CHICKEN POT PIE CASSEROLE RECIPE EASY RECIPES

Name: Easy Chicken Pot Pie Casserole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 cups, 6 serving(s)
Ingredients: 1 1/2 lbs chicken breasts, cut into 1-inch cubes (boneless, skinless); 1 (16 ounce) frozen mixed vegetables, thawed; 1 3/4 cups chicken broth; 1 (10 3/4 ounce) can condensed cream of chicken soup; 1 (10 3/4 ounce) can condensed cream of broccoli soup, OR; 1 (10 3/4 ounce) can condensed cream of mushroom soup; 2 cups Bisquick baking mix; 1 1/2 cups milk; 1/2 cup butter, melted (1 stick); poultry seasoning, to taste (optional)

EASY CHICKEN POT PIE CASSEROLE RECIPE - FOOD.COM

Easy Chicken Pot Pie Casserole Recipe - Food.com image

This is so easy and IMHO yummy. I will also saute first a little onion and celery and then add to the mixed veggies.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs chicken breasts, cut into 1-inch cubes (boneless, skinless)
1 (16 ounce) frozen mixed vegetables, thawed
1 3/4 cups chicken broth
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (10 3/4 ounce) can condensed cream of broccoli soup, OR
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 cups Bisquick baking mix
1 1/2 cups milk
1/2 cup butter, melted (1 stick)
poultry seasoning, to taste (optional)

Steps:

Preheat oven to 350 degrees.
Coat 9"x13" baking dish with cooking spray.
In a large bowl, whisk together broth and the 2 cans of soup and poultry seasoning if using. Add chicken chunks and mixed veggies, stir thoroughly. Pour into baking dish.
Mix together Bisquick,milk and melted butter, until smooth. Spoon over chicken mixture.
Bake 60 to 65 minutes or until top is golden.

Nutrition Facts : Calories 706, FatContent 41.4, SaturatedFatContent 17.6, CholesterolContent 126.8, SodiumContent 1637.9, CarbohydrateContent 48.4, FiberContent 4.2, SugarContent 6.2, ProteinContent 35.5

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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