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Magic Chicken Pie
Pour it on! This delicious chicken pie casserole makes it’s own biscuit top and creamy gravy as it cooks!

Here’s a chicken pot pie that makes itself!

There’s very little work on your part, except for a bit of stirring. This is another recipe introduced to me from my friend Maria from Maria’s Mixing Bowl. Maria posted a version of this from one of her thousands of followers on Facebook. It looked good and easy, so I decided it was my kind of dinner.

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Rate this recipe 4.4/5 (13 Votes)


  • 4 tbs butter
  • 2 cooked boneless, skinless chicken breasts, shredded
  • 2 cups fresh or frozen vegetables (your choice)
  • 1/4 cup onion, chopped
  • 1 cup shredded cheddar cheese
  • 2 cups baking mix (like Bisquick)
  • 1 1/2 cups milk
  • 1 1/2 cups rich chicken stock
  • 2 chicken stock cubes
  • 1 can (10.75 oz) cream of chicken soup


Preparation time 10mins
Cooking time 60mins
Adapted from


Step 1

Preheat oven to 350 degrees F.
Cut the butter in chunks and place in the bottom of a 9 x 13-inch baking pan. Place in oven to melt butter; remove when butter is melted.
In a large bowl, mix the milk and baking mix; set aside.
Dissolve the stock cubes in the liquid chicken stock. Place the soup in a bowl and gradually mix in the stock mixture to keep the mixture smooth. Set aside.
Assemble casserole as follows and DO NOT MIX OR STIR INGREDIENTS:
Distribute shredded chicken over melted butter evenly
Distribute veggies over the chicken evenly
Distribute the onion over the veggies evenly
Distribute the cheese over the onion evenly
Pour baking mix batter over the top evenly
Pour the soup/stock mixture over the top evenly
Place in preheated oven and bake for 45-50 minutes, or until top is beginning to brown.
Remove from oven and let stand 10 minutes before serving.

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