Pot Pie Casserole With A Biscuit Topping. Recipe

Name: Pot Pie Casserole With A Biscuit Topping.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (10 3/4 ounce) cans fat-free cream of chicken soup; 1/2 cup chicken stock; 1 cup frozen peas, thawed; 1 cup frozen corn, thawed; 1 cup frozen cut green beans, thawed; 1 cup carrot, sliced; 1 lb potato, peeled and cubed; 1 1/2 cups cooked chicken breasts, shredded; 1 cup celery, chopped; 1 1/2 tablespoons poultry seasoning; 2 teaspoons chicken bouillon granules; 2 teaspoons fresh ground pepper; Crust; 2 cups flour; 1/2 teaspoon salt; 4 teaspoons baking powder; 1/2 cup vegetable shortening; 2/3 cup milk

Servings: persons

4 (10 3/4 ounce) cans fat-free cream of chicken soup
1/2 cup chicken stock
1 cup frozen peas, thawed
1 cup frozen corn, thawed
1 cup frozen cut green beans, thawed
1 cup carrot, sliced
1 lb potato, peeled and cubed
1 1/2 cups cooked chicken breasts, shredded
1 cup celery, chopped
1 1/2 tablespoons poultry seasoning
2 teaspoons chicken bouillon granules
2 teaspoons fresh ground pepper
Crust
2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
1/2 cup vegetable shortening
2/3 cup milk

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.

856

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 (10 3/4 ounce) cans fat-free cream of chicken soup, 1/2 cup chicken stock, 1 cup frozen peas, thawed, 1 cup frozen corn, thawed, and more.

Yes, Pot Pie Casserole With A Biscuit Topping. falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pot Pie Casserole With A Biscuit Topping.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions