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

Chicken Potpie Casserole Recipe

Publisher Photo
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: 1 hour Bake: 15 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 1 hour Bake: 15 min.
MAKES: 6-8 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Place biscuits over chicken mixture. Bake, uncovered, at 400° for 15-20 minutes or until biscuits are golden brown. Yield: 6-8 servings.
Originally published as Old-Fashioned Chicken Pot Pie in Taste of Home February/March 2005, p32

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.

Reviews for Chicken Potpie Casserole

AVERAGE RATING
   (27)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (1)
3 Star
 (0)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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
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 :-) :-) :-)"

MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
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."

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