Best Chicken Pot Pie Casserole Recipes

CHICKEN POT PIE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
• Beat eggs together in a bowl. Add hash browns and mix well; season with salt and pepper. Press hash brown mixture into the prepared baking dish.
• Bake in the preheated oven until crust is lightly browned, about 15 minutes.
• Mix vegetables, cream of mushroom soup, and chicken together in a bowl and spread over the crust; top with bread crumbs. Drizzle butter over bread crumb layer and season with salt and pepper.
• Bake in the preheated oven until heated through and bread crumbs are lightly browned, about 30 minutes.

CHICKEN BACON AND LEEK POT PIE/CASSEROLE

Steps:

• Cut chicken into large chunks and dust sparingly with the flour. divide in half and brown in skillet, remove and place to one side.
• Add the onion, leek celery, mushrooms and bacon to the pan stirring for a few minutes. then add the wine, chicken stock, (enough to just cover the ingredients) herbs and seasoning and simmer for 3-4 minutes.
• Return the Chicken and add the parsley and lemon juice and either simmer for 35 - 40 minutes or cook in a microwave on simmer for 20 minutes. Thicken with some cornflour mixed with a small amount of water if necessary.
• You can either put a pastry lid on this and serve it as a pot pie or serve with vegetables as a casserole.

CHICKEN POT PIE CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Grill or bake chicken (season as desired)
• 3. Cut into chunks and place them in the bottom of a 9x13 pan.
• 4. Add soup, 1/2 can of milk, vegetables, salt, and pepper. Mix well. (If desired, you can mix these in a separate bowl and pour it into the pan, but this method makes fewer dishes to wash later.)
• 5. Combine Bisquick and milk as directed on the package. Add a little more milk as needed until you get a soft, sticky dough.
• 6. Drop biscuit mixture by teaspoonfuls on top of filling mixture.
• 7. To keep biscuits from browning too quickly, spray tops with non-stick cooking spray
• 8. Cover pan with foil. Bake in a 350-degree oven for a total of 30-35 minutes.
• 9. Uncover for the last 10 minutes so that biscuits can brown.

CHICKEN POT PIE CASSEROLE WITH NOODLES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Break lasagna noodles into pieces. Grease a large oven-proof dish.
• Combine condensed soup, milk, parsley, minced onion, onion powder, soup base, garlic powder, pepper, and salt in a large mixing bowl; stir until smooth. Stir in broken lasagna noodles until combined. Gently fold in shredded chicken until incorporated. Carefully pour chicken mixture into the prepared dish, smoothing out the top evenly.
• Bake in the preheated oven until noodles are almost tender, 25 to 35 minutes.
• Remove from the oven and sprinkle with 1/2 of the Cheddar cheese and all of the Italian cheese. Layer the biscuit chunks in a single layer over top, and sprinkle with remaining Cheddar.
• Return to the oven and bake until biscuit dough is thoroughly cooked, 15 to 20 minutes. Tent with foil if the edges start to get too brown. Remove from the oven and let cool for 5 to 10 minutes before serving.

CHICKEN AND VEGETABLE CASSEROLE WITH PUFF PASTRY (POT PIE)

Steps:

• In medium saucepan, combine broccoli, beans, corn, and celery, and add enough water to cover the vegetables (if using spinach instead of broccoli: cook seperately according to package directions so you can squeeze out the excess water; then combine with other veggies).
• Cover pan, and bring to a boil.
• Reduce heat to medium-low; simmer until vegetables are tender-crisp (8 minutes).
• Remove from heat and set aside.
• Preheat oven to 350°F.
• On a lightly floured surface, roll pastry out to a 12"x8" rectangle.
• Bake for 11-15 minutes on ungreased baking sheet; then set aside.
• Thin the cheese soup by mixing it with the milk.
• In large saucepan, melt butter over medium-high heat.
• Sauté chicken, garlic, onion, and mushrooms until onion and mushrooms are tender, stirring constantly (5 minutes).
• Stir in flour and seasonings, mixing well.
• Slowly pour in the chicken stock and cheese soup.
• Cook until mixture begins to boil.
• Cook 1 minute longer, stirring constantly.
• Stir in vegetables; cook until heated through.
• Pour mixture into 12"x8" casserole dish.
• Layer sliced cheese on top.
• Top with hot puff pastry.
• Bake until top is golden-brown (5 minutes).

VELVEETA CHEESY CHICKEN POT PIE CASSEROLE

Steps:

• Heat oven to 425ºF
• Cook chicken in large nonstick skillet on medium heat until lightly browned, stirring frequently. Add 1-1/4 cups milk, Vegetables and Seasoning Mix; stir. Bring to boil; cook 1 min. Simmer on medium-low heat 5 min., stirring frequently. Stir in corn. Spoon into 2-qt. casserole sprayed with cooking spray; cover with Cheese Sauce.
• Add remaining milk to Biscuit Mix; stir just until blended. Spoon over cheese sauce.
• Bake 16 to 18 min. or until filling is heated through and topping is golden brown.

