This easy, creamy chicken pot pie casserole is loaded with tender chicken, crisp veggies, a creamy sauce, and topped with buttery biscuits.
Course: Main Course
Keyword: Chicken Pot Pie Casserole, Chicken Pot Pie Casserole Recipe
1canGrands biscuits,8 biscuits
4cupsfrozen vegetable mix(corn, peas, carrots, green beans)
21ouncescream of chicken soup(two 10.5-ounce cans)
Spray a 9x13 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.
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.