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.

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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

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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.

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.

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.

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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.

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Chicken Pot Pie Casserole

5 from 153 votes

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 minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

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Ingredients

  

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• 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.

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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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