Magical Chicken Pie #chickenpie #dinner

Pour it on! This delicious chicken pie casserole makes it’s own biscuit top and creamy gravy as it cooks!

Here’s a chicken pot pie that makes itself!

This is a keeper. Next time I’m going to use cheddar cheese soup instead of the cream of chicken. I know many people don’t like cream of chicken, so use cream of mushroom instead. I don’t think anything would be lost as far as flavor is concerned. Use low-sodium soup and stock if you are concerned about salt. I usually use one or the other with things such as this. Remember you can add salt at the table if it’s too bland.


  • 4 tbs butter
  • 2 cooked boneless, skinless chicken breasts, shredded
  • 2 cups fresh or frozen vegetables (your choice)
  • ¼ cup onion, chopped
  • 1 cup shredded cheddar cheese
  • 2 cups baking mix (like Bisquick)
  • 1½ cups milk
  • 1½ cups rich chicken stock
  • 2 chicken stock cubes
  • 1 can (10.75 oz) cream of chicken soup


  1. Preheat oven to 350 degrees F.
  2. Cut the butter in chunks and place in the bottom of a 9 x 13-inch baking pan. Place in oven to melt butter; remove when butter is melted.
  3. In a large bowl, mix the milk and baking mix; set aside.
  4. Dissolve the stock cubes in the liquid chicken stock. Place the soup in a bowl and gradually mix in the stock mixture to keep the mixture smooth. Set aside.
  5. Assemble casserole as follows and DO NOT MIX OR STIR INGREDIENTS:
  6. Distribute shredded chicken over melted butter evenly
  7. Distribute veggies over the chicken evenly
  8. Distribute the onion over the veggies evenly
  9. Distribute the cheese over the onion evenly
  10. Pour baking mix batter over the top evenly
  11. Pour the soup/stock mixture over the top evenly
  12. Place in preheated oven and bake for 45-50 minutes, or until top is beginning to brown.
  13. Remove from oven and let stand 10 minutes before serving.