HOW TO MAKE CHICKEN POT PIE CASSEROLE RECIPES

Name: Chicken Potpie Casserole
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 8 servings.
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

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.

CHICKEN POT PIE CASSEROLE - HOW TO MAKE CHICKEN POT PIE ...

Chicken Pot Pie Casserole - How To Make Chicken Pot Pie ... image

This easy and super hearty chicken pot pie casserole is an instant classic.

Provided by Laura Manzano

Categories comfort food dinner poultry

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6-8 servings

Number Of Ingredients 15

Ingredients

4 tbsp. butter
3 medium carrots, diced (about 1 1/2 cups)
3 stalks celery, diced (about 1 1/2 cups)
1 large yellow onion, diced (about 1½ cups)
1 tsp. chopped fresh thyme
1 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper
4 tbsp. all-purpose flour
2 c. whole milk
1 c. low-sodium chicken broth
1 tbsp. Dijon mustard
1/2 tsp. garlic powder
4 c. cooked shredded chicken
1 c. frozen peas
1 (16.3-ounce tube) biscuit dough

Steps:

Preheat oven to 375º with rack in the center. In a large skillet, melt butter over medium-high heat. Add carrots, celery, onion, thyme, and ½ teaspoon salt, and cook, stirring often, until softened, 5 to 7 minutes. Add flour, and stir to coat vegetables. Cook for 2 minutes more, then add milk, broth, mustard, garlic powder, and remaining ½ tsp salt, whisking to combine. Increase heat to high and bring to a boil. Immediately reduce heat to medium and simmer, stirring often, until thickened, 3 to 5 minutes. Fold in chicken and peas . Transfer mixture to a 13"-x-9" baking dish. Arrange biscuits on top of filling. Sprinkle all over with salt and pepper. Bake until filling is bubbling and biscuits are golden and risen, 17 to 20 minutes. Let cool 5 minutes before serving.

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