Chicken Pot Pie Casserole
Chicken Pot Pie Casserole is the simple version of the classic Chicken Pot Pie. With very little mixing it's basically a dump-and-bake dinner.
Equipment
- 13 x 9 deep baking dish
- Crockpot (if you don't have a rotisserie chicken and need to cook chicken breast)
Ingredients
- 1 Roisserie Chicken (picked from the bone and shredded)
- 2 Cups Chicken Broth
- 10.5 OZ Can of Condensed Cream of Chicken Soup
- 1 Box Red Lobsters Cheddar Bay Biscuit Mix
- 1 Stick Butter (melted)
- 12 OZ Bag Frozen Peas and Carrots
- 2 Cups Milk
- Onion Powder (measure with your heart)
- Salt and Pepper (to taste)
Instructions
- Preheat oven to 350°
- Melt and pour the butter in the 13x9 casserole dish
- Spread the chicken evenly across the melted butter, don't mix
- Evenly pour the frozen bag of peas and carrots across the chicken, don't mix
- Season with onion powder, salt and pepper.
- In a seperate bowl whisk together the box of cheddar bay biscuit mix, the seasoning packet it comes with, and 2 cups of milk. Evenly pour over your chicken and veggies. Don't Mix.
- Using the same bowl or grabbing a clean one whisk together the can of soup and 2 cups of chicken broth. Evenly pour over everything else. Don't Mix
- Place in the over at 350° for 50-60 minutes.
- Let sit for about 10 minutes if you can once it comes out of the oven.
- Enjoy!
Notes
If you do not have a rotisserie chicken on hand feel free to use 3-4 cooked and shredded chicken breasts in its place.
I will throw cook mine in the crockpot that morning so that the chicken is cooked and ready to be used in the casserole that evening. My steps for that are as follows: In your crockpot place raw chicken, 32oz carton of chicken broth, whole onion peeled, 2 dried bay leaves, salt, and pepper to taste. Cook on low for 4-6 hours or if the chicken is frozen cook on low for 6-8 hours.
If you don't have a deep baking dish, a regular one is fine just be sure to place on a cookie sheet in case it spills over while cooking.