Welcome to a new spin on a classic! This Chicken Pot Pie Casserole combines the familiar taste of your favorite comfort meal with the ease of a casserole.
With a handful of simple ingredients like chicken, vegetables, and biscuits, this recipe promises a satisfying and delectable dish.
Why This Easy Chicken Pot Pie Casserole Recipe Works
EASE OF PREPARATION - This recipe takes advantage of convenient, ready-to-use ingredients such as pre-cooked chicken and canned biscuits, making prep time a breeze.
FLEXIBILITY - It's a great way to repurpose leftover chicken or rotisserie chicken, and you can switch up the frozen vegetables to match your preferences.
FULL OF FLAVOR - The use of thyme, rosemary, and cream of chicken soup base infuses the dish with a depth of flavors that'll keep you coming back for seconds.
Ingredients
Please check the recipe card below for a detailed, printable ingredient list.
CHICKEN - This is the star of our casserole, providing protein and substance.
VEGETABLES - A colorful mix of frozen mixed vegetables adds a variety of flavors and textures. I like carrots, peas, and corn best.
CREAM OF CHICKEN SOUP - Acts as a flavorful binding agent for the ingredients, making the pie filling creamy and rich.
BISCUIT DOUGH - Forms the golden crust that gives our casserole the classic pot pie touch. I used store-bought biscuits from Trader Joe's, but you can use any other brand. Or use homemade biscuit dough.
CHEDDAR CHEESE - Brings an added layer of savory, creamy goodness to the final dish.
How To Make A Chicken Pot Pie Casserole
Please check the printable recipe card below for more detailed instructions.
- Melt butter and sauté the vegetables.
- Add shredded chicken, cream of chicken soup, and half & half. Season to taste with salt and black pepper.
- Pour the creamy mixture into a casserole dish.
- Top the chicken mixture with the biscuits and drizzle the biscuits with cheddar.
- Bake until golden brown, about 18-20 minutes.
Recipe Success Tips
CHICKEN - You can use any cooked chicken, whether it's leftover chicken, rotisserie chicken, or freshly cooked and shredded chicken.
MIX IT UP - Don't be afraid to swap out vegetables based on your family's preferences or what's in season. I will sometimes add onion or celery for extra flavor.
BAKING TIME - Make sure to bake the casserole until the biscuits are golden brown and the filling is bubbling hot.
Serving Ideas
SIDE SALAD - A fresh green salad goes great with this casserole.
GERMAN CUCUMBER SALAD - Authentic German Cucumber Salad that is incredibly refreshing and made with 4 simple ingredients.
ROASTED VEGETABLES - If you're looking to double down on your veggies, a side of roasted vegetables such as carrots or broccoli.
Leftovers
STORE - Keep in an airtight container in the refrigerator for up to 4 days.
FREEZE - Freeze the cooled casserole in an airtight container for up to 3 months.
REHEAT - Thaw overnight in the refrigerator (if straight out of the freezer) and reheat in the oven at 350° Fahrenheit until warmed through.
More Easy and Delicious Casserole Recipes
PIZZA CASSEROLE - A perfect union of your favorite pizza ingredients in a warm, bubbly bake.
CHICKEN AND RICE CASSEROLE - Experience the heartwarming duo of chicken and rice under a golden, cheesy topping.
SALMON CASSEROLE - Tender salmon and spinach in a rich cream sauce topped with cheese.
TACO CASSEROLE - All flavors of a taco in an easy, one-dish meal.
HAM AND NOODLE CASSEROLE - Ham and hearty noodles served in a delicious cream sauce.
Please take a moment to rate the recipe below!
Chicken Pot Pie Casserole
Ingredients
- 2 tablespoons butter unsalted
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 24 ounces peas and carrots frozen
- 1 cup corn frozen
- 1 can (22.6 ounces) cream of chicken soup
- 1 cup half and half
- 4 cups cooked chicken shredded
- 1 cup cheddar cheese shredded
- 1 ½ cans biscuits refrigerated (12 biscuits)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375° Fahrenheit.
- In a large skillet over medium heat, melt the butter and sauté rosemary and thyme for 1 minute. Add the frozen vegetables and cook until they are thawed and heated through.
- Stir in the cream of chicken soup, half and half, and shredded chicken, until everything is well combined and heated. If desired season with salt and pepper.
- Transfer this mixture into a 9x13 inch baking dish, spreading it out evenly.
- Top the mixture with the biscuits from the can. Arrange them evenly over the top. Sprinkle the biscuits with Cheddar cheese.
- Bake in the preheated oven for about 18-20 minutes, or until the biscuits are golden brown.
- Let the casserole rest for about 5 minutes before serving.
Ali
This chicken pot pie recipe is such a delicious comfort food recipe! Great for leftovers too.
Andrea
Hearty, comforting, easy to make and fabulous. My family will love this.
Charla
This recipe is fantastic and so easy to make, was an absolute hit with the family.
Dannii
This was super comforting. Such a great idea to use canned soup too.
Sophie
The Chicken Pot Pie Casserole was a total hit! 🐔🥧😍 Everyone in my family loved it, and there were no leftovers to spare. Needless to say, I'll be making it again soon, and it's definitely going to be a regular on our dinner menu. Thanks for sharing this amazing recipe!