does anyone have a good chicken pot pie casserole recipe?

Answer 1

Here are some recipes you might like:

Chicken Pot Pie Casserole.

6 servings 1½ hours 30 min prep
Change to: servings US Metric
3 chicken breasts, cooked and diced
1/4 cup butter
1/3 cup flour
1 small onion, chopped
1/4 teaspoon black pepper
1 1/2 cups chicken broth
1/2 cup milk
12 ounces frozen mixed vegetables, cooked
1/4 cup chicken gravy (optional)
2 refrigerated pie crusts

United States One-Dish Meal
Chicken Breasts One-Dish Meal
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 and Cheese Casserole
Get the flavor of chicken pot pie in an easy casserole! Tender, flaky biscuits make the perfect topping for tasty chicken, vegetables and cheese.

Prep Time:10 min
Start to Finish:35 min
Makes:6 servings

2 cups cut-up cooked chicken
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 can (10 3/4 ounces) condensed cream of chicken soup
2 cups shredded Monterey Jack cheese (8 ounces)
2 1/4 cups Original Bisquick® mix
2/3 cup milk

1. Heat oven to 375ºF. Mix chicken, corn, soup and cheese in square baking dish, 8x8x2 inches.
2. Stir Bisquick mix and milk until soft dough forms. Turn dough onto surface dusted with Bisquick mix. Knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter. Place biscuits on chicken mixture.
3. Bake 20 to 25 minutes or until biscuits are golden brown.
High Altitude (3500-6500 ft) Heat oven to 400ºF. Heat chicken, corn, soup and cheese to boiling in 2-quart saucepan; pour into baking dish. Top with biscuits. Bake 30 to 35 minutes.

Nutrition Information:

1 Serving: Calories 460 (Calories from Fat 225 ); Total Fat 25 g (Saturated Fat 11 g); Cholesterol 80 mg; Sodium 1420 mg; Total Carbohydrate 43 g (Dietary Fiber 2 g); Protein 28 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 4 %; Calcium 38 %; Iron 14 % Exchanges: 3 Starch; 3 Medium-Fat Meat; 2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Serve With
Serve this family-pleasing meal with orange slices and fresh grapes.
Special Touch
Cutting the biscuit topping with a star-shaped cutter turns this simple dish into something extraordinary.
Substitution
Leftover holiday turkey makes a good stand-in for chicken in this easy-as-can-be recipe.
Time Saver
Speed up preparation by purchasing frozen cooked chicken in the frozen-meats section of your supermarket.

Chicken Pot Pie


4 chicken breasts
1 can cream of chicken soup(any cream of soup will do)
1 can Veggie all (any veggies you like), drained
2 1/2 cup of Chicken broth
Potatoes
Butter
Bisquick
Milk
Salt/Pepper



Boil chicken until done (I shred mine in a food processor or pull apart).

Put chicken in casserole dish and add butter, salt, pepper, broth, veggies, potatoes(I semi-cook mine)soup.

Mix bisquick by directions on the box and put on top.

Bake at 350 degrees F. for about 45 minutes, until top is golden brown. Let set for 5 minutes and serve!

Chicken Pot Pie Casserole

Look in the noodle section of your market for the thick squares known as pot pie noodles. If you can't find them, you can still make this with any egg noodles.

12 oz Pot Pie Noodles
1/2 c Onion,Chopped
3 T Unsalted Margarine
2 T Flour
1 T Low Sodium Chicken Bouillon
1/4 t Black Pepper
1 c Skim Milk
2 c Cooked Chicken,Cubed
10 oz Frozen Peas
1 c Egg Substitute
1 c Swiss Cheese,Shredded

Cook noodles according to package directions. in a saucepan, cook onion in margarine until soft. Stir in flour, bullion and pepper. Add milk, cook and stir until thickened and bubbly. Remove from heat. Stir in chicken and peas. In a large bowl beat eggs, stir in noodles and cheese. Spoon half of noodle mixture in a 2 quart casserole. Spread chicken mixture over noodles. Top with remaining noodles. Bake at 350 for 40 minutes.

Yield: 8 Servings

Sodium Category: ModerateSodium

Diabetic Exchanges
2 Starch
0 Fruit
0 Milk
0 Other Carbohydrates
1 Vegetable
1 Lean Meat
1.5 Very Lean Meat
2 Fat

Hope these recipes help you.

Answer 2

this is good, easy and made from bisquick.
Easy Chicken Pot Pie
1 cup cut-up cooked chicken (can use more if desired)
1 bag (16oz) frozen peas and carrots, thawed
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup of bisquick
1/2 cup milk
1 egg

heat oven to 400. stir chicken, vegetables and soup in ungreased 2-quart casserole.
stir remaining ingredients until well blended in a sep bowl.
pour over chicken mixture.
bake uncovered about 30 minutes or until crust is golden brown.

high altitude bake at 425.(3500 to 6500 feet)

Answer 3

This is a "zesty " recipe - you can omit the dressing mix if you prefer

1-1/2 pkg. (8 oz. each) Cream Cheese, cubed
1/2 cup chicken broth
3 cups chopped cooked chicken or turkey
2 pkg. (10 oz. each) frozen mixed vegetables, thawed
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix
1/2 pkg. (15 oz.) ready-to-bake pie crust (1 crust)



PREHEAT oven to 425°F. Place cream cheese and broth in large saucepan; cook on low heat until cream cheese is completely melted, stirring frequently with wire whisk. Stir in chicken, vegetables and salad dressing mix.
SPOON into 9-inch pie plate. Cover with pie crust; seal and flute edge. Cut several slits in crust to allow steam to escape. Place pie plate on baking sheet.
BAKE 20 to 25 min. or until golden brown.

Answer 4

Chicken-Vegetable Pot Pies

Ingredients

(6 servings)

12 oz Chicken breast halves
2 x Med baking potatoes *
1 ts Dry chicken bouillon powder
2 tb Unsalted margarine
1 c Skim milk
4 oz Can drained sliced mushrooms
1 c Flour
1/4 ts Salt
1/2 c Nonfat buttermilk
2 1/2 c Water
1/2 c Chopped celery
10 oz Pkg frzn mixed vegetables
2 tb Flour
1 ts Poultry seasoning
1 x -----------crust------------
1 ts Baking powder
1 tb Plus 1 1/2 t margarine


Instructions

* peeled and cut into 1/2" cubes Combine chicken and water in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender. Remove chicken, reserving broth. Bone chicken, and cut meat into bite-size pieces; set aside. Add potatoes, celery, and bouillon pwder to broth; bring to a boil. Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender. Stir in mixed vegetables; set aside. Melt 2 T margarine in a heavy saucepan over low heat; add 2 T flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in poultry seasoning. Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl. Spoon into individual baking dishes that have been coated with Pam. CRUST: Combine 1 c flour, baking powder, and salt in a small bowl. Cut in 1 T plus 1 1/2 t margarine with a pastry blender until mixture resembles coarse meal. Stir in buttermilk. Spoon biscuit dough into 6 portions over chicken mixture. Bake at 350 deg F for 1 hour or until biscuits are golden.