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Chicken Pot Pie Casserole



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  • 3 c. cooked, shredded chicken (can use rotisserie chicken)
  • 1 1/2 c. chicken stock or broth
  • 1/4 c. melted butter
  • 2 c. Bisquick
  • 1 1/2 c. milk
  • 1 can cream of chicken soup
  • 1 1/2 c. frozen veggies; allow to thaw 30 minutes before adding to recipe
  • (green beans, corn, carrots & peas)
  • 2-3 chicken bullion cubes
  • black pepper to taste



Step 1

Heat oven to 350º. Warm chicken stock in small saucepan; add bullion to dissolve. Taste & add third cube if needed. Keep warm. Spray 9x13" pan. Pour in melted butter. Layer chicken then veggies. Combine Bisquick & milk. Pour over chicken. DO NOT MIX. Sprinkle with pepper. Combine soup & stock. Slowly pour over Bisquick. DO NOT MIX. Bake 40-45 minutes or til top is brown & bubbly. Remove from oven & allow to rest.

Can season soup with:
1/2 tsp. thyme
1/4 tsp. sage
1/2 tsp. salt (opt)
1/8 tsp. poultry seasoning
1/4 tsp. pepper

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