Chicken Pot Pie Casserole

Chicken Pot Pie Casserole

This easy, creamy chicken pot pie casserole is a filling and hearty dinner idea that is quick and simple to make. Loaded with tender chicken, crisp veggies, a creamy sauce, and topped with buttery biscuits, your whole family will love this meal!

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.

A close up of food, with Chicken and 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
  • 2 tablespoons butter
  • 4 cups frozen vegetable variety (corn, peas, carrots, green beans)
  • 4 cups shredded rotisserie chicken (or any cooked chicken)
  • 2 cups milk
  • 2 10.5-cans 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.

A bowl of food on a plate, with Chicken and 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.

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.

A bowl of food on a plate, with Chicken and Casserole

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.

A box filled with different types of food

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 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 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.

A close up of a plate of food

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.

This easy, creamy chicken pot pie casserole is a filling and hearty dinner idea that is quick and simple to make. Loaded with tender chicken, crisp veggies, a creamy sauce, and topped with buttery biscuits, your whole family will love this meal!

Prep Time: 10 minutes| Cook Time: 30 minutes | Total Time: 40 minutes

Calories: 454kcal

Instructions

  • Spray a 9×13 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 2 tablespoons 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 9×13 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 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.

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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