Best Chicken Potpie Casserole Recipes

EASY CHICKEN POT PIE CASSEROLE

Easy Chicken Pot Pie Casserole image

Chicken pot pie in a casserole form is very simple to make. The recipe is similar to the popular impossible pies and it will become a family favorite.

Provided by Peggy Trowbridge Filippone

Categories Dinner Entree

Time 1h10m

Yield 10

Number Of Ingredients 14

Ingredients

4 tablespoons unsalted butter, melted
1 1/2 to 2 pounds boneless, skinless chicken breasts (about 2 large breasts)
1 1/2 teaspoons dried sage , divided
1 1/2 teaspoons dried thyme , divided
2 cups frozen mixed vegetables, thawed
1/2 cup finely chopped sweet onion
1/2 cup sliced roasted red peppers
1/2 teaspoon freshly ground black pepper
2 cups homemade biscuit baking mix
1/4 teaspoon onion powder
1 1/2 cups whole milk
1 cup strong chicken broth
1 (10.5-ounce) can condensed cream of chicken soup
1 cup finely shredded cheddar cheese

Steps:

Preheat the oven to 375 F.

Nutrition Facts : Calories 421 kcal, Carbohydrate 26 g, Cholesterol 108 mg, Fiber 2 g, Protein 36 g, SaturatedFat 8 g, Sodium 780 mg, Sugar 7 g, Fat 19 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g

CHICKEN POTPIE CASSEROLE

Chicken Potpie Casserole image

I always have leftover chicken broth on hand and use it for many things, including this comforting family favorite. You can bake your own biscuits as I do or buy them at the store. I like to bake extra biscuits to eat with butter and jam. -Liliane Jahnke, Cypress, Texas

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 19

Ingredients

1/3 cup butter, cubed
1-1/2 cups sliced fresh mushrooms
2 medium carrots, sliced
1/2 medium onion, chopped
1/4 cup all-purpose flour
1 cup chicken broth
1 cup 2% milk
4 cups cubed cooked chicken
1 cup frozen peas
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon salt
BISCUIT TOPPING:
2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup cold butter, cubed
2/3 cup 2% milk

Steps:

Preheat oven to 400°. In a large saucepan, heat butter over medium heat. Add mushrooms, carrots and onion; cook and stir until tender., Stir in flour until blended; gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, pimientos and salt; heat through. Transfer to a greased 11x7-in. baking dish., For topping, in a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place over chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 489 calories, Fat 26g fat (14g saturated fat), Cholesterol 118mg cholesterol, Sodium 885mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.

CHICKEN POT PIE CASSEROLE

Chicken Pot Pie Casserole image

Make and share this Chicken Pot Pie Casserole recipe from Food.com.

Provided by Terri Juwan

Categories One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 chicken breasts, cooked and diced
1/4 cup butter
1/3 cup flour
1 small onion, chopped
1/4 teaspoon black pepper
1 1/2 cups chicken broth
1/2 cup milk
12 ounces frozen mixed vegetables, cooked
1/4 cup chicken gravy (optional)
2 refrigerated pie crusts

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.