of a spoon without dripping off too quickly.

4. Combining Chicken, Vegetables, and Sauce
Once the sauce has thickened to your liking, it’s time to bring everything together. Add the cooked chicken and sautéed vegetables to the creamy sauce, stirring to combine everything evenly. The chicken will soak up the flavors of the sauce, while the vegetables provide a satisfying crunch and burst of freshness.

Adjusting Consistency: If the mixture seems too thick, you can add a little more broth or milk to achieve the desired consistency. If it’s too thin, let it simmer for a few more minutes to reduce.
Taste and Adjust Seasoning: Always taste the filling before transferring it into the pie crust. Add any final touches to the seasoning—more salt, pepper, or herbs—as needed. A small squeeze of lemon juice or a dash of hot sauce can also brighten the filling and enhance the flavors.

5. Ready for the Crust
At this point, your filling is perfectly cooked and ready to be paired with the Bisquick crust. The creamy sauce, tender chicken, and flavorful vegetables have come together into a filling that’s both comforting and hearty. It’s essential to let the filling cool slightly before adding it to the pie crust, ensuring that the crust doesn’t become soggy during baking.

The process of preparing the filling is crucial to making a great chicken pot pie. By carefully cooking the chicken and vegetables, creating a creamy sauce, and combining everything with the right seasoning, you’ll ensure that your pot pie is bursting with flavor and texture. This well-balanced filling will serve as the perfect base for the golden, flaky Bisquick crust that tops it off.

Assembling the pie: Layering the Bisquick crust with the filling

The final step in creating the perfect chicken pot pie is assembling all the components—crispy, golden Bisquick crust, flavorful filling, and that beautiful finishing touch of a perfectly baked pie. Assembling the pie may seem simple, but paying attention to each detail will ensure the final dish has the perfect texture and flavor. Here’s how to expertly layer the Bisquick crust with the creamy filling.

1. Preparing the Bisquick Crust
Before you can assemble the pie, it’s essential to prepare the Bisquick crust, which serves as both the top and bottom layers of the pie. Bisquick offers a quick and easy way to achieve a light, flaky crust without all the effort of traditional pie dough, making it perfect for a comforting chicken pot pie.

Making the Bisquick Crust: Combine Bisquick mix with milk and butter to form a simple batter. You’ll want the consistency to be thick but still spreadable. This batter forms a soft, dough-like texture that will bake up golden and tender.
Crust for the Bottom Layer: Some people prefer to use Bisquick for both the top and bottom layers of the pot pie, while others use a store-bought pie crust for the bottom and Bisquick for the top. If using Bisquick for the bottom, spoon the batter evenly into the bottom of your prepared baking dish, spreading it gently to cover the entire surface. This layer will bake up soft but still provide some structure to hold the filling.
Pre-baking the Bottom Layer (Optional): For a crispier bottom, you can pre-bake the Bisquick bottom crust for 5–7 minutes at 375°F (190°C) before adding the filling. This helps to avoid a soggy crust, ensuring it remains crisp and light.

2. Filling the Pie with the Chicken and Vegetable Mixture
Once the Bisquick crust is prepared, it’s time to layer in the filling. The creamy chicken and vegetable mixture you’ve prepared is the heart of the pot pie, so it’s important to handle it carefully when assembling.

Layering the Filling: Spoon the chicken and vegetable mixture evenly into the prepared bottom crust. Be sure to distribute the filling so that every bite has a bit of chicken, vegetables, and sauce. The filling should be level, not overflowing, as this will prevent the crust from rising unevenly during baking.
Avoid Overfilling: While it’s tempting to pack the filling in, it’s important not to overfill the pie. Leave a small border between the filling and the edge of the crust to allow room for the top layer of Bisquick to spread as it bakes.

3. Adding the Top Bisquick Layer
The Bisquick crust on top is what will create that flaky, golden-brown layer that defines the perfect chicken pot pie. Once the filling is in place, carefully spoon or pour the remaining Bisquick batter over the top.

Spreading the Bisquick Batter: Use a spoon or spatula to spread the Bisquick batter evenly over the filling, covering the entire surface. Don’t worry if the batter looks uneven in places—it will spread and smooth out as it bakes, creating a beautiful, rustic top.
Thickness of the Top Layer: The thickness of the Bisquick crust will determine how flaky and golden it becomes. A slightly thicker layer will create a more substantial crust, while a thinner layer will give a lighter, crispier topping. Aim for an even coverage to ensure the crust bakes evenly.

4. Sealing the Edges and Preparing for Baking
To ensure the crust is properly sealed and the filling doesn’t leak out during baking, it’s important to gently press the edges of the top and bottom crusts together. This helps keep the pie intact and prevents any filling from bubbling over the sides.

Crimping the Edges (Optional): If you’re using a store-bought bottom crust, or just want a decorative touch, crimp the edges of the top and bottom crusts together. You can do this by folding the edges of the top crust slightly over the bottom, then pinching or pressing with a fork to create a fluted, rustic edge.
Cutting Vents (Optional): For a beautiful golden top and to ensure steam can escape as the pie bakes, use a sharp knife to cut a few small slits or vents in the top Bisquick layer. This will allow air to escape and help the crust bake evenly without puffing up too much.

5. Baking the Pie
Once the pie is assembled and the crust is ready, it’s time to bake! The baking process is essential for achieving that perfect flaky, golden crust and ensuring the filling is bubbly and heated through.

Baking Temperature: Preheat your oven to 375°F (190°C) and place the pie on a baking sheet to catch any drips during baking. Bake the pie for 35–45 minutes, or until the top is golden brown and the filling is bubbling through the crust. If the top is browning too quickly, you can cover it loosely with foil and continue baking.
Checking for Doneness: The chicken pot pie is done when the Bisquick crust is golden brown and crispy, and the filling is bubbling hot. If the crust hasn’t reached the desired level of golden crispiness, you can broil the top for an additional 2–3 minutes, but keep a close eye on it to avoid burning.

6. Letting the Pie Set Before Serving
Once the pie is done baking, it’s essential to let it rest for 5–10 minutes before serving. This allows the filling to set and prevents it from running out when you slice into the pie. The filling will thicken as it cools slightly, making for cleaner slices and a more appealing presentation.