CHICKEN POT PIE BUBBLE UP CASSEROLE RECIPE - (3.7/5)

Steps:

• In a medium mixing bowl, combine the chicken, cream of chicken, sour cream, cheddar cheese, veggies, garlic powder, and salt. Cut each biscuit into fourths and toss pieces into chicken mixture. Spray a 9 x 13 baking pan with cooking spray and spread chicken biscuit mixture evenly. Place pan in preheated oven, 375, and bake for about 35-45 minutes, or until cooked through. *Could take longer depending on oven Remove from oven and serve!!

CREAMY CHICKEN & RICE POT PIE/CASSEROLE

Steps:

• In a 5 qt pot:
• 1) Cook chopped onions and celery in the butter for 10 minutes on medium heat.
• 2) Preheat oven to 350 degrees.
• 3) Add both cans of soup, chicken stock,sage, and thyme to pot and mix thoroughly, turn heat down to med-low.
• 4) Add Chicken, Rice, and Veggies mix thoroughly and heat to a simmer.
• 5) Using a 9x13 pan (we use glass) (lightly spray if using metal) pour heated filling into pan.
• 6)Bake covered for 30-40 minutes or until bubbling.
• 7) Remove from oven and let stand for 5 minutes until serving.
• **Optional Cheese or Pot Pie Topping**.
• At step 6 , uncover sprinkle with cheese and return to oven until cheese melts. Continue with step 7 and Enjoy!
• For Pot Pie Crust.
• After step 4, while filling is warming to a simmer mix the Bisquick, Milk, Sage and Thyme. After pouring the hot filling into your pan spread the top with your Bisquick mixture. Bake at 350 for 35-40 minutes uncovered or until Bisquick crust has risen and lightly browned. Remove from oven and let sit for 5 min before serving.
• ***Cooks Note***.
• Play with the recipe and make it your own. If you and yours like garlic (like we do!) add some to the filling mix and the Bisquick crust mix to your liking. We have also added onion powder, red pepper flakes if you like some heat, mixed the cheese in and still used the Bisquick crust. Really your imagination is your limitation. :o) If you don't have time for baking you could serve this right out of your 5 qt pan once heated through and the frozen veggies hot. We have done this too on those busy, got to get there nights.
• Wishing you and yours a hearty enjoyable meal!
• *** All ovens cook differently, the times given are a good rule of thumb but make sure you check periodically while baking to see what time frame works in your oven).

CHEESY CHICKEN POT PIE CASSEROLE

Steps:

• 1. Heat a large stockpot to medium high and add ½ of the margarine, ½ tbsp garlic, carrots, potatoes, and pinch of salt and pepper - sauté for 5-8 minutes While doing this you should also boil the chicken in salted water for 15 minutes.(To save time you can also use a pre-cooked rotisserie chicken)
• 2. Add the green beans, the rest of the margarine, another pinch of salt and pepper and ¼ cup of water- stir and cover for about 8 minutes
• 3. By now the carrots and potatoes should be soft from steaming with the lid on, if they aren't, don't worry, they'll finish in the oven
• 4. Shred or dice the chicken and add the chicken and all of the "cream of" soups into the same pot as the vegetables and stir. Pour into a 13x9 baking dish
• 5. Mix the Bisquik, 1 cup of milk, eggs, and seasonings--- it should be like sticky almost runny biscuit dough
• 6. Add the cheese and stir--- if it becomes too thick; add ½ of the remaining milk
• 7. With an ice cream scoop or large spoon, scoop out the dough and plop it on the filling about 1 inch apart until all dough is gone, if there is extra just fill in the empty spaces and spread lightly, don't flatten.
• 8. Put on the middle rack of the oven and bake for 20 minutes (While it's in the oven, microwave the remaining butter)
• 9. Drizzle the butter lightly over the biscuit topping and return to the oven for another 10-15 minutes or until the tips of the topping start to brown. let it rest for a few minutes before serving.

CHICKEN POT PIE BISCUIT CASSEROLE

Steps:

• 1. Heat oven to 350°F. In 4-quart saucepan, melt butter over medium-high heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour, bouillon, thyme and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and slightly thickened. Stir in potatoes, carrots and green beans. Heat to boiling, stirring occasionally. Cook 8 to 10 minutes, stirring frequently, until vegetables are crisp-tender. Stir chicken into vegetable mixture; return to boiling.
• 2. Meanwhile, separate dough into 8 biscuits. Grease casserole dish with cooking spray. Pour chicken mixture into oven proof casserole dish. Place biscuits on top of liquid closely and carefully. Bake 20 to 25 minutes or until vegetables are tender and biscuits are golden brown. Let stand 5 minutes before serving. Enjoy!!!

