Chicken Pot Pie Casserole

12
Tina Leffelman

By
@PaigeMatthews225

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

Blue Ribbon Recipe

This is an extremely easy way to make chicken pot pie when you want comfort food. Creamy, it's an easy meal you'll make again and again. It has all the flavors of a chicken pot pie but in an easy to make casserole. The Bisquick topping has a little bit of crunch on the outside and pillowy soft inside. We could eat multiple plates of this dish. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 6 votes

Comments:
Serves:
6
Prep:
20 Min
Cook:
30 Min
Method:
Bake

Ingredients

  • 1 lb
    boneless, skinless chicken breasts
  • 1 can(s)
    cream of chicken soup (10.5 oz)
  • 1/2 can(s)
    (soup can) milk
  • 2 can(s)
    mixed vegetables, drained (14.5 oz each)
  • ·
    salt and pepper, to taste
  • 2 1/4 c
    Bisquick
  • 2/3 - 1 c
    milk

How to Make Chicken Pot Pie Casserole

Step-by-Step

  1. Preheat oven to 350 degrees.
  2. Grill or bake chicken (season as desired)
  3. Cut into chunks and place them in the bottom of a 9x13 pan.
  4. Add soup, 1/2 can of milk, vegetables, salt, and pepper. Mix well. (If desired, you can mix these in a separate bowl and pour it into the pan, but this method makes fewer dishes to wash later.)
  5. Combine Bisquick and milk as directed on the package. Add a little more milk as needed until you get a soft, sticky dough.
  6. Drop biscuit mixture by teaspoonfuls on top of filling mixture.
  7. To keep biscuits from browning too quickly, spray tops with non-stick cooking spray
  8. Cover pan with foil. Bake in a 350-degree oven for a total of 30-35 minutes.
  9. Uncover for the last 10 minutes so that biscuits can brown.

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