Assembling a chicken pot pie with Bisquick is an easy yet rewarding process. By layering the Bisquick crust with the creamy, flavorful filling, you create a comforting dish that’s packed with texture and taste. The crispy, golden crust perfectly complements the rich, savory filling, making this dish a classic favorite for any occasion.

Baking tips: Achieving a golden, crispy crust while keeping the filling moist

1. Preheat the Oven Properly
The first step in achieving a crispy, golden crust is to ensure your oven is properly preheated to the correct temperature, typically 375°F (190°C). This ensures that the Bisquick crust begins to cook immediately upon entering the oven, allowing it to rise and crisp up quickly without overcooking the filling.

Why Preheat? A properly preheated oven allows the crust to bake evenly, promoting the formation of the desired golden-brown exterior. If the oven isn’t hot enough, the crust might become soggy or take too long to brown.

2. Use a Baking Sheet to Catch Drips
Because chicken pot pie fillings can be quite creamy and sometimes bubble over, placing your pie on a baking sheet is a smart precaution.

Catch Potential Spills: As the pie bakes, the filling may begin to bubble up and spill over the edges of the crust. A baking sheet will catch any drips or spills, preventing a mess in your oven and helping you avoid any unnecessary cleanup.

3. Baking at the Right Temperature
Baking at a steady temperature of 375°F (190°C) is key to achieving a perfectly crisp crust without overcooking the filling.

Avoid High Heat: While it may be tempting to crank the heat up to speed up the process, high temperatures can burn the top crust while leaving the inside undercooked.
Even Cooking: Baking at a moderate temperature ensures that the filling heats evenly and that the Bisquick crust has enough time to rise and crisp up without drying out the filling.

4. Watch for Golden-Brown Color
One of the easiest ways to tell when your chicken pot pie is done is by looking at the color of the crust. The top should be a beautiful golden brown, indicating that the Bisquick batter has cooked fully and formed a crisp exterior.

Achieving the Perfect Golden Brown: The color of the top crust depends on the thickness of the Bisquick layer and the overall baking time. The crust should be evenly golden across the surface.
Checking the Bottom Crust: While the top of the pie may appear golden first, the bottom crust should also be a deep golden brown to ensure it’s fully cooked and not soggy. If you’re using a Bisquick bottom crust, check that it’s crisp and browned along the edges, and if you’re using a store-bought crust, ensure it’s cooked through.

5. Tent with Foil to Prevent Overbrowning
Sometimes, the top crust of the pie can brown too quickly before the filling is heated through. To prevent this, you can tent the pie with foil midway through baking to protect the crust while allowing the filling to cook evenly.

How to Tent: Simply place a piece of aluminum foil loosely over the top of the pie once it starts to turn golden, creating a tent shape that protects the crust from direct heat. Continue baking until the filling is bubbling and the bottom crust is fully cooked.

6. Check the Filling Temperature
To ensure your chicken pot pie stays moist while achieving the perfect crust, it’s essential that the filling is hot and fully cooked before baking.

The Right Consistency: The filling should be thick and creamy, not runny, which will prevent the crust from becoming soggy. You can check the filling’s consistency by stirring it before placing it in the pie dish—if it holds together and doesn’t separate, it’s ready for the crust.
Bubbling Filling: When the pie is done, the filling should be visibly bubbling through the top crust, indicating that it has been fully heated. This also ensures that the filling is sufficiently moist and flavorful without being overly liquid.

7. Let the Pie Rest After Baking
After you remove the chicken pot pie from the oven, it’s crucial to let it rest for about 5–10 minutes before cutting into it.

Why Resting Is Important: Allowing the pie to rest helps the filling set, preventing it from running out when you slice into the pie. If you slice the pie immediately after baking, the filling may be too runny and the crust may lose its crispness.
Serving Tip: During this rest period, the filling will firm up slightly, making it easier to slice and serve without making a mess. The pie will retain its shape and the filling will stay rich and creamy.

8. Adjusting the Crust for Extra Crispness
If you want an extra crispy, flaky top crust, you can consider broiling the pie for the last 2–3 minutes of baking. This will create a beautifully crisp finish, especially if you notice the crust is not as golden as you’d like.

Broiling Tip: If you choose to broil the pie, keep a close eye on it to prevent burning. Broiling will crisp up the top of the crust quickly, but it can also darken it too much if left too long.

9. Preventing a Soggy Bottom
One common problem when making pot pies is a soggy bottom crust, especially if using Bisquick for the bottom layer. To prevent this, consider the following tips:

Pre-baking the Bottom: If you’re using Bisquick for the bottom, pre-bake the crust for 5-7 minutes before adding the filling. This step ensures the crust gets a head start in cooking, preventing it from soaking up too much moisture from the filling.
Use a Glass or Ceramic Dish: Baking the pie in a glass or ceramic pie dish helps retain heat evenly and ensures a crispy bottom. Metal dishes, while effective at conducting heat, can sometimes cause the bottom to become soggy if the temperature fluctuates too much.

Achieving a golden, crispy crust while keeping the filling moist requires attention to detail throughout the baking process. By following these tips, you’ll ensure that your chicken pot pie has the perfect balance of a flaky, golden crust and a creamy, flavorful filling. The result is a comforting and delicious dish that’s sure to be a hit at any family meal or cozy gathering.

Tips and Tricks for the Best Bisquick Chicken Pot Pie

Adjusting Seasoning for Added Flavor (Herbs Like Thyme or Parsley)

The seasoning is one of the most important components of any chicken pot pie. A well-seasoned filling can elevate the flavors, turning a simple dish into something memorable. Herbs like thyme, parsley, and others add depth and complexity, balancing the rich, creamy sauce and enhancing the overall taste. Here are a few tips and tricks for adjusting the seasoning in your chicken pot pie to ensure that it’s bursting with flavor.

1. The Role of Herbs in Flavor Development
Herbs play a crucial role in brightening and balancing the richness of the filling. While chicken, vegetables, and Bisquick are the stars of the dish, herbs add a layer of aromatic complexity that complements the other ingredients.

Thyme is one of the most popular herbs used in chicken pot pie, as its earthy, slightly lemony flavor pairs wonderfully with the chicken and creamy sauce. Thyme can be added to both the filling and the broth to infuse the dish with a subtle yet distinctive taste.
Parsley adds a fresh, vibrant flavor and a pop of color to the pie. Its light and slightly peppery taste contrasts beautifully with the richness of the filling. Fresh parsley, sprinkled on top of the finished pie, enhances the appearance and aroma.

2. Balancing the Herb Flavors
The key to a well-seasoned chicken pot pie is balancing the flavors of the herbs with the savory components of the filling, such as chicken, vegetables, and the creamy sauce. Too many herbs can overwhelm the dish, while too few may leave it tasting flat.

Start Small: When adding herbs like thyme, rosemary, or sage, start with a small amount—typically a teaspoon or two of dried herbs, or about a tablespoon of fresh herbs. You can always adjust by adding more if needed.
Fresh vs. Dried Herbs: Fresh herbs tend to be milder in flavor, while dried herbs are more concentrated. If using fresh herbs like parsley or thyme, you may want to add them toward the end of cooking to preserve their fresh flavor. Dried herbs should be added earlier to allow their flavors to infuse into the filling and broth.
Layering Flavors: Adding herbs at different stages of the cooking process helps to layer the flavors. For example, you might add a pinch of thyme to the sauce while cooking the chicken and vegetables, and then finish with fresh parsley right before baking the pie. This layering technique ensures a full-bodied flavor profile.

3. Adjusting Seasoning to Taste
While the recipe might suggest specific amounts of herbs, everyone’s palate is different. It’s important to taste your filling as you go and adjust the seasoning accordingly.

Taste the Filling: Once the filling is prepared, take a moment to taste it. If it feels like the flavors are lacking, add more salt, pepper, or herbs. Sometimes a pinch of garlic powder or onion powder can bring out a deeper savory flavor in the filling.
Balancing with Salt and Pepper: Salt is crucial for bringing out the natural flavors of the herbs and other ingredients. Be sure to season your chicken pot pie with salt and freshly ground black pepper to taste. A dash of white pepper can be used for a subtle heat and to keep the color of the sauce consistent.
Incorporating Other Spices: Depending on your personal preferences, you can experiment with adding a dash of nutmeg, paprika, or cayenne pepper for added warmth and depth. Nutmeg pairs especially well with creamy sauces, while paprika adds a smoky element that can balance the richness.

4. Herb Combinations for Extra Flavor
While thyme and parsley are classic choices, there are several other herbs that can enhance the flavor of your chicken pot pie, giving it a unique twist. Here are a few herb combinations to experiment with:

Rosemary and Thyme: These two herbs are often paired together for a savory, earthy flavor that works well with both the chicken and the vegetables. A little rosemary goes a long way, so use it sparingly, and combine it with thyme for a well-rounded taste.
Sage and Parsley: Sage offers a warm, slightly peppery taste that pairs beautifully with chicken. Combined with fresh parsley, it gives a balanced herbal note that complements the creamy sauce.
Tarragon and Dill: If you’re looking to introduce a slightly sweeter, more aromatic flavor, try adding a little tarragon to your chicken pot pie. Dill can also add a fresh, bright finish that cuts through the richness of the filling. These herbs work particularly well with chicken and cream.

5. Using Herb Infused Liquids
One of the most effective ways to infuse your chicken pot pie with a rich herbal flavor is to use herb-infused liquids, such as chicken broth or cream, when preparing the filling.

Infusing Chicken Broth: You can infuse chicken broth with herbs like thyme, rosemary, or bay leaves before adding it to the pie filling. Simply heat the broth with the herbs, let it simmer for 5–10 minutes, then strain the herbs out before incorporating the broth into the filling. This method will ensure that the broth is packed with herbal flavor, adding richness to the sauce.
Infusing Milk or Cream: If your recipe calls for milk or cream in the filling, consider infusing it with fresh herbs like thyme or parsley. Gently heat the cream with the herbs, allow it to steep for a few minutes, and then strain before adding it to the filling. This subtle infusion can add another layer of flavor to the dish.

6. Garnishing with Fresh Herbs
To finish your chicken pot pie, garnish it with fresh herbs like chopped parsley or a sprig of thyme just before serving. Not only will this add a pop of vibrant color, but the fresh herbs will also add a burst of aromatic flavor that contrasts beautifully with the creamy, savory filling.

Parsley for Freshness: Fresh parsley can be scattered over the top of the finished pie just before serving for a bright, fresh note.
Thyme for a Rustic Touch: A sprig of fresh thyme placed on top can add an elegant, rustic feel, as well as a slight herbal fragrance.

7. Customizing with Your Favorite Herbs
Finally, don’t be afraid to experiment with your own favorite herbs to create a chicken pot pie that’s uniquely yours. While thyme and parsley are classic, herbs like basil, marjoram, or even tarragon can add unique flavors that will set your dish apart.

Basil: Fresh basil adds a subtle sweetness that pairs nicely with the richness of the pie, especially if you’re adding a bit of garlic or tomatoes to your filling.
Marjoram: Marjoram has a mild, sweet flavor that can complement the creaminess of the filling and the savory chicken.

Adjusting the seasoning is a simple yet effective way to elevate your chicken pot pie, making it even more delicious and tailored to your preferences. By carefully selecting and layering your herbs, you can create a flavorful, aromatic filling that perfectly balances the creamy sauce and flaky crust. The right seasoning will transform your chicken pot pie into a comforting, savory dish that’s sure to impress everyone at the table.

Adding more vegetables or extras to customize the recipe

One of the best things about chicken pot pie is its versatility—while the classic recipe calls for a few staple ingredients, you can easily customize it by adding more vegetables or extra ingredients to suit your tastes and preferences. Whether you want to increase the nutritional value, add more flavor complexity, or just get creative, there are countless ways to make the dish your own. Here are a few ideas for how to expand and personalize your chicken pot pie.

1. Extra Vegetables for More Flavor and Texture
While carrots, peas, and celery are traditional vegetables in chicken pot pie, adding more vegetables can bring new textures and flavors that complement the creamy filling. These additional vegetables also boost the nutritional value of the dish, making it heartier and more satisfying. Here are some excellent options to consider:

Corn: Adding a handful of sweet corn kernels to your filling brings a subtle sweetness and a pop of color. The sweetness of the corn works particularly well with the savory richness of the chicken and the creamy sauce. Frozen or fresh corn can be used.
Potatoes: Small diced potatoes can add a hearty, comforting texture to the pie. The soft potatoes absorb the flavors of the sauce and create a more filling dish. You can use small red potatoes or Yukon golds, which hold up well when baked.
Mushrooms: For a deeper, earthy flavor, mushrooms are an excellent addition. They have a meaty texture that pairs well with chicken, and their savory taste complements the creaminess of the filling. Sauté them beforehand to remove excess moisture and intensify their flavor.
Green Beans: Diced green beans add a crunchy texture that contrasts nicely with the tender chicken and the soft vegetables. The mild flavor of green beans also balances the richness of the sauce.
Broccoli or Cauliflower: These cruciferous vegetables add crunch and a bit of bitterness to offset the richness of the filling. Both broccoli and cauliflower work well in chicken pot pie, and you can even blanch them before adding them to the filling to soften them slightly.

By adding a combination of these vegetables, you can enhance the overall flavor profile of the dish while adding more color and nutrition.

2. Fruits for a Sweet Twist
While the classic chicken pot pie is savory, you can add a touch of sweetness by incorporating fruits into the filling. Fruits like apples, cranberries, or even pears can bring a surprising sweetness that contrasts with the savory, creamy sauce. Here’s how to do it:

Apples: A small amount of finely diced apples, like Granny Smiths, can introduce a fresh, tart flavor that adds balance to the richness of the pie. Pairing apples with the savory flavors of chicken and herbs creates a complex, satisfying dish.
Cranberries: Dried or fresh cranberries can add a burst of tartness that contrasts nicely with the creaminess of the filling. Cranberries also add a beautiful pop of color and are a great option during the fall and winter months when they’re in season.
Pears: Pears bring a subtle sweetness and juicy texture that complements the savory chicken filling. Choose a firmer variety, like Bosc pears, to prevent them from becoming mushy during baking.

When incorporating fruits, be sure to balance the sweetness with the other savory ingredients so that the pie doesn’t become overly sweet. A small amount of fruit can enhance the flavor without overwhelming it.

3. Proteins Beyond Chicken
While chicken is the star of the dish, you can substitute or add other proteins to customize your chicken pot pie. If you’re craving something a little different, or if you just want to use what you have on hand, here are some alternative proteins you can experiment with:

Turkey: If you have leftover turkey from a holiday meal, it’s a great substitute for chicken. Turkey adds a slightly richer flavor and can be used in the same proportion as chicken in the recipe. It pairs wonderfully with the vegetables and creamy sauce.
Ham: For a different flavor profile, try adding diced ham to your chicken pot pie. The saltiness of the ham complements the rich, creamy filling, and it works especially well when paired with vegetables like peas and carrots.
Shrimp: For a seafood twist, you can replace the chicken with shrimp. Shrimp adds a delicate flavor and light texture that works well in a creamy pot pie. Be sure to cook the shrimp before adding them to the filling, as they can overcook quickly in the oven.
Beef: If you prefer a heartier pie, you can add ground beef or even diced roast beef. Beef’s rich flavor pairs well with vegetables like mushrooms, potatoes, and carrots, creating a savory, filling meal.

4. Adding Cheese for Extra Creaminess
If you want to amp up the richness of your chicken pot pie, adding cheese to the filling can create a velvety texture and enhance the overall flavor. Here are some cheese options that work well with chicken pot pie:

Cheddar: Sharp cheddar cheese adds a tangy, bold flavor that pairs wonderfully with the savory filling. It melts smoothly into the sauce, making it extra creamy and indulgent.
Gruyère: This Swiss-style cheese has a nutty, slightly sweet flavor that’s perfect for a chicken pot pie. Gruyère melts beautifully and adds depth to the sauce.
Parmesan: If you want to add a salty, umami kick, sprinkle some grated Parmesan cheese on top of the pie before baking. It will create a crispy, flavorful topping that contrasts with the creamy filling.
Cream Cheese: Adding a bit of cream cheese to the filling creates an ultra-smooth, creamy texture. It also adds a subtle tang that balances the richness of the dish.

You can either stir the cheese into the filling mixture before assembling the pie or sprinkle it on top of the crust before baking for a golden, cheesy finish.

5. Spices for a Flavor Boost
While herbs provide a great base for seasoning, you can also use spices to add complexity and warmth to your chicken pot pie. Spices can complement the creaminess of the sauce and enhance the overall flavor without overpowering it. Some spices to consider are:

Nutmeg: A pinch of nutmeg works wonders in creamy dishes. It’s especially effective in enhancing the richness of the sauce and adds a subtle warmth that pairs well with the vegetables and chicken.
Paprika: Sweet or smoked paprika adds depth and color to your chicken pot pie. Smoked paprika, in particular, lends a smoky flavor that balances the richness of the filling.
Cayenne Pepper: For a little heat, a dash of cayenne pepper can add a spicy kick that contrasts with the creamy, savory flavors of the pie. Use it sparingly, as a little goes a long way.
Garlic Powder: If you want to amplify the savory flavors in the pie, a pinch of garlic powder can bring out the natural taste of the chicken and vegetables, adding a nice aromatic note to the filling.

6. Toppings and Garnishes
Don’t forget about the final touches! Toppings and garnishes can add extra flavor and visual appeal to your chicken pot pie. Here are some ideas to customize your dish with toppings:

Puff Pastry Top: If you want a flakier, more delicate crust, try using puff pastry instead of Bisquick for the top layer. The layers of pastry puff up during baking, creating a crisp, light top that contrasts beautifully with the creamy filling.
Crumbled Bacon: Adding crumbled bacon on top of the pie before baking gives it a salty crunch and a smoky flavor that pairs well with the savory filling.
Chopped Fresh Herbs: Fresh herbs like parsley, thyme, or chives can be sprinkled on top of the finished pie to add a burst of freshness and color. They’ll also enhance the flavor with their aromatic notes.

By adding more vegetables, extra proteins, or creative toppings, you can easily customize your chicken pot pie recipe to suit your tastes and dietary preferences. Whether you’re looking to increase the nutrition, add variety, or simply make the dish your own, the possibilities are endless. This flexibility is what makes chicken pot pie such a wonderful and comforting dish—it can be tailored to anyone’s tastes while still maintaining the core of what makes it so beloved.

How to make the filling thicker or creamier

The filling of your chicken pot pie is the heart of the dish—it’s where all the flavors come together, and it should have a smooth, creamy texture that complements the flaky crust. However, sometimes you might find that your filling is too runny or not as rich as you’d like it to be. Fortunately, there are a few techniques and ingredients you can use to make the filling thicker or creamier, ensuring that it has the perfect consistency to hold together while still being deliciously velvety.

