Chicken Pot Pie Casserole

Why You’ll Love This Recipe

I love how quick and easy this casserole is to pull together. With just 10 minutes of prep and simple ingredients like rotisserie chicken and canned biscuits, I can have a delicious, hearty meal on the table in no time. It’s the perfect balance of creamy filling and fluffy, golden biscuit topping. Plus, I can customize it with whatever veggies I have on hand, making it incredibly flexible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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

Directions

1. I start by spraying a 9×13 baking dish with nonstick spray and preheating my oven to 375°F.

2. Then, I place the biscuits on a baking sheet and bake them for 8 minutes. I remove them from the oven but leave the oven on for later.

3. While the biscuits are baking, I melt 2 tablespoons of butter in a large skillet over medium-high heat.

4. I add the frozen vegetables and cook them for about 10 to 15 minutes until they’re tender.

5. Next, I stir in the cooked chicken, milk, cream of chicken soup, salt, and pepper. I let the mixture simmer for about 5 minutes until everything is heated through and bubbling.

6. I pour the filling into the prepared baking dish and spread it evenly.

7. I take the pre-baked biscuits and place them on top of the casserole, baked side down and raw side up.

8. In a small microwaveable dish, I melt the remaining 2 tablespoons of butter with the garlic powder, then pour it over the tops of the biscuits.

9. I bake the casserole for 10 to 12 minutes, then tent it with foil and bake for another 10 to 12 minutes until the biscuits are golden brown and cooked through.

Servings and timing

This recipe makes 4 generous servings.

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes

Variations

When I want to switch things up, I like using fresh vegetables like diced mushrooms, celery, or bell peppers. I’ve also swapped the garlic butter topping for an herby butter with rosemary or Italian seasoning for a twist. And for a creamier filling, I sometimes mix in a bit of shredded cheese.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop individual portions in the microwave or warm the whole dish in a 350°F oven until heated through. I tent it with foil to prevent the biscuits from getting too dark.

FAQs

How do I keep the biscuits from getting soggy?

I pre-bake the biscuits for 8 minutes before placing them on top of the casserole. This helps ensure they stay fluffy and don’t absorb too much moisture from the filling.

Can I use canned or fresh vegetables instead of frozen?

Yes, I often use canned or fresh vegetables if that’s what I have. I just make sure to drain canned veggies and sauté fresh ones until tender before mixing them in.

What kind of chicken works best?

I usually use rotisserie chicken for convenience, but any cooked chicken—like baked, grilled, or even leftover roasted chicken—works perfectly in this recipe.

Can I freeze chicken pot pie casserole?

Yes, I let the casserole cool completely, then cover it tightly and freeze it for up to 2 months. When I’m ready to eat it, I thaw it in the fridge overnight and reheat it in the oven.

How do I make it vegetarian?

To make a vegetarian version, I swap the chicken for extra vegetables or plant-based protein like tofu or chickpeas and use a vegetarian cream soup instead of cream of chicken.

Conclusion

This chicken pot pie casserole is a warm, hearty, and satisfying dish I turn to when I want something comforting without a lot of hassle. It’s simple to make, packed with flavor, and always a crowd-pleaser. Whether I’m feeding family or just craving a cozy meal for myself, this casserole hits the spot every time.