One of my favorite fall dishes is chicken pot pie. In fact, I often rate it as one of the best comfort foods out there. It brings me back to those days when I would get home from school and make a batch of my mom’s pot pie for the family. But, it’s not always the cream of the crop that I want. Instead, I prefer a creamy chicken pot pie casserole, which is filled with lots of healthy vegetables.

I’ve been meaning to try making this dish for the last few weeks, but I was procrastinating and waiting until the week of Thanksgiving. I came across a recipe that looked pretty good, and thought that this was a great time to try it out. I followed the recipe as written, and used the leftovers to make two more batches of the chicken mixture. I used different pie crusts from the fridge, and added a little extra milk to the filling. I sprinkled the top of the pie with some panko bread crumbs, and baked it in a 9×13 inch pan. I served it with a side of mashed potatoes. It was not the best pie I’ve ever had, but the combination of pie crust, chicken

We have all tried to make a chicken pot pie recipe for Thanksgiving, and we have most likely all been disappointed. I wanted to have a go at making this meal myself, but I was skeptical about the entire process. The process of making pot pie is typically time consuming, and I was unclear as to the exact steps that were necessary for me to get this dish right.. Read more about chicken pot pie casserole with potatoes and let us know what you think.

Have you ever had a need for something that simultaneously warms your heart and stomach? THIS is the dish! This Creamy Chicken Pot Pie Casserole is a great go-to when staying home and getting all cosy is on the agenda. The fact that it’s a one-dish dinner makes cleanup a breeze! Plus, it’s simple to eat in the vehicle!

Pot pies have always been a favorite of mine. My spirit… and stomach… always seem to agree with the flaky crust and warm, creamy middle. I needed this comfort food choice in my life as summer came to an end and autumn slowly crept up on us, but it had to be easy and non-taxing to fit into our schedule. In an ideal world, I’d be lounging on the sofa in front of a fire, eating a large bowl of this and binge-watching the latest Netflix show. Unfortunately, with kids and activities, this is becoming less and less possible. At the very least, I can have this delicious creamy deliciousness on the go and not have to compromise excellent flavor for our fast-paced lifestyle.

What is the best way to thicken chicken pot pie filling?

If the ingredients of this particular pot pie recipe are too soupy or liquid for your liking, do the following: In a dish, mix together 2 tablespoons corn starch and 1/4–1/2 cup of the liquid from the casserole. Return the ingredients to the casserole dish and stir until everything is well mixed. Return the dish to the oven for another 5 minutes. As the pot pie mixture warms up, it will thicken.

With a pot pie, what would I serve?

We find that a pot pie may be eaten on its own in our home. It’s packed with protein, veggies, and biscuit carbohydrates! However, if you and your family need “extra,” the following are some excellent side options:

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Our Creamy Chicken Pot Pie Casserole includes the following ingredients:

  • cooked and shredded chicken
  • Cheese that has been shredded
  • Soup with Cream of Chicken
  • Medley of Vegetables
  • Biscuits from a can
  • Yogurt from Greece
  • Salt with Garlic

How to prepare our Creamy Chicken Pot Pie Casserole: Preheat oven to 350°F.

Preheat the oven to 375 degrees Fahrenheit.

Combine the shredded chicken, cream of chicken soup, greek yogurt, cheddar cheese, veggies, and garlic salt in a medium mixing basin. Make a thorough mix.

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After that, split each biscuit in half and fold them into the chicken mixture gently. Gently combine the ingredients.

Spray a baking pan with cooking spray and equally distribute the mixture.

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Preheat the oven to 400°F and bake the pan for 40 minutes. Remove the lid and stir. Bake for a further 5 minutes.

Remove the dish from the oven and serve!

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You will be disappointed if you came here expecting a genuine, grandma-style pot pie. We’ve got a casserole with gooey biscuits, creamy filling, and a hearty filling, all combined in a simple and accessible dish. While you won’t get the flaky pie crust, you will get a satisfying and easy meal that will make you reconsider cooking potpie any other way. #sorrynotsorry

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Time to Prepare: 8 minutes

45 minutes to prepare

Time spent: 53 minutes

Ingredients

  • 2 cups cooked, diced/shredded chicken
  • 1 cream of chicken soup (in a can)
  • 1 quart of Greek yogurt
  • 1 1/2 cup mélange of vegetables
  • 1 pound of cheese
  • 2 tsp garlic powder
  • 2 biscuit cans (6 oz)

Instructions

    1. Preheat the oven to 375 degrees Fahrenheit.
    2. Combine the chicken, cream of chicken, Greek yogurt, cheddar cheese, veggies, and garlic salt in a medium mixing bowl. Mix.
    3. After that, split each biscuit in half and throw the biscuit pieces into the chicken mixture. Gently combine the ingredients.
    4. Coat a baking sheet with cooking spray and equally distribute the mixture.
    5. Place pan in oven and bake for 40 minutes, uncovered.
    6. Remove the lid and stir. Bake for a further 5 minutes.
    7. Remove the dish from the oven and serve!

Notes

*If the biscuit pieces are not cut small enough, they will not cook properly. You may make them smaller, but I wouldn’t leave them any bigger than fourths.

Information about nutrition:

Yield:

6

Size of Serving:

1 tbsp. per serving 311 calories 19g total fat 8g Saturated Fat 0g trans fat 9g of unsaturated fat 73 milligrams of cholesterol 1181mg sodium 13 g carbohydrate 1 gram of fiber 3 g sugar 22 g protein

(Nutritional information is an estimate that may vary depending on cooking techniques and ingredient brands utilized.)

Have you tried this recipe yet?

Please leave a comment on the blog or use Instagram to submit a picture.

This is a picture perfect casserole. It looks like a creamy chicken pot pie, but tastes more like a bowl of comfort food. The only thing missing from a casserole like this is a crust and a little gravy. I have made this a couple of times now and it always turns out delicious. It is definitely a meal idea I would serve to friends and family.. Read more about chicken pot pie casserole from scratch and let us know what you think.

Frequently Asked Questions

Why is chicken pot pie bad for you?

Chicken pot pie is bad for you because it contains a lot of saturated fat.

How do you keep the bottom crust of chicken pot pie from getting soggy?

To keep the bottom crust of chicken pot pie from getting soggy, make sure you use a baking sheet lined with parchment paper to bake the pie.

Should you Prebake the bottom crust of a chicken pot pie?

Yes, you should prebake the bottom crust of a chicken pot pie.

Related Tags

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  • chicken pot pie casserole bisquick
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