Skip links
Taste of Home Logo
Chicken Potpie Casserole


  • 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.

Nutrition Facts

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


Average Rating:
  • 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
    Dec 31, 1969

    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.

  • Grammy Debbie
    Sep 27, 2017

    Great recipe. I made mine in a cast iron skillet and just baked it in that as well. I used carrots, celery and onion; forgot all about the peas and pimientos, but we didn't miss it a bit. I loved the biscuit recipe and will be using it for my biscuits from now on! Very good meal for a chilly fall evening.

  • slocook805
    Aug 14, 2017

    This was not bad but in no way does it give you 8 servings. The 2 of us had it 2 nights in a row. I swapped out the 2% milk for 3/4 cup half and half and 1/4 cup of white wine and added 1/4 tsp black pepper and 1 clove of minced garlic.

  • 2124arizona
    Jun 20, 2017

    This is another one of my favorite recipes of comfort food!!

  • SusanWG
    Jun 13, 2017

    My favorite part of this recipe is that it's all home made. Right down to the biscuits. TY for sharing it. I hate when someone calls it a recipe, and all you do is open boxes and cans. I can do that all by myself ! Lol And we don't eat the preservatives or added salts and sugars and dyes.

  • teryn69
    Nov 7, 2016

    This is delicious! I made it last week and again yesterday! I make my own chicken stock, so herbs and seasoning go in there. I also always salt and pepper my onions and other vegetables that I slightly caramelize. I'd say I quadruple the recipe, I knew we'd love it that much! Leftovers are phenomenal too. I'm not big on mushrooms and since I'm the cook, haha, I left them out. I added potatoes, and this last time, my husband requested celery and corn also. I'd say any veggie you like would be a good addition! Other than that, I followed the recipe. Not making the biscuits as written, at least once, would be a shame, because they're delicious! If you make sure they're getting brown on top, they won't be underdone on the bottom or in the middle. All they are, are a baking powder biscuit. Creamed soups have MSG in them, bisquick or canned biscuits have so many preservatives, so why not make your own? This recipe is truly fabulous! Thank you Liliane!

© 2019 RDA Enthusiast Brands, LLC