Chicken Pot Pie Casserole

Chicken Pot Pie Casserole

Ready in 1 hour

This is a super quick middle of the week dinner that is safe (everyone loves it), and full of veggies, so it's *mostly* good for us! :D

"Thanks QUILLDRAGON! I actually make it with the condensed 10.5 oz cans because that's what I usually have on hand. That part of the recipe I had not updated from my Aunt's recipe. I adjust the amount of chicken broth I use to thin it out, generally I use 1/4th of a cup, but depending on what veg I have on hand or what else I decide to throw in there, the amount could vary. Of course, when making the recipe it can always be changed to taste! Thanks so much again for pointing that out, and I've updated the recipe!"

- Minerva79

Top-ranked recipe named "Chicken Pot Pie Casserole"

4.7 avg, 119 review(s) 91% would make again

Ingredients

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Filling
4 Chicken breast; cooked, cubed
1/4 cup Chicken broth
1 can (10.5 oz) Cream of mushroom soup; condensed
1 can (10.5 oz) Cream of Chicken Soup; condensed
1 10-oz package Mixed vegetables; frozen and without lima beans
1 small Onion; chopped
Crust
1 stick Margarine; melted
1 1/4 cup Bisquick
1 cup milk

Original recipe makes 8 Servings

Servings  

Preparation

Mix all "Filling" ingredients together and pour into a greased 9 x 13 pan (or a large casserole with deep sides if that's all you've got, either way works).

For the crust, mix the marg., bisquick, & milk. Pour over chicken mixture and bake at 350 deg. for 45-60 minutes.

NOTES:

This recipe comes from my husband's aunt, her recipe calls for 1 cup of chicken broth and big drained can of Veg-all. I've modified it just a bit to suit my tastes. I have also started making it with the "healthy" (low sodium, low fat) cans of cream-of-something soups, and the Heart Healthy Bisquick, and skim milk if I've got it. I don't feel like it changes the flavor, my family hasn't even noticed I've made those substitutions.

Credits

Added on Award Medal
Verified by stevemur

photo by lynalyn lynalyn

photo by Jetheridge Jetheridge

Great recipe. Chicken pot pie. photo by Jetheridge Jetheridge

photo by Kellonm2 Kellonm2

photo by Kellonm2 Kellonm2

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Calories Per Serving: 479 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

"If you like it, you might also try this  " Firebyrd Firebyrd

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Reviews for Chicken Pot Pie Casserole All 119 reviews

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Reviews

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It's not easy to get my 3 year old to eat veggies so when I saw this I figured I would give it a try. She devoured it! Hubby loved it to! Thank you!
Kmariemix 1 day 15 hours ago
Nikki1p 1 month ago
Such a favorite with my family! It's also great to share for loved ones who are sick, just had a baby, etc.
lblossom 2 months ago
Best Chicken Pot Pie recipe I've made yet! This was super easy, and yummy! My 5 year old said, 'I love your chicken pot pie, Mommy.' So, it's a hit with everyone. I will definitely be keeping this recipe. :-)
lorieichstedt 2 months ago
wendyw2 2 months ago
So easy and delicious!
karen447 3 months ago
amyterokowskie 4 months ago
My family really liked this meal. It is a favorite.
joebarton 5 months ago
Big hit with the 10-year old boy (We adults enjoyed it as well)!! Instead of bisquick, I used Pillsbury Grands for the topping. When I make it again - and I will be, I'd put the topping on about midway through the cooking time. I'd also get the frozen vegetables heated up prior to putting into the filling. Also I'm going to try individual ramekins along with a real pie crust - probably something pre-made (Pillsbury). Overall, a wonderful and very easy recipe!!
nclangeek 6 months ago
Amazing dinner fast and cheap to make!
ArielleJ 6 months ago
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