This easy chicken pot pie casserole has all the rich and creamy flavors of the classic dish using ready-made ingredients.
Cooked chicken and a bag of frozen veggies are baked in two kinds of creamy soup and topped with instant biscuit dumplings for all the deliciousness without all the work.
You Will Love Making This Easy Chicken Pot Pie Casserole Because…
- It makes a comforting and hearty dish.
- Combining cream of chicken and mushroom soup makes the base velvety, savory, creamy, and rich.
- The chicken is juicy and tender and pairs perfectly with the creamy sauce and vegetables.
- The biscuits on top add a buttery, warm finish to the casserole.
Ingredients
Chicken: Cooked chicken is such a timesaver! Use leftover chicken or grab a rotisserie chicken and use it all week long.
Vegetables: Any frozen veggie blend works in a chicken pot pie casserole. Be sure to thaw the veggies. Fresh veggies should be steamed to tender-crisp. Canned veggies should be drained and rinsed, be aware they will not be as firm as frozen veggies. Feel free to toss in any leftover veggies from the fridge if you like.
Sauce: A can of cream of chicken and cream of mushroom soup makes an easy, savory sauce for chicken pot pie casserole. Feel free to use cream of celery instead of mushroom, or swap out the milk for sour cream for a thicker, tangier sauce.
Biscuits: Refrigerator biscuits are perfect in this recipe! There is no need to buy the name brand, either. Plain, buttermilk, honey butter, flaky layers, or grands can all be used. For a smaller, bite-sized topping, cut biscuits into quarters and shape them into small ‘bubbles’ before adding them to the top in Step 3.
Variations: A few scoops of shredded cheddar, mozzarella, or parmesan cheese will also add extra flavor. No biscuits? Cover the casserole with a ready-made pie or pizza crust, or cut thin slices from a baguette.
How to Make Chicken Pot Pie Casserole Recipe
- Mix chicken, vegetables, soups, and milk in a casserole dish.
- Top with biscuits and brush with garlic butter.
- Bake (recipe below) until the biscuits are cooked and the casserole is heated.
Leftovers
Keep leftover chicken pot pie casserole covered in the refrigerator for up to 4 days. Reheat portions in the microwave under plastic wrap to keep the biscuits moist and tender.
Freeze leftover chicken pot pie casserole and biscuits separately in zippered bags for up to one month. Thaw in the refrigerator before reheating.
What To Serve With This Casserole
Did you make this Easy Chicken Pot Pie Casserole? Please leave a comment and a rating below.
Easy Chicken Pot Pie Casserole
Equipment
Ingredients
- 2 cups cooked chicken chopped or shredded
- 3 cups frozen mixed vegetables (carrots, green beans, corn, peas), thawed
- 1 (10.5 ounce can) condensed cream of chicken soup 1 can
- 1 (10.5 ounce can) condensed cream of mushroom soup 1 can
- ½ cup milk
- salt and pepper to taste
- 16.3 ounces refrigerated biscuits 1 can
- 2 tablespoons garlic butter optional
Instructions
- Preheat oven to 375℉.
- Combine chicken, vegetables, soups, and milk in a greased baking dish. Taste and season with salt and pepper as desired.
- Place biscuits over the top of the casserole. Brush with melted garlic butter (optional).
- Bake uncovered for 10 minutes, cover with foil and bake an additional 30-35 minutes or until biscuits are cooked through and casserole is bubbly.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©The Shortcut Kitchen. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Easy Chicken Pot Pie Casserole Recipe