Chicken Pot Pie Casserole

Who doesn’t love some good comfort food? What better way to satiate that craving then with chicken pot pie? This recipe is from Southern Living and the original is on Now as you know, I love Southern Living, but sometimes they expect you to have an entire day devoted to making dinner. Sorry honey, that’s just not possible, nor would I want to. As usual, I made a few tweaks to the recipe. This recipe still takes a while to happen though even with the shortcuts, it took me about an hour and a half start to finish (but that’s including the chopping etc.).

Chicken Pot Pie Casserole1 300x200 Chicken Pot Pie Casserole


If you want to make your own (from scratch) gravy and biscuits use the link to the original recipe at the top of the page, if you’d rather save yourself some time and effort follow this.


  • 1 can cream of onion soup (or whatever flavor you prefer)
  • 1 1/2 cups chicken broth
  • 2-3 tablespoons butter
  • 1 large onion diced
  • 8 ounces sliced mushrooms
  • 2 chicken breasts, chopped
  • 2 cups frozen hash browns
  • 1 cup carrots, chopped
  • 1 cup peas, frozen or fresh
  • 2 cups bisquick
  • 2/3 cup milk
  • 3/4 cup shredded cheese (I’d use mozzarella or cheddar)
  • 4 strips cooks and crumbled bacon, or 1/4 cup bacon bits
  • 2 tablespoons freshly chopped chives


  1. First start your chicken cooking, it doesn’t have to be completely cooked throughout but you want it pretty close to it.
  2. Heat butter in a large skillet or dutch oven (I’m talking large!). While your butter is melting, mix the cream of onion soup and chicken broth until well combined.
  3. Preheat oven to 425. Add onion and mushrooms to melted butter and saute until tender. Stir in chicken, hash browns, carrots, and peas. Add your soup/broth mixture as well. Cook until the peas and hash browns are no longer frozen (about 10 minutes).
  4. Pour chicken mixture into a lightly greased 9×13 casserole dish and cook  for 15 minutes or until bubbly.
  5. While that is cooking, mix your bisquick and milk. It will be a very thick consistency. When that is mixed well; add the cheese, chives, and bacon. Again, mix well.
  6. When the chicken mixture is done cooking, remove from the oven. Drop large spoonfuls of the biscuit mixture on top. If you want more biscuits drop smaller amounts. I got 6 biscuits on top of mine.
  7. Cook for an additional 15-20 minutes or until biscuits are golden brown on top.

Enjoy! You can cut even more time off this by having all of the ingredients pre-cut and thawed. You can even swap out the ingredients if you want to put your own spin on it, I thought about putting asparagus in instead of the peas, I actually might try that next time.



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