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Chicken pot pie Casserole

Chicken pot pie Casserole

This is an old casserole recipe that my mother used to make for me and my siblings after a long day of playing on the playground. Most casserole recipes call for a can of mushroom soup, but I think the chicken pot pie soup taste better and is more economically friendly than having to buy chicken and vegies seperatly.


Instead of cheddar cheese, Stir 2 tbsp. of dry bread crumbs with 1 tbsp. of butter, and sprinkle over casserole in step 5.


  • 2 Cups Marie Calander's Chicken Pot Pie Soup
  • 3 Cups Egg noodles, cooked and drained
  • 1/4 Cup Grated parmesan cheese
  • 1/4 Teaspoon Pepper
  • 1/2 Cup Shredded cheddar chesse
  • 1/2 Cup Milk


Calories Per Serving364

Folate equivalent (total)115µg29%

Riboflavin (B2)0.3mg20.1%

Chicken Pot Pie Casserole

Layered with homemade cheesy garlic biscuits (seriously SO GOOD!) and filled with chicken and vegetables, Chicken Pot Pie Casserole is a hearty, flavorful meal that takes pot pies to a new level! There will be no empty stomachs after you serve this deliciously comforting meal! Feel free to customize this base recipe with your favorite veggies!


Season chicken lightly with salt and pepper. Let rest 15 minutes. In a medium pot over medium heat, combine chicken, stock, wine, garlic, bay leaf, thyme and rosemary. Bring to a simmer and cook chicken gently until no longer pink, 10-15 minutes. Transfer meat to a plate to cool completely. Strain and reserve cooking liquid (you should have about 2¾ cups). Once chicken is cool, shred into bite-sized pieces.

Preheat oven to 375°F. Lightly grease a 9- by 13-inch baking pan.

Melt 4 tablespoons butter in a large skillet over medium-high heat. Add leeks and shallot and cook until softened, about 5 minutes. Melt in 4 tablespoons butter. Stir in 1/2 cup flour and cook, stirring occasionally, 2 minutes. Slowly whisk in the strained stock and cream. Season with 1 teaspoon salt and pepper. Bring mixture to a simmer. Stir in carrot and potato simmer over low heat, stirring frequently, 10 minutes. Stir in chicken, peas if using, and lemon zest. Scrape mixture into the prepared pan.

In a large bowl, whisk together 3 cups flour, baking powder and 1½ teaspoons salt. Cut the remaining 10 tablespoons butter into cubes using a pastry cutter or two forks, mix into flour until mixture forms coarse crumbs. Stir in the buttermilk. Dollop the mixture on top of the filling (it's okay if there are spaces between the biscuits). Brush tops with cream.

Transfer casserole to the oven bake until top is golden brown and filling is bubbling, 35-45 minutes. Let cool 10 minutes before serving.

  • 1 (8 ounce) package no-cook lasagna noodles
  • 3 (10.5 ounce) cans condensed cream of chicken soup
  • 3 cups milk
  • 2 tablespoons dried parsley flakes
  • 2 tablespoons dried minced onion
  • 1 tablespoon onion powder
  • 1 tablespoon chicken soup base
  • 2 teaspoons garlic powder
  • 2 teaspoons ground black pepper
  • 1 teaspoon salt
  • 2 (2 pound) whole rotisserie chickens, meat shredded and bones discarded
  • 1 (8 ounce) package shredded Cheddar cheese
  • ½ (8 ounce) package shredded Italian cheese blend
  • 1 (10 ounce) can refrigerated buttermilk biscuits, separated and cut into quarters

Preheat the oven to 425 degrees F (220 degrees C). Break lasagna noodles into pieces. Grease a large oven-proof dish.

Combine condensed soup, milk, parsley, minced onion, onion powder, soup base, garlic powder, pepper, and salt in a large mixing bowl stir until smooth. Stir in broken lasagna noodles until combined. Gently fold in shredded chicken until incorporated. Carefully pour chicken mixture into the prepared dish, smoothing out the top evenly.

Bake in the preheated oven until noodles are almost tender, 25 to 35 minutes.

