Side Dishes
This Bisquick chicken pie recipe no vegetables delivers the ultimate comfort food experience in under an hour—crispy golden crust, juicy shredded chicken, and all the creamy goodness without a single vegetable in sight. The secret lies in Bisquick’s foolproof binding power, transforming simple ingredients into a restaurant-worthy dish that’s easier than takeout. I’ve perfected this one-pan wonder for lazy weeknights when you crave something hearty but don’t want to fuss with chopping or mixing.
The magic happens with a juicy chicken filling—tender pieces braised in a savory cream sauce, then topped with a flaky Bisquick crust that bakes to crispy perfection. No vegetables means no waiting for them to soften, and no extra prep means more time for the important stuff (like watching that golden crust form). This recipe is the ultimate shortcut for a meal that feels indulgent without the effort.
What you’ll end up with is a pie so satisfying it disappears faster than you can say “seconds.” The crust stays crispy while the filling remains moist, and the creamy sauce ties everything together in every bite. Serve it with a dollop of gravy or a simple side salad for balance—though honestly, you might not need anything else. Let’s get to that quick, crispy, and juicy dinner.
Perfect for feeding a crowd or meal prepping for the week, this recipe scales beautifully while keeping prep simple. The Bisquick crust handles the heavy lifting, so you can focus on the chicken and sauce—no fancy techniques required. Once you try this version, you’ll wonder why you ever bothered with vegetable-heavy pies. Ready to make dinner effortless?
Ingredients for bisquick chicken pie recipe no vegetables
Six ingredients transform into the ultimate comfort food—crispy, juicy, and ready in under an hour.
| Ingredient | Amount | Notes |
|---|---|---|
| Bisquick Original Mix 🍞 | 2 cups | For flaky crust |
| Chicken Breast 🍗 | 2 lb | Boneless, skinless, shredded |
| Heavy Cream 🥛 | ¾ cup | Full-fat for richness |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Butter 🧈 | ½ cup | Unsalted, softened |
| All-Purpose Flour 🌾 | ¼ cup | For thickening sauce |
| Yellow Onion 🧅 | 1 medium | Diced, about 1 cup |
| Garlic Cloves 🧄 | 3 cloves | Minced for flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh |
| Milk 🥛 | ¼ cup | For Bisquick mix |
| Egg 🥚 | 1 whole | For binding crust |
The Bisquick is the star here—Jiffy or Betty Crocker both work, but grab the original mix, not the baking mix. For the chicken, bone-in thighs stay juicier than breasts, but skinless breasts work in a pinch. The yellow onion should be sweet and firm—none of that rubbery grocery store stuff. I always grab mine from Trader Joe's because they're consistently good. The thyme is non-negotiable for that savory depth, but if you're out, dried oregano at half the amount gets you close. Butter matters—unsalted, room temperature for flaky layers.
No heavy cream? Half-and-half plus a splash of milk works, but you'll lose some richness. Chicken broth can be bouillon cubes in a pinch, but low-sodium is key—no one wants salty pie. The egg is crucial for that perfect crust—room temperature binds better. No egg? 3 tbsp milk plus 1 tbsp flour substitutes. For the garlic, fresh is best, but if you're using pre-minced, drain it first—it's packed with oil. The flour is just for thickening, but don't skip it—you want that silky sauce, not a watery one. And trust me, measure that Bisquick—packed cups mean a denser crust.
This reheats beautifully—350°F for 15 minutes until crispy. Keeps 4 days in the fridge, 3 months frozen. I always make a double batch because it disappears faster than you can say “seconds.” The crust stays crispy if you reheat it covered with foil, then uncovered for the last 2 minutes. Freeze portions in individual pie pans for easy single servings. Leftovers? Even better the next day—if there are any.
Why You'll Love This Recipe
- I’ll be real: some nights, I don’t want to stand at the stove for hours. This pie’s ready in under 40 minutes, with zero chopping or prepping. Just dump, pour, bake, and enjoy—perfect for when you’d rather be watching a movie than cooking.
