Best 6 Chicken Pot Pie Casserole Recipes

CHICKEN POT PIE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
• Beat eggs together in a bowl. Add hash browns and mix well; season with salt and pepper. Press hash brown mixture into the prepared baking dish.
• Bake in the preheated oven until crust is lightly browned, about 15 minutes.
• Mix vegetables, cream of mushroom soup, and chicken together in a bowl and spread over the crust; top with bread crumbs. Drizzle butter over bread crumb layer and season with salt and pepper.
• Bake in the preheated oven until heated through and bread crumbs are lightly browned, about 30 minutes.

CHICKEN POT PIE CASSEROLE WITH NOODLES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Break lasagna noodles into pieces. Grease a large oven-proof dish.
• Combine condensed soup, milk, parsley, minced onion, onion powder, soup base, garlic powder, pepper, and salt in a large mixing bowl; stir until smooth. Stir in broken lasagna noodles until combined. Gently fold in shredded chicken until incorporated. Carefully pour chicken mixture into the prepared dish, smoothing out the top evenly.
• Bake in the preheated oven until noodles are almost tender, 25 to 35 minutes.
• Remove from the oven and sprinkle with 1/2 of the Cheddar cheese and all of the Italian cheese. Layer the biscuit chunks in a single layer over top, and sprinkle with remaining Cheddar.
• Return to the oven and bake until biscuit dough is thoroughly cooked, 15 to 20 minutes. Tent with foil if the edges start to get too brown. Remove from the oven and let cool for 5 to 10 minutes before serving.

CHICKEN POT PIE CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Grill or bake chicken (season as desired)
• 3. Cut into chunks and place them in the bottom of a 9x13 pan.
• 4. Add soup, 1/2 can of milk, vegetables, salt, and pepper. Mix well. (If desired, you can mix these in a separate bowl and pour it into the pan, but this method makes fewer dishes to wash later.)
• 5. Combine Bisquick and milk as directed on the package. Add a little more milk as needed until you get a soft, sticky dough.
• 6. Drop biscuit mixture by teaspoonfuls on top of filling mixture.
• 7. To keep biscuits from browning too quickly, spray tops with non-stick cooking spray
• 8. Cover pan with foil. Bake in a 350-degree oven for a total of 30-35 minutes.
• 9. Uncover for the last 10 minutes so that biscuits can brown.

CHICKEN AND VEGETABLE CASSEROLE WITH PUFF PASTRY (POT PIE)

Steps:

• In medium saucepan, combine broccoli, beans, corn, and celery, and add enough water to cover the vegetables (if using spinach instead of broccoli: cook seperately according to package directions so you can squeeze out the excess water; then combine with other veggies).
• Cover pan, and bring to a boil.
• Reduce heat to medium-low; simmer until vegetables are tender-crisp (8 minutes).
• Remove from heat and set aside.
• Preheat oven to 350°F.
• On a lightly floured surface, roll pastry out to a 12"x8" rectangle.
• Bake for 11-15 minutes on ungreased baking sheet; then set aside.
• Thin the cheese soup by mixing it with the milk.
• In large saucepan, melt butter over medium-high heat.
• Sauté chicken, garlic, onion, and mushrooms until onion and mushrooms are tender, stirring constantly (5 minutes).
• Stir in flour and seasonings, mixing well.
• Slowly pour in the chicken stock and cheese soup.
• Cook until mixture begins to boil.
• Cook 1 minute longer, stirring constantly.
• Stir in vegetables; cook until heated through.
• Pour mixture into 12"x8" casserole dish.
• Layer sliced cheese on top.
• Top with hot puff pastry.
• Bake until top is golden-brown (5 minutes).

CHICKEN POT PIE BISCUIT CASSEROLE

Steps:

• 1. Heat oven to 350°F. In 4-quart saucepan, melt butter over medium-high heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour, bouillon, thyme and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and slightly thickened. Stir in potatoes, carrots and green beans. Heat to boiling, stirring occasionally. Cook 8 to 10 minutes, stirring frequently, until vegetables are crisp-tender. Stir chicken into vegetable mixture; return to boiling.
• 2. Meanwhile, separate dough into 8 biscuits. Grease casserole dish with cooking spray. Pour chicken mixture into oven proof casserole dish. Place biscuits on top of liquid closely and carefully. Bake 20 to 25 minutes or until vegetables are tender and biscuits are golden brown. Let stand 5 minutes before serving. Enjoy!!!

CHICKEN POT PIE CASSEROLE

Steps:

• 1. Preheat oven to 350° spray 6 X 9 inch baking dish with cooking spray.
• 2. Combine precooked chicken, thawed vegetables with soup, gravy and spices in a bowl and mix to combine.
• 3. Pour mixture into baking dish, sprinkle with shredded cheese. Top with Crescent roll pinch to seal the dough.
• 4. Bake for 30 minutes. Cover with foil and bake for 10 more minutes. Test with Food Thermometer. Must be 165°