CHICKEN POT PIE CASSEROLE

Steps:

• Preheat oven to 425 degrees.
• Take out pie crusts and let get to room temperature.
• In saucepan, simmer butter and onion until soft.
• Stir in flour and pepper, and cook until bubbly.
• Slowly stir in broth and milk, a little at a time.
• Heat to boil, stirring constantly.
• Boil one minute.
• Add chicken, veggies and gravy.
• Unroll 1st pie crust and cut into 4 sections.
• Cover the bottom of a 9x13 baking dish with the 4 sections of pie crust.
• Spoon chicken filling over crust.
• Unroll 2nd pie crust and slice into 3/4" strips.
• Arrange 1/2 of the strips on a diagonal in one direction, about 1/2" apart, longest strips in the middle.
• Arrange the other 1/2 of the strips on a diagonal in the opposite direction to create a lattice effect.
• Bake on a cookie sheet 40-45 minutes or until crust is golden brown.
• Let stand approximately 10 minutes before serving.

EASY CHICKEN POT PIE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Combine broth, butter, pepper, garlic salt, red pepper, Italian season and chicken in baking dish.
• Bake 25 minutes.
• Once chicken is cooked remove from baking dish and place in freezer for quick cooling and save liquids. (can be done the night before!).
• Put the liquid in a bowl and add gravy, soup, and flour. Mix until smooth.
• Peel and chop potatoes. Rinse and put in a saucepan.
• Add liquid mixture and water to potatoes and boil 15 minutes or until potatoes soften but don't lose their crispness.
• Preheat oven to 400°F.
• Peel and chop onion.
• Chop cooled chicken into small pieces. (use your best judgement -- you know if you like big chunks or not :) ).
• Pour liquids, potatoes, mixed veggies, onion, and chicken into large baking dish.
• Bake 35 minutes.
• Bake biscuits according to package directions -- (I know it says not to say that, but canned ones are the easiest and you don't need any other ingredients, and they all have different directions. I don't recommend baking the biscuits on top of the casserole because they come out half mushy -- and nobody likes mushy biscuits. Usually they're 400 degrees and if its 450 you can still bake both at the same time by just taking 8 or 10 minutes off the casserole bake time -- but watch closely!).
• Remove from oven. Allow to cool 5 minutes. Enjoy!

INSTANT POT CHICKEN POT PIE CASSEROLE

Steps:

• Place your pot on saute, Add chicken, spices, and olive oil.
• Saute about 2-3 minutes until the outside of the chicken is white.
• Add Egg noodles, broth, and veggies.
• Cook on manual high pressure for 5 minutes.
• Do a quick release. Stir in heavy cream.
• Place pot back on saute.
• Cook for another 2-3 minutes or until thickens. Serve.

CHICKEN POT PIE CASSEROLE

Steps:

• 1. Preheat oven to 350° spray 6 X 9 inch baking dish with cooking spray.
• 2. Combine precooked chicken, thawed vegetables with soup, gravy and spices in a bowl and mix to combine.
• 3. Pour mixture into baking dish, sprinkle with shredded cheese. Top with Crescent roll pinch to seal the dough.
• 4. Bake for 30 minutes. Cover with foil and bake for 10 more minutes. Test with Food Thermometer. Must be 165°

CHICKEN POT PIE CASSEROLE

Steps:

• Boil chicken until done; drain and cut into little chunks.
• Cook the noodles according to the package while the chicken is cooking.
• Layer the noodles and chicken in a casserole dish in a noodle, chicken, noodle, chicken manner.
• Add the mixed veggies mixed with the cream of mushrooms soup on top Put into a 350 degree Fahrenheit oven.
• Bake until warm enough to eat, about 35 minutes.

BUBBLE UP CHICKEN POT PIE CASSEROLE RECIPE - (4.5/5)

Steps:

• 1. Pre-heat the oven to 350. Lightly mist a 9×13 baking dish with cooking spray and set aside. 2. Bring the oil over medium heat in a medium skillet. Add the diced carrots and cook for 7-8 minutes, stirring occasionally until carrots are somewhat softened 3. Place the carrots, chicken, peas, thyme and black pepper in the baking dish and stir together until combined. Pour the gravy over the top and mix together until the ingredients are coated with gravy. Add the biscuit pieces and stir in to coat. Bake for 25 minutes. Remove from oven and sprinkle the Cheddar over the top. Return to the oven for another 15 minutes until hot and bubbly.

EASY CHICKEN POT PIE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Coat 9"x13" baking dish with cooking spray.
• In a large bowl, whisk together broth and the 2 cans of soup and poultry seasoning if using. Add chicken chunks and mixed veggies, stir thoroughly. Pour into baking dish.
• Mix together Bisquick,milk and melted butter, until smooth. Spoon over chicken mixture.
• Bake 60 to 65 minutes or until top is golden.