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Chicken Potpie Casserole Recipe

Chicken Potpie Casserole Recipe photo by Taste of Home

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I always have leftover chicken broth on hand and use it for many things, including this comforting family favorite. You can bake your own biscuits, like I do, or buy them at the store. I like to bake extra biscuits to eat with butter and jam. -Liliane Jahnke Cypress, Texas

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Chicken Potpie Casserole Recipe

Prep: 1 hour Bake: 15 min.

Yield: 6-8 Servings

60 15 75

Ingredients

1-1/2 cups sliced fresh mushrooms
1 cup sliced fresh carrots
1/2 cup chopped onion
1/3 cup butter
1/3 cup all-purpose flour
1-1/2 cups chicken broth
1-1/2 cups milk
4 cups cubed cooked chicken breast
1 cup frozen peas
1 jar (2 ounces) diced pimientos, drained
1 teaspoon salt
BISCUIT TOPPING:
2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup cold butter, cubed
2/3 cup milk

Directions

In a large saucepan, saute the mushrooms, carrots and onion in butter until tender; sprinkle with flour. Gradually stir in broth and milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, pimientos and salt ; heat through. Pour into a greased shallow 2-1/2-qt. baking dish; set aside.
In a large bowl, combine the flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs; stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter.
Place biscuits over chicken mixture. Bake, uncovered, at 400° for 15-20 minutes or until biscuits are golden brown. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 483 calories, 24 g fat (14 g saturated fat), 114 mg cholesterol, 1,114 mg sodium, 38 g carbohydrate, 3 g fiber, 28 g protein.

Originally published as Old-Fashioned Chicken Pot Pie in Taste of Home February/March 2005, p32

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Chicken Potpie Casserole

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Reviewed on May. 22, 2013 by Devildancer

This recipe is delicious. I didn't change a thing. I lost my recipe a long time ago and tried several recipes and I was so pleased to find this recipe. It is as good as my old one. Thank you

Reviewed on Mar. 27, 2013 by DoggieMom2

A definite comfort food. Perfect blend of flavors and easy to prepare. This is the only one I make. Everyone loves it.

Reviewed on Oct. 26, 2012 by cka

I made some revisions though. Added a 1# bag of peas and carrots, 8 oz of mushrooms, diced two medium potatoes and cooked all with the butter. I added a small amount more, once liquid was hot I scooped some liquid out of pot into a mug, enough to mix with a 1/4 cup of flour, then added back to the pot to thicken the mix, cooked some more before transferring to the baking dish with biscuits. I added black pepper too, plan to try using some poultry seasoning next time, or some other seasoning to give it more flavor. Maybe add some fresh minced garlic next time.

Reviewed on Oct. 22, 2012 by zukosky

So delicious :) My husband loved it!

I used Pilsbury biscuits on top.

Reviewed on Oct. 22, 2012 by zukosky

So delicious :) My husband loved it!

Reviewed on Oct. 14, 2012 by hunter6295

I have to agree that it was a bit bland so I added poultry seasoning. I also cheated and used biscuit mix and made drop biscuits instead of rolling them out. I made a double batch and froze some to save time on a late work night.

Reviewed on Aug. 25, 2012 by jamesray

Great as a Sunday dinner.