Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

When you need an easy, inexpensive oven meal, this will please your family. A quick version of Southern comfort food.

Ingredients Nutrition


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Lightly spray 9x13x2-inch casserole with non-stick cooking spray.
  3. Place chicken in single layer in casserole.
  4. In large bowl, combine soup, bouillon and 1/2 cup chicken broth.
  5. Stir with whisk to blend.
  6. Add remaining broth and mix.
  7. Pour over chicken.
  8. Add salt and pepper to taste.
  9. In medium bowl, mix melted butter, flour, milk and parsley.
  10. Spoon evenly over soup mixture.
  11. Bake for 40-50 minutes until a golden crust forms on top.
  12. NOTE: For a variation, add 1 can of carrots & peas, drained.
  13. NOTE: Although I have not tried cooking this in a crock-pot, I believe it would take about 3-4 hours or until crust rises and gets fluffy (but it won't brown).
Most Helpful

Truly an excellant and easy recipe. I did add frozen peas and carrots and used cream of chicken soup cause it was what I had. crust was super and I liked it as a big casserole. BF the chicken pot pie critic said this is awesome! Then you know its good! TY Beachgirl from both of us!

LAURIE March 14, 2003

I have made this many times and most of the time I have made it for a group of 60 or more. Everyone loves it. I double the topping and make my own self rising flour (just flour and salt and soda, there is a good recipe here on zaar) and I also add lots of parboiled carrots celery and onions on top of the chicken. Thanks Beachgirl for a fantastic recipe.

CrinV December 05, 2006

I'm not much of a chicken person, but my guests raved about it, so I'm assuming they know what they are talking about! I added corn, red capsicum and minced onion for vegies. I also put 1t of basil, oregano and garlic powder in the crust instead of parsley (I was going to add it earlier, but forgot). I made two pies and double quantity of crust - which was just as well because I couldn't get it to spread out past one pie. So the other got topped with a sheet of puff pastry. Next time I might use a non chicken soup, to make it a little less over the top chickeny for me. Will see how I go with the left-overs though. I'm a once a week 1/4 portion of meat person though - so the overwhelming chicken in everything may be just right for everyone else!

Andrea-Oz January 01, 2006