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Chicken Potpie Casserole

I always have leftover chicken broth on hand and use it for many things, including this comforting and easy chicken pot pie casserole. 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

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

Directions

  • Preheat oven to 400°. In a large saucepan, heat butter over medium heat. Add mushrooms, carrots and onion; cook and stir until tender.
  • 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.
  • 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.
  • 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.

Test Kitchen Tips
  • Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired.
  • You'll love all 40 of these creamy chicken casseroles.
  • Nutrition Facts
    1 serving: 489 calories, 26g fat (14g saturated fat), 118mg cholesterol, 885mg sodium, 36g carbohydrate (6g sugars, 3g fiber), 27g protein.

    Reviews

    Click stars to rate
    Average Rating:
    • JGa2595176
      Jun 11, 2020

      So, we really liked this overall recipe. The gravy/sauce part of it was yummy and rich. The biscuits were fluffy inside and made the dish so comforting. I agree, you may want to double sauce as it gets soaked up. I bet you can use Biquick mix or refrigerated rolls for an even faster dish (and frozen veggies as many mentioned). Would make again.

    • Theresa
      Apr 13, 2020

      This is a great basic recipe that can easily be tweaked to meet individual tastes. You can substitute fresh vegetables for frozen, add additional seasonings...modify to your taste. I have never made biscuits from scratch so I was a bit apprehensive; they weren't the pretties but tasted good. I'll definitely make this again and work on my biscuit technique. Thanks for sharing a great recipe!

    • pollytaylor
      Dec 22, 2019

      I love chicken pot pie and this recipe sounds yummy. I can't eat mushrooms and dont like pimento so I'm substituting a bag of frozen baby Lima beans and more sweet onion. I'm also going to give already prepared biscuits from the dairy case a try instead of making them from scratch and see how this turns out. I'm also thinking about trying puff pastry in the future.

    • Deanna
      Oct 12, 2019

      I am making this tonight but I am leaving out the mushrooms, onions and pimientos. I am using peas, greenbeans, corn and carrots and instead of using the biscuit recipe I am making Red Lobsters cheddar bay biscuits to put on top. My brother made it that way and he said it was delicious and a big hit with his husband.

    • Marian
      Jul 15, 2019

      Make sure the liquids are doubled, as the bisquits suck up the broth if you don’t. I make this casserole often with any roasted meat: chicken,beef or pork and always use plenty of broth or gravy-YUM!

    • diannevdv
      Nov 8, 2018

      Awesome fall / winter dinner. I did omit the pimentos and mushrooms as i did not have on hand. For vegetables, I added peas, green beans and corn. Also no 2% milk, so I substituted 3/4 cup half 'n half. I also added about 3 tsp. Herb Ox granules to the College Inn broth for more flavor. I did use Pillsbury biscuits due to to time constraints ....OK, easier,too. Served with whole berry cranberry sauce on the side.

    • Penny
      Oct 11, 2018

      To finish my review..

    • katlaydee3
      Jul 23, 2018

      Delicious! I left out the mushrooms because I don't like them and used a little extra of the peas and carrots. I also bought a rotisserie chicken which I cut up. These biscuits are definitely the best I have ever made! Don't cheat and buy the refrigerated tube; it's well worth the little bit of effort.

    • Grandmaj2u
      Mar 4, 2018

      well said, LiLian.I agree with that rating.

    • marcibanes
      Dec 19, 2017

      This is a very good recipe. Because we like extra veggies I added frozen corn, fresh green beans ( cooked ) and substituted the pimentos for diced red bell pepper, from the garden. It also freezes very well. Thank you for sharing the recipe.