Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle
This chicken pot pie casserole is made of a creamy base loaded with vegetables and chicken, topped with buttery, flaky biscuits. It’s an easy dinner recipe that even the pickiest eaters will love.
Looking for more dinner ideas? Check out 3 of our most popular weeknight dinners: Stuffed Shells, Sloppy Joes and Beef Stroganoff.
Chicken Pot Pie Casserole
Pin this recipe to your board so you can make it again and again!
MORE CASSEROLES:
Hamburger Casserole | Cowboy Casserole
Chicken Pot Pie Casserole Ingredients
We love this recipe because it has a simple recipe list, full of pantry staples. It’s easy to keep these ingredients on hand and save them for a day when you’re craving chicken pot pie.
You will need:
- 1 can Grands biscuits, 8 biscuits
- 2 tablespoons butter
- 4 cups frozen vegetable variety (corn, peas, carrots, green beans)
- 4 cups shredded rotisserie chicken (or any cooked chicken)
- 2 cups milk
- 2 10.5-cans Cream of Chicken Soup
- Salt and pepper to taste
- 2 tablespoons butter, melted
- ½ teaspoon garlic powder
PRO TIP: This recipe is easiest when you make it with rotisserie chicken, but you can also make it with any kind of cooked chicken. Chicken breasts are a popular alternative — simply cook and shred 2 pounds of chicken breasts before starting to make this casserole.
INGREDIENT Substitutions:
This recipe is topped with buttery, flaky Grands biscuits. It’s a tasty twist on classic chicken pot pie, which is made in a pie crust. For some other fun alternatives, consider topping your casserole with the following instead of biscuits:
CRESCENT ROLLS: Roll out 1 (8 oz) can of crescent rolls and top your baking dish with the flattened rolls. Press together the seams as well as the edges to create a seal. Bake for 20 – 25 minutes, until golden brown.
PUFF PASTRY: Roll out the puff pastry and slice it into 2” strips. Create a lattice with the strips to cover your casserole dish. Top your casserole with the pastry, making sure to press the edges into the dish. Bake 40 – 45 minutes, until puff pastry is golden brown. Cover with foil if the edges start to burn.
How to Make Chicken Pot Pie Casserole:
STEP ONE: Place the biscuits on a baking sheet and bake for 8 minutes. Remove from the oven and keep the oven on. This will ‘pre-bake’ the biscuits so that they cook fully with your casserole.
STEP TWO: While the biscuits are baking, in a large skillet heat 2 tablespoons of butter over medium-high heat. Add the frozen vegetables to the skillet and cook for 10 – 15 minutes, stirring occasionally.
PRO TIP: Most frozen vegetable mixes will work for this recipe. Traditionally, corn, peas, carrots, and green beans are used in chicken pot pie; but you can use your favorite mix of veggies. Or use your own fresh veggies (like mushrooms or celery) to add variety.
STEP THREE: Add the chicken, milk, and Cream of Chicken Soup to the skillet. Season with salt and pepper to taste. Stir to combine and heat for 5 minutes, until the mixture is fully heated and bubbly hot.
STEP FOUR: Spray a 9 x 13” pan with nonstick cooking spray. Pour the skillet mixture into the prepared 9 x 13” dish and spread evenly. Place the pre-baked biscuits on top of the casserole dish with the baked side down and the raw side up. Arrange them in 2 rows of 4 biscuits each.
STEP FIVE: Next, place the 2 tablespoons of melted butter and garlic powder in a small microwaveable bowl. Microwave, covered, in 30-second increments until the butter is fully melted. Pour the melted butter over the top of the biscuits.
PRO TIP: If garlic isn’t your favorite flavor, try adding rosemary, thyme or Italian seasoning to your butter topping instead. Or, leave this step out and bake your biscuits plain.
STEP SIX: Place the casserole in the oven and bake at 375 degrees for 10 – 12 minutes, or until the biscuits are golden brown. You’ll know it’s done when the biscuits will turn a beautiful golden brown on top. Serve immediately.
