This isn't your conventional chicken casserole recipe that calls for a can of mushroom soup. Instead, I use a can of Marie Callender's chicken pot pie soup, which already has a lot of chicken and veggies included. This is a quick, easy to make meal that is great for the family.
- 2 Cups Marie Callender's Chicken Pot Pie Soup
- 1/3 Cup Parmesan Cheese
- 1/2 Teaspoon Gound Pepper
- 1/2 Cup Sharp Shredded Chesse
- 1 Cooking Spray
- 1/2 Cup Milk
- 3 Cups Egg Noodles, cooked and drained
Easy Chicken Pot Pie Casserole
Easy Chicken Pot Pie Casserolewill bring all things comfort food to your table. Loaded with chicken and biscuits, this creamy and easy chicken pot pie casserole is sensational from first bite. You’ll even love this chicken pot pie casserole with biscuits.
Easy Chicken Pot Pie Casserole Recipe
- For Pastry Dough: please see recipe above
- For Pie Filling: 3/4 cup (180 ml) chicken broth
- 2 teaspoons all-purpose flour
- 1 cup carrots, cooked and sliced
- 1/2 cup frozen peas, thawed and drained
- 1 tablespoon chopped fresh scallion
- 1/2 pound (240 g) skinless and boneless cooked chicken, cubed
- dash salt, freshly ground black pepper, and fresh thyme
To prepare Filling: In 1-quart (1 L) saucepan, combine chicken broth and flour. Stir well until flour is dissolved. Bring chicken broth mixture to boil over medium-high heat, then stir in carrots, peas, and chopped scallion. Cook, stirring occasionally, for 5 minutes. Add cubed chicken and seasoning. Cook for a further 5 minutes.
To Prepare Pot Pie: Divide chicken mixture into 2 shallow casseroles. Heat the oven to 400 F (200 C).
Cut chilled pastry dough in half. Roll each half between 2 sheets of wax paper into a piece large enough to cover 1 pot pie. Cover each pie with dough, pressing dough against inside edges of casserole. Pierce with a fork to let steam escape. Bake in preheated oven until lightly browned, for about 30 minutes.
Chicken Pot Pie Casserole
2. Line a baking sheet with parchment paper. Lightly flour a work surface and rolling pin. Unfold the pastry. Gently roll out the pastry a bit to smooth out the creases. Cut the pastry horizontally in half, then cut each half crosswise in half. Cut each section into 2 to 3 strips and arrange on the parchment paper. In a small bowl, beat the egg with about 2 tsp. water. Brush the pastry with the egg wash. Bake the puff pastry strips until puffed and deep golden, about 20 minutes.
3. Pull or chop the chicken meat into bite-size pieces. (Reserve the skin and bones for stock.)
4. Meanwhile, in a deep skillet, melt the butter over medium to medium-high heat. Add the carrot, fennel, shallot, and celery and cook, stirring often, until softened, about 5 minutes. Add the asparagus, garlic, and herbes de Provence season with salt and pepper. Cook until the asparagus starts to soften, about 3 minutes more. Stir in 2 tbsp. flour. Whisk in the wine and cook until absorbed, about 30 seconds. Add the stock and the demi-glace (if using) and stir until dissolved. Cook, stirring often, until the sauce thickens, about 2 minutes. Stir in the cream and reduce heat to low. Add the tarragon, Dijon, and nutmeg. Stir in the chicken and peas. Cook until the chicken is heated through, about 2 minutes.
5. Transfer the chicken filling to a 3-quart casserole dish. Top with the puff pastry strips.
Chicken Pot Pie Casserole
This Chicken pot pie with biscuits is absolutely delicious! This is an updated version on old fashioned chicken pot pie, in the oven. You still get the crunchy buttery crust, and the pot pie filling loaded with vegetables and spices, that you can bake and serve, all in the same casserole dish. And, it melts in your mouth.
This is a simple recipe you can make for dinner, and everyone will love it. Trust me, keep this recipe handy!
How to Make Chicken Pot Pie
The ingredients you will need to make this Chicken Pot Pie Casserole is in this list below. However, I have the full ingredients and recipe to print out towards the bottom of the page.
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Chicken Pot Pie Recipe
FOR THE CRUST
POT PIE FILLING:
- 2 Tablespoons of butter
- 2 Tablespoons of Olive oil
- 3 large chicken breasts
- 2 large white potatoes
- 4 carrots
- 1 large sweet onion
- 3 stems of Celery
- 1 bag of frozen peas
- 1 Tablespoon of minced garlic
- 1 – 2 Tablespoons of Garlic salt
- 3 bullion cubes
- 4 cups of water – boiling
- 1 Tablespoon of Corn starch
- 1 Tablespoon of brown sugar
Easy Chicken Pot Pie
First, melt the butter and olive oil in the casserole dish, and place the chicken breasts in the dish.
Sprinkle with garlic salt, seasoned salt, and pepper, and bake the chicken at 400 degrees for about 45 minutes, or until the juices run clear when pierced with a fork, and it’s no longer pink in the middle.
Place a piece of parchment paper on a cookie sheet, or baking sheet. Remove the biscuits from the package.
Place another piece of parchment paper on the counter, and place 2 of the biscuits on the parchment paper, then fold the paper over the biscuits, and roll out with the rolling pin, as thin as possible. I rolled mine out really thin.
Place the rolled biscuits on the parchment-lined cookie sheet, and continue until the cookie sheet is full.
Bake the rolled biscuits at 400 degrees for about 10 minutes, or until they are a dark golden brown. Remove it from the oven, and set it aside. Continue until all the biscuits have been baked. (see photos)
While the chicken is baking, rinse and chop the potatoes, carrots, celery, and onion, and place them in a large bowl with the peas, add the garlic and set aside until time to bake.
Pour the water into a large bowl, or measuring bowl with a spout, and boil in the microwave.
Add the bullion cubes, and let them sit in the water to dissolve. When the 45 minutes is up, remove the chicken from the oven, and carefully cut the chicken breasts in bite size pieces, and leave them in the dish.
Place the vegetables in the casserole dish, and stir with the chicken. Add the brown sugar to the water/bullion, and stir to dissolve.
Add the corn starch to the water, and stir to mix. Pour the bullion mixture over the chicken and vegetables in the casserole dish.
Sprinkle with the garlic salt, seasoned salt, and pepper, and place in the oven for 30 – 45 minutes, stirring occasionally, until the vegetables are tender, and the gravy has thickened.
When the chicken and vegetables are done, place the baked biscuits over the top, (see photo) Serve and Enjoy!
This chicken pot pie casserole is so delicious.
Easy Casserole Recipes
Once you make this delicious Chicken Pot Pie recipe, you’ll love these easy casseroles too.
Save This Easy Chicken Pot Pie Casserole for Later
Best Chicken Recipes
Studies have shown that if you like this, you will also love the following recipes. I have pulled them together for you right here!
- 1 head cauliflower, riced
- 2 large chicken breasts
- ½ cup broccoli florets
- ½ cup mushrooms
- ¼ cup chopped green onions
- ⅔ cup chicken broth
- ½ cup heavy cream
- 1 teaspoon dried parsley
- 3 tablespoons olive oil
- ½ teaspoon xanthan gum
- Salt and pepper to taste
Chicken Pot Pie Casserole
Those of y'all who've been around here awhile know that I love my homemade, from scratch two-crust, chicken pot pie. It's classic, the way a pot pie should be, and it quickly became both a fan and family favorite. This batter topped recipe is just a tad bit quicker version for when time is running short.
The topping batter bakes up like a biscuit, the filling is made with already cooked chicken that you've hopefully put up, cream soup and chicken broth, canned or frozen veggies and a few herbs and seasonings. It's a quicker, but delicious, alternative for those
lazy busy days like the ones I'm having lately!
Spring weather has been amazing down here in South Mississippi. I know some of you up north had snow last week and it looks like more this week (crazy!) but the first day of spring down here was actually downright hot and the air conditioner has already been running pretty steady. It's gonna be an expensive summer!
Even though we don't have much of a winter, there's just something about spring that makes things feel new and exciting. It's nice watching the green come back and getting out to clean up, pull weeds and plant stuff and see things come to life! The fig tree I planted this past fall is leafing out, so I was so happy to see it survived those couple of hard freezes we had - now I just need it to grow! The grasses I planted along the back fence last fall are sprouting, the lavender I planted around the patio survived and actually grew through the winter and the other butterfly bush and hummingbird perennials I put down have grown too.
I also managed to keep my parsley alive in my backdoor herb garden and I've planted cilantro, dill, curly parsley, chives, oregano and basil along with some cherry tomatoes. More tomatoes will be coming, likely in buckets again, since I've not dug up a garden plot yet, but that's all I've done so far. now let's see if it all can survive the heat of the summer!
I love having flowers on the porches too of course, so yes, I hit the garden stores and picked up hanging plants for the back porch. The daylilies out front are just starting to leaf out, and I picked up gerber daisies and some pretty yellow calla lilies that I put into the big pots on the front porch, where the fall mums have gone dormant. Well. I guess I've had a bit of spring fever now haven't I?! That sure makes a casserole like this handy to have in the ole recipe box - even if it's already hot outside.
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step by step pictures below. Here's how to make my chicken pot pie casserole.
Preheat oven to 400 degrees F. Butter a 2 quart casserole and add chicken. Chop the potatoes into small cubes and place into a microwave safe dish. Cook on high for 3 minutes add thawed mixed vegetables, return to microwave for 2 minutes longer on high, or until potatoes are tender. Add the potatoes and vegetables to casserole dish with the chicken and gently toss.
In a separate bowl, whisk together the broth and soup until well blended. Stir in rosemary, thyme, garlic powder and Cajun seasoning. Pour over the chicken gently toss to coat chicken and vegetables. Whisk together the baking mix and buttermilk and slowly pour that over the chicken, but do not stir. Spread to edges of casserole. Bake uncovered at 400 degrees F for approximately 35 to 45 minutes, or until top is light golden brown. Remember all ovens vary in how they cook so check the center to ensure that the biscuit batter has cooked through. Let casserole rest 10 minutes before serving.
