Published on
Chicken Pot Pie Casserole
You can’t go wrong with this easy-to-make Chicken Pot Pie Casserole recipe. So simple and delicious, and it’s chock full of chicken and vegetables in savory gravy topped off with crispy biscuits!
Jump to RecipeTable of Contents
Our chicken pot pie casserole is loaded with chicken swimming in a creamy and delicious gravy alongside tasty vegetables, topped off with flakey biscuits. Everyone in the family will love this traditional favorite, and you will love how easy it is to prepare. With just a few simple ingredients, you can cook up a batch for a weeknight dinner in about 30 minutes.
Chicken Pot Pie Casserole Ingredients
You’ll need:
- 1 can of Grands biscuits, 8 biscuits
- 4 tablespoons butter, divided
- 4 cups frozen vegetable variety (corn, peas, carrots, green beans)
- 4 cups shredded cooked chicken
- 2 cups milk
- 2 (10.5-ounce) cans of cream chicken soup
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Substitutions and Additions
CHEESE – Add a layer of shredded cheddar to the top of your casserole before you put the biscuits on top, and then bake as directed.
CREAM OF CHICKEN SOUP – Change the flavor by adding other flavored soups like cream of mushroom or cream of celery.
FROZEN VEGETABLES – Substitute any favorite fresh-washed and chopped vegetables for frozen vegetables.
How to Make This Chicken Pot Pie Casserole Recipe
STEP ONE: Preheat the oven to 375°F. 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.
PRO TIP: Experiment with other store-bought biscuits like crescent rolls. Unroll and place on top of the casserole. Seal the edges and bake for 25-30 minutes.
STEP TWO: While baking the biscuits, 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.
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.
STEP FOUR: Spray a 9 x 13-inch casserole dish with nonstick cooking spray. Pour the chicken mixture into the prepared baking dish and spread evenly.
STEP FIVE: Place the pre-baked biscuits on top of the filling with the baked side down and the raw side up. Arrange them in 2 rows of 4 biscuits each.
STEP SIX: 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: Melt store-bought garlic butter to save time or if you’re not a fan of garlic, leave it out altogether.
STEP SEVEN: Place the casserole in the oven and bake in the preheated oven for 10-12 minutes then tent with aluminum foil and bake for an additional 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.
How To Serve
Serve this chicken pot pie casserole bubbling hot straight from the oven. It is hearty and nutritious, served on its own or paired with a fresh bowl of salad.
Storage
IN THE FRIDGE: You can store the leftover chicken pot pie casserole in the fridge for up to three days in an airtight container. Leftover biscuits are never as crispy as fresh out of the oven but still delicious the second time around.
IN THE FREEZER: To freezer leftovers, cool them completely, then refrigerate them to chill before putting them in the freezer. They will keep well for up to 2 months.
REHEATING INSTRUCTIONS:
To reheat, place frozen leftovers in a 300-degree oven for 15 minutes. Remove the aluminum foil and bake for another 15 minutes until heated through. Reheat small portions in the microwave.
The biscuit topping of this chicken pot pie casserole tastes and smells amazing, and saves time and effort. This fresh take on the classic is a simple, delicious, and satisfying meal for the entire family.
FAQ:
Q: Can I swap out the chicken for other varieties of meat?
A: Try cooked turkey for a different take on this amazing recipe. It’s a great way to use up Thanksgiving or holiday leftover meat and veggies.
Q: Can I make this chicken pot pie casserole without the crust?
A: You certainly can. Simply omit steps five and six and heat until piping hot. You may wish to serve it with mashed potatoes or spooned over egg noodles, or you can serve biscuits on the side for dipping.
Q: What sides go best with chicken pot pie casserole?
A: Cool salads like fresh fruit or jello pair well, but nothing goes better than fresh crusty bread and butter to sop up every drop of delicious gravy from your plate.
Chicken Pot Pie Casserole
You can’t go wrong with this easy-to-make Chicken Pot Pie Casserole recipe. So simple and delicious, and it’s chock full of chicken and vegetables in savory gravy topped off with crispy biscuits!
Ingredients
- 1 can Grands biscuits 8 biscuits
- 4 tablespoons butter divided
- 4 cups frozen vegetable mix corn, peas, carrots, green beans
- 4 cups cooked chicken
- 2 cups milk
- 2 10.5-ounce cans cream of chicken soup
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Spray a 9×13 pan with nonstick spray.
- Preheat the oven to 375°F degrees.
- Place the biscuits on a baking sheet and bake for 8 minutes. Remove from the oven but leave the 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 to 15 minutes.
- Add the chicken, milk, cream of chicken soup, and salt and pepper to taste. Stir to combine and heat for 5 minutes until the mixture is fully heated and bubbly hot.
- Pour into the prepared baking 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 covered microwaveable dish along with the garlic powder. Microwave in 30-increments until melted.
- Pour the melted butter over the top of the biscuits.
- Place the casserole in the oven and bake for 10 to 12 minutes, then tent with foil and bake for an additional 10 to 12 minutes or until the biscuits are golden brown.
Notes
- Pick up a rotisserie chicken from the grocery store to make this recipe quick and easy to throw together.
- 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.
- 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.
Leave a Comment