Easy Chicken Pot Pie Casserole Recipe

Easy chicken pot pie casserole

The Spruce

 

Ratings (79)
  • Total: 70 mins
  • Prep: 30 mins
  • Cook: 40 mins
  • Yield: 8 to 10 servings
Nutritional Guidelines (per serving)
473 Calories
33g Fat
12g Carbs
30g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Imagine combining two of our favorite comfort foods, chicken pot pie and chicken and dumplings. That is, essentially, all this chicken pot pie casserole is and it's super easy. If you're looking for a quick and nutritious meal to whip together on a busy night, this is a perfect choice and your family will love it.

This easy chicken casserole is a take on the "impossible" pies method that was so popular in the 70s. It's so simple, yet hearty and filling. The best part may be that you can customize it and use ingredients that you have in the kitchen at the moment.

Simplicity is the key here. As much as you might be tempted, do not stir the layers! The biscuit mix will puff up to become a crusty topping that is more of a biscuit dumpling than a pie crust. It really is a magical dish and it can quickly become a staple recipe for your home.

Ingredients

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

Steps to Make It

Preheat the oven to 375 F.

Pour melted butter into a 9- by 13-inch glass casserole dish and swirl to evenly coat the bottom.

Cut the chicken breasts into 1-inch chunks and spread evenly over the bottom of the casserole.

Sprinkle with 1/2 teaspoon of the sage, 1 teaspoon of the thyme, then the pepper.

Top with the frozen mixed vegetables, onions, and roasted red peppers.

In a separate bowl, whisk together the baking mix, onion powder, and remaining 1/4 teaspoon of the sage and 1/2 teaspoon of the thyme. Using a large dinner fork, stir in milk just until combined.

Slowly pour over the chicken and vegetable mix.

Again, in a separate bowl, whisk together the chicken broth and condensed chicken soup until combined.

Slowly pour this mixture evenly over the casserole.

Finally, top it with the cheddar cheese.

Bake the casserole for 35 to 40 minutes or until the top is golden brown.

A Few Tips and Tricks

You really can adapt this pot pie casserole to fit whatever you have in the refrigerator. No chicken? No problem, just grab another meat. Don't have all the veggies? Use what you have! It's a very versatile recipe that can quickly be thrown together and it always comes out great.

Leftover chicken or pre-cooked rotisserie chicken may be substituted for the chicken breasts. Ham chunks are another good substitution.

Try varying the vegetables. Most of the frozen mixed vegetables include sweet peas, corn, carrots, and green beans. Other options include asparagus, broccoli, cauliflower, or whatever sounds good to you.

If you don't have cream of chicken soup in stock, another condensed cream soup will work. Cream of mushroom is always a good choice and cream of broccoli or potato aren't half bad, either.

For an easy beef pot pie, a few substitutions are in order. Use leftover pot roast instead of chicken. Substitute basil and oregano for the thyme and sage; beef stock for the chicken stock; and cream of mushroom soup for the chicken soup.