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


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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
baby carrots, chopped
1/2 c
frozen peas
2 Tbsp
melted butter

How to Make Crustless Chicken Pot Pie


  • 1Remove crusts from bread and set aside. Arrange bread slices in a greased 13x9x2 baking dish.
  • 2Arrange 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 .
  • 3Chop veggies and arrange over the chicken along with the peas. Arrange cheese slices over Veggies.
  • 4mix the soups and pimientos together well and pour over the top of veggies.
  • 5I 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
  • 6Bake 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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