Chicken Pot Pie Casserole
The chicken pot pie casserole is the ultimate comfort food, bringing all the flavors of a classic pot pie into an easy-to-make, family-friendly dish.
Our chicken pot pie casserole is a unique take on the traditional chicken pot pie. This layered casserole is topped with layers of biscuit mix, broth, condensed soup, and cheese. The toppings magically produce a thickened broth and soft bread-like topping. It’s a comforting dish that’s easy enough for any night of the week.
The chicken pot pie casserole turns all the ingredients and flavors of a classic pot pie into a delicious family-friendly dish. With tender chunks of chicken, vibrant peas and carrots, and a creamy, savory sauce, this casserole is topped with a soft, fluffy crust that perfectly complements the rich filling.
This recipe skips the pastry crust for a soft bread-like made with a convenient baking mix. This easy topping saves time without sacrificing flavor. Pimientos add a pop of color and a hint of sweetness to the filling and cheddar cheese sprinkled over the top adds to the color and texture.
Recipe Variations
- Protein: Swap out the chicken for turkey, or use 1 pound of chicken and add some ham or bacon for smoky flavor.
- Cheese: Experiment with different cheeses, like Gruyère, Monterey Jack, or Fontina.
- Vegetable Swaps: Include steamed or frozen thawed green beans, or add a layer of sautéed sliced mushrooms.
- Herb Tweaks: Replace the poultry seasoning and thyme with herbes de Provence or about 2 tablespoons of finely chopped fresh herbs, such as a mixture of sage, thyme, rosemary, and parsley.
Easy Rotisserie Chicken Recipes
How to Store and Reheat
Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
Freeze: Portion the casserole into individual airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating; the biscuit topping may soften slightly after freezing.
To Reheat: Place leftovers in a foil-covered baking dish and warm in a 350 F oven for 15 to 20 minutes, or until hot. Uncover for the last few minutes if you’d like the topping to crisp. For single servings, use a microwave-safe container, cover with a damp paper towel, and heat in short intervals, stirring or turning occasionally.
Chicken Pot Pie Casserole
Ingredients
- 4 tablespoons melted unsalted butter
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 1/2 teaspoons poultry seasoning, divided use
- 1 1/2 teaspoons dried thyme, divided use
- 2 cups frozen peas and carrots, thawed
- 1/2 cup chopped onion
- 1 4- ounce jar pimientos, drained
- 1/2 teaspoon freshly ground black pepper
- 2 cups buttermilk baking mix, e.g., Bisquick, Pioneer
- 1/4 teaspoon onion powder
- 1 1/2 cups whole milk
- 1 cup chicken broth
- 1 10.5- ounce can condensed cream of chicken soup
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375 F and add the melted butter to a 3-quart baking dish.
- Dice the chicken breasts into bite-size pieces and spread over the melted butter.
- Sprinkle half of the poultry seasoning and half of the thyme over the chicken.
- Top with the thawed peas and carrots, onions, and pimientos.
- Combine the baking mix with the onion powder and the remaining sage and thyme. Stir in the milk just until blended. Pour the baking mix mixture over the casserole.
- Whisk the chicken broth with the cream of chicken soup and pour over the biscuit mix layer. Sprinkle the cheese over the casserole.
- Bake the casserole for 40 to 55 minutes or until the top is golden brown and the edges are bubbly.
- Serve with a salad or fresh vegetables. Enjoy!
This was delish.
You once had a Pork Chops and Stuffing Casserole recipe that was on The Spruce Eats but now it is gone. It was the best Pork Chop Casserole I ever made and I had it in my favorites but unfortunately The Spruce remade their site and now it is gone. I wonder if you remember it and can post it. It had a video with it on Spruce eats too. The recipe DID NOT HAVE any “cream of” soups like most I can find on the web. It just had broth and veggies. OMG, it was so good and easy. I’d LOVE to have it again. I have a screenshot I saved of it to show my sis from long ago but that’s all I have. You can see it here if you like.
I LOVE your site.
Thank you
Harley
https://imgur.com/gKILL89
Hi Harley! Is this the one? Let me know if it isn’t the one and I’ll keep looking. Thanks!
Pork Chop and Stuffing Casserole
• Olive oil or vegetable oil
• 4 pork chops, about 3/4 inch thick
• Salt and pepper
• 4 tablespoons butter
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 cup julienne sliced carrots or about 3/4 cup shredded carrots
• 1 box stuffing mix with herbs, about 6 to 8 ounces
• 1 1/2 cups chicken broth
• Prep Time: 0 minutes
• Cook Time: 45 minutes
• Total Time: 45 minutes
• Yield: Serves 4
Preparation
Heat oven to 350°. Grease a shallow baking dish (7×11 or 9×13-inch, large enough for the 4 chops).
Coat the bottom of a large skillet with olive oil; heat over medium heat until very hot. Wash chops and pat dry with paper towels. Sprinkle with salt and pepper. Add chops to the skillet and cook for 2 to 3 minutes on each side, until browned. Remove chops to a plate.
Add butter to the skillet and reduce heat to medium-low.
Add the chopped celery, onion, and carrots; sauté for about 3 to 4 minutes, just until vegetables are tender. Add the stuffing mix and chicken broth; stir until blended and stuffing mix is moistened. Spoon the mixture into the prepared baking dish; top with the pork chops. Cover the dish tightly with foil and bake for about 35 minutes.
Serves 4.
https://web.archive.org/web/20150906200541/http://southernfood.about.com/od/porkchops/r/r70819a.htm