Pillsbury's classic chicken pot pie recipe does not call for Bisquick. Instead, it calls for a box of frozen pie crusts to be used as the crust of the pot pie. The filling is thickened with all-purpose flour.
To make Pillsbury's chicken pot pie, preheat the oven to 425 F. Prepare the pie crust in a 9-inch pie tin according to the instructions on the package. Melt 1/3 cup butter or margarine in a saucepan. Add 1/3 cup chopped onion, and cook until tender. Stir in 1/3 cup all-purpose flour, 1/2 teaspoon salt and 1/2 teaspoon pepper, and then gradually add 1/2 cup milk, continuing to stir until the mixture has thickened.
Add 2 1/2 cups shredded, cooked chicken and 2 cups frozen mixed vegetables to the sauce mixture on the stove. Remove the pan from the heat, and pour the mixture into the pie crust. Apply the second pie crust to the top of the pie, and seal it to the bottom crust. Make several cuts in the top of the pie crust, and place it in the oven to bake for 30 to 40 minutes. Cover the edges of the pie with foil during the last 15 to 20 minutes of baking to prevent them from becoming too brown.