1 hr 50 mins
1 hr 5 mins
Noni Suzanne's Note:
With these measurements, this makes (3) casserole dishes...one for dinner tonight and (2) for the freezer. My feeling is that if you're going to go to the trouble, make enough for another meal or enough to send home with one of my kids for a meal at their house. I cooled the pie ingredients first, then put them in ziploc freezer bags. Later, thaw, put in a casserole dish and bake first at 350°F for approx 50 minutes, then layer with the biscuits and finish baking at 350f for another 15-20 minutes or until biscuits are golden brown. This recipe can easily be halved or even cut to thirds. Use your imagination!
My Private Note
Units: US | Metric
- 6 boneless skinless chicken breasts
- 6 cups water
- 5 tablespoons knorr's chicken flavor instant bouillon
- 1 (16 ounce) bag baby carrots, chopped
- 1 medium yellow onion, chopped
- 1 cup celery, chopped
- 5 white potatoes, unpeeled and diced
- 1 red bell pepper, chopped
- 10 3/4 ounces cream of chicken soup
- 10 3/4 ounces cream of celery soup
- 1 cup sour cream
- 1 tablespoon basil
- 1 teaspoon red pepper flakes
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 3 garlic cloves, crushed
- 16 1/3 ounces pillsbury grands flakey biscuits
- 1In a large stock pot, bring water with chicken flavored bouillon to a boil.
- 2Add chicken breast and cook until done. Cool and shred.
- 3In same water, add basil, pepper flakes, salt and pepper, and garlic cloves, potatoes, carrots, celery, red bell pepper and onion and cook until almost done.
- 4Return chicken to same pot with these ingredients keeping at a medium low heat.
- 5In a separate bowl, combine cream of celery soup, cream of chicken soup, and sour cream.
- 6Slowly fold into chicken and vegetable mixture.
- 7If the sauce does not seem thick enough to your liking, in a separate saucepan make a white sauce by melting 1/4 c butter, adding 1/4 c flour and stirring constantly until made into paste. Add 1/2 & 1/2 or milk, stirring constantly until desired thickness is achieved. Add a small amount at a time to chicken mixture, stirring constantly, until desired thickness.
- 8Pour approximately 1/3 of chicken mixture into an 8 x 8 casserole dish. Repeat with remaining chicken mixture for later use -- or cool this mixture completely and then separate into (2) ziploc freezer bags. Label and date bags to thaw and bake later.
- 9IF you are ready to bake your casserole as soon as you have made the chicken mixture: layer with biscuits and bake at 350 for approx 15-20 minutes or until biscuits are golden brown.
- 10IF, however, you are making this dish AHEAD OF TIME, then refrigerate in casserole dish until ready to bake; approx one hour before eating.
- 11Bake, covered, chicken mixture only, at 350 for approximately 50 minutes or until hot all the way through.
- 12Layer with biscuits and return to oven for approx 15-20 minutes longer, or until biscuits are golden brown.
- 13NOTE: This recipe can be easily adjusted down to 1/2 for (2) 9 x 13 casserole's or to 1/3 for (3) 8 x 8 casseroles, as stated above.
- 14ALSO, when layering my biscuits over chicken mixture, I sometimes will "peel" the biscuits down to make sure I have enough to cover everything. This is why I use the Grands -- they are thicker in size and can be "peeled" down.
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Nutritional Facts for Easy Chicken Pot Pie
Serving Size: 1 (824 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 696.4
- Calories from Fat 235
- Total Fat 26.1 g
- Saturated Fat 9.6 g
- Cholesterol 95.6 mg
- Sodium 3335.4 mg
- Total Carbohydrate 76.8 g
- Dietary Fiber 6.1 g
- Sugars 14.7 g
- Protein 39.2 g