Chicken Pot Pie Casserole

Chicken Pot Pie Casserole

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Laura Mattingly


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 :)


★★★★★ 1 vote

30 Min
35 Min


  • 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
  • 1/4 c
    aunt jemima original complete pancake and waffle mix
  • 1/4 tsp
    ground black pepper

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

How to Make Chicken Pot Pie Casserole


  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.

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About Chicken Pot Pie Casserole

Other Tag: Quick & Easy

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