crustless chicken pot pie

Recipe by
Billie Blair
Dolores, CO

I don't remember where I got this recipe, but was originally called Overnight Chicken Casserole, and It called for chicken , mushroom, and water chestnuts and all the ingredients called for here, with the exception of the veggies, with same procedure. My family really liked it and I made Chicken Pot Pie out of the recipe. They loved it too. The time put into it is well worth the rewards. Hope you all like it as well.

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yield 8 -10
prep time 20 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For crustless chicken pot pie

  • 8 slice
    day old bread,crusts removed and saved
  • 4 c
    cooked, chopped ,chicken
  • 4 lg
    eggs
  • 2 c
    milk
  • 1/2 c
    mayonnaise
  • 1/2 tsp
    salt
  • 6-8 slice
    american cheese
  • 1 can
    cream of mushroom soup
  • 1 can
    cream of chicken soup
  • 1 jar
    pimientos, drained
  • 5 md
    potatoes
  • 12
    baby carrots, chopped
  • 1/2 c
    frozen peas
  • 2 Tbsp
    melted butter

How To Make crustless chicken pot pie

  • 1
    Remove crusts from bread and set aside. Arrange bread slices in a greased 13x9x2 baking dish.
  • 2
    Arrange chicken over top of bread. In a small bowl mix the eggs, milk, salt and Mayo. Mix well. Pour over chicken and refridgerate for 4 to six hours .
  • 3
    Chop veggies and arrange over the chicken along with the peas. Arrange cheese slices over Veggies.
  • 4
    mix the soups and pimientos together well and pour over the top of veggies.
  • 5
    I like to cut the breads crusts and bake them with olive oil, garlic powder and Italian spices till hard and crusty. then crumble them , add melted butter and cover top of casserole with crumbs. If you put them in the microwave for 1 minute , then in the oven, it won't take long for them to brown
  • 6
    Bake at 350 for about 1 1/2 hours, turn oven down if it gets too brown.

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