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A plate with a helping of chicken pot pie casserole with a garnish of parsley and some grape tomatoes on the side.

Chicken Pot Pie Casserole

Diana Rattray
Enjoy this non-traditional chicken pot pie casserole. It's an easy layered casserole with a lovely soft biscuit mix topping.
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Servings 5
Calories 619
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients
  

  • 4 tbsp melted unsalted butter
  • 1 ½ pounds boneless, skinless chicken breasts
  • 1 ½ tsp poultry seasoning, divided
  • 1 ½ tsp dried thyme, divided
  • Kosher salt and ground black pepper, to taste
  • 2 cups frozen peas and carrots, thawed
  • ½ cup chopped onions
  • 1 (4-ounce) jar pimientos, drained
  • 2 cups baking mix, e.g., Bisquick, Pioneer
  • ¼ tsp onion powder
  • 1 ½ cups whole milk
  • 1 cup low sodium chicken broth
  • 1 (10.5-ounce) can cream of chicken soup
  • 1 cup cheddar cheese, shredded

Instructions

  • Preheat the oven to 375°F and add the melted butter to a 3-quart baking dish.
    4 tbsp melted unsalted butter | 1 1/2 pounds boneless, skinless chicken breasts
    Chicken pot pie casserole prep: Melted butter in the 3-quart baking dish.
  • Dice the chicken breasts into 1/2-inch pieces and spread them over the melted butter. Sprinkle half of the poultry seasoning and half of the thyme over the chicken. Sprinkle lightly with kosher salt and ground black pepper
    ¾ tsp poultry seasoning | ¾ tsp dried thyme | Kosher salt and ground black pepper
    Chicken pot pie casserole prep: Diced chicken in the baking dish.
  • Top with the thawed peas and carrots, onions, and pimientos.
    2 cups frozen peas and carrots | 1/2 cup chopped onions | 1 (4-ounce) jar pimientos
    Chicken pot pie casserole prep: Layers of peas and carrots, onions, and pimientos.
  • Combine the baking mix with the onion powder and the remaining poultry seasoning and thyme. Stir in the milk just until blended. Pour the baking mix mixture over the casserole.
    ¾ tsp poultry seasoning | ¾ tsp dried thyme | 2 cups baking mix | 1/4 tsp onion powder | 1 1/2 cups whole milk
    Chicken pot pie casserole prep: Layer of biscuit mixture, broth and condensed soup, and cheese, ready to bake.
  • Whisk the chicken broth with the cream of chicken soup, then pour it over the biscuit mix layer. Sprinkle the cheese over the casserole.
    1 cup low sodium chicken broth | 1 (10.5-ounce) can cream of chicken soup | 1 cup cheddar cheese
  • Bake the casserole for 40 to 55 minutes or until the top is golden brown and the edges are bubbly.
    Chicken pot pie casserole fresh and hot from the oven.

Nutrition

Calories: 619kcalCarbohydrates: 43gProtein: 43gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 144mgSodium: 1168mgPotassium: 860mgFiber: 3gSugar: 10gVitamin A: 6020IUVitamin C: 10mgCalcium: 378mgIron: 3mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

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