Chicken Pot Pie Casserole Recipe

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Chicken Pot Pie Casserole

Laura Mattingly

By
@lauramay814

This was a recipe I foung on the back of a pancake mix box. I didn't have parsley on hand so I think I used oregano, and it still turned out great. It actually tasted like an easy version of my Mom's Chicken and Dumplings. Very easy :)


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Rating:

Serves:

4

Prep:

30 Min

Cook:

35 Min

Ingredients

1
bag (16 oz) frozen broccoli, carrots and cauliflower blend, thawed
2 c
cubed cooked chicken breast
1 can(s)
(10 3/4 oz) condensed cream of chicken soup
1 c
milk
1/4 c
aunt jemima original complete pancake and waffle mix
1/4 tsp
ground black pepper

TOPPING:

1 c
aunt jemima original complete pancake and waffle mix
1 c
water
1 Tbsp
chopped fresh parsley (i used oregano i think)
1/2 tsp
dried rosemary or basil

Directions Step-By-Step

1
Preheat oven to 400*F.
2
Combine vegetables and chicken in large skillet. In medium bowl whisk together soup, milk, 1/4 cup pancake mix and pepper till smooth. Add to chicken mixture. Cook over medium heat, stirring occasionally, 4-5 minutes or till mixture bubbles. Pour into greased 2 quart casserole dish.
3
For topping, whisk together 1 cup pancake mix, water, parsley, and rosemary till blended. Pour evenly over chicken mixture. Bake 30-35 minutes or till golden brown. Cool 5 minutes before serving.

About this Recipe

Course/Dish: Chicken, Casseroles, Savory Pies
Other Tag: Quick & Easy