Chicken Pot Pie Casserole

Tina Leffelman


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.

★★★★★ 3 votes
20 Min
30 Min


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
2/3 to 1 c


1Preheat oven to 350 degrees
2Grill or bake chicken (season as desired)and cut into chunks in the bottom of a 9x13 pan.
3Add 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)
4Combine Bisquick and milk as directed on package, but add a little more milk as needed until you get a soft, sticky dough.
5Drop 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.
6To 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