Loaded with tender chicken, crisp veggies, creamy sauce, and topped with buttery biscuits – this easy and super creamy chicken pot pie casserole is a keeper!
If easy dinners are your thing, this chicken pot pie casserole is the perfect option! This is packed with all the flavors of a chicken pot pie. So good this will win the hearts of even your pickiest eaters!
What You Need To Make This Chicken Pot Pie Casserole
- Grands biscuits, 8 biscuits
- Frozen vegetable variety (corn, peas, carrots, green beans)
- Shredded cooked chicken
- Cream of chicken soup
- Garlic powder
- Black pepper
How To Make Chicken Pot Pie Casserole
Step 1: On a baking sheet, place the biscuits and bake for 8 minutes in a preheated 375 degrees F oven. Take the dish out of the oven, but keep the oven on.
Step 2: In a large skillet with melted 2 tbsp butter, add the frozen veggies and cook on medium-high heat for 10 to 15 minutes, stirring often.
Step 3: To the skillet, add the chicken, and pour in the milk and the cream of chicken soup. Season with salt and pepper. Stir well and cook for additional 5 minutes until heated through and bubbly hot.
Step 4: Into a greased 9 x 13-inch casserole dish, transfer the chicken mixture, evenly spreading it.
Step 5: Over the filling, place the pre-baked biscuits (baked side down and raw side up). Arrange 4 biscuits each in 2 rows.
Step 6: In a small microwaveable bowl, place the 2 tbsp of melted butter and garlic powder. Cover and microwave in 30-second increments until the butter has melted. Pour the melted butter over the biscuits.
Step 7: Into the preheated oven, bake the casserole for 10 to 12 minutes. Cover with aluminum foil and continue baking for 10 to 12 minutes more or until the biscuits are golden brown.
Swaps and Additions
Biscuits: The addition of buttery, flaky Grands biscuits to the casserole adds a wonderful variation to the typical chicken pot pie cooked in a pie crust. You can try to top the casserole with crescent rolls or puff pastry instead.
Crescent rolls: Top the baking dish with a flattened crescent roll dough, pressing the seams and edges to seal. Bake the casserole until golden brown for approximately 20 to 25 minutes.
Puff pastry: Into 2-inch strips, slice the rolled-out puff pastry. To cover the casserole dish, make a lattice top with the strips. With the pastry, top the casserole, pressing the edges to seal. Bake until the puff pastry is golden brown for 40 to 45 minutes. If the edges begin to burn, tent with foil.
Cheese: For a cheesy twist, sprinkle the top of the filling with the cheddar cheese before topping it with the biscuits.
Chicken: Either uses rotisserie chicken or any kind of cooked chicken. A popular alternative is chicken breasts. Cook 2 pounds of chicken breasts and shred them before making the casserole. Turkey is a great alternative to chicken.
Can I use other veggie mixes?
Yes! Corn, peas, carrots, and green beans are traditional veggie mixes used in a chicken pot pie. Although, you can use your preferred mix of veggies or use fresh veggies like mushrooms or celery.
Can I omit the garlic?
Try adding rosemary, thyme, or Italian seasoning to your butter topping if garlic isn’t your favorite flavor. Or simply leave it out and bake the biscuits plain.
How to serve Chicken Pot Pie Casserole?
This casserole is already amazing by itself, but this pairs well with lighter sides such as salad.
How to store?
In the fridge: Place any leftovers in the fridge in an airtight container for up to 3 days.
To freeze: It is best to freeze the casserole before baking. Assemble and tent with aluminum foil and freeze for up to 3 months. When the casserole is ready to be devoured, bake it straight from the freezer.
Can this casserole be made vegetarian?
Omit the chicken and add more veggies. And add your favorite protein or chicken alternative.
Chicken Pot Pie Casserole
- 4 tbsp butter divided
- 4 c. cooked chicken
- 1 can Grands biscuits 8 biscuits
- 4 c. frozen vegetable mix corn, peas, carrots, green beans
- 21 oz. cream of chicken soup two 10.5-oz. cans
- 2 c. milk
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- Using a nonstick spray, grease a 9 x 13-inch pan.
- Set the oven to 375 degrees F.
- On a baking sheet, arrange the biscuits and bake for 8 minutes. Then, take the baking sheet out of the oven, but leave the oven on.
- Melt 2 tbsp butter in a large skillet on medium-high heat. Once melted, add the frozen veggies and cook for 10 to 15 minutes. Toss in the chicken and pour in the milk along with the cream of chicken soup. Sprinkle with salt and pepper to taste. Stir well and cook for 5 minutes more until heated through and bubbling.
- Into the prepared baking dish, transfer the mixture and evenly spread it out. On top, place the pre-baked biscuits (baked side down).
- In a small covered microwavable dish, place 2 tbsp melted butter and garlic powder. Heat in the microwave in 30-second increments until the butter is fully melted.
- Over the biscuits, pour the melted butter.
- Bake the casserole in the oven for 10 to 12 minutes. Then, cover with foil and bake for 10 to 12 minutes more or until the biscuits are golden brown.