Easy Chicken Pot Pie Casserole Recipes

CHICKEN POTPIE CASSEROLE

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.

CHICKEN POT PIE CASSEROLE RECIPE

Steps:

• Preheat oven to 375°F. Spray a 9x13-inch baking dish with nonstick spray. Set aside.
• Heat the butter and oil in a skillet set over medium-high heat.
• Add the diced carrots and celery and cook for 3 minutes.
• Add the onion and cook until translucent, about 5 minutes. Add the minced garlic and cook until fragrant.
• Add the cooked shredded chicken and chopped mushrooms and cook for 1 minute.
• Sprinkle the flour over the vegetables and chicken mixture and cook for 3 minutes, stirring continuously.
• Stir in the chicken broth and scrape the bottom of the pan to deglaze the pan.
• Pour in the white wine and cream. Stir well.
• Season to taste with salt and add the pepper, thyme, and basil. Stir well and continue to cook until the mixture reaches a thick, stew-like consistency.
• Pour the chicken stew mixture into the prepared casserole dish. Arrange the biscuits on top.
• Bake for 30 minutes or until the filling bubbles and the biscuits are golden brown. Let cool for 10 minutes before serving.

EASY CHICKEN POT PIE CASSEROLE

Steps:

• Preheat the oven to 375 F.

EASY CHICKEN POT PIE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Coat 9"x13" baking dish with cooking spray.
• In a large bowl, whisk together broth and the 2 cans of soup and poultry seasoning if using. Add chicken chunks and mixed veggies, stir thoroughly. Pour into baking dish.
• Mix together Bisquick,milk and melted butter, until smooth. Spoon over chicken mixture.
• Bake 60 to 65 minutes or until top is golden.