chicken and dumpling pot pie casserole.

Name: Chicken and Dumpling Pot Pie Casserole.
Prep time: 25 min
Cook time: 45 min
Yield: 6
Cuisine: American
Ingredients: 6 - boneless skinless chicken thighs; 2 cup(s) bisquick or self rising flour; 2 cup(s) chicken broth; 4 teaspoon(s) chicken bouillon; 1 stick(s) butter; 2 cup(s) milk; 1 can(s) cream of mushroom soup; 1 can(s) cream of chicken soup; 1 cup(s) frozen peas; 1 teaspoon(s) ground sage; 1 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 1/2 teaspoon(s) thyme

37 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on May 14, 2014

This is really good and easy to make.

Rate

prep time 25 Min

cook time 45 Min

method Bake

yield 6 serving(s)

Ingredients

6 - boneless skinless chicken thighs
2 cups bisquick or self rising flour
2 cups chicken broth
4 teaspoons chicken bouillon
1 stick butter
2 cups milk
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup frozen peas
1 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme

How To Make chicken and dumpling pot pie casserole.

Step 1

Preheat oven 350 degrees

Step 2

Cut chicken into pieces.
Step 3

Mix chicken broth with chicken bouillon. Add bisquick and mix well.
Step 4

Mix soups with milk, and seasonings.
Step 5

Place butter in 9 x 13 pan put in oven and let butter melt. Add the chicken to the pan in a single layer. Do not mix layers. Top with peas.
Step 6

Pour the bisquick mixture over chicken and peas.
Step 7

Slowly pour the soup mixture over the bisquick mixture.
Step 8

Bake for about 45 minutes. Enjoy
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes