Skip to main content New<> this month
Get the Allrecipes magazine

Chicken Pot Pie Casserole

Rated as 3.8 out of 5 Stars
1

"This recipe has fewer calories without the rich crust, but still a yummy comfort food."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 290
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
  2. Beat eggs together in a bowl. Add hash browns and mix well; season with salt and pepper. Press hash brown mixture into the prepared baking dish.
  3. Bake in the preheated oven until crust is lightly browned, about 15 minutes.
  4. Mix vegetables, cream of mushroom soup, and chicken together in a bowl and spread over the crust; top with bread crumbs. Drizzle butter over bread crumb layer and season with salt and pepper.
  5. Bake in the preheated oven until heated through and bread crumbs are lightly browned, about 30 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 290 calories; 15.9 34 14.6 90 519 Full nutrition

Explore more

Reviews

Read all reviews 33
  1. 41 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Good basic recipe, but after reading reviews decided to season it up on first making. In glass measure cup mixed 1 egg, 1/4 c onion & chive cream cheese and enough milk to bring liquid to 2/3 c...

Most helpful critical review

This is a decent base recipe but needed a lot of tweaking to work for us. Make sure to season based on what you like. I used cream of chicken soup instead and added probably a cup of milk or mor...

Most helpful
Most positive
Least positive
Newest

Good basic recipe, but after reading reviews decided to season it up on first making. In glass measure cup mixed 1 egg, 1/4 c onion & chive cream cheese and enough milk to bring liquid to 2/3 c...

This was a great recipe for my family! We all love pot pies and this will definitely top our monthly menu a few times a year! I did make a couple of minor changes based on the reviews I read. I ...

My husband emailed me this recipe. I took the "hint" and made it. We all really liked this dish and had seconds! Due to our personal preference I added minced garlic and onion.

After reading the reviews I definitely made this my own and it turned out pretty tasty! I only had a 13x9 pan and plenty of hash browns so I needed to adjust. I added a fourth cup of potatoes to...

I thought the recipe was missing something. I decided to add some sour cream to the soup and some cheddar cheese. If I make this again, I probably would not use cream of mushroom, I would add c...

This is a decent base recipe but needed a lot of tweaking to work for us. Make sure to season based on what you like. I used cream of chicken soup instead and added probably a cup of milk or mor...

Have been reading comments. Have an idea! Try mixing the hash browns and eggs and then bake a little to form a true "crust". MORE flavor is added, less dense, and it will not wick all the moi...

This looked like something right up Mr. LTH's alley, and it needed a "face", so I decided to give it a whirl. It came together easily, but it was quite bland. I was REALLY hungry and ended up ...

Instead of using hash browns I used tater tots since I bought the wrong thing. I also added onion and garlic powder. I substituted the cream of mushroom with cream of chicken. This turned out am...