Real Recipes From Real Home Cooks ®

cheesy chicken pot pie casserole

★★★★★ 1
a recipe by
Ashley Burnam
Phoenix, AZ

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.

★★★★★ 1
serves 6+
prep time 20 Min
cook time 1 Hr
method Convection Oven

Ingredients For cheesy chicken pot pie casserole

  • 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
    of each: cream of celery/mushroom and cream of chicken soup
  • 1-2 c
    yukon gold potatoes, chopped
  • 1/2 stick
  • 1/4 c
    extra virgin olive oil
  • 1 tsp
    of each: dried oregano & dried basil
  • salt and pepper to taste
  • 1 c
    fresh grated sharp cheddar cheese
  • 1/2 stick
  • 3-4 c
  • 2
  • 1 tsp
    chopped or minced garlic
  • 1-1 1/2 c
  • 1 tsp
    dried oregano and basil

How To Make cheesy chicken pot pie casserole

  • 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.