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
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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
- 1 tablespoon butter
- 2 cups frozen vegetable variety (corn, peas, carrots, green beans)
- 2 cups shredded rotisserie chicken (or any cooked chicken)
- 1 cup milk
- 1 can 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 1 tablespoon 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 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
- 1 tablespoon butter
- 2 cups frozen vegetable variety corn, peas, carrots, green beans
- 2 cups shredded rotisserie chicken or any cooked chicken
- 1 cup milk
- One can 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 1 tablespoon 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 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.
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