Because the biscuits are pre-baked and the chicken is pre-cooked this is a quick recipe to make. It doesn’t need long in the oven and takes 40 minutes total from start to finish.
What to Serve with this dish:
Chicken pot pie casserole can be a stand-alone dish, but it also goes great with lighter sides like salads. You can’t go wrong with a Simple Homemade Caesar Salad or Macaroni Pasta Salad.
Chicken pot pie casserole is a classic comfort food dinner that’s made even better in this recipe by topping it with biscuits and a drizzled butter sauce.
MORE CHICKEN RECIPES TO MAKE
COMFORT: Beer Grilled Chicken | Chicken & Dumplings
PASTA: Chicken Alfredo Bake | Baked Ziti with Chicken
TEX-MEX: Rolled Tacos | Chicken Enchiladas
Chicken Pot Pie Casserole
Pin this recipe to your board so you can make it again and again!
Chicken Pot Pie Casserole
Ingredients
- 1 can Grands biscuits 8 biscuits
- 2 tablespoons butter
- 4 cups frozen vegetable variety corn, peas, carrots, green beans
- 4 cups shredded rotisserie chicken or any cooked chicken
- 2 cup milk
- 2 cans 10.5-ounce Cream of Chicken soup
- Salt and pepper to taste
- 2 tablespoons butter melted
- 1/2 teaspoon garlic powder
Instructions
- Spray a 9x13 pan with nonstick spray.
- Preheat the oven to 375 degrees.
- Place the biscuits on a baking sheet and bake for 8 minutes. Remove from oven but leave oven on.
- While biscuits are pre-baking, in a large skillet over medium-high heat melt the 2 tablespoons of butter.
- Add the frozen vegetables and cook for 10-15 minutes.
- Add the chicken, milk and cream of chicken soup, salt and pepper to taste. Stir to combine and heat for 5 minutes until the mixture is fully heated and bubbly hot.
- Pour into prepared 9x13 dish and spread evenly.
- Take the pre-baked biscuits and place them on top of the casserole with the baked side down and the raw side up.
- Place the 2 tablespoons of melted butter in a small microwaveable dish along with the garlic powder. Microwave until melted (30 second intervals, covered).
- Pour the melted butter over the top of the biscuits.
- Place the casserole in the oven and bake for 10-12 minutes or until the biscuits are golden brown.
Didn’t have chicken so I used leftover Thanksgiving turkey. Delicious!!! Having it for dinner tonight for the second time in two weeks. This has definitely earned a place on the weekly menu.
Mine came out so delicious too had it tonight…. awesome recipe
I’m just not a fan of any kind of canned biscuits, all of them have a certain unpleasant flavor. But then again, I’m not good at making from scratch biscuits. So I’ll make Bisquick biscuits for my pot pies.
This recipe sounds delicious and I’m anxious to get all of the ingredients to make it real soon.
Made this tonight, and it was super yummy!!
Great meal. Instead of using regular Grands, I used Butter Grands. Omg so good. Thanks for sharing.
I made this tonight using the crescent rolls as a crust. It was really good. So good my daughter didn’t believe I made it, she was sure I bought it. I’ll be making this again, thanks.
Absolutely delicious! I didn’t have regular milk and used heavy cream and added some vegetable broth, instead. Also used frozen biscuits that always taste like homemade. Added parsley to the melted garlic butter. It was over the top good.
Can I make this ahead of time and freeze it? Trying to put together some make ready to go freezer meals for my family
Yes, I would make the “filling” ahead of time and freeze in a throw away pan then add the biscuits when you’re ready to bake. I would thaw overnight in the fridge before serving. Enjoy!!
This recipe was so easy and delicious. I will be making this for the family get together come March. Was very filling. I made this according to the recipe.
Any tips on reheating? I plan to leave in my casserole dish and just pop it in the oven tomorrow after work.
This is such an amazing meal. I have started having all the ingredients in my fridge/ pantry at all times so I just need to grab some chicken. So delicious!