1. Use a Roux to Thicken the Sauce
A roux is a mixture of fat (usually butter) and flour that is used as the base for many creamy sauces, including the filling for chicken pot pie. It helps to thicken the filling without altering its flavor. Here’s how to make a roux:

Start by melting butter in a saucepan over medium heat.
Stir in an equal amount of flour, about 2 tablespoons of flour for every 2 tablespoons of butter.
Cook the mixture for 1-2 minutes, stirring constantly, to ensure that the flour loses its raw taste and begins to thicken. This step is crucial to avoid a pasty texture in your pie filling.
Gradually add your liquid (chicken broth, milk, or cream) to the roux while stirring continuously. This ensures that the mixture becomes smooth and thickens as the liquid is absorbed by the roux.

Using a roux as the base for your filling not only thickens it, but it also adds a rich, velvety texture that makes the filling more luxurious.

2. Add Heavy Cream or Half-and-Half
One of the easiest ways to make the filling creamier is to substitute part of the milk with heavy cream or half-and-half. These dairy products have a higher fat content, which creates a smoother, richer texture.

Heavy cream: This will make the filling extra creamy and indulgent, providing a rich mouthfeel that pairs perfectly with the buttery crust.
Half-and-half: If you want a slightly lighter option that still provides creaminess, half-and-half is a great alternative. It’s a blend of milk and cream, so it will thicken the sauce without being as heavy as full cream.

You can substitute the milk entirely or use a combination of milk and cream to achieve the desired level of creaminess. Just be careful not to add too much at once—start with a little and add more as needed to achieve the right consistency.

3. Incorporate Cream Cheese or Sour Cream
To really take the creaminess up a notch, consider adding cream cheese or sour cream to your filling. Both of these ingredients can make the filling incredibly rich and smooth.

Cream cheese: Adding cream cheese to the sauce helps thicken the filling while also making it richer and smoother. Its slightly tangy flavor complements the savory chicken and vegetables, and it melts easily into the filling for a luxurious texture. Use about 4 oz of cream cheese for a medium-sized chicken pot pie.
Sour cream: Sour cream can be used for a slightly tangy, creamy addition to the filling. It also helps thicken the sauce and makes it velvety, but without the same richness as cream cheese. Add a couple of tablespoons of sour cream towards the end of the cooking process for an extra layer of flavor.

These creamy additions create a filling that’s indulgently smooth while enhancing the flavor.

4. Add Cornstarch or Arrowroot Powder
If your filling is a bit too runny, adding a thickening agent like cornstarch or arrowroot powder can help thicken it without changing the flavor. These starches create a smooth, glossy texture, making your filling both thick and velvety.

Cornstarch: Mix 1–2 tablespoons of cornstarch with a small amount of cold chicken broth or water to form a slurry. Then, slowly pour this mixture into your hot filling while stirring continuously. The cornstarch will thicken the sauce almost immediately. Be sure to simmer the filling for another 2-3 minutes after adding the slurry to cook out any starchy flavor.
Arrowroot powder: This is a great alternative to cornstarch, especially if you’re looking for a gluten-free option. Use it in the same way as cornstarch to create a smooth, thickened filling. Arrowroot powder creates a slightly clearer sauce, which can be ideal if you want a more delicate appearance.

These starch-based thickeners work wonders when you need to adjust the consistency of your filling quickly.

5. Reduce the Sauce for More Thickness
One of the easiest ways to thicken your chicken pot pie filling is by simply reducing the sauce. This involves simmering the sauce for a little longer to allow some of the liquid to evaporate, leaving a thicker, more concentrated mixture behind.

Simmer gently: After you’ve combined the chicken broth, milk, and other ingredients, let the mixture simmer uncovered for a few minutes. Stir occasionally to prevent the sauce from sticking to the pan. The longer you simmer the sauce, the thicker it will become.
Taste as you go: Reducing the sauce will intensify its flavor, so make sure to taste and adjust the seasoning as needed. You may need to add a little more salt, pepper, or herbs after reducing the sauce to maintain the balance of flavors.

This technique works especially well if you find that your sauce is too thin after adding the liquid. By reducing it, you can achieve a thicker consistency without the need for additional thickeners.

6. Add Mashed Potatoes for a Hearty Filling
If you’re looking for a creative way to thicken and enrich your filling, consider adding mashed potatoes. This is a great option if you’re making a heartier chicken pot pie or want a more substantial filling.

Use leftover mashed potatoes: If you have leftover mashed potatoes from a previous meal, you can stir them into the filling to make it thicker and creamier. The potatoes will absorb some of the liquid and add texture, making the filling more substantial.
Make a quick mashed potato batch: If you don’t have leftovers, you can quickly mash a small batch of potatoes (about 2 medium-sized potatoes) and add them to the filling once they’re smooth. This not only thickens the filling but also gives it a rich, comforting flavor.

Mashed potatoes are a great way to create a more satisfying and hearty pie, especially if you’re feeding a crowd.

7. Use a Blend of Broth and Milk for Balance
If your filling is too thick, you can balance the consistency by adjusting the ratio of chicken broth to milk. Using too much broth can result in a thinner filling, while too much milk can make it overly rich. A good balance of both creates a creamy, well-textured filling.

Adjust as needed: If your filling feels too thick, try adding a splash more chicken broth or milk, one tablespoon at a time, to loosen it up. On the flip side, if it’s too thin, let it cook down a bit longer or incorporate one of the thickening agents mentioned above.

8. Add a Touch of Cheese for Creaminess
Cheese isn’t just for topping your pie—it can also be added to the filling to make it richer and creamier. Hard cheeses like cheddar or Gruyère melt into the filling to provide extra creaminess, while soft cheeses like cream cheese or ricotta will thicken the mixture as well. Adding cheese to your filling creates a luxurious texture and enhances the savory flavors.

By using these techniques, you can easily adjust the thickness and creaminess of your chicken pot pie filling to suit your preferences. Whether you prefer a thicker, heartier filling or a lighter, creamier one, these tips ensure that your pie will come out perfect every time, with a smooth, velvety texture that will make every bite irresistible.

