Chicken Pot Pie Casserole

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 220.1
  • Total Fat: 9.3 g
  • Cholesterol: 5.9 mg
  • Sodium: 726.3 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 1.1 g
  • Protein: 10.3 g

View full nutritional breakdown of Chicken Pot Pie Casserole calories by ingredient
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A deconstructed chx pot pie A deconstructed chx pot pie
Number of Servings: 7


    black pepper, crm of chx soup, milk, shredded cheddar cheese, chicken breast, mixed frozen vegetables, biscuits


*Thaw the vegetables before (appx. 3 minutes in a stronger microwave). I prefer the California Medley for this recipe.
*I love using a rotisserie chicken from the local market. Fresh and wonderfully cooked. Don't add the skin, you don't need those calories and won't miss it! (it gets soggy in the casserole).


Mix soup, milk, cheese and a heaping teaspoon of black pepper in a shallow casserole dish (13" works). Add in chicken and thawed vegetables. Mix everything (coating chx and veggies in sauce mixture). Bake in 400 degree oven 15 minutes until bubbly. Mix again, then add refrigerated biscuits to the top. Bake another 15 minutes, same temp. Serve it up! Enjoy!

Serving Size: makes 7-1.5 cup servings with 1.25 biscuits per serving

Number of Servings: 7

Recipe submitted by SparkPeople user REEANIN1010.

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