Crustless Chicken Pot Pie

Billie Blair


I don't remember where I got this recipe, but was originally called Overnight Chicken Casserole, and It called for chicken , mushroom, and water chestnuts and all the ingredients called for here, with the exception of the veggies, with same procedure. My family really liked it and I made Chicken Pot Pie out of the recipe. They loved it too. The time put into it is well worth the rewards. Hope you all like it as well.


☆☆☆☆☆ 0 votes

20 Min
1 Hr 30 Min


  • 8 slice
    day old bread,crusts removed and saved
  • 4 c
    cooked, chopped ,chicken
  • 4 large
  • 2 c
  • 1/2 c
  • 1/2 tsp
  • 6-8 slice
    american cheese
  • 1 can(s)
    cream of mushroom soup
  • 1 can(s)
    cream of chicken soup
  • 1 jar(s)
    pimientos, drained
  • 5 medium
  • 12
    baby carrots, chopped
  • 1/2 c
    frozen peas
  • 2 Tbsp
    melted butter

How to Make Crustless Chicken Pot Pie


  1. Remove crusts from bread and set aside. Arrange bread slices in a greased 13x9x2 baking dish.
  2. Arrange chicken over top of bread. In a small bowl mix the eggs, milk, salt and Mayo. Mix well. Pour over chicken and refridgerate for 4 to six hours .
  3. Chop veggies and arrange over the chicken along with the peas. Arrange cheese slices over Veggies.
  4. mix the soups and pimientos together well and pour over the top of veggies.
  5. I like to cut the breads crusts and bake them with olive oil, garlic powder and Italian spices till hard and crusty. then crumble them , add melted butter and cover top of casserole with crumbs. If you put them in the microwave for 1 minute , then in the oven, it won't take long for them to brown
  6. Bake at 350 for about 1 1/2 hours, turn oven down if it gets too brown.

Printable Recipe Card

About Crustless Chicken Pot Pie

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American

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