Pot Pie Casserole With a Biscuit Topping.

READY IN: 2hrs 40mins
Recipe by Sierra Silver

Something my mom and I make with leftover chicken. This is really, really good and hearty.

Top Review by Debbb

This has really good flavour & I love that it is CHOCK FULL of chicken & vegetables. I did 1/2 a batch in an 8" square pan & just used water in place of the chicken stock - other than that, I followed the recipe. Very hearty wintery meal! For some reasons, the leftovers turned a very odd grayish colour but my husband gobbled them up & said it tasted even better than it did straight out of the oven.

Ingredients Nutrition


  1. Fill large saucepan with water; boil potatoes and carrots until just tender, about five minutes.
  2. Drain; shock with cold water and allow draining.
  3. In large mixing bowl, combine soup, stock and seasonings; add in vegetables and chicken and stir well.
  4. Pour into greased 13 x 9 – inch baking dish.
  5. Bake at 350 for 55-60 minutes or until hot.
  6. In separate bowl, combine flour, baking powder and salt.
  7. Cut in shortening until mixture resembles small peas.
  8. Add milk; knead dough on lightly floured surface.
  9. Shape dough into 13 x 9 – inch shape.
  10. Top baked filling; bake additional 20 – 25 minutes at 425 F or until topping is browned.

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