Cheesy Chicken Pot Pie Casserole

Ashley Burnam

By
@MissAshley

This isn't your traditional chicken pot pie, it wants to be chicken a la king.... but it's not! The entirety of your veggie drawer can be hidden under the fluffy cheesy crust.


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Comments:

Serves:

6+

Prep:

20 Min

Cook:

1 Hr

Method:

Convection Oven

Ingredients

FILLING

2
large chicken breasts
1-2 Tbsp
chopped or minced garlic
1/2 c
canned corn
1/2 c
carrots, cut into ¼ inch chunks
1/2 c
green beans, cut into ½ inch pieces
1 can(s)
of each: cream of celery/mushroom and cream of chicken soup
1-2 c
yukon gold potatoes, chopped
1/2 stick
margarine
1/4 c
extra virgin olive oil
1 tsp
of each: dried oregano & dried basil
salt and pepper to taste

TOPPING/CRUST

1 c
fresh grated sharp cheddar cheese
1/2 stick
margarine
3-4 c
bisquik
2
eggs
1 tsp
chopped or minced garlic
1-1 1/2 c
milk
1 tsp
dried oregano and basil

Directions Step-By-Step

1
Heat a large stockpot to medium high and add ½ of the margarine, ½ tbsp garlic, carrots, potatoes, and pinch of salt and pepper - sauté for 5-8 minutes

While doing this you should also boil the chicken in salted water for 15 minutes.(To save time you can also use a pre-cooked rotisserie chicken)
2
Add the green beans, the rest of the margarine, another pinch of salt and pepper and ¼ cup of water- stir and cover for about 8 minutes
3
By now the carrots and potatoes should be soft from steaming with the lid on, if they aren’t, don't worry, they'll finish in the oven
4
Shred or dice the chicken and add the chicken and all of the “cream of” soups into the same pot as the vegetables and stir. Pour into a 13x9 baking dish
5
Mix the Bisquik, 1 cup of milk, eggs, and seasonings--- it should be like sticky almost runny biscuit dough
6
Add the cheese and stir--- if it becomes too thick; add ½ of the remaining milk
7
With an ice cream scoop or large spoon, scoop out the dough and plop it on the filling about 1 inch apart until all dough is gone, if there is extra just fill in the empty spaces and spread lightly, don't flatten.
8
Put on the middle rack of the oven and bake for 20 minutes (While it’s in the oven, microwave the remaining butter)
9
Drizzle the butter lightly over the biscuit topping and return to the oven for another 10-15 minutes or until the tips of the topping start to brown.

let it rest for a few minutes before serving.

About this Recipe

Course/Dish: Chicken, Casseroles, Savory Pies
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Fat
Other Tags: Quick & Easy, For Kids, Healthy