Chicken Pot Pie Casserole
- SERVES
- 6
- COOK TIME
- 1 Hr
This comforting and easy Chicken Pot Pie Casserole has all the homemade taste you crave without any of the fuss. Serve this chicken casserole warm and bubblin' out of the oven or make it ahead of time for busy days! If you're a chicken pot pie lover, this chicken pot pie casserole recipe is sure to be added to your weekly rotation.
What You'll Need
- 1 1/2 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 (16-ounce) package frozen mixed vegetables, thawed
- 1 3/4 cup chicken broth
- 1 (10 -ounce) can condensed cream of broccoli soup
- 1 (10 -ounce) can condensed cream of chicken soup
- 2 cups biscuit baking mix
- 1 1/2 cup milk
- 1/2 cup (1 stick) butter, melted
What to Do
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch or 2-quart baking dish with cooking spray.
- In a large bowl, combine chicken chunks, mixed vegetables, chicken broth, and soups; mix well. Spoon into prepared baking dish.
- In a medium bowl, whisk biscuit baking mix, milk, and butter until smooth then spoon over the top of the chicken mixture.
- Bake 60 to 65 minutes, or until no pink remains in chicken and topping is golden.
Notes
- How to Freeze: After following the recipe above, allow your casserole to cool, then cover with several layers of foil (to prevent freezer burn), and freeze. When ready to eat, place the frozen entree in the fridge to thaw for 24 hours in advance. When you're ready to enjoy this comforting chicken casserole, just reheat, serve, and enjoy! We've even got more tips & tricks on freezing casseroles!
- We recommend pairing this recipe with any kind of fresh salad. Try out our Caesar Salad for a fresh-tasting side to this pot pie!
- If you liked this chicken dinner recipe, make sure to check out our free eCookbook, Piece-by-Piece: Easy Chicken Recipes for Drumsticks, Thighs, and More or check out our weeknight dinner eCookbook, Easy Weeknight Dinners: Recipes for the Busy Cook.
- Loved this chicken pot pie casserole recipe? We've got even more pot pie recipes you'll love in our collection of Easy Pot Pie Recipes: Chicken Pot Pie, Turkey Pot Pie, and More, like our Mini Chicken Pot Pies
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Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 547
- Calories from Fat 245
- Total Fat 27g 42 %
- Saturated Fat 13g 66 %
- Trans Fat 0.7g 0 %
- Protein 33g 67 %
- Amount Per Serving % Daily Value *
- Cholesterol 123mg 41 %
- Sodium 1,329mg 55 %
- Total Carbohydrates 42g 14 %
- Dietary Fiber 3.9g 15 %
- Sugars 8.2g 0 %
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PinkDaisySwirl
Dec 05, 2017
Is there a package of the frozen mixed veggies that do not have peas but contains all the other veggies? Does that even exist? My son is anaphylactic to peas.
Test Kitchen Team
Dec 06, 2017
If you can't find a bag without the peas, then add 1/2 cup of your favorite vegetables! It can be corn, green beans, carrots, etc. Whatever works for you. :)
lindao2241 4429853
Jul 05, 2016
Please Mr. Food! have your web people construct a "PRINTER FRIENDLY" version for your recipes. The current path is a total waste of expensive ink.
Test Kitchen Team
Jul 05, 2016
Hi there! We're sorry that you are unhappy with the printer friendly versions of our recipes. Can you please tell us how you would like the recipes to be formatted and we can see if we can help you print them the way that you would like to? -Ana, Website Editor
doloreseleeson 392 7811
Mar 20, 2016
A good casserole. One instruction cracks me up though-the end of 4. How can you see "no pink remains in chicken" with a crust on top.
bendlaw3978 424757 3
Mar 04, 2016
This is my "Go To" pot pie recipe ever since I first made it about a year ago. It is so yummy. We love it!
texasluckylinda 41 63186
Jan 12, 2016
After my first attempt flopped, I tried it again, and it came out perfect. It was wonderful, and is now one of our favorites. Instead of frozen mixed veggies, I used canned, and drained them. Most frozen mixed veggies do not have potatoes, which we like in our potpie. Instead of cream of broccoli soup, I se cream of potato.
vtmunchkin
Dec 17, 2015
This is a favorite in our house.We often serve it when we have guests too. It's easy , it's good.And its make enough for leftovers
texasluckylinda 41 63186
Apr 17, 2015
What did I do wrong? I made this tonight, and I thought the filling seemed awfully thin, but thought maybe it was supposed to be that way. It came out of the oven looking like soup with crust on top. I am very upset about the wasted ingredients. I read the reviews thinking maybe others had mentioned theirs turned out runny as well, and that maybe there was a mistake in the recipe somewhere, but nope. It taste good, but came out way too thin. I had a can of cream of potato, which I added and put back in the oven, hoping it will thicken it. Still no idea what went wrong. I know I followed the recipe, I was thinking that maybe the chicken broth was too much, but I guess not. In other pot pies using soup, they have never been this thin before or after baking.
syturner 4183127
Jan 03, 2015
Made this casserole for New Years Dinner and was a great hit will certainly make it again.
MikeM 1021
May 13, 2014
Excellent!! Just did everything according to directions! I'll be making this again!
pooh2tig 0767007
Apr 09, 2012
I bake my chicken breast first, then cut into chunks. I also dice celery and onion and sautee in a little butter. Then I add the vegetables, chicken broth ( 1 cup or less) , cream of chicken soup and 1/4 tsp. pepper & 1/4 tsp. poultry seasoning. Then I add Heart Smart Bisquick & milk to the top. This recipe is very similar to Mama's Chicken Pot Pie recipe by Mr. Food but you only have to leave it in the oven 30 miniutes or so. It's delicious.
grannyblu
Jul 26, 2013
The heart smart bisquick is very dry and without the butter ..must be extremely dry and without flavor I use chicken breasts with the skin & bone much more flavorful and I do bake them first before putting in my pie
smy4520 7300087
Apr 04, 2012
My version of this casserole turned out perfect. We are vegetarians so I switched the chicken to morning star farm chicken strips which are per seasoned. Used a can of cram of mushroom soup and cream of broccoli soup. And a whole 14. 5 oz can of vegetarian vegetable broth. The rest I kept the same., we eat dairy. It was creamy and was not watery. Yes it was soooo gooood, haha, my family loved it :)
tdzm 7811775
Sep 07, 2012
I'll bet seitan or a Quorn vegetarian chicken product (if you can find them) or even some extra firm tofu (maybe brown it and season it first) would be great for non-meat eaters to use too. There are probably vegan products out there too for the soups/gravy and sour cream for those who eat no animal products at all.
rchkrysti 5360187
Mar 25, 2011
i've never had the casserole, but i've had the pie. it's so delicious, amazing. my favorite pie even though it's somewhat healthy.
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