Remove from the oven and sprinkle with 1/2 of the Cheddar cheese and all of the Italian cheese. Layer the biscuit chunks in a single layer over top, and sprinkle with remaining Cheddar.

Return to the oven and bake until biscuit dough is thoroughly cooked, 15 to 20 minutes. Tent with foil if the edges start to get too brown. Remove from the oven and let cool for 5 to 10 minutes before serving.

Nutritional InformationShow More

  • Amount Per Serving % Daily Value *
  • Calories 547
  • Calories from Fat 245
  • Total Fat 27g 42 %
  • Saturated Fat 13g 66 %
  • Trans Fat 0.7g 0 %
  • Protein 33g 67 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 123mg 41 %
  • Sodium 1,329mg 55 % Potassium 0 0 % -->
  • Total Carbohydrates 42g 14 %
  • Dietary Fiber 3.9g 15 %
  • Sugars 8.2g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Comments

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Is there a package of the frozen mixed veggies that do not have peas but contains all the other veggies? Does that even exist? My son is anaphylactic to peas.

If you can't find a bag without the peas, then add 1/2 cup of your favorite vegetables! It can be corn, green beans, carrots, etc. Whatever works for you. :)

Since making this recipe, I've stopped searching for others.

Please Mr. Food! have your web people construct a "PRINTER FRIENDLY" version for your recipes. The current path is a total waste of expensive ink.

Hi there! We're sorry that you are unhappy with the printer friendly versions of our recipes. Can you please tell us how you would like the recipes to be formatted and we can see if we can help you print them the way that you would like to? -Ana, Website Editor

A good casserole. One instruction cracks me up though-the end of 4. How can you see "no pink remains in chicken" with a crust on top.

This is my "Go To" pot pie recipe ever since I first made it about a year ago. It is so yummy. We love it!

After my first attempt flopped, I tried it again, and it came out perfect. It was wonderful, and is now one of our favorites. Instead of frozen mixed veggies, I used canned, and drained them. Most frozen mixed veggies do not have potatoes, which we like in our potpie. Instead of cream of broccoli soup, I se cream of potato.

This is a favorite in our house.We often serve it when we have guests too. It's easy , it's good.And its make enough for leftovers

What did I do wrong? I made this tonight, and I thought the filling seemed awfully thin, but thought maybe it was supposed to be that way. It came out of the oven looking like soup with crust on top. I am very upset about the wasted ingredients. I read the reviews thinking maybe others had mentioned theirs turned out runny as well, and that maybe there was a mistake in the recipe somewhere, but nope. It taste good, but came out way too thin. I had a can of cream of potato, which I added and put back in the oven, hoping it will thicken it. Still no idea what went wrong. I know I followed the recipe, I was thinking that maybe the chicken broth was too much, but I guess not. In other pot pies using soup, they have never been this thin before or after baking.

Made this casserole for New Years Dinner and was a great hit will certainly make it again.

Question--do you cook the chicken first? Thanks!

Sorry--forget it--I neglected to read the entire recipe!

Excellent!! Just did everything according to directions! I'll be making this again!

As a diabetic on a restricted sodium intake as well, nutritional information would be helpful

Look on the containers of each ingredient!

Can this be made in a Dutch Oven

I use stove top stuffing on top. Comes out great.

Could you also put the bisquick mix in the bottom too?

Putting the bisquick in the bottom has never been tried by the Test Kitchen so we cant say it will work or not. The batter may not cook being on the bottom.

Mak. Where do you getthe morning Star chicken strips.

I bake my chicken breast first, then cut into chunks. I also dice celery and onion and sautee in a little butter. Then I add the vegetables, chicken broth ( 1 cup or less) , cream of chicken soup and 1/4 tsp. pepper & 1/4 tsp. poultry seasoning. Then I add Heart Smart Bisquick & milk to the top. This recipe is very similar to Mama's Chicken Pot Pie recipe by Mr. Food but you only have to leave it in the oven 30 miniutes or so. It's delicious.

