Pour it on! This delicious chicken pie casserole makes it’s own biscuit top and creamy gravy as it cooks!

Here’s a chicken pot pie that makes itself!

There’s very little work on your part, except for a bit of stirring. This is another recipe introduced to me from my friend Maria from Maria’s Mixing Bowl. Maria posted a version of this from one of her thousands of followers on Facebook. It looked good and easy, so I decided it was my kind of dinner.

Magic happens in the oven

Maria’s fan said you could use any veggies, or combo of veggies you liked. I thought broccoli would be good, so that’s what I used, however, mixed vegetables would probably be more traditional if you wanted to go the pot pie route.

Don’t be alarmed at how it goes together–it will look like a real mess, but the magic happens in the oven as it bakes. Just make sure NOT to stir the ingredients once they’re added to the pan and add them in the order given in the directions.

Easy peasy supper

This is a keeper. Next time I’m going to use cheddar cheese soup instead of the cream of chicken. I know many people don’t like cream of chicken, so use cream of mushroom instead. I don’t think anything would be lost as far as flavor is concerned. Use low-sodium soup and stock if you are concerned about salt. I usually use one or the other with things such as this. Remember you can add salt at the table if it’s too bland.

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Magic Chicken Pie

Pour it on! This delicious chicken pie casserole makes it’s own biscuit top and creamy gravy as it cooks!

Prep Time10 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr

Course: Chicken, Comfort Foods, Everyday Meals

Cuisine: American

Keyword: chicken casserole recipes

Servings: 6

Calories: 507kcal

Author: Judith Hannemann

Ingredients

• 4 tbsp butter
• 2 cooked boneless skinless chicken breasts, shredded
• 2 cups fresh or frozen vegetables your choice
• 1/4 cup onion chopped
• 1 cup shredded cheddar cheese
• 2 cups baking mix like Bisquick
• 1 1/2 cups milk
• 1 1/2 cups rich chicken stock
• 2 chicken stock cubes
• 10.75 oz can cream of chicken soup

Instructions

• Preheat oven to 350 degrees F.
• Cut the butter in chunks and place in the bottom of a 9 x 13-inch baking pan. Place in oven to melt butter; remove when butter is melted.
• In a large bowl, mix the milk and baking mix; set aside.
• Dissolve the stock cubes in the liquid chicken stock. Place the soup in a bowl and gradually mix in the stock mixture to keep the mixture smooth. Set aside.
• Assemble casserole as follows and DO NOT MIX OR STIR INGREDIENTS:
• Distribute shredded chicken over melted butter evenly
• Distribute veggies over the chicken evenly
• Distribute the onion over the veggies evenly
• Distribute the cheese over the onion evenly
• Pour baking mix batter over the top evenly
• Pour the soup/stock mixture over the top evenly
• Place in preheated oven and bake for 45-50 minutes, or until top is beginning to brown.
• Remove from oven and let stand 10 minutes before serving.

Nutrition

Serving: 1person | Calories: 507kcal | Carbohydrates: 43g | Protein: 23g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 77mg | Sodium: 1554mg | Potassium: 530mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3708IU | Vitamin C: 7mg | Calcium: 307mg | Iron: 3mg

Magic Chicken Pie

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You can’t get more “comfort” food than this.  Great dish to use up leftovers–especially with the coming Holiday season.

There aren’t too many people who don’t like chicken pot pie, and unlike the frozen, homemade tastes better and is pretty easy too!

This is the perfect weeknight meal on cold late-fall evenings!

What makes this so good is the sauce.  It’s just a basic white sauce, but by using a high-grade chicken stock cube–and that’s a cube that contains REAL chicken (I used Knorr, but Goya is also very good.  Better Than Bouillion is another good choice) so read the label, with the addition of milk and a touch of fresh thyme, no way will this taste artificial!

Of course, turkey may be subbed, because I know most of you will have some of that left over come the end of this month

Feel free to load it up with more biscuits too.  Completely cover the top of the casserole with them if that’s what you want.  Also more of *anything* can be added, so just watch your pan size if you do that.

Special thanks to Facebook fan Michelle E. who originally gave me this idea when she saw my Biscuits with Sausage Gravy Pot Pie.  I’ve had this on the brain ever since!!

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Creamy Chicken Pot Pie

Chicken pot pie is the ultimate comfort food dinner. The biscuit topping makes all the difference.

Prep Time25 minutes mins

Cook Time30 minutes mins

Total Time55 minutes mins

Course: Dinner

Cuisine: American

Keyword: chicken pot pie, chicken recipe, pot pie

Servings: 4 -6

Calories: 510kcal

Author: Judith Hannemann

Ingredients

• 4 cups cubed cooked chicken
• 1 cup frozen peas thawed*
• 1 cup sliced carrots * fresh or frozen
• 2 pkgs refrigerated biscuit dough 7.75oz to 12oz pkgs

Sauce:

• 2 cups milk
• 4 tbsp butter
• 1/2 cup flour
• 1 chicken stock cube I used Knorr
• 1 sprig thyme optional

Instructions

• Preheat oven to 375 degrees F.
• Partially cook the sliced carrots if using fresh or frozen.
• In a large saucepan, melt the butter over low heat. Crush the stock cube--mine was soft so I broke it up by hand, but you could put it in a sandwich bag and use a hammer. Add the crushed stock cube to the butter and stir until dissolved. Add the flour, stirring well and making a smooth paste (roux). Cook the roux for about 2 minutes, stirring it constantly. Slowly add the milk stirring constantly to prevent any lumps. Add the thyme, if using. Cook sauce over medium heat until it thickens. Cook for one minute. Set aside.
• In a large bowl, combine the thawed peas (or add drained canned if using), partially cooked carrots, cubed chicken and sauce. Mix well.
• Turn into a 3 quart baking dish. Top with biscuits.
• Bake for 20-30 minutes, or until biscuits are golden brown and sauce is bubbling.
• Serves 4-6

Notes

*1 can (15 oz) peas and carrots may be substituted for the frozen. A pinch of dried thyme may be substituted for the fresh.

Nutrition

Serving: 1serving | Calories: 510kcal | Carbohydrates: 27g | Protein: 51g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 161mg | Sodium: 524mg | Potassium: 727mg | Fiber: 3g | Sugar: 10g | Vitamin A: 6200IU | Vitamin C: 17mg | Calcium: 182mg | Iron: 3mg

Creamy Chicken Pot Pie

Creamy Chicken Pot Pie

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