Chicken Pot Pie Casserole – This Chicken Pot Pie Casserole is the ultimate comfort food that everyone will love. It’s a perfect dish for a cozy night in, a family gathering, or a potluck dinner. The combination of the flaky biscuits and creamy chicken and vegetable filling will make you feel like you’re wrapped in a warm hug. This recipe is easy to make and perfect for those busy weeknights when you don’t have a lot of time to spend in the kitchen.
My husband and I both love this Chicken Pot Pie Casserole recipe. It’s a dish that we always look forward to having on our dinner table. I remember the first time I made it for him; he was blown away by how delicious it was. Ever since then, it has become a staple in our household. We enjoy it so much that we even make it for our friends and family when they come over for dinner. It’s a dish that everyone enjoys, and we always get asked for the recipe.
Why This Chicken Pot Pie Casserole Recipe Will Be Your New Favorite?
This Chicken Pot Pie Casserole recipe is unique because it uses Grands biscuits as a topping instead of the traditional pie crust. The biscuits add a flaky and buttery texture that complements the creamy chicken and vegetable filling. The recipe also includes frozen vegetables, which makes it easy and convenient to prepare. The addition of garlic powder adds a savory depth of flavor that takes the casserole to the next level. With its creamy and comforting taste, this Chicken Pot Pie Casserole is sure to become a family favorite.
Ingredients:
- 8 Grands biscuits
- 2 tablespoons (28g) butter, divided in half
- 4 cups (560g) frozen vegetable mix (corn, peas, carrots, green beans)
- 4 cups (560g) cooked chicken, chopped
- 2 cups (480ml) milk
- 21 ounces (595g) cream of chicken soup (two 10.5-ounce cans)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Directions:
Preheat the oven to 375°F (190°C).
Spray a 9×13 inch (23x33cm) pan with nonstick spray.
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 2 tablespoons of butter.
Add the frozen vegetables and cook for 10 to 15 minutes.
Add the cooked 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 the mixture 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 remaining 2 tablespoons of melted butter in a small covered microwaveable dish along with the garlic powder. Microwave in 30-second 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:
- If you don’t have a can of Grands biscuits, you can use any other type of biscuits that you have on hand.
- To make this recipe even quicker, you can use pre-cooked rotisserie chicken instead of cooking chicken from scratch.
- If you want to make this recipe a little healthier, you can use reduced-fat cream of chicken soup and skim milk.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
In conclusion, Chicken Pot Pie Casserole is a comfort food classic that is easy to make and perfect for a weeknight dinner. This recipe is packed with delicious flavors and textures, from the tender chicken and hearty vegetables to the creamy sauce and flaky biscuits on top. Whether you’re feeding a crowd or just looking for a cozy meal at home, this casserole is sure to be a hit. Give it a try and enjoy the warm and satisfying goodness that this dish has to offer!
FAQ
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables if you prefer. Just make sure to cook them until they are tender before adding them to the recipe.
What can I use instead of cream of chicken soup?
You can use cream of mushroom soup, cream of celery soup, or any other type of cream soup that you like.
Can I use leftover turkey instead of chicken?
Yes, leftover turkey would be a great substitute for chicken in this recipe.
Can I freeze this casserole?
Yes, you can freeze this casserole for up to 3 months. To reheat, let it thaw in the refrigerator overnight and then bake in the oven at 375°F until heated through.
Chicken Pot Pie Casserole
Ingredients
- 8 Grands biscuits
- 2 tablespoons 28g butter, divided in half
- 4 cups 560g frozen vegetable mix (corn, peas, carrots, green beans)
- 4 cups 560g cooked chicken, chopped
- 2 cups 480ml milk
- 21 ounces 595g cream of chicken soup (two 10.5-ounce cans)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 375°F (190°C).
- Spray a 9×13 inch (23x33cm) pan with nonstick spray.
- 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 2 tablespoons of butter.
- Add the frozen vegetables and cook for 10 to 15 minutes.
- Add the cooked 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 the mixture 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 remaining 2 tablespoons of melted butter in a small covered microwaveable dish along with the garlic powder. Microwave in 30-second 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.
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