Cheesy Chicken Pot Pie Casserole Recipes

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CHICKEN POTPIE CASSEROLE



Chicken Potpie Casserole image

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 as I do or buy them at the store. I like to bake extra biscuits to eat with butter and jam. -Liliane Jahnke, Cypress, Texas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 19

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

Steps:

  • 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.

Nutrition Facts : Calories 489 calories, Fat 26g fat (14g saturated fat), Cholesterol 118mg cholesterol, Sodium 885mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.

CHEESY CHICKEN POT PIE



Cheesy Chicken Pot Pie image

I love cheese so I experimented and found that this is the greatest meat pie I have ever eaten! This pie makes good use of any chicken or turkey leftovers. It normally serves about 6 people.

Provided by Chris

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 8

Number Of Ingredients 9

1 ½ cups chicken stock
1 cup cooked, shredded chicken meat
¾ cup green peas
⅓ cup diced celery
⅓ cup diced carrots
1 ½ cups shredded Cheddar cheese
2 tablespoons cornstarch
¼ cup milk
1 recipe pastry for a 9 inch double crust pie

Steps:

  • In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.
  • Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
  • Preheat oven to 325 degrees F (175 degrees C).
  • Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.

Nutrition Facts : Calories 369.9 calories, Carbohydrate 25.8 g, Cholesterol 38.7 mg, Fat 22.9 g, Fiber 2.6 g, Protein 14.7 g, SaturatedFat 8.5 g, Sodium 579 mg, Sugar 1.1 g

CHEESY CHICKEN POT PIE RECIPE



Cheesy Chicken Pot Pie Recipe image

Yield 12

Number Of Ingredients 13

4 boneless skinless chicken breasts (cooked and shredded)
1 1/2 cups thinly sliced carrots (or frozen carrots)
1 cup frozen peas
3 potatoes (cooked and cut into bite-size pieces)
1 1/2 cups shredded cheddar cheese
2 (10.5 ounce) cans cream of chicken soup
1 cup chicken broth
1/2 cup milk
Salt and pepper, to taste
1 1/2 cups Bisquick biscuit mix
1 cup milk
Garlic Powder, to taste
1/4 cup butter (melted)

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 9 x 13 inch baking dish with non-stick cooking spray.
  • Layer the chicken, carrots, peas, and potatoes in the bottom of the dish. Sprinkle the cheese on top.
  • In another bowl mix together 1 1/2 cans of the soup, broth, and milk. (If you want it creamier, add both cans of soup) Season with salt and pepper.
  • Pour over the layers in the baking dish.
  • Stir together the biscuit mix and milk and pour over the casserole.
  • Lightly sprinkle garlic powder on top of the biscuit mixture.
  • Drizzle butter over the biscuit topping and bake for about 30-40 minutes or until the top is golden brown.

Nutrition Facts : Servingsize 1 serving, Calories 2114 kcal, Fat 54 g, SaturatedFat 28 g, Cholesterol 148 mg, Sodium 3745 mg, Carbohydrate 333 g, Sugar 56 g, Protein 89 mg

CHEESY CHICKEN POT PIE



Cheesy Chicken Pot Pie image

Why did the chicken cross Highway 99? To join up with the dairy cows and almonds on the other side to create this tasty recipe.

Provided by Barb G.

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1 (10 1/4 ounce) can cream of chicken soup
1 cup milk, divided
1 onion, chopped
1 (3 ounce) package cream cheese, cut up
1/2 cup chopped celery
1/2 cup shredded carrot
1/4 cup grated parmesan cheese
3 cups cooked chicken or 3 cups turkey, cut into bite-sized pieces
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 cup buttermilk pancake mix
1 cup shredded cheddar cheese
1 egg, beaten
1 tablespoon canola oil
1/2 cup sliced almonds

Steps:

  • Combine soup, 1/2 cup milk, onion, cream cheese, celery, carrot, and Parmesan cheese in saucepan; cook, stirring, until hot and cheese is melted.
  • Stir in chicken and broccoli; pour into ungreased 2-quart casserole.
  • Combine the pancake mix and cheddar cheese.
  • Beat egg, remaining 1/2 cup milk, and oil; stir into pancake mixture until well combined.
  • Spoon over hot chicken mixture; sprinkle with almonds.
  • Bake at 375 degrees for 20 to 30 minutes until top is golden brown.

Nutrition Facts : Calories 513, Fat 29.6, SaturatedFat 11.7, Cholesterol 140.9, Sodium 912.3, Carbohydrate 28.4, Fiber 3.6, Sugar 2.8, Protein 33.9

CHEESY CHICKEN POT PIE CASSEROLE



Cheesy Chicken Pot Pie Casserole image

This isn't your traditional chicken pot pie, it wants to be chicken a la king.... but it's not! The entirety of your veggie drawer can be hidden under the fluffy cheesy crust.

Provided by Ashley Burnam

Categories     Casseroles

Time 1h20m

Number Of Ingredients 20

FILLING
2 large chicken breasts
1-2 Tbsp chopped or minced garlic
1/2 c canned corn
1/2 c carrots, cut into ¼ inch chunks
1/2 c green beans, cut into ½ inch pieces
1 can(s) of each: cream of celery/mushroom and cream of chicken soup
1-2 c yukon gold potatoes, chopped
1/2 stick margarine
1/4 c extra virgin olive oil
1 tsp of each: dried oregano & dried basil
salt and pepper to taste
TOPPING/CRUST
1 c fresh grated sharp cheddar cheese
1/2 stick margarine
3-4 c bisquik
2 eggs
1 tsp chopped or minced garlic
1-1 1/2 c milk
1 tsp dried oregano and basil

Steps:

  • 1. Heat a large stockpot to medium high and add ½ of the margarine, ½ tbsp garlic, carrots, potatoes, and pinch of salt and pepper - sauté for 5-8 minutes While doing this you should also boil the chicken in salted water for 15 minutes.(To save time you can also use a pre-cooked rotisserie chicken)
  • 2. Add the green beans, the rest of the margarine, another pinch of salt and pepper and ¼ cup of water- stir and cover for about 8 minutes
  • 3. By now the carrots and potatoes should be soft from steaming with the lid on, if they aren't, don't worry, they'll finish in the oven
  • 4. Shred or dice the chicken and add the chicken and all of the "cream of" soups into the same pot as the vegetables and stir. Pour into a 13x9 baking dish
  • 5. Mix the Bisquik, 1 cup of milk, eggs, and seasonings--- it should be like sticky almost runny biscuit dough
  • 6. Add the cheese and stir--- if it becomes too thick; add ½ of the remaining milk
  • 7. With an ice cream scoop or large spoon, scoop out the dough and plop it on the filling about 1 inch apart until all dough is gone, if there is extra just fill in the empty spaces and spread lightly, don't flatten.
  • 8. Put on the middle rack of the oven and bake for 20 minutes (While it's in the oven, microwave the remaining butter)
  • 9. Drizzle the butter lightly over the biscuit topping and return to the oven for another 10-15 minutes or until the tips of the topping start to brown. let it rest for a few minutes before serving.

CHEESY CHICKEN POT PIE



Cheesy Chicken Pot Pie image

Make and share this Cheesy Chicken Pot Pie recipe from Food.com.

Provided by Vamy7913

Categories     Savory Pies

Time 35m

Yield 8 serving(s)

Number Of Ingredients 5

3 cups chopped cooked chicken
1 (16 ounce) package frozen mixed vegetables
8 ounces Velveeta cheese, cubed
1 (10 3/4 ounce) can reduced-sodium cream of chicken soup
1 (8 ounce) can refrigerated crescent dinner rolls

Steps:

  • Preheat oven to 375 degrees.
  • Combine first four ingredients in a 13 X 9- inch baking dish.
  • Unroll dough; place over chicken mixture.
  • Bake 20-25 minutes or until crust is golden brown.

Nutrition Facts : Calories 299.5, Fat 11.8, SaturatedFat 5.5, Cholesterol 76, Sodium 643, Carbohydrate 25.9, Fiber 3.5, Sugar 3.5, Protein 22.5

VELVEETA CHEESY CHICKEN POT PIE CASSEROLE



VELVEETA Cheesy Chicken Pot Pie Casserole image

Get cheesy with VELVEETA Cheesy Chicken Pot Pie Casserole! With just 30 minutes of prep time, this chicken pot pie casserole could be your new favorite.

Provided by My Food and Family

Categories     Home

Time 48m

Yield 4 servings, about 1-1/4 cups each

Number Of Ingredients 4

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups milk, divided
1 pkg. (10.5 oz.) VELVEETA Cheesy Casseroles Chicken Pot Pie
1/2 cup frozen corn

Steps:

  • Heat oven to 425ºF
  • Cook chicken in large nonstick skillet on medium heat until lightly browned, stirring frequently. Add 1-1/4 cups milk, Vegetables and Seasoning Mix; stir. Bring to boil; cook 1 min. Simmer on medium-low heat 5 min., stirring frequently. Stir in corn. Spoon into 2-qt. casserole sprayed with cooking spray; cover with Cheese Sauce.
  • Add remaining milk to Biscuit Mix; stir just until blended. Spoon over cheese sauce.
  • Bake 16 to 18 min. or until filling is heated through and topping is golden brown.

Nutrition Facts : Calories 450, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1100 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 36 g

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