For more of my favorite chicken recipes, check out the collection on my Pinterest page!
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Recipe: Chicken Pot Pie Casserole
- 3 cups cooked, chopped or shredded chicken
- 3 small red potatoes , unpeeled
- 1 cup frozen mixed vegetables , thawed
- 1-1/2 cups chicken stock /broth
- 1 (10-3/4 ounce) can (original) condensed cream of chicken soup
- 1/2 teaspoon of dried rosemary , crushed
- 1/4 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Cajun or Creole seasoning , or to taste, optional
- 1 cup all-purpose flour or baking mix
- 1/2 teaspoon baking soda
- 1 cup buttermilk
Preheat oven to 400 degrees F. Butter a 2 quart casserole and add chicken. Chop the potatoes into small cubes and place into a microwave safe dish. Cook on high for 3 minutes add thawed mixed vegetables, return to microwave for 2 minutes longer on high, or until potatoes are tender. Add the potatoes and vegetables to casserole dish with the chicken and gently toss. In a separate bowl, whisk together the broth and soup until well blended. Stir in rosemary, thyme, garlic powder and Cajun seasoning. Pour over the chicken gently toss to coat chicken and vegetables. Whisk together the baking mix and buttermilk and slowly pour that over the chicken, but do not stir.
Bake uncovered for approximately 35 to 45 minutes, or until top is light golden brown. Remember all ovens vary in how they cook so check the center to ensure that the biscuit batter has cooked through. Let casserole rest 10 minutes before serving with a nice mixed garden salad.
Cooks Notes: Depending on how you measure your flour and the type of buttermilk you use, you may need to add a little more buttermilk. You want a consistency that is thick, but pourable. I recommend using the original "Great for Cooking" version of cream soup as other varieties tend to be watery. If you use a rotisserie chicken, keep in mind the salt and other seasonings used and adjust ingredients accordingly if needed for lower sodium broth and soup. Leftovers reheat nicely, but assembled casserole does not freeze well, although filling may be prepped ahead. May also substitute fresh vegetables that have been slightly precooked.
Check These Recipes Out Too Y’all!
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Recipe updated August 2020 to include alternative baking mix, add potatoes, substitute frozen vegetables and reduce chicken stock by 1/2 cup.
World's Greatest Chicken Pot Pie Recipe
In a large skillet set over medium-high heat, melt the butter. Add the chicken, bell pepper, and shallots, and cook, stirring constantly, for 5 minutes. Stir in the flour, salt, tarragon, and black pepper. Add the milk and cream, and cook, stirring frequently, until the mixture is thick and bubbly, about 10 minutes. Add the wine, peas, carrots, and potatoes and stir until heated thoroughly, about 5 minutes.
Transfer the hot chicken mixture to a 9 x 13-inch casserole dish. Place the puff pastry over the top of the casserole dish. Brush the edges of the puff pastry with the egg wash and press against the side of the casserole dish, then cut slits in the pastry to allow steam to escape. Brush the top of the puff pastry with egg wash—this will help the puff pastry brown evenly. Bake for about 35 minutes or until the top is golden brown. Serve immediately.
Reprinted with permission from The Casserole Queens Cookbook by Crystal Cook and Sandy Pollock, copyright © 2011. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc.
Chicken and Wild Rice Pot Pie Casserole
Who doesn’t love to come home to the taste and smell of a hot savory pie after a long day? Before you guys even start to consider what baking a flaky crust can require, take a deep breath and stay with me. This traditional version of a chicken pot pie has been converted for your busy schedule into a quick and delicious casserole that can even be made ahead, turning time into your new best friend.
Yep, all the usual suspect ingredients are on your list, but wild rice is what gives this dish an even deeper flavor- simple and unexpected. It has a rich, nutty taste and texture that has a way of kicking things up a notch without overpowering the stars of the show- chicken, vegetables, and herb-garlic seasoning.
Buttery bread crumbs mixed with parmesan cheese create a crispy topping that comes together while you can put your feet up! This classic dish with a twist all comes together in less than an hour, but your family will feel you spent hours in the kitchen just for them. Shhh…we won’t tell!
You can serve basically any side with this chicken pie. Because the pie itself does not contain as much carbs as the classic chicken pot pie, you can serve it with a side of rice. Add some green beans or roasted butternut too. If you want to keep it low-carb, serve it with a side salad of greens and fresh tomato, or roasted veggies (zucchini, bell peppers, eggplant, etc.).
You can freeze the baked chicken pie for up to one month. Allow to thaw in the refrigerator overnight and reheat in the oven at 200°C/400°F for 10 minutes.
You can reheat slices of leftover chicken pie in the oven at 350°C/180°C. Simple place the chicken pie on a baking sheet, cover with foil, and bake for about 30 minutes or until an internal temperature of 165°F is reached. If you’re short on time, you can also heat it in the oven at 50% for 3-4 minutes.