Name: Chicken Pot Pie Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups cooked, shredded chicken; 2 cups frozen mixed vegetables (peas, carrots, corn, green beans); 1 can (10.5 oz) cream of chicken soup; 1 cup milk; 1/2 cup sour cream; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon chopped fresh parsley (optional); 1 tube refrigerated biscuit dough (8 count); 1 tablespoon melted butter

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If you’re craving the ultimate comfort meal, look no further than this Chicken Pot Pie Casserole. Golden, buttery biscuit pieces blanket a creamy filling packed with tender chicken and colorful veggies, making every spoonful a warm hug. It’s a guaranteed crowd-pleaser that transforms classic chicken pot pie into a family-size bake—all the nostalgia, none of the hassle with pie crusts. Whether you’re looking for a cozy weeknight dinner or a dish that brings everyone together at the table, this casserole strikes the perfect balance between ease and hearty flavor.

Chicken Pot Pie Casserole Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of simple, pantry-friendly ingredients come together to deliver big flavor in this recipe. Each item has a starring role in creating the creamy, savory, and perfectly golden layers that make this Chicken Pot Pie Casserole unforgettable.

Cooked, shredded chicken (3 cups): Rotisserie chicken works like a charm here, adding quick, juicy protein to the mix—leftover roast chicken is perfect too.
Frozen mixed vegetables (2 cups): These bring a medley of colors and sweetness; the classic combo of peas, carrots, corn, and green beans keeps it traditional and vibrant.
Cream of chicken soup (1 can, 10.5 oz): The creamy base that ties everything together—plus, it adds a savory, homemade vibe without extra steps.
Milk (1 cup): Helps make the filling ultra-creamy and luscious, blending harmoniously with the soup.
Sour cream (½ cup): Adds a gentle tang and silken texture, making the filling rich but not heavy.
Garlic powder (1 teaspoon): A quiet burst of savoriness that deepens the overall flavor.
Onion powder (1 teaspoon): Rounds out the aromatics and gives the filling irresistible homey warmth.
Salt (½ teaspoon): Just enough to enhance every ingredient without overpowering.
Black pepper (½ teaspoon): For a hint of mild spice and depth.
Fresh parsley, chopped (1 tablespoon, optional): Optional, but it offers freshness and a pop of green if you love a pretty finish.
Refrigerated biscuit dough (1 tube, 8 count): No-fuss shortcut for that fluffy, golden topping—bake it straight from the tube.
Melted butter (1 tablespoon): Brushing this on top of the biscuits creates a buttery, glistening finish that’s hard to resist.

How to Make Chicken Pot Pie Casserole

Step 1: Prep the Oven and Baking Dish

Begin by cranking your oven up to 375°F (190°C). While it’s heating up, lightly grease a 9×13-inch baking dish with butter or non-stick spray. This step ensures your Chicken Pot Pie Casserole releases easily and gets those golden edges everyone loves.

Step 2: Mix Up the Creamy Filling

In a large bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, sour cream, garlic powder, onion powder, salt, black pepper, and fresh parsley if you’re using it. Stir everything together until you have a creamy, colorful mixture—make sure the veggies and chicken are coated well.

Step 3: Assemble in the Dish

Pour the chicken-vegetable mixture into your prepared baking dish. Use a spatula to spread it out evenly so every bite has a perfect blend of filling and biscuit topping.

Step 4: Add and Butter the Biscuits

Take your tube of refrigerated biscuits and cut each one into quarters. Scatter the dough pieces evenly over the top of your filling. Brush the biscuit pieces with the melted butter for extra richness and a beautiful, golden finish.

Step 5: Bake to Golden Perfection

Place your casserole in the oven, uncovered, and bake for 25 to 30 minutes, or until the biscuits are puffed and deeply golden and the filling is bubbling vigorously around the edges. Give it a quick check to make sure the biscuits are fully baked. Once done, let it sit for about 5 minutes to thicken up before diving in.

How to Serve Chicken Pot Pie Casserole

Garnishes

For a pop of freshness and color, sprinkle your baked Chicken Pot Pie Casserole with chopped parsley or even a little snipped chives. If you love a cheesy touch, add a handful of shredded cheddar just before baking—the sharp tang pairs perfectly with the creamy filling.

Side Dishes

This comforting casserole is a meal on its own, but it’s lovely with a crisp green salad or steamed broccoli on the side. If you’re craving extra warmth, consider pairing it with buttery mashed potatoes or simply serve with a big fruit salad for contrast.

Creative Ways to Present

For a fun twist at gatherings, scoop the casserole into individual ramekins before baking for personal pot pies—everyone gets their own bubbling portion of Chicken Pot Pie Casserole! Or, serve as a hearty centerpiece at a potluck with a big spoon and plenty of plates for sharing.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Chicken Pot Pie Casserole tightly with foil or transfer to an airtight container. It will keep well in the refrigerator for up to 3 days. The biscuits may soften a bit over time, but the flavors deepen and become even more delicious.

Freezing

For longer storage, you can freeze the fully baked and cooled casserole. Wrap portions or the entire dish securely in plastic wrap, then foil, and freeze for up to 2 months. When ready to enjoy, thaw in the fridge overnight before reheating.

Reheating

To reheat, place the casserole (uncovered) in a 350°F oven until heated through and the biscuits regain some crispness, about 20 minutes. For single servings, the microwave works fine—just heat in 30-second bursts until steaming.

FAQs

Can I use leftover turkey instead of chicken?

Absolutely! Turkey works just as well and is a fantastic way to reinvent holiday leftovers in this Chicken Pot Pie Casserole. Simply shred or chop the turkey and substitute it for the chicken in equal amount.

Can I make the filling ahead of time?

Yes, you can mix the creamy filling a day in advance—just cover and refrigerate. When you’re ready to bake, spread the filling in the dish, top with biscuits, and pop it in the oven. It makes weeknight prep even easier!

Can I add extra vegetables?

Definitely! This Chicken Pot Pie Casserole is very flexible—add mushrooms, diced potatoes, or extra peas if you love veggie-heavy pot pies. Just be sure they’re pre-cooked or small-cut so they soften fully while baking.

Do I have to use canned cream of chicken soup?

While canned soup keeps things super quick, you can make your own simple white sauce with chicken broth, milk, and a bit of flour if you prefer from-scratch ingredients. It’s all about what works best for you.

Will biscuit dough from scratch work?

Absolutely! If you have a homemade biscuit recipe you love, use it in place of store-bought dough. Drop spoonfuls of your dough over the casserole and bake until golden and cooked through for a personal touch.

Final Thoughts

This Chicken Pot Pie Casserole is all about bringing ease and happiness to your table—it’s cozy, colorful, and full of flavor in every bite. Whether you’re feeding family on a chilly night or sharing with friends, it’s a recipe you’ll return to again and again. Don’t wait—your new favorite comfort food is waiting in the oven!

Chicken Pot Pie Casserole Recipe

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4.8 from 11 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the ultimate comfort food with this Chicken Pot Pie Casserole. Creamy, flavorful filling loaded with chicken and veggies, topped with buttery biscuit pieces – a delicious twist on a classic favorite!

Ingredients

Scale

For the Filling:

3 cups cooked, shredded chicken
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 can (10.5 oz) cream of chicken soup
1 cup milk
1/2 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh parsley (optional)

For the Topping:

1 tube refrigerated biscuit dough (8 count)
1 tablespoon melted butter

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Instructions

Preheat oven and prepare baking dish: Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Mix filling ingredients: In a large bowl, combine shredded chicken, frozen vegetables, cream of chicken soup, milk, sour cream, garlic powder, onion powder, salt, pepper, and parsley. Stir well.
Layer and top: Spread the mixture in the baking dish. Cut biscuits into quarters and place them over the filling. Brush with melted butter.
Bake: Bake uncovered for 25–30 minutes until biscuits are golden and filling is bubbly. Let rest for 5 minutes before serving.