Storing and Reheating Leftover Chicken Pot Pie

1. Storing Leftover Chicken Pot Pie in the Refrigerator
The best way to store leftover chicken pot pie is by keeping it in the refrigerator. The cool environment will help preserve the freshness of the ingredients and prevent any bacterial growth.

Allow the pie to cool: Before storing your leftover pie, allow it to cool to room temperature. This prevents condensation from forming inside the container, which can make the crust soggy. However, avoid leaving it out for more than two hours to keep it safe from foodborne illness.
Use an airtight container: To maintain the pie’s freshness and prevent it from absorbing odors from other foods in the fridge, store it in an airtight container. If you don’t have a container large enough, you can also wrap the pie tightly in plastic wrap or aluminum foil.
Refrigeration time: Leftover chicken pot pie can be safely stored in the fridge for up to 3–4 days. After that, the quality and texture may begin to deteriorate. Be sure to consume the leftovers within this time frame for the best flavor and safety.

2. Freezing Leftover Chicken Pot Pie for Long-Term Storage
If you know you won’t be able to finish your leftover chicken pot pie within a few days, freezing it is a great option for long-term storage. Freezing preserves the pie’s flavor and texture, and it can be stored for up to 2–3 months in the freezer.

Cool the pie completely: Just like when refrigerating, allow the pie to cool completely before freezing. If the pie is still warm when placed in the freezer, it can cause ice crystals to form, which could affect the crust and filling.
Wrap the pie securely: To prevent freezer burn and maintain freshness, wrap the entire pie tightly in plastic wrap or aluminum foil. If you prefer, you can also place the pie in a heavy-duty freezer bag or an airtight container designed for freezing. For added protection, you can wrap the pie in both plastic wrap and foil before placing it in a bag or container.
Label the container: Don’t forget to label the container or bag with the date you’re freezing it. This way, you’ll know how long it’s been stored and can keep track of when to use it.
Freezing individual slices: If you prefer to freeze individual servings, slice the pie into portions before freezing. Wrap each slice separately to make it easier to defrost only what you need at a time.

3. Thawing and Reheating Frozen Chicken Pot Pie
Once you’re ready to enjoy your frozen chicken pot pie, it’s important to thaw and reheat it properly to preserve its texture and flavor.

Thaw in the refrigerator: The best method for thawing frozen chicken pot pie is to let it defrost in the refrigerator for several hours or overnight. This slow thawing process helps prevent the filling from becoming watery and ensures that the pie reheats evenly.
Reheat in the oven: For the best results, reheat your pie in the oven to preserve its crispy, flaky crust. Preheat the oven to 350°F (175°C), then place the pie on a baking sheet. Cover it loosely with aluminum foil to prevent the crust from over-browning and bake for about 20-30 minutes or until the filling is hot and the crust is golden. If you’re reheating individual slices, the time will be shorter—about 10-15 minutes.
Reheat in the microwave: While the oven is the best option for maintaining the texture of the pie, the microwave is a faster alternative. Place the slice on a microwave-safe plate, cover it loosely with a microwave-safe lid or paper towel, and heat it on medium power for 1-2 minutes. Check if the pie is heated through and continue microwaving in 30-second intervals if needed. The crust will likely be softer than when baked, but the filling will still be creamy and delicious.

4. Keeping the Crust Crisp After Reheating
One of the challenges of storing and reheating chicken pot pie is maintaining the crispness of the crust. Here are a few tips to help keep the crust as flaky as possible:

Reheat uncovered in the oven: As mentioned, reheating in the oven is the best method for preserving the crust’s texture. For the first 15-20 minutes of reheating, cover the pie loosely with aluminum foil to prevent over-browning, then uncover it for the last 5-10 minutes to allow the crust to crisp up.
Use a pizza stone or baking sheet: Placing your pie on a preheated pizza stone or baking sheet while reheating can help create a crispier bottom crust. This is especially helpful if you have a deep-dish pie with a thicker crust.
Brush the crust with butter: If you’re reheating the pie and the crust has become slightly soft, you can brush the crust with melted butter or olive oil before reheating it in the oven. This will add extra richness and help it crisp up during baking.

5. Reheating Leftovers Safely
When storing and reheating leftovers, food safety is crucial. Always follow proper food storage and reheating guidelines to reduce the risk of foodborne illness.

Don’t leave leftovers at room temperature for too long: Leftovers should not sit out at room temperature for more than two hours to prevent the growth of harmful bacteria. If your pie has been left out longer, it’s best to discard it.
Reheat thoroughly: Make sure that when you reheat the pie or individual slices, the internal temperature reaches 165°F (74°C) to ensure the filling is properly heated through. Use a food thermometer to check the temperature and ensure safety.

6. Using Leftover Pie Filling in Other Dishes
If you have leftover filling but not enough crust to make another pie, don’t worry! You can still use the leftover filling in other creative ways, such as:

Chicken Pot Pie Soup: If you have extra filling, add a bit more chicken broth and some vegetables to turn it into a comforting soup. Simply heat the filling, add broth to your desired consistency, and simmer for a delicious, creamy chicken pot pie-inspired soup.
Chicken Pot Pie Casserole: Layer the leftover filling in a baking dish, top it with mashed potatoes or a Bisquick crust, and bake it for a quick casserole-style meal.
Pot Pie Hand Pies: Use puff pastry or pie dough to make individual hand pies with the leftover filling. These little pockets are perfect for a snack or lunch.

By storing your leftover chicken pot pie properly and reheating it the right way, you can enjoy the same great flavors and textures even after the meal is over. Whether you’re keeping the pie in the fridge for a few days or freezing it for later, these tips will ensure that your leftovers are just as satisfying as the original dish.

How to reheat without losing the pie’s crispy texture

One of the joys of homemade chicken pot pie is the deliciously flaky and golden crust. When you store leftovers, though, you may worry that the pie’s crust will lose its crispiness after being reheated. Fortunately, there are several methods you can use to bring back that irresistible crunch, ensuring that your pie tastes just as good as when it was first baked. Below are the best ways to reheat chicken pot pie without sacrificing its crispy, golden crust.

1. Reheat in the Oven for Optimal Crispiness
The oven is your best bet for reheating chicken pot pie while preserving the integrity of the crust. This method helps maintain the crisp texture and ensures even heating throughout the pie.