The heart smart bisquick is very dry and without the butter ..must be extremely dry and without flavor I use chicken breasts with the skin & bone much more flavorful and I do bake them first before putting in my pie

My version of this casserole turned out perfect. We are vegetarians so I switched the chicken to morning star farm chicken strips which are per seasoned. Used a can of cram of mushroom soup and cream of broccoli soup. And a whole 14. 5 oz can of vegetarian vegetable broth. The rest I kept the same., we eat dairy. It was creamy and was not watery. Yes it was soooo gooood, haha, my family loved it :)

I'll bet seitan or a Quorn vegetarian chicken product (if you can find them) or even some extra firm tofu (maybe brown it and season it first) would be great for non-meat eaters to use too. There are probably vegan products out there too for the soups/gravy and sour cream for those who eat no animal products at all.

i've never had the casserole, but i've had the pie. it's so delicious, amazing. my favorite pie even though it's somewhat healthy.

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Recipe Summary

  • ¼ cup butter
  • 1 small onion, chopped
  • 3 celery ribs, chopped
  • 3 carrots, chopped
  • ⅔ cup frozen peas
  • 3 tablespoons chopped fresh parsley
  • ¼ teaspoon dried thyme
  • ¼ cup all-purpose flour
  • 2 cups lower-sodium chicken broth
  • ⅔ cup half-and-half cream
  • salt and ground black pepper to taste
  • 3 cups cooked chicken, cut into bite-size pieces
  • 1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
  • 1 egg yolk, beaten
  • 1 tablespoon water

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.

Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water brush egg yolk on the biscuits.

Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

/> Twice-Baked Cheesy Acorn Squash />

1/4th of recipe (1 stuffed squash half): 177 calories , 6g total fat (3g sat fat) , 288mg sodium , 27g carbs , 4g fiber , 0.5g sugars , 6.5g protein

Green Plan SmartPoints® value 3*
Blue Plan (Freestyle&trade) SmartPoints® value 3*
Purple Plan SmartPoints® value 3*

Since developing this recipe last month, we've made and enjoyed it roughly seventeen times here at Hungryland. It's that good.

Prep: 15 minutes
Cook: 35 minutes


Two 20-oz. acorn squash, halved, seeds removed

1/4 cup shredded reduced-fat cheddar cheese

2 tbsp. light whipped buttery or light buttery spread (like I Can't Believe It's Not Butter! Light or Brummel & Brown)

1/8 tsp. each salt and black pepper

3 tbsp. grated Parmesan cheese


Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

Place squash halves on the baking sheet, cut sides down. Bake until soft, 25 - 30 minutes.

Remove sheet, but leave oven on. Carefully scoop out the insides of squash, and place in a large bowl. Add cheddar cheese, butter, and seasonings. Mash and mix until cheese has melted and mixture is uniform.

Stir in 2 tbsp. Parm. Evenly distribute mixture among the hollow squash halves.

Sprinkle with scallions and remaining 1 tbsp. Parm.

Bake until lightly browned, about 5 minutes.

Simply put by my husband, “This Chicken Pot Pie Casserole is by far the best chicken pot pie I have ever had!” I agree. The crumble topping is a nice change from using a pie crust. I got the idea from watching “America’s Test Kitchen” and adapted the recipe from there. It is hearty and filling, comfort food at its best! Plus it’s really easy to make, so you can throw this dish together and have a delicious, warm meal ready any night of the week. There’s nothing more satisfying than a delicious dinner that doesn’t take hours in the kitchen. Serve with a simple green salad and you have a perfect meal for the whole family!

Yes, it is similar, but the topping is homemade and therefore tastes MUCH better! With simple ingredients like flour, baking powder, butter, Parmesan cheese, heavy cream and some seasonings and spices you can make a buttery, crumbly topping. And trust me, this topping is what takes this dish from ordinary to extraordinary!

Chicken Pot Pie Casserole

When fall arrives, we begin having more at home family dinners. The entire family is ready to spend more time at home being warm and cozy. Our family likes to enjoy comfort foods like Slow Cooker Chili and Stove Top Mac & Cheese as well as casserole dishes that really fill us up.

This weekend, a bit of chilly weather hit Cincinnati. We all spent the majority of our weekend in pj’s watching movies. Since we were all in the mood for comfort food, I decided a casserole would make for a great Sunday dinner. I whipped up this Chicken Pot Pie casserole for all of us to enjoy.

