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Chicken Pot Pie Casserole
(19 Votes)
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- SERVES
- 6
- COOK TIME
- 1 Hr
This comforting and easy Chicken Pot Pie Casserole has all the homemade taste you crave without any of the fuss. Serve this chicken casserole warm and bubblin' out of the oven or make it ahead of time for busy days!
What You'll Need:
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 (16-ounce) package frozen mixed vegetables, thawed
- 1 3/4 cups chicken broth
- 1 (10 -ounce) can condensed cream of broccoli soup
- 1 (10 -ounce) can condensed cream of chicken soup
- 2 cups biscuit baking mix
- 1 1/2 cups milk
- 1/2 cup (1 stick) butter, melted
What To Do:
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch or 2-quart baking dish with cooking spray.
- In a large bowl, combine chicken chunks, mixed vegetables, chicken broth, and soups; mix well. Spoon into prepared baking dish.
- In a medium bowl, whisk biscuit baking mix, milk, and butter until smooth then spoon over the top of the chicken mixture.
- Bake 60 to 65 minutes, or until no pink remains in chicken and topping is golden.
Notes
- Make this a freezer-friendly recipe: After following the recipe above, allow your casserole to cool, then cover with several layers of foil (to prevent freezer burn), and freeze. When ready to eat, place the frozen entree in the fridge to thaw for 24 hours in advance. When you're ready to enjoy this comforting chicken casserole, just reheat, serve, and enjoy! Click here for more tips & tricks on freezing casseroles.
- If you liked this chicken dinner recipe, make sure to check out our free eCookbook, Piece-by-Piece: 20 Easy Chicken Recipes for Drumsticks, Thighs, and More or check out our weeknight dinner eCookbook, Easy Weeknight Dinners: 20 Recipes for the Busy Cook.
- Loved this chicken pot pie casserole recipe? We've got even more pot pie recipes you'll love in our collection of 13 Easy Pot Pie Recipes: Chicken Pot Pie, Turkey Pot Pie, and More, like our Mini Chicken Pot Pies!
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MikeM 1021
Nov 06, 2016
Since making this recipe, I've stopped searching for others.
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lindao2241 4429853
Jul 05, 2016
Please Mr. Food! have your web people construct a "PRINTER FRIENDLY" version for your recipes. The current path is a total waste of expensive ink.
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Test Kitchen Team
Jul 05, 2016
Hi there! We're sorry that you are unhappy with the printer friendly versions of our recipes. Can you please tell us how you would like the recipes to be formatted and we can see if we can help you print them the way that you would like to? -Ana, Website Editor
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doloreseleeson 3927811
Mar 20, 2016
A good casserole. One instruction cracks me up though-the end of 4. How can you see "no pink remains in chicken" with a crust on top.
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bendlaw3978 4247573
Mar 04, 2016
This is my "Go To" pot pie recipe ever since I first made it about a year ago. It is so yummy. We love it!
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texasluckylinda 4163186
Jan 12, 2016
After my first attempt flopped, I tried it again, and it came out perfect. It was wonderful, and is now one of our favorites. Instead of frozen mixed veggies, I used canned, and drained them. Most frozen mixed veggies do not have potatoes, which we like in our potpie. Instead of cream of broccoli soup, I se cream of potato.
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vtmunchkin
Dec 17, 2015
This is a favorite in our house.We often serve it when we have guests too. It's easy , it's good.And its make enough for leftovers
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texasluckylinda 4163186
Apr 17, 2015
What did I do wrong? I made this tonight, and I thought the filling seemed awfully thin, but thought maybe it was supposed to be that way. It came out of the oven looking like soup with crust on top. I am very upset about the wasted ingredients. I read the reviews thinking maybe others had mentioned theirs turned out runny as well, and that maybe there was a mistake in the recipe somewhere, but nope. It taste good, but came out way too thin. I had a can of cream of potato, which I added and put back in the oven, hoping it will thicken it. Still no idea what went wrong. I know I followed the recipe, I was thinking that maybe the chicken broth was too much, but I guess not. In other pot pies using soup, they have never been this thin before or after baking.
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nickfleenor 6438114
Mar 18, 2015
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syturner 4183127
Jan 03, 2015
Made this casserole for New Years Dinner and was a great hit will certainly make it again.
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sue46thunderroad 1502699
Sep 21, 2014
Question--do you cook the chicken first? Thanks!
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sue46thunderroad 1502699
Sep 21, 2014
Sorry--forget it--I neglected to read the entire recipe!
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MikeM 1021
May 13, 2014
Excellent!! Just did everything according to directions! I'll be making this again!
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agoral 3672486
Nov 30, 2013
As a diabetic on a restricted sodium intake as well, nutritional information would be helpful
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jecraghead 3247792
Feb 09, 2014
Look on the containers of each ingredient!
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dbarlett12 1915617
Nov 12, 2013
Can this be made in a Dutch Oven
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nancycuccia 3320007
Nov 04, 2013
I use stove top stuffing on top. Comes out great.
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Boucha
Jul 22, 2013
Could you also put the bisquick mix in the bottom too?
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Test Kitchen Team
Jul 23, 2013
Putting the bisquick in the bottom has never been tried by the Test Kitchen so we cant say it will work or not. The batter may not cook being on the bottom.
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Member 7620060
Aug 18, 2012
Mak. Where do you getthe morning Star chicken strips???????
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pooh2tig 0767007
Apr 09, 2012
I bake my chicken breast first, then cut into chunks. I also dice celery and onion and sautee in a little butter. Then I add the vegetables, chicken broth ( 1 cup or less) , cream of chicken soup and 1/4 tsp. pepper & 1/4 tsp. poultry seasoning. Then I add Heart Smart Bisquick & milk to the top. This recipe is very similar to Mama's Chicken Pot Pie recipe by Mr. Food but you only have to leave it in the oven 30 miniutes or so. It's delicious.
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grannyblu
Jul 26, 2013
The heart smart bisquick is very dry and without the butter ..must be extremely dry and without flavor I use chicken breasts with the skin & bone much more flavorful and I do bake them first before putting in my pie
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smy4520 7300087
Apr 04, 2012
My version of this casserole turned out perfect. We are vegetarians so I switched the chicken to morning star farm chicken strips which are per seasoned. Used a can of cram of mushroom soup and cream of broccoli soup. And a whole 14. 5 oz can of vegetarian vegetable broth. The rest I kept the same., we eat dairy. It was creamy and was not watery. Yes it was soooo gooood, haha, my family loved it :)
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tdzm 7811775
Sep 07, 2012
I'll bet seitan or a Quorn vegetarian chicken product (if you can find them) or even some extra firm tofu (maybe brown it and season it first) would be great for non-meat eaters to use too. There are probably vegan products out there too for the soups/gravy and sour cream for those who eat no animal products at all.
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rchkrysti 5360187
Mar 25, 2011
i've never had the casserole, but i've had the pie. it's so delicious, amazing. my favorite pie even though it's somewhat healthy.
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