- Five-Ingredient Magic: I swear by this recipe when I’m staring at a fridge full of chicken and a pantry begging for something simple. Just mix, bake, and let the Bisquick do the heavy lifting—no fancy techniques, no stress.
- Creamy Crispy Dream: That golden crust meets tender chicken and a velvety heavy cream sauce? It’s like a hug for your taste buds. The butter and broth make it rich without being heavy—trust me, it’s the kind of pie that disappears fast.
- Leftovers for Days: Between us, this recipe makes enough for dinner and tomorrow’s lunch. The filling stays moist, the crust holds up, and reheating it? Just a quick zap in the microwave or oven—no sad, dry leftovers here.
Step-by-step instructions for Bisquick chicken pie
Here's how to create a showstopping chicken pie with a golden crust and tender filling—no veggies needed!
Prepare the Juicy Chicken Filling
In a large skillet, melt the 0.5 cup butter over medium-high heat. Add the 1 medium yellow onion and 3 cloves garlic (minced), cooking for 3-4 minutes until softened and fragrant. This aromatics base forms the flavor foundation.
Push the onion mixture to the side and add the 2 lb chicken breast (shredded), spreading it evenly. Cook for 5-6 minutes until the chicken loses its pink color and turns opaque. Season immediately with 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried thyme, tossing to coat.
Pour in the 1 cup chicken broth and 0.75 cup heavy cream, stirring to combine. Bring to a gentle simmer and cook for 8-10 minutes until the sauce thickens slightly and the chicken is fully cooked through. Remove from heat and set aside—this rich mixture will form the heart of your pie.
Make the Flaky Bisquick Crust
In a medium bowl, whisk together the 2 cups Bisquick Original Mix, 0.25 cup all-purpose flour, and 1 whole egg until just combined. Add the 0.25 cup milk and stir until a soft dough forms—it should hold together when pressed but still be slightly sticky. Don't overmix or the crust will toughen.
Spread the dough evenly over the chicken mixture in the skillet, using a spatula to smooth the top. The crust should be about ¼-inch thick. Here's the thing—press gently but firmly to eliminate air pockets, which prevents a flaky texture. For extra crispiness, I like to use my fingers to create a slight crosshatch pattern on the top.
Bake to Golden Perfection
Preheat your oven to 375°F while you prepare the pie. Place the skillet in the center rack and bake for 30-35 minutes until the crust turns a deep golden brown and the filling bubbles around the edges. You'll know it's ready when the crust sounds hollow when tapped gently.
If the top browns too quickly before the filling is done, tent loosely with aluminum foil during the last 10 minutes of baking. The filling should be hot and bubbly, with the chicken completely cooked through and the sauce thickened to a creamy consistency. Let the pie rest for 5 minutes before serving—this allows the juices to redistribute and the crust to set slightly.
Serve Warm with Creamy Sauce
Cut the pie into wedges and serve immediately while still warm. The crust should be crispy and golden, while the filling delivers tender chicken in a rich, velvety sauce. For extra indulgence, spoon any extra sauce from the skillet over the top before serving.
This pie delivers on all the promises—quick to assemble, with a crispy top you can't resist and juicy chicken that melts in your mouth. The one-pan method makes cleanup a breeze, and the creamy filling satisfies without any vegetables getting in the way. Enjoy it with a simple green salad or crusty bread to soak up every last bit of that delicious sauce!
Pro Tips For Making Bisquick Chicken Pie Recipe No Vegetables
- CUT CHICKEN SMALL: I learned this the hard way—chunks no bigger than 1.5 inches cook evenly and don’t turn to rubber. Use kitchen shears or a sharp knife for clean cuts, and resist the urge to eyeball it.
- SALT THE BROTH: More salt than you think, especially if using low-sodium broth. Stir in ½ teaspoon per cup of broth while heating—this balances the Bisquick’s mildness and makes the whole pie taste richer.
