CHICKEN POT PIE CASSEROLE RECIPES

CHICKEN POT PIE CASSEROLE RECIPE | ALLRECIPES

Chicken Pot Pie Casserole Recipe | Allrecipes image

This recipe has fewer calories without the rich crust, but still a yummy comfort food.

Provided by Hannah

Categories Meat and Poultry Chicken Baked and Roasted

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 eggs
3 cups frozen shredded hash browns
salt and ground black pepper to taste
1 (16 ounce) package frozen mixed vegetables
1 (10.75 ounce) can cream of mushroom soup
1 cup chopped cooked chicken
½ cup bread crumbs
2 tablespoons butter, melted

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.

Nutrition Facts : Calories 290.4 calories, CarbohydrateContent 34 g, CholesterolContent 89.7 mg, FatContent 15.9 g, FiberContent 4.6 g, ProteinContent 14.6 g, SaturatedFatContent 6.2 g, SodiumContent 519.1 mg, SugarContent 1.4 g

CHICKEN POTPIE CASSEROLE RECIPE: HOW TO MAKE IT

Chicken Potpie Casserole Recipe: How to Make It 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

Total Time 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

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, FatContent 26g fat (14g saturated fat), CholesterolContent 118mg cholesterol, SodiumContent 885mg sodium, CarbohydrateContent 36g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 27g protein.

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