Cheesy Chicken Pot Pie Casserole

Ashley Burnam


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 vote

20 Min
1 Hr
Convection Oven



  • 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
  • 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.

Printable Recipe Card

About Cheesy Chicken Pot Pie Casserole

Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Fat

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