Chicken Pot Pie Casserole

Tina Leffelman

By
@PaigeMatthews225

I made this when I first moved away from home, and my sister, who lived upstairs from me, absolutely loved it, as has everyone I've made it for since.


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Comments:

Serves:

6

Prep:

20 Min

Cook:

30 Min

Ingredients

1 lb
boneless, skinless chicken breasts
1 can(s)
(10 3/4 oz) cream of chicken soup
1/2 can(s)
(soup can) milk
2 can(s)
(15 oz) mixed vegetables (drained)
to taste
salt and pepper
2 1/4 c
bisquick
2/3 to 1 c
milk

Directions Step-By-Step

1
Preheat oven to 350 degrees
2
Grill or bake chicken (season as desired)and cut into chunks in the bottom of a 9x13 pan.
3
Add soup, 1/2 can of milk and vegetables,salt and pepper and mix well. If desired, you can mix these in a bowl and pour it into the pan, but this method makes less dishes to wash later)
4
Combine Bisquick and milk as directed on package, but add a little more milk as needed until you get a soft, sticky dough.
5
Drop biscuit mixture by teaspoonfuls on top of filling mixture and bake in a 350 degree oven for 15-20 minutes or until top is browned and filling is heated through.
6
To keep biscuits from browning too quickly, spray tops with nonstick cooking spray and cover pan with foil. Increase cooking time to 30-35 minutes and uncover for last 10 minutes so that biscuits can brown.

About this Recipe

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