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Chicken Potpie Casserole Recipe

Chicken Potpie Casserole Recipe

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. YIELD:8 servings


  • 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
  • 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


  • 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.

Reviews for Chicken Potpie Casserole

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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."

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."

Reviewed Feb. 21, 2016

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

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!"

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."

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."

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."

Reviewed Sep. 12, 2015

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

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."

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 :-) :-) :-)"

Reviewed Jun. 24, 2013

"I didn't care for the biscuits and the bland taste but I'll make it again with some poultry seasoning and maybe some bisquick biscuits."

Reviewed May. 22, 2013

"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 Mar. 27, 2013

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

Reviewed Oct. 26, 2012

"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 Oct. 22, 2012

"So delicious :) My husband loved it!

I used Pilsbury biscuits on top."

Reviewed Oct. 22, 2012

"So delicious :) My husband loved it!"

Reviewed Oct. 14, 2012

"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 Aug. 25, 2012

"Great as a Sunday dinner."

Reviewed Apr. 22, 2012

"I thought this recipe was fair, wasn't very pleased with the consistency of the biscuits. Don't think I will be making again."

Reviewed Mar. 17, 2012

"I used refrigerator biscuits - saved some time."

Reviewed Jul. 25, 2011

"Very good casserole. Wonderful comfort food for a cold rainy day! Easy to make."

Reviewed Sep. 28, 2010

"My family and I LOVE LOVE LOVE this recipe. Im a young mother and I just started getting into cooking about a year ago. This recipe was super easy and by using pillsbury biscuits I cut the preperation time in half. I didnt use mushrooms because my family and I dont like them and I also used half of an onion instead of a whole one. Loved it"

Reviewed Feb. 2, 2010

"I've made this twice, and it is delicious. I added some diced potatoes and corn. This is a great family meal recipe."

Reviewed Nov. 8, 2009

"My daughter LOVES this. I did adapt this a bit. I use a large bag of frozen mixed vegetables instead of the fresh vegetables and I use frozen biscuits. I am so glad I found this recipe!!!"

Reviewed Mar. 13, 2008

"This casserole is just delicious. I didn't change a thing. Reminds me of being a kid when there were always good smells coming out of our kitchen."

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