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.
How to Store
- Transfer leftovers to an airtight container and store in the fridge for up to 4 days.
- To freeze, portion the leftover casserole into individual containers and freeze for up to 3 months. Defrost in the fridge overnight.
- Reheat leftovers in a foil-covered baking dish in a 350 F oven for 15 to 20 minutes or until hot.
- You can microwave but turn or stir occasionally to ensure even cooking. Use a microwave-safe container and cover with a damp paper towel.
Chicken Pot Pie Casserole
Enjoy this non-traditional chicken pot pie casserole. It’s an easy layered casserole with a lovely soft biscuit mix topping.
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.
Credit: Diana Rattray - 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.
Credit: Diana Rattray - Top with the thawed peas and carrots, onions, and pimientos.
Credit: Diana Rattray - 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.
Credit: Diana Rattray - Bake the casserole for 40 to 55 minutes or until the top is golden brown and the edges are bubbly.
Credit: Diana Rattray - Serve with a salad or fresh vegetables. Enjoy!
Credit: Diana Rattray
