Quick Chicken Pot Pie Casserole Recipes

QUICK ROTISSERIE CHICKEN POT PIES

Steps:

• Preheat oven to 375 degrees F. Have rack 1 rung up from center in oven.
• Gather your ingredients.
• Lightly flour work surface and roll out dough a bit; cut into 4 to 6 portions (I cut rectangles to keep it easy and based on how many people I'm feeding). Cut a small hole in center of each piece of dough with a 1-inch round or heart shaped cookie cutter, or freehand cut some slits or designs with tip of sharp small knife. Using a fork, beat an egg in a small dish with a splash of water. Line a baking sheet with a sheet of parchment and arrange dough pieces. Brush dough with egg wash and bake until puffed and golden, 20 to 22 minutes.
• Peel and chop the onion and potato. Halve the celery and carrot lengthwise and chop. Halve the leek, trim top tough greens and roots and run under cold water while fanning the leek to release grit. Shake the leek of excess water and thinly slice. Peel and slice planks off the apple around the core, then stack and dice 1/4 inch.
• Heat a Dutch oven or large deep skillet over medium to medium-high heat. Melt butter and when it foams add the onion, potato, celery, leek, apple, bay and herb bundle and season with salt, pepper and nutmeg. Cook to soften, 8 to 10 minutes, partially covered and stirring occasionally. Add flour and stir a minute. Add stock and whisk in to thicken a bit.
• Separate the chicken from the bones and skin and pull meat. Add to sauce to reheat. Remove bay and herbs. Remove chicken from heat and stir in Dijon mustard, cream and lemon juice.
• Serve the chicken and vegetables in bowls and top with pastry.

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

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.

IMPOSSIBLY EASY CHICKEN POT PIE

Steps:

• Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 9-inch glass pie plate.
• Stir together remaining ingredients with fork until blended. Pour into pie plate.
• Bake 30 minutes or until golden brown.

EASY CHICKEN POT PIE CASSEROLE

Steps:

• Preheat the oven to 375 F.

CHICKEN POTPIE CASSEROLE

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.

CHICKEN POT PIE CASSEROLE

Steps:

• Preheat oven to 425 degrees.
• Take out pie crusts and let get to room temperature.
• In saucepan, simmer butter and onion until soft.
• Stir in flour and pepper, and cook until bubbly.
• Slowly stir in broth and milk, a little at a time.
• Heat to boil, stirring constantly.
• Boil one minute.
• Add chicken, veggies and gravy.
• Unroll 1st pie crust and cut into 4 sections.
• Cover the bottom of a 9x13 baking dish with the 4 sections of pie crust.
• Spoon chicken filling over crust.
• Unroll 2nd pie crust and slice into 3/4" strips.
• Arrange 1/2 of the strips on a diagonal in one direction, about 1/2" apart, longest strips in the middle.
• Arrange the other 1/2 of the strips on a diagonal in the opposite direction to create a lattice effect.
• Bake on a cookie sheet 40-45 minutes or until crust is golden brown.
• Let stand approximately 10 minutes before serving.

CHICKEN POT PIE CASSEROLE WITH NOODLES

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.

QUICK CHICKEN POT PIE CASSEROLE

Steps:

• Heat oven to 375ºF.
• Combine first 5 ingredients in 9-inch square baking dish sprayed with cooking spray.
• Mix remaining ingredients; sprinkle over chicken mixture.
• Bake 30 to 35 min. or until hot and bubbly.

EASY CHICKEN POT PIE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Combine broth, butter, pepper, garlic salt, red pepper, Italian season and chicken in baking dish.
• Bake 25 minutes.
• Once chicken is cooked remove from baking dish and place in freezer for quick cooling and save liquids. (can be done the night before!).
• Put the liquid in a bowl and add gravy, soup, and flour. Mix until smooth.
• Peel and chop potatoes. Rinse and put in a saucepan.
• Add liquid mixture and water to potatoes and boil 15 minutes or until potatoes soften but don't lose their crispness.
• Preheat oven to 400°F.
• Peel and chop onion.
• Chop cooled chicken into small pieces. (use your best judgement -- you know if you like big chunks or not :) ).
• Pour liquids, potatoes, mixed veggies, onion, and chicken into large baking dish.
• Bake 35 minutes.
• Bake biscuits according to package directions -- (I know it says not to say that, but canned ones are the easiest and you don't need any other ingredients, and they all have different directions. I don't recommend baking the biscuits on top of the casserole because they come out half mushy -- and nobody likes mushy biscuits. Usually they're 400 degrees and if its 450 you can still bake both at the same time by just taking 8 or 10 minutes off the casserole bake time -- but watch closely!).
• Remove from oven. Allow to cool 5 minutes. Enjoy!