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    You are in: Home / Recipes / Easy Chicken Pot Pie Casserole Recipe
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    Easy Chicken Pot Pie Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    ladyangel84's Note:

    I love to experiment in the kitchen and everyone in my family loves chicken pot pie, but not the prepackaged over floury crust... so I had a little fun with it.

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    Ingredients:

    Serves: 6-8

    Yield:

    casserole

    Units: US | Metric

    • 1 lb chicken breast
    • 1 (10 1/2 ounce) can cream of mushroom soup (cream of chicken can be substituted if you don't like mushroom)
    • 1 (7/8 ounce) packet instant chicken gravy
    • 4 ounces cups water
    • 1 medium onion
    • 1 (16 ounce) package mixed vegetables
    • 5 medium potatoes (in a hurry? use some thawed french fries)
    • 1 (12 ounce) can flakey biscuits
    • 1 (14 1/2 ounce) can chicken broth
    • 1 teaspoon italian seasoning
    • 1 teaspoon garlic salt (i recommend the California style with chunks of garlic and parsley)
    • 1 teaspoon black pepper
    • 1 tablespoon salted butter or 1 tablespoon margarine
    • 1/4 teaspoon ground red pepper
    • 3 tablespoons all-purpose flour

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Combine broth, butter, pepper, garlic salt, red pepper, Italian season and chicken in baking dish.
    3. 3
      Bake 25 minutes.
    4. 4
      Once chicken is cooked remove from baking dish and place in freezer for quick cooling and save liquids. (can be done the night before!).
    5. 5
      Put the liquid in a bowl and add gravy, soup, and flour. Mix until smooth.
    6. 6
      Peel and chop potatoes. Rinse and put in a saucepan.
    7. 7
      Add liquid mixture and water to potatoes and boil 15 minutes or until potatoes soften but don't lose their crispness.
    8. 8
      Preheat oven to 400°F.
    9. 9
      Peel and chop onion.
    10. 10
      Chop cooled chicken into small pieces. (use your best judgement -- you know if you like big chunks or not :) ).
    11. 11
      Pour liquids, potatoes, mixed veggies, onion, and chicken into large baking dish.
    12. 12
      Bake 35 minutes.
    13. 13
      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!).
    14. 14
      Remove from oven. Allow to cool 5 minutes. Enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Easy Chicken Pot Pie Casserole

    Serving Size: 1 (418 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 580.8
     
    Calories from Fat 185
    31%
    Total Fat 20.5 g
    31%
    Saturated Fat 6.1 g
    30%
    Cholesterol 53.6 mg
    17%
    Sodium 1388.5 mg
    57%
    Total Carbohydrate 71.6 g
    23%
    Dietary Fiber 7.5 g
    30%
    Sugars 9.6 g
    38%
    Protein 27.8 g
    55%

    The following items or measurements are not included:

    italian seasoning

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