Chicken Pot Pie Casserole with a filling made of pre-cooked chicken, cream soup and chicken broth, mixed vegetables and a few herbs and seasonings, topped with a biscuit batter.
Chicken Pot Pie Casserole
Those of y'all who've been around here awhile know that I love my homemade, from scratch two-crust, chicken pot pie.It's classic, the way a pot pie should be, and it quickly became both a fan and family favorite. This batter topped recipe is just a tad bit quicker version for when time is running short.
The topping batter bakes up like a biscuit, the filling is made with already cooked chicken that you've hopefully put up, cream soup and chicken broth, canned or frozen veggies and a few herbs and seasonings. It's a quicker, but delicious, alternative for those
By the way.... I'm interrupting the post here to remind you that this is a blog, not just a recipe site. If you aren't interested in the chit chat, info, tips and such in a post, as always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll down the page!Spring weather has been amazing down here in South Mississippi. I know some of you up north had snow last week and it looks like more this week (crazy!) but the first day of spring down here was actually downright hot and the air conditioner has already been running pretty steady. It's gonna be an expensive summer!
Even though we don't have much of a winter, there's just something about spring that makes things feel new and exciting. It's nice watching the green come back and getting out to clean up, pull weeds and plant stuff and see things come to life!
The fig tree I planted this past fall is leafing out, so I was so happy to see it survived those couple of hard freezes we had - now I just need it to grow! The grasses I planted along the back fence last fall are sprouting, the lavender I planted around the patio survived and actually grew through the winter and the other butterfly bush and hummingbird perennials I put down have grown too.
I also managed to keep my parsley alive in my backdoor herb garden and I've planted cilantro, dill, curly parsley, chives, oregano and basil along with some cherry tomatoes. More tomatoes will be coming, likely in buckets again, since I've not dug up a garden plot yet, but that's all I've done so far... now let's see if it all can survive the heat of the summer!
I love having flowers on the porches too of course, so yes, I hit the garden stores and picked up hanging plants for the back porch. The daylilies out front are just starting to leaf out, and I picked up gerber daisies and some pretty yellow calla lilies that I put into the big pots on the front porch, where the fall mums have gone dormant. Well... I guess I've had a bit of spring fever now haven't I?! That sure makes a casserole like this handy to have in the ole recipe box - even if it's already hot outside.
Let's make my Chicken Pot Pie Casserole!
Preheat oven to 400 degrees F. Butter a 2-quart casserole and add chicken. Chop the potatoes into small cubes and place into a microwave safe dish. Cook on high for 3 minutes; add thawed mixed vegetables, return to microwave for 2 minutes longer on high, or until potatoes are tender. Add the potatoes and vegetables to casserole dish with the chicken and gently toss.
In a separate bowl, whisk together the broth and soup until well blended. Stir in rosemary, thyme, garlic powder and Cajun seasoning. Pour over the chicken; gently toss to coat chicken and vegetables. Whisk together the baking mix and buttermilk and slowly pour that over the chicken, but do not stir. Spread to edges of casserole.
Bake uncovered at 400 degrees F for approximately 35 to 45 minutes, or until top is light golden brown. Remember all ovens vary in how they cook so check the center to ensure that the biscuit batter has cooked through. Let casserole rest 10 minutes before serving.
For more of my favorite chicken recipes, check out the collection on my Pinterest page!
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Chicken Pot Pie Casserole
Yield: About 6 servings
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
Chicken Pot Pie Casserole with a filling made of pre-cooked chicken, cream soup and chicken broth, mixed vegetables and a few herbs and seasonings, topped with a biscuit batter.
Ingredients
- 3 cups cooked, chopped or shredded chicken
- 3 small red potatoes, unpeeled
- 1 cup frozen mixed vegetables, thawed
- 1 1/2 cups chicken stock/broth
- 1 (10-3/4 ounce) can (original) condensed cream of chicken soup
- 1/2 teaspoon of dried rosemary, crushed
- 1/4 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Cajun or Creole seasoning, or to taste, optional
- 1 cup baking mix
- 1/2 teaspoon baking soda
- 1 cup buttermilk
Instructions
- Preheat oven to 400 degrees F.
- Butter a 2-quart casserole and add chicken.
- Chop the potatoes into small cubes and place into a microwave safe dish. Cook on high for 3 minutes; add thawed mixed vegetables, return to microwave for 2 minutes longer on high, or until potatoes are tender.
- Add the potatoes and vegetables to casserole dish with the chicken and gently toss.
- In a separate bowl, whisk together the broth and soup until well blended. Stir in rosemary, thyme, garlic powder and Cajun seasoning. Pour over the chicken; gently toss to coat chicken and vegetables.
- Whisk together the baking mix, baking soda and buttermilk and slowly pour that over the chicken, but do not stir.
- Bake uncovered for approximately 35 to 45 minutes, or until top is light golden brown. Remember all ovens vary in how they cook so check the center to ensure that the biscuit batter has cooked through.
- Let casserole rest 10 minutes before serving with a nice mixed garden salad.
Notes:
Depending on how you measure the baking mix and the type of buttermilk you use, you may need to add a little more buttermilk. You want a consistency that is thick, but pourable. I recommend using the original "Great for Cooking" version of cream soup as other varieties tend to be watery. If you use a rotisserie chicken, keep in mind the salt and other seasonings used and adjust ingredients accordingly if needed for lower sodium broth and soup. All-purpose flour may be substituted, but add 1 teaspoon baking powder. Leftovers reheat nicely, but assembled casserole does not freeze well, although filling may be prepped ahead. May also substitute fresh vegetables that have been slightly precooked.
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Recipe updated August 2020 to include alternative baking mix, add potatoes, substitute frozen vegetables and reduce chicken stock by 1/2 cup.
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