- BAKE UNTIL GOLDEN: Skip the "it looks done" guesswork. The crust needs 15–20 minutes at 375°F until it’s deep golden, not pale. If it browns too fast, tent with foil and check every 5 minutes.
- WHISK THE CREAM: Cold heavy cream mixed with warm broth separates like a diva. Whisk vigorously before adding to the Bisquick, then pour slowly—this keeps the filling smooth and prevents a greasy texture.
Storing and reheating your leftovers
Refrigerator Storage
Let your Bisquick chicken pie cool completely before storing—about 2 hours at room temperature. Transfer to an airtight container with a tight-fitting lid (I use Glasslock containers for best results). Store in the fridge at 40°F or below for up to 4 days. The crust stays crispy when reheated properly, and the filling actually tastes better the second day as flavors meld. 💫
Freezer-Friendly Prep
For longer storage, freeze individual portions in quart-sized freezer bags or wrap tightly in plastic wrap plus foil. This pie keeps for 3 months without losing texture. Thaw overnight in the fridge before reheating—never at room temperature. Pro tip: Freeze the pie in its original skillet for easy reheating later. ❄️
Oven Reheating Method
Preheat oven to 350°F and place the pie on a baking sheet. Cover tightly with aluminum foil to trap moisture, then bake for 15-20 minutes. Remove foil for the last 2-3 minutes to crisp the crust. The filling should reach 165°F internal temperature for safety. This method preserves that golden crust perfectly. 🔥
Microwave Shortcut
For quick meals, cover the pie with a damp paper towel and microwave on 50% power for 2-3 minutes. Stir halfway, then continue in 30-second intervals until heated through. Add 1-2 tablespoons water if the filling looks dry. The crust won't be as crispy, but it's still delicious when you're in a hurry. ✨
Crust Revival Trick
If your reheated crust loses crispiness, broil it for 1-2 minutes on high heat at the end. Watch closely to avoid burning! For extra crunch, sprinkle 1 tablespoon grated Parmesan cheese on top before broiling. This works wonders for restaurant-quality texture. 💡
Meal Prep Hack
Make two pies at once and freeze one for future lazy dinners. I like to portion individual servings into ramekins before freezing—just reheat at 350°F for 10 minutes. The Bisquick crust holds up beautifully to freezing, making this the ultimate make-ahead comfort food. 📅
Nutrition facts
Frequently asked questions
Can I use Bisquick baking mix instead of original mix?
The recipe calls for Bisquick Original Mix because it has the right balance of ingredients for a flaky crust. Baking mix contains baking powder and salt already, which can make the crust too puffy or salty. If you only have baking mix, reduce the salt in the recipe by 0.5 teaspoon and add 1 teaspoon baking powder to the crust mixture. The texture will be slightly different but still delicious!
What's the best way to keep the crust crispy?
For a perfectly crispy crust, bake at 375°F until golden brown, then let it rest for 5 minutes before cutting. If reheating, cover with foil to keep it moist, then uncover for the last 2-3 minutes to crisp up. For extra crunch, broil for 1-2 minutes at the end. Avoid microwaving—it makes the crust soggy!
Can I substitute chicken thighs for breasts?
Chicken thighs stay juicier and add more flavor. Use 2 lb bone-in, skin-on thighs for extra richness. Remove the skin before shredding, but leave the bones in for deeper flavor. Cook for 8-10 minutes until fully done, then proceed with the recipe as written. The cream sauce will soak up all the delicious juices!
How do I make this pie ahead of time?
This pie reheats beautifully! Assemble it completely, then refrigerate for up to 24 hours before baking. For longer prep, freeze the unbaked pie (with crust on) for 3 months. Thaw overnight in the fridge, then bake as directed. The crust stays crispy, and the filling tastes even better after resting. Perfect for meal prep!
What if I don't have heavy cream?
No problem! Mix ½ cup half-and-half with ½ cup milk for a lighter version, or use ¾ cup whole milk plus 2 tablespoons melted butter. The sauce will be slightly thinner but still creamy. For extra richness, add 1 tablespoon sour cream to the filling. The pie will still turn out delicious!