Since my kiddos love our CopyCat KFC Pot Pie, I made this casserole very similar.

The chicken drenched in a gravy mixture with carrots, peas, and potatoes was a hit. The store bought crescent rolls kept me from spending too much time in the kitchen. This casserole was perfect, quick, easy, and delish.

1 lb Chicken Breast
12 oz Frozen Peas and Carrots, thawed
2 cup Frozen Diced Potatoes, thawed (like Hash Browns or Potatoes OBrien)
1 Onion diced
2 can Cream of Chicken Condensed Soup
1 cup Water
2 cans Refrigerated Crescent Rolls.
1/2 tsp Poultry Seasoning
Salt and Pepper to taste.

Grill chicken breasts until cooked through. Allow to cool.
Grill diced onions until transparent. Set aside.
Dice chicken into 1/2″ cubes.
Preheat oven to 350.
Grease a 11吉″ baking dish.
Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of prepared disk. Don’t worry if sides do not go all the way up.
Bake for 20 minutes or until crust is light brown.
Allow to cool.
In a large skillet, combine chicken cubes, diced onion, water, potatoes and peas and carrots.
Stir and cook over medium heat until ingredients are warm (5-10 minutes).
Add soup and poultry seasoning and continue heating for another 5 minutes. If sauce looks too thick, slowly add a little more water until desired consistency is reached.
Pour chicken mixture over baked crust and spread evenly.
Unroll other can of crescent rolls and pinch perforations to seal into a sheet. Place over top of chicken mixture and press into sides of dish.
Bake for 25 minutes or until top is golden brown.

We had one piece left of this casserole and I am looking forward to heating it in the microwave for lunch today. YUM!

Do you have a favorite fall casserole that you make quickly during the fall and winter months?


Enjoy a hearty comfort food for dinner – Chicken Pot Pie will be enjoyed by all!

Preheat oven to 350 degrees F. Coat a large round baking dish with cooking spray and set aside. In a large skillet, heat the olive oil over medium heat. Add the carrots, peas, onions, salt and pepper.

Cook, stirring occasionally, until veggies are soft and the onion is fragrant, 4 to 5 minutes.

Add the chicken breasts, chicken broth, cream of chicken soup, milk and flour (if using). Mix well and cook over medium-low heat for an additional 5 minutes.

Pour the chicken mixture from the skillet into the prepared baking dish. Cover with the pie crust, letting the edges hang over the sides of the dish. Using a sharp knife, cut a few slits into the dough.

Place baking dish on a baking sheet and bake in the preheated oven for 40 minutes, or until crust is golden brown. Let cool for 10 minutes. Cut pizza-style and serve warm!

Easy Chicken Pot Pie Casserole - Crispy and Creamy!

There are only a few elements to this dish - chicken, vegetables, liquid, and a crust. And they can all be adapted to better fit your preferences, or whatever you have on hand in the fridge!

Don't be afraid to stray just a little from the original recipe. Make it your own! If your family loves the style of this dish, changing it up every time you make it will keep you and your family happy and fed. By changing a few of the ingredients each time, it won't seem like you're eating the same thing night after night.

What if I don't have raw chicken?

Fix this chicken pot pie just as quick and easy with leftover chicken or even store-bought rotisserie chicken. It soaks up all the lovely sauce anyway, so it's an excellent way to breathe some new life into otherwise dry and unappetizing pieces of meat.

Why is my pie crust tearing so easily?

Pie crust or crescent rolls are fragile, anyways, so use care when you're laying them out on your dish.

Why is my pot pie burning?

Oven times and temperatures may vary depending on the oven that you are using. Continuously check your chicken pot pie to make sure it's not burning, and adjust your cook time accordingly.

Why do I need to perforate the dough?

Pricking holes in the dough, also called 'docking', allows the steam to escape while it is cooking. If you skip this small step, the heat and steam will cause the dough to puff up in bubbles, and this will create uneven heating throughout the pie crust.

Can I use pre-cooked chicken?

Absolutely! Use whatever is least complicated or most affordable to get your hands on.

If you're using pre-cooked chicken - simply cook the onions until they are translucent (in step 3) and continue with the recipe as usual.

Can I use other veggies besides peas and carrots?

Vegetables give you freedom! You can opt for the traditional combination of onion, carrot, potato, and peas, or you can add something more if you like. Try these alternatives if you're looking to change the flavor up a little:

You can choose any veggies that may be frozen, canned, or fresh. You'll just need to account for the difference in liquid content and adjust the amount of water you add to the filling.

Maybe you only like to use veggies that are in season, and that's okay. The best part about this pot pie recipe is its versatility to substitute whatever you need to.

What can I use in place of fresh potatoes?

Well - you essentially have a free pass here. You can purchase frozen or canned potatoes, a mix like potatoes O'Brien, or even use tater tots! There won't be any of that signature crunch, but they'll be almost like little potato pies inside a chicken pot pie. That's an unusual twist to this chicken pot pie recipe, but you get the gist: your personalized chicken pot pie casserole can have whatever potatoes you like.

Why does this recipe call for cream of chicken soup?

The cream of chicken soup gives the chicken pot pie casserole a lovely creamy texture and flavor. This easy chicken pot pie recipe with cream of chicken soup becomes even more affordable because you don't need to buy anything more than a couple of cans that pretty much last forever.

Mix it up with a combination of different soups! Use a can of chicken soup and mushroom soup or celery soup and chicken soup for a different take on this recipe.

What can I use in place of canned soup?

Can't get hold of the soup entirely? Replace it using this recipe :

  1. Combine two parts chicken stock and one part heavy cream together on low- medium heat.
  2. Stir in 1 Tbsp of all-purpose flour to bind it all together.
  3. Add butter, salt, and pepper to taste.
  4. Continue with the recipe as usual.

It won't be the exact chicken pot pie casserole experience, but it'll be just as good and just as flavorful!

What kind of crust is best to use for this chicken pie recipe?

This simple chicken pot pie goes well with the pie crust. You can use any non-sweet pie crust of your choice, but we recommend crescent rolls or regular pie crusts as both excellent options. Flakey and buttery, they complete this easy chicken pot pie with pie crust.

What do I do if my chicken pot pie filling is too thick or too runny?

If the pie filling is too thick, slowly add a little bit more water.

If it's runny - cook for a little longer. This should evaporate some of the excess water from the mixture. If you want a bulkier filling, instead of cooking the water off, add a few tablespoons of dried mashed potato mix! Get creative and pick a bold flavor.

You'll need to adjust the amount of water you add when using fresh, canned, or frozen veggies. Frozen and canned vegetables will have more liquid, so you won't need to add as much water as you would if you were using fresh veggies. Consistency is key to a creamy pot pie, so you'll want to get it right!

Can I make this ahead of time?

This creamy chicken pot pie with pie crust is best suited for eating just after cooking it. Making this dish ahead of time could leave the top and bottom crusts mushy and soft. Chicken pot pie will taste much better when crispy just after it cooks.

You can cook the pot pie filling ahead of time and leave the mixture in the fridge for up to 24 hours. Once you're ready to finish the recipe, chicken pot pie will taste great fresh from the oven.

To save time in the future, you can also make several batches of the pot pie filling ahead of time and place them in the freezer to pull out on nights you don't have as much time to cook supper. Just thaw in warm water, and continue with the recipe as usual.

How do I store the leftovers?

Store any leftover chicken pot pie in the original baking dish. When it comes time to heat it up, we recommend popping it back into the oven to reheat and crisp it up again.

You can definitely reheat your leftovers in the microwave! They'll taste the same, but the crust won't be crispy anymore.

What pairs well with chicken pot pie?

This casserole dish is a meal all by itself, but you can always add a couple of side dishes if you want.

We recommend adding a caesar or garden salad, or you can roast any kind of seasonal veggies in the oven along with your casserole.

Chicken pot pie casserole takeaways

In this recipe, chicken pot pie casserole becomes a simple and affordable weeknight meal. Prep the filling ahead for those super busy weeks, or make it the night of, either way, the whole family is going to love this super creamy and comforting dish.

Save this recipe to wow your family any night of the week or pick this for your next potluck dish. Everyone will be asking for your recipe!

If you loved this casserole recipe, jump over to the recipe for our Velvety Ham and Noodle Casserole