Chicken Pot Pie Casserole
Chicken Pot Pie Casserole is made with tender chicken, a creamy sauce, plenty of veggies, and golden flaky biscuits on top. A simple but hearty dinner everyone loves!
CHICKEN CASSEROLE IN JUST OVER A HALF HOUR
Warm, hearty, and classic comfort food! This Chicken Pot Pie Casserole takes all the flavors of this signature dish and makes it a bit more weeknight friendly. It uses simple ingredients and all you have to do is throw everything in the casserole dish and stir then pop it in the oven!
FREQUENTLY ASKED QUESTIONS:
I have a recipe for Crock Pot Chicken Pot Pie Casserole if you’d like to check out how to do it in a crock pot.
Just like other casseroles, to me, it’s a whole meal unto itself. But, if you want to serve something with it, try a nice side salad. Just grab a bagged salad or a bagged chopped salad. My parents really enjoyed serving this with Cranberry Sauce too.
I tried to make this a meal that uses less dishes so you don’t have to clean up as many. That’s why I mixed everything in the actual casserole dish. But, if you think that’s not going to be easy, just grab a mixing bowl and mix everything in that before dumping it all in the casserole dish.
Sure! I don’t see why you can’t use turkey or even ham. I bet this would be a great way to use up any leftover ham or turkey you have from holiday meals too.
You can keep the leftovers in the fridge for 3-5 days. You can freeze leftover for up to 3 months in a freezer safe container. The bread may change texture once thawed and reheated.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cream of chicken soup – grab a can of your favorite brand of cream of chicken soup, or you can use some Homemade of Cream of Chicken Soup.
- whole milk – you could use 2% if that is all you have. Whole milk gives you a richer flavor. I just wouldn’t use skim milk since that would almost be the same as using water.
- Chicken Better Than Bouillon– If you’ve never used this, Chicken Better Than Bouillon (paid affiliate link) is sold at all major grocery store chains these days. You’ll find it near the other broth and bouillon cubes in your local store. This adds amazing flavor but you could crush up a couple of bouillon cubes or just leave it out if you just don’t have or don’t want to get this ingredient.
- dried thyme, dried rosemary, garlic powder, dried parsley
- shredded cooked chicken– I used a rotisserie chicken to make things easy. But you can make some Shredded Chicken in the Instant Pot, bake up some chicken breasts in the oven and shred them or make some Air Fryer Chicken Breasts and then shred it. I know some stores like Walmart sell precooked shredded chicken too. Additionally, you can boil some chicken or just cook it up however you prefer it.
- frozen vegetables – whatever frozen veggie choice you prefer. It could also just be carrots and peas, or just corn or just green beans. You could even just omit the veggies if you don’t care for them. Whatever you enjoy.
- Grands flaky layers biscuits– you can use whatever brand of biscuits you have. I just like this one because they’re flaky. You could even use Homemade Buttermilk Biscuits.
HOW TO MAKE CHICKEN POT PIE CASSEROLE:
Preheat oven to 350° F. To a 9×13-inch casserole dish add the soups, milk, and seasonings into the casserole dish. Mix until combined. Add the chicken and vegetables into the casserole dish. Mix until combined.
Top the casserole with the biscuits. Bake for 15-17 minutes or until the biscuits are golden brown.
Once they’re golden brown, place aluminum foil loosely on top and bake for an additional 10 to 15 minutes or until the casserole is bubbling. Sprinkle a bit more parsley on top if you like.
CRAVING MORE RECIPES?
- Turkey Pot Pie Casserole
- Chicken Pot Pie Soup
- Puff Pastry Chicken Pot Pie
- Crock Pot Chicken Pot Pie Pasta
- Crock Pot Chicken Pot Pie Casserole
- Crock Pot Chicken Pot Pie
- Instant Pot Chicken Pot Pie
- Chicken Pot Pie Bubble Up
Chicken Pot Pie Casserole
Ingredients
- 2 (10.5 ounce) cans cream of chicken soup (can use low or no sodium options)
- 1 cup whole milk
- 2 teaspoons Chicken Better Than Bouillon (can use low sodium option)
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ¼ teaspoon salt (optional, see notes below)
- 1 pound shredded chicken (I used a rotisserie chicken)
- 12 ounce bag frozen mixed vegetables (use your favorite frozen veggies or leave out)
- 16.3 ounce can Grands flaky layers biscuits (8 biscuits)
Instructions
- Preheat oven to 350° F. To a 9×13-inch casserole dish add 2 (10.5 ounce) cans cream of chicken soup, 1 cup whole milk, 2 teaspoons Chicken Better Than Bouillon, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon dried parsley, 1/4 teaspoon salt into the casserole dish. Mix until combined.
- Add 1 pound shredded chicken and 12 ounce bag frozen mixed vegetables into the casserole dish. Mix until combined.
- Top the casserole evenly with 16.3 ounce can Grands flaky layers biscuits.
- Bake, uncovered, for 15-17 minutes or until the biscuits are golden brown.
- Once they’re golden brown, place aluminum foil loosely on top and bake for an additional 10 to 15 minutes or until the casserole is bubbling.NOTE: oven times can vary so go by doneness not just by time. You want the biscuits to be cooked through and no longer raw.
- Sprinkle a bit more dried parsley on top if you like then serve!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- If you tend to find meals like this salty or you have a sensitivity to salt or need to cut back on salt, then please use low or no sodium options where possible. You can always add additional salt if you feel it needs it.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
How do you get the biscuits to not be doughy on the bottom?
So easy and even the kids loved it! Great weeknight meal
We loved this. One of my favorites.