This easy chicken pot pie casserole recipe with golden brown biscuits, a creamy sauce, and mixed veggies is the ultimate comfort food.
Feed the whole family with this easy dinner recipe. This creamy chicken pot pie casserole is made with pre-cooked chicken, canned soup, frozen mixed vegetables, and canned flaky biscuits for easy prep, perfect for busy nights.
You can use leftover chicken breasts, fully cooked oven roasted diced chicken breast, grilled chicken breast, chicken patties, chicken nuggets, or rotisserie chicken.
If you like this casserole dish, you'll also love my Philly cheesesteak casserole with Bisquick and my slow cooker hamburger potato casserole.
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Recipe Highlights
- Easy recipe: This is an easy weeknight meal
- Simple ingredients: Made with pre-cooked chicