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

Chicken Potpie Casserole Recipe

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4.5 20
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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


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

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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 :-) :-) :-)"

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