Preheat your oven: Set your oven to 350°F (175°C) and allow it to preheat. This will ensure an even temperature for reheating and will help the crust get crispy without overcooking the filling.
Cover the pie with foil: To avoid overbaking the crust while reheating the pie, loosely cover it with aluminum foil. This prevents the edges from burning while the inside heats up. The foil traps moisture, helping keep the filling creamy.
Uncover for the last 10 minutes: After about 20-25 minutes of reheating with the foil, remove the cover for the last 5-10 minutes. This allows the crust to crisp up without becoming soggy. If you’re reheating a slice, check the crust after 10-15 minutes.
Check for a golden crust: The pie is ready when the crust is golden-brown and the filling is hot throughout. To check the temperature, you can use a food thermometer—make sure the internal temperature reaches 165°F (74°C) for food safety.

2. Reheat Using a Pizza Stone or Baking Sheet
Using a pizza stone or a preheated baking sheet can make a significant difference in how the bottom crust of your chicken pot pie reheats. These methods provide direct heat to the crust, helping it crisp up beautifully.

Preheat the stone or sheet: Place a pizza stone or a baking sheet in the oven while it’s preheating to 350°F (175°C). The stone absorbs heat and helps cook the bottom of the pie evenly, which is particularly useful for ensuring the crust remains crisp.
Place the pie on the stone or sheet: Once the oven is preheated, transfer your pie (or pie slice) onto the preheated stone or baking sheet. The direct heat from the stone or sheet will help the bottom crust regain its crispness.
Reheat until golden: Allow the pie to reheat for 20-30 minutes, depending on its size. The direct heat from the stone or sheet will help create a crispy, golden bottom, just like when the pie was originally baked.

3. Reheat Individual Slices in the Oven
If you’re only reheating a slice of chicken pot pie, you can still achieve a crispy crust by following a few simple steps.

Wrap the slice in foil: To prevent the crust from getting too dry, wrap the individual slice loosely in aluminum foil. This helps the filling heat up evenly while protecting the crust.
Place on a baking sheet: Place the wrapped slice on a baking sheet and bake for 10-15 minutes. After that, open the foil to expose the crust and bake for an additional 5-10 minutes to let the top crisp up.
Check for crispness: Keep an eye on the slice as it reheats to make sure the crust doesn’t burn. If necessary, you can broil it for the last minute to give the top a golden finish.

4. Reheat with a Splash of Broth or Butter
If you’re concerned that the filling might dry out while reheating, adding a little liquid can help. A splash of chicken broth or a drizzle of melted butter can keep the filling moist and help the crust maintain its texture.

Add a small amount of broth: For the entire pie, pour a small amount of chicken broth (about 1-2 tablespoons) around the edges of the filling before reheating. This will keep the filling creamy and prevent it from drying out, while the crust stays golden and crisp.
Drizzle butter on the crust: For extra richness, you can brush the crust with melted butter or olive oil before reheating. The butter will not only help keep the crust from drying out, but it also enhances the flavor and texture, giving the pie a richer, more luxurious mouthfeel.

5. Reheat in a Cast-Iron Skillet for a Crispy Bottom
Another great way to reheat your chicken pot pie while keeping the crust crisp is by using a cast-iron skillet. The heavy pan evenly distributes heat and promotes a crispy, golden bottom crust.

Preheat the skillet: Place the cast-iron skillet on the stove over medium heat for a few minutes to warm it up.
Transfer the pie to the skillet: Once the skillet is hot, carefully place the pie (or slice) in the pan. Cover the skillet with a lid to help heat the pie through, but leave the top exposed so the crust can crisp.
Check for a crispy crust: After about 10-15 minutes, check the bottom of the crust. You should hear a satisfying crisp when you press gently on the crust. If it’s not as crispy as you like, you can increase the heat slightly for a few more minutes.

6. Reheat in the Microwave (With Caution)
While the microwave is the fastest option for reheating, it’s important to note that it can make the crust soft and soggy. However, there are ways to minimize this issue.

Use a microwave-safe cover: To prevent the crust from becoming too soggy, use a microwave-safe lid or paper towel to cover the pie. This helps trap moisture and prevents it from soaking into the crust.
Microwave in short intervals: If you’re in a hurry and must use the microwave, heat the pie in short 30-second intervals, checking the temperature after each one. This helps prevent overheating and keeps the crust from becoming too soft.
Crisp the crust after microwaving: After microwaving the pie, you can quickly crisp the crust by placing the pie under the broiler for 1-2 minutes. Keep an eye on it to avoid burning.

7. Reheat with a Touch of Steam
If you have a concern about the filling drying out, especially in the microwave, adding steam is a clever way to help keep everything moist.

Add a wet paper towel: Lightly dampen a paper towel and place it over the pie before microwaving. The steam from the damp towel will help the filling stay moist while preventing the crust from becoming too soggy.
Steam in a steamer: If you have a steaming basket or a steamer, you can use it to gently steam individual slices. The steam will help retain moisture in the filling, but you should still monitor the crust closely to ensure it doesn’t become too soft.

8. Watch the Time and Temperature
When reheating chicken pot pie, it’s important not to overdo it. Reheating the pie at too high of a temperature or for too long can dry out the filling and ruin the texture of the crust.

Stick to moderate heat: Always reheat at a moderate temperature (350°F or 175°C) for an appropriate amount of time. Too much heat or too little can either over-dry the filling or leave the crust soggy.
Keep an eye on the crust: The key to perfect reheating is closely monitoring the crust. Once the crust turns golden and the filling is bubbling, it’s time to take the pie out of the oven.

Freezing chicken pot pie for later enjoyment

Freezing chicken pot pie is an excellent way to preserve this delicious comfort food for later enjoyment. Whether you’re preparing for a busy week ahead, making extra to serve to guests, or simply want to enjoy a homemade meal at your convenience, freezing your pie is an easy and effective method to extend its shelf life without sacrificing flavor or texture. With the right steps, your frozen chicken pot pie can be just as tasty when reheated as it was when freshly baked.

1. Preparing the Pie for Freezing
The first step to successfully freezing chicken pot pie is to ensure it’s properly prepared for storage. Whether you’re freezing an unbaked pie or leftovers, these steps will help preserve the quality of the pie during the freezing process.

Cool the pie completely: Before freezing your pie, whether it’s already baked or ready to bake, make sure it has cooled to room temperature. This is essential to prevent condensation from forming, which could make the crust soggy or affect the texture of the filling. If you freeze a hot pie, it may create ice crystals that can alter the taste and texture of the crust and filling.
Choose the right container or wrap: If you’re freezing an unbaked pie, you can wrap it tightly in plastic wrap or aluminum foil. If you’re freezing leftovers or a baked pie, it’s crucial to wrap the pie securely to protect it from freezer burn. Use multiple layers of plastic wrap, followed by aluminum foil, or place it in a freezer-safe, airtight container. The goal is to prevent air from reaching the pie, as this can degrade its flavor and texture.
Use a heavy-duty freezer bag: For additional protection, after wrapping your pie, you can place it inside a large, heavy-duty freezer bag. Be sure to remove as much air as possible before sealing the bag to prevent freezer burn.
Label and date: It’s a good idea to label your pie with the date you are freezing it. This will help you track how long it has been in the freezer. Chicken pot pie can be safely frozen for 2–3 months, so be sure to use it within that time frame for the best flavor and texture.

2. Freezing an Unbaked Chicken Pot Pie
Freezing a chicken pot pie before baking allows you to enjoy a fresh, home-cooked meal whenever you need it. The pie can be baked directly from the freezer, saving you time on busy days while still maintaining that homemade flavor.

Prepare the pie as usual: Assemble the chicken pot pie with all of its ingredients, including the crust, but refrain from baking it. This means adding your creamy chicken filling, vegetables, and Bisquick crust on top (or bottom, depending on your recipe).
Wrap tightly: Once the pie is assembled, wrap it tightly in plastic wrap and then in a layer of aluminum foil. Be sure there are no gaps or exposed areas to prevent freezer burn.
Freeze for 4–6 hours: For best results, place the pie on a flat surface in the freezer. Allow it to freeze for at least 4-6 hours until it is solid. This will help keep the pie in good shape when you remove it for long-term storage.
Store properly: After the pie has frozen, you can transfer it to a large freezer-safe bag or airtight container for added protection. Don’t forget to label it with the date.
Bake from frozen: When you’re ready to bake the pie, there’s no need to thaw it. Simply preheat your oven to 375°F (190°C) and bake the frozen pie for 60-75 minutes. You may want to cover the edges of the crust with foil during the first part of baking to prevent overbaking, and remove the foil for the last 15 minutes to allow the crust to brown and become crispy. Be sure the internal temperature reaches 165°F (74°C) to ensure it’s fully heated.

3. Freezing a Baked Chicken Pot Pie
If you have leftovers after a meal or want to prepare a pie ahead of time, freezing a fully baked chicken pot pie is just as easy. The process for freezing a baked pie is very similar to freezing an unbaked one, with a few minor differences.

Cool the pie completely: Allow the baked chicken pot pie to cool down to room temperature before freezing it. This is essential to prevent condensation from forming on the pie and affecting its quality.
Wrap and store: Once the pie has cooled, wrap it tightly in plastic wrap and aluminum foil to seal it from air. You can also place the pie in an airtight container that’s freezer-safe for extra protection.
Freeze: Place the wrapped pie in the freezer, ensuring it lies flat. It should stay good for 2–3 months.
Reheating a frozen baked pie: To reheat a frozen, baked chicken pot pie, place it directly in the oven (no need to thaw). Preheat the oven to 350°F (175°C), and bake for 30-45 minutes, or until the crust is golden and the filling is hot. If the crust starts to over-brown before the filling is hot, you can cover the pie with aluminum foil to prevent burning.

4. Freezing Individual Slices
Sometimes, you may only have a few slices of leftover chicken pot pie, and you don’t want to freeze the entire pie. In this case, freezing individual slices is a convenient option. This is particularly useful for lunch or a quick meal, as you can reheat just one or two portions at a time.

Cool the slices: Allow the pie slices to cool completely before freezing them. If you skip this step, the moisture in the filling may cause the crust to become soggy when reheated.
Wrap each slice separately: Wrap each slice tightly in plastic wrap, followed by a layer of aluminum foil to protect it from freezer burn. You can also place individual slices in freezer-safe, airtight containers.
Label and date: Label the packages with the date of freezing and the contents for easy identification.
Reheat frozen slices: When you’re ready to enjoy a slice, you can reheat it by placing it in the oven at 350°F (175°C) for 15-20 minutes, until the crust is crispy and the filling is hot. You can also microwave individual slices for 2-3 minutes if you’re in a rush, but the crust may not stay as crispy.

5. Thawing and Reheating Frozen Chicken Pot Pie
While it’s convenient to bake or reheat frozen chicken pot pie directly from the freezer, there may be times when you prefer to thaw it beforehand. Here’s how to safely thaw and reheat your frozen pie:

Thaw in the refrigerator: For the best results, thaw the frozen chicken pot pie in the refrigerator overnight. This gradual thawing process ensures that the pie’s filling stays intact and doesn’t become watery when reheated.
Thawing baked pies: If you’ve frozen a baked pie, let it thaw in the refrigerator for 6-8 hours (or overnight), then reheat in the oven at 350°F (175°C) for 20-30 minutes until it’s heated through.
Thawing unbaked pies: If you’ve frozen an unbaked pie, it’s best to thaw it in the refrigerator for about 6-8 hours before baking it. Once thawed, you can bake it as you would a freshly prepared pie.

6. Tips for the Best Freezing Results
For the best possible results when freezing your chicken pot pie, keep these tips in mind:

Don’t freeze the pie for too long: While frozen chicken pot pie can last for 2–3 months, try not to keep it frozen much longer, as it can affect the texture and taste.
Avoid refreezing: It’s best not to refreeze a pie once it’s been thawed, as this can compromise the quality of the filling and crust.
Proper packaging is key: Make sure the pie is well-wrapped and airtight to avoid freezer burn, which can negatively affect both the flavor and texture of the pie.

Conclusion:

There you have it—a simple, delicious, and comforting chicken pot pie made with Bisquick! This recipe brings together all the classic flavors of a homemade chicken pot pie, with the added benefit of a quick and easy Bisquick crust that saves you time without sacrificing taste. Whether you’re feeding your family after a long day or preparing a dish for a special occasion, this chicken pot pie is sure to impress. Don’t forget to make extra because leftovers are just as delicious! So, gather your ingredients and get ready to enjoy a warm, satisfying meal that everyone will love.