Introducing the cluckin’ brilliant Chicken Pot Pie Casserole, where comfort food meets culinary genius! Picture this: tender chunks of chicken, simmered to perfection in a rich and creamy pot pie filling, cozying up beneath a flaky golden crust of canned biscuit bliss. One bite, and you’ll be clucking with joy over this scrumptious, savory delight.
This recipe was adapted from my Classic Pot Pie, which is a serious fan favorite. If you love a good comfort dish be sure to try that and my Tater Tot Pot Pie!
Why You’ll Love This Easy Dinner Recipe
- Quick and Easy: Mix and bake. It really is that easy and ideal for super busy weeknights.
- Ultimate Comfort Meal: This combines the classic pot pie with flaky biscuits. A duo made in culinary heaven.
- Make Ahead: In a rush? Prep this dish in advance so it’s ready to pop into the oven at dinner time!
Comfort food is my go-to. I love a super easy dish that warms your belly and fills you up. This can include anything from pasta, grilled cheese, casseroles or basically anything that’s a go-to reach when you need a little extra love. For me, my main reach is casseroles.
THIS pot pie casserole is quickly becoming a staple on our menu and a family favorite. It is incredibly simple to whip up and you get a combination of rich chicken filling and flaky butter biscuits. Quite literally two of my favorite flavors combined into one filling meal. It’s so easy to whip up which makes it ideal for busy weeknights, but it’s fancy enough that you don’t mind serving it for Sunday dinner. A win-win.
Pot Pie Casserole Ingredients
- Chicken: I really love the simplicity of rotisserie chicken. However, this recipe would work well with almost any leftover cooked chicken you have on hand.
- Condensed Soup: The gravy portion of this dish is made using cream of chicken soup.
- Broth: To help add a little flavor and thin the soup mixture you’ll add a little chicken broth. I really love to use Better Than Bouillon. The flavor is unmatched and it has a long shelf life, making it easy to keep on hand.
- Vegetables: You have a lot of wiggle room here when it comes to the vegetables that you use. I like to use a frozen pre mixed blend, but I’ve also used canned corn or canned green beans with equally delicious results.
- Seasoning: This dish is already salty which means you won’t need to add additional to the mix. I like to used thyme, onion powder and a little pepper.
- Biscuits: A poll on Instagram last week leaned heavily that you all want to see more super simple recipes using canned biscuits, which is what I used here. However, you can definitely use a homemade biscuit recipe!
How To Make Chicken Pot Pie Casserole
- PREP: Preheat the oven to 350 degrees and mist a 9 inch baking dish with cooking spray.
- MIX: Combine the cooked chicken, cream soup, chicken broth, frozen vegetables, and seasonings in the baking dish. Mix to combine and spread into an even layer.
- BISCUITS: Top the mixture with canned biscuits. Do not mix into the batter.
- BAKE: Bake the casserole for 25 to 30 minutes, or until the biscuits are golden brown and cooked through and the filling is bubbly. If you notice that the biscuits are browning too quickly you can cover with tin foil for the remainder of the baking.
- ENJOY: Once the dish is finished baking serve immediately and enjoy!
Helpful Tools
- 9 Inch Baking Dish: I really love my OXO Baking Dishes (affiliate). They come with lids which make for quick storage of leftovers.
- Silicone Spatulas: If I can only recommend one kitchen tool, it would be a set of silicone spatulas (affiliate). These are so versatile and used daily in our kitchen. Great for baking AND cooking.
- Liquid Measuring Cups: A good set of measuring cups (affiliate) is actually a key piece of equipment for any kitchen. This is the set that I have and it has lasted me more than 15 years.
Recipe Notes:
Not at all! Feel free to use homemade biscuit dough or puff pastry for a different twist and added flakiness.
Yes, you can assemble the casserole ahead and refrigerate it before baking. Adjust baking time accordingly when it’s chilled.
Store any leftover chicken pot pie casserole in an airtight container in the refrigerator for up to 3-4 days.
Yes, turkey works great in this recipe, making it an ideal option for using up Thanksgiving leftovers.
Simple green salad, steamed vegetables, or garlic bread complement this casserole wonderfully.
Absolutely! This hearty casserole is a crowd-pleaser and perfect for potlucks, family dinners, or any gathering.
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Pot Pie Casserole
Ingredients
- cups cooked chicken chopped
- 2 (10.5 oz) cans cream of chicken soup
- 1/2 cup chicken broth
- 1 (10oz) bag frozen mixed vegetables
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 can biscuits
Instructions
- Preheat the oven to 350 degrees and mist a 9 inch baking dish with cooking spray.
- Combine the cooked chicken, cream soup, chicken broth, frozen vegetables, and seasonings in the baking dish. Mix to combine and spread into an even layer.
- Top the mixture with canned biscuits. Do not mix into the filling.
- Bake the casserole for 25 to 30 minutes, or until the biscuits are golden brown and cooked through and the filling is bubbly.
- If you notice that the biscuits are browning too quickly you can cover with tin foil for the remainder of the baking.
- Once the dish is finished baking serve immediately and enjoy!
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