Main Course: Chicken Pot Pie Casserole

Servings: 8 servings

Preparation time: 10 minutes

Cooking time: 60 minutes


  • 8 cooked chicken drumsticks or thighs or 4 chicken breasts, shredded or cut into pieces
  • 1 onion, finely chopped
  • ½ teaspoon dried herbs like poultry seasoning or thyme
  • 4 cups peas and carrots frozen vegetables, thawed and drained
  • 6 medium size potatoes, peeled and thinly sliced
  • ¼ cup flour
  • 1 ¼ cup milk
  • 1 cup water

Directions for Preparation

  1. Preheat the oven to 400 °F.
  2. Grease a large casserole dish.
  3. Add the first ingredients to the bottom of the baking dish.
  4. Top the meat with the vegetables.
  5. Layer on the thin slices of potato until the casserole is evenly covered.  
  6. Put the flour in a small bowl. Slowly stir in the water until smooth. Stir in the milk.
  7. Pour the milk mixture over the casserole.
  8. Cover with aluminum foil and bake for 30 minutes. Remove the foil, lower the heat to 350 °F and cook for a remaining 30 or until the potatoes are golden brown.

Chicken pot pie with a mashed potato crust is a comfort food classic. For a change, switch out the potato topping with biscuits.

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