CHICKEN POT PIE CASSEROLE
Steps:
- Preheat the oven to 375 degrees F. Spray the inside of a 9-inch x 13-inch casserole dish with cooking spray and set aside.
- Place chicken in a mixing bowl and season with salt and pepper. Toss to coat, being sure every piece is well seasoned.
- Heat olive oil in a large skillet over medium heat. Add chicken to the pan and cook for 5-8 minutes or until no longer pink. Transfer the cooked chicken to a bowl with all the juices and seasonings; set aside.
- Add butter to the same skillet and melt over medium heat. Add the onion, celery, carrots, and garlic. Cook until transparent and tender about 3- 5 minutes. Add the salt, pepper, poultry seasoning, and thyme, and mix. Cook for 2 more minutes.
- Add flour to the onion mixture and mix to coat. Whisk in milk and chicken stock until well blended. Continue whisking until it comes to a boil. Reduce heat to medium-low and allow the mixture to thicken and reduce, about 2 minutes.
- Add chicken and its juices to the skillet, along with the peas, and mix well. Remove from heat.
- Transfer mixture to the prepared baking dish. Top mixture with biscuits, placing them evenly on top. In a small bowl, beat together egg and water. Brush egg mixture on top of the biscuits.
- Bake casserole for 20 minutes or until mixture is bubbling and the top of the biscuits are golden brown.
- Remove from the oven and let cool for 5 minutes. Brush melted butter on top of the biscuits and allow it to cool for another 5 minutes before serving. Garnish with fresh thyme leaves, if desired.
Nutrition Facts : Calories 682 kcal, Carbohydrate 55 g, Protein 43 g, Fat 32 g, SaturatedFat 9 g, Cholesterol 151 mg, Sodium 1497 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST
Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.
Provided by Pam
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g
CHICKEN POT PIE CASSEROLE WITH NOODLES
This chicken pot pie casserole combines a Pennsylvania Dutch noodle pot pie with a more traditional crust-style pot pie for a hearty and comforting meal.
Provided by JRS_cook
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h10m
Yield 14
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 594 calories, Carbohydrate 29.4 g, Cholesterol 131.1 mg, Fat 32.7 g, Fiber 0.9 g, Protein 44 g, SaturatedFat 12 g, Sodium 1221.3 mg, Sugar 5.5 g
CHICKEN POTPIE CASSEROLE
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
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.
EASY BISQUICK CHICKEN POT PIE
This is from a Bisquick box - a great comfort dish after working all day. I make this with a Caesar salad and dinner is done!!
Provided by E.A.4957
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.
- Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.
- Bake in oven for 30 minutes or until top turns golden brown.
POT PIE CASSEROLE WITH A BISCUIT TOPPING.
Make and share this Pot Pie Casserole With a Biscuit Topping. recipe from Food.com.
Provided by Sierra Silver
Categories Savory Pies
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Fill large saucepan with water; boil potatoes and carrots until just tender, about five minutes.
- Drain; shock with cold water and allow draining.
- In large mixing bowl, combine soup, stock and seasonings; add in vegetables and chicken and stir well.
- Pour into greased 13 x 9 - inch baking dish.
- Bake at 350 for 55-60 minutes or until hot.
- In separate bowl, combine flour, baking powder and salt.
- Cut in shortening until mixture resembles small peas.
- Add milk; knead dough on lightly floured surface.
- Shape dough into 13 x 9 - inch shape.
- Top baked filling; bake additional 20 - 25 minutes at 425 F or until topping is browned.
Nutrition Facts : Calories 391.7, Fat 16.6, SaturatedFat 5, Cholesterol 25.4, Sodium 515.2, Carbohydrate 46.4, Fiber 4.6, Sugar 2.7, Protein 15.5
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