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Chicken Potpie Casserole Recipe
Chicken Potpie Casserole Recipe photo by Taste of Home
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Chicken Potpie Casserole Recipe

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4.5 25 36
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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
TOTAL TIME: Prep: 40 min. Bake: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Bake: 15 min.
MAKES: 8 servings

Ingredients

  • 1/3 cup butter, cubed
  • 1-1/2 cups sliced fresh mushrooms
  • 2 medium carrots, sliced
  • 1/2 medium onion, chopped
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup 2% milk
  • 4 cups cubed cooked chicken
  • 1 cup frozen peas
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/2 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 2% milk

Nutritional Facts

1 serving: 489 calories, 26g fat (14g saturated fat), 118mg cholesterol, 885mg sodium, 36g carbohydrate (6g sugars, 3g fiber), 27g protein

Directions

  1. Preheat oven to 400°. In a large saucepan, heat butter over medium heat. Add mushrooms, carrots and onion; cook and stir until tender.
  2. Stir in flour until blended; gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, pimientos and salt; heat through. Transfer to a greased 11x7-in. baking dish.
  3. For topping, in a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened.
  4. Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place over chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown. Yield: 8 servings.
Originally published as Old-Fashioned Chicken Pot Pie in Taste of Home February/March 2005, p32


Reviews for Chicken Potpie Casserole

AVERAGE RATING
(36)
RATING DISTRIBUTION
5 Star
 (31)
4 Star
 (2)
3 Star
 (0)
2 Star
 (3)
1 Star
 (0)
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MY REVIEW
vstern
Reviewed Apr. 27, 2016

"Was a rainy, windy, cool day today, so thought I would try this recipe. So glad I did!! Hubby and I both had sconds, it was so good. Will definitely be making this again. Neither of us like mushrooms, and I didn't have the pimientos, so I didn't use them. I only used 4 Tablespoons of butter to cook the veggies in and I added chopped celery. Otherwise followed the recipe."

MY REVIEW
Amy the Midwife
Reviewed Feb. 23, 2016

"I made quite a few tweaks to this recipe. I used carrots, onion, celery and broccoli since I needed to use those up. I used homemade chicken bone broth and added some "Better than Bouillon" for more flavor instead of salt. I made a bit more sauce than it initially made. I also used a drop biscuit recipe with Parmesan cheese. Loved it."

MY REVIEW
gigisjewels
Reviewed Feb. 21, 2016

"very tasty! I substituted mushrooms, pimentos and peas for 2 cups frozen mixed vegetables."

MY REVIEW
whoknew?
Reviewed Feb. 16, 2016

"Super recipe....thanks to the person who said to get the dish bubbly first, then drop the biscuits, so they are not raw on the bottom. I made "drop" biscuits, and added 2 potatoes, and not so many mushrooms....and a little more broth mixture, so it would not be dry. I will be making this again!"

MY REVIEW
Psalm127-3
Reviewed Feb. 16, 2016 Edited Feb. 18, 2016

"made this a couple of nights ago and although the flavor was good there wasn't nearly enough gravy. it really was very dry. I made my own biscuits as well and they are great but think I may have put too many biscuits covering the top which the gravy underneath of course would sop up causing the liquid to do a disappearing act :(

question: why 1st butter ingred is cubed. if you're going to be putting it in a saucepan then adding the veg, no need to cube (?)
input: I associate chicken pot pie with potatoes in the mixture and here there is none. I added a cup of frozen cut up steak fries because I was out of raw potatoes.
also, my MIL always had pimiento's in her pantry I never new why and I don't buy them as I see no need. maybe they add color and flavor but that ingred I didn't use."

MY REVIEW
kimspacc
Reviewed Jan. 23, 2016

"Used my own drop biscuit recipe for the topping and turkey in place of chicken. Perfect comfort food on a snowy day."

MY REVIEW
azbaker62
Reviewed Dec. 3, 2015

"Absolutely delicious and perfect as is regarding ingredients. I used organic as much as possible such as flour, chicken, peas, carrots, broth, etc. So delicious and healthy. Don't know why anyone would use canned cream of chicken soup, or Bisquick, which contain many preservatives and additives. Great recipe. Thanks for sharing."

MY REVIEW
poppadude
Reviewed Sep. 12, 2015

"EX!!!!! Great recipe with no changes......"

MY REVIEW
annabelle2007
Reviewed Feb. 11, 2014

"I make a similar, but easier version. I heat the broth in a pot then heat the milk in a jar in the microwave & add the flour to the milk & shake vigorously. slowly whisk into the broth. cook til boiling & cook 2 min longer. Add 2 cups of cubed, cooked potatoes, I can of carrots & peas, 2 cups of cut up cooked chicken, 1/2 tea poultry seasoning & a can of cream of chicken soup. cook on med 10 min. pour into casserole dish & bake at 350 til bubbling. then arrange biscuits from a tube on top of casserole. Casserole must be bubbling or the biscuits will be doughy on the bottoms. bake til biscuits are browned."

MY REVIEW
cindyb8992
Reviewed Jan. 26, 2014

"This was so good! I have never been a fan of chicken pot pie but with the biscuits it was perfect :-) :-) :-)"

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