May 22, 2023
Review RecipeChicken Pot Pie Casserole
This easy, creamy chicken pot pie casserole is loaded with tender chicken, crisp veggies, a creamy sauce, and topped with buttery biscuits.
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This chicken pot pie casserole is made of a creamy gravy loaded with vegetables and chicken and topped with buttery, flaky biscuits. It’s an easy dinner recipe with all the flavors of a chicken pot pie that even the pickiest eaters will love.
Chicken Pot Pie Casserole Ingredients
You’ll need:
- 1 can of Grands biscuits, 8 biscuits
- 4 tablespoons of butter, divided in half
- 4 cups of frozen vegetable variety (corn, peas, carrots, green beans)
- 4 cups of shredded cooked chicken
- 2 cups of milk
- 2 (10.5-ounce) cans of cream of chicken soup
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- ½ teaspoon of garlic powder
PRO TIP:
Pick up a rotisserie chicken from the grocery store to make this recipe quick and easy to throw together.
Substitutions And Additions
BISCUITS: This great recipe is topped with buttery, flaky Grands biscuits. It’s a tasty twist on traditional chicken pot pie, which is made in a pie crust. For some other fun alternatives, consider topping your casserole with either crescent rolls or puff pastry instead of biscuits.
CRESCENT ROLLS: Roll out 1 (8-ounce) can of crescent roll dough 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-inch strips. Create a lattice top with the strips to cover your casserole dish. Top your casserole with the pastry, making sure to press the edges into the dish. Bake for 40-45 minutes, until the puff pastry is golden brown. Cover with foil if the edges start to burn.
CHEESE: Add a sprinkle of cheddar cheese on top of the filling before topping it with the biscuits for a cheesy twist.
CHICKEN: This delicious casserole 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.
How To Make This Chicken Pot Pie Casserole Recipe
STEP ONE: Preheat the oven to 375°F 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.
OUR RECIPE DEVELOPER SAYS
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-inch casserole dish with nonstick cooking spray. Pour the chicken mixture into the prepared baking dish and spread evenly.
STEP FIVE: Place the pre-baked biscuits on top of the filling with the baked side down and the raw side up. Arrange them in 2 rows of 4 biscuits each.
STEP SIX: 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 SEVEN: Place the casserole in the oven and bake in the preheated oven for 10-12 minutes then tent with aluminum foil and bake for an additional 10 to 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.
How To Serve This Easy Chicken Pot Pie Casserole
This easy chicken pot pie recipe 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.
Looking for more dinner ideas? Check out two of our most popular weeknight dinners: stuffed shells and beef stroganoff.
MORE CASSEROLE RECIPES
Storage
IN THE FRIDGE: You can store the leftover chicken casserole in the fridge for up to three days in an airtight container. Bear in mind that the biscuits will soften, so they won’t be as crispy as when fresh out of the oven.
IN THE FREEZER: If you plan to make this chicken pot pie casserole in advance, then it’s best to freeze it before you bake it. Cover with aluminum foil and store in the freezer for up to three months. You can then bake it straight from the freezer.
Chicken pot pie casserole is the ultimate comfort food dinner that’s made even better in this recipe by topping the creamy filling with biscuits and a drizzled butter sauce.
FREQUENTLY ASKED QUESTIONS
Can I make this dish into a freezer meal?
This delicious recipe would also make a great freezer meal. Assemble the recipe, let cool, and freeze for up to three months. Thaw and bake when you are ready to enjoy it.
Can I substitute other poultry for the chicken in this recipe?
This easy recipe would be delicious with pieces of turkey as well.
Can I make this recipe vegetarian?
You can turn this into a vegetarian recipe by omitting the chicken and increasing the veggies. If you have a preferred alternative protein or chicken substitute, you can add that as well.
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Chicken Pot Pie Casserole
This easy, creamy chicken pot pie casserole is loaded with tender chicken, crisp veggies, a creamy sauce, and topped with buttery biscuits.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Ingredients
- 1 can Grands biscuits, 8 biscuits
- 4 tablespoons butter, divided in half
- 4 cups frozen vegetable mix (corn, peas, carrots, green beans)
- 4 cups cooked chicken
- 2 cups milk
- 21 ounces cream of chicken soup (two 10.5-ounce cans)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Spray a 9×13 pan with nonstick spray.
- Preheat the oven to 375°F degrees.
- Place the biscuits on a baking sheet and bake for 8 minutes. Remove from the oven but leave the 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 to 15 minutes.
- Add the chicken, milk, cream of chicken soup, and salt and pepper to taste. Stir to combine and heat for 5 minutes until the mixture is fully heated and bubbly hot.
- Pour into the prepared baking 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 covered microwaveable dish along with the garlic powder. Microwave in 30-increments until melted.
- Pour the melted butter over the top of the biscuits.
- Place the casserole in the oven and bake for 10 to 12 minutes, then tent with foil and bake for an additional 10 to 12 minutes or until the biscuits are golden brown.
Video
Notes
- Pick up a rotisserie chicken from the grocery store to make this recipe quick and easy to throw together.
- 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.
- 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.
Nutrition
Calories: 454kcal | Carbohydrates: 45g | Protein: 14g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 1372mg | Potassium: 637mg | Fiber: 7g | Sugar: 7g | Vitamin A: 10067IU | Vitamin C: 19mg | Calcium: 208mg | Iron: 4mg
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Comments
Trisha says
OMG! So easy and amazing flavor… We were looking for an easy pot pie recipe and this is it. We will need to cut the recipe in half next time because it makes so much and it’s only me and my husband…. Thanks for sharing.
Nick says
Very good, I always put a 2/3 tsp of sugar for veggies (first thing they lose after being picked) and put a couple pinches of flour before I put in the over to help thicken the filling. But overall perfect came out just like the picture
Glenda says
Try this.
Emily says
How would I add some potato to this recipe? Cook them first/half way? Delicious otherwise!!
Layne Kangas says
Hi, Emily – I would cook them a little first before adding them. Enjoy!
Helen says
Just had this for dinner, it was so good! Highly recommended.
Kimberly says
I usually don’t leave reviews but omg this dinner is A MUST! Especially if you have kids. It’s part of our bi weekly dinner wheel now. We love it ♥️
Steve says
I made this recipe for the family and they loved it. A couple of helpful hints…
1.) When I took my biscuits out, I really couldn’t tell which was the “baked side down”. Ususally the bottom of biscuits cook first so flip them upside down when placing them on top of the casserole before baking everything.
2.) Rotisserie chicken is really the way to go! You can’t quite get 4 cups of chicken out of one bird from your local grocery store so think about substituting canned chicken to top it off.
3.) Seasoning is everything. As is, this dish was a little blane so I add flavor where I could. Again, rotisserie chicken helps this. I also used butter flavored biscuits, left out the garlic and added a hint of honey on top of them to give the dish some sweetness.
Kara says
My husband and I love this recipe! It’s so easy yet so tasty!
Brittany says
I loved this, I used raw chicken cut like a tender, pan fried with butter and sunflower oil. I seasoned the chicken with mustard powder, dill weed, crushed grains of paradise and fennel seed, then ripped it up with my fingers. I also added a bit of flour for thicker soup base.