Easy Chicken Pot Pie Casserole

plated dish of Easy Chicken Pot Pie Casserole

Print Recipe

5 from 1 vote

This easy chicken pot pie casserole is delightfully velvety, rich, comforting, and hearty.

Prep Time10

Cook Time40

Total Time50

Course: dinner, Main Course

Cuisine: American

Servings:

Author: The Shortcut Kitchen

Equipment

9 x 13-inch Glass Baking Dish

Ingredients

2 cups shredded cooked chicken or chopped
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

Keep leftover chicken pot pie casserole in an airtight container in the refrigerator for up to 4 days. Freeze leftover filling and biscuits separately in zippered bags for up to one month. Thaw in the refrigerator before reheating.

Nutrition