Go Back

Easy Chicken Pot Pie Casserole

Comforting and hearty chicken pot pie casserole made easy with simple pantry staples and flaky biscuit topping—perfect for a quick, crowd-pleasing weeknight meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 3 cups cooked shredded chicken leftover or rotisserie chicken
  • 3 cups frozen mixed vegetables peas, carrots, corn, and green beans
  • 10.5 oz cream of chicken soup 1 can
  • 1/2 cup milk
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt and pepper to taste
  • 8 count refrigerated flaky biscuits 1 can
  • 2 tbsp butter melted
  • 1 tbsp fresh parsley chopped, optional for garnish

Equipment

  • 9x13 inch Baking Dish
  • Large Mixing Bowl
  • Spatula

Method
 

  1. Step 1: Preheat oven to 375°F (190°C).
  2. Step 2: In a large mixing bowl, combine shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
  3. Step 3: Lightly grease a 9×13-inch baking dish. Spread the filling evenly in the dish.
  4. Step 4: Cut each biscuit into quarters and arrange pieces in a single layer over the filling.
  5. Step 5: Drizzle melted butter over the biscuit pieces to help them brown during baking.
  6. Step 6: Bake uncovered for 25 to 30 minutes, until biscuits are golden brown and filling is bubbly around edges.
  7. Step 7: Let the casserole rest about 5 minutes before serving to allow filling to set.
  8. Step 8: Garnish with chopped fresh parsley if desired. Serve warm.

Notes

Try adding shredded cheese to the filling for extra richness or swap the cream of chicken soup for homemade creamy sauce. For gluten-free, use gluten-free biscuits or a mashed potato topping. Store leftovers in the fridge for 3–4 days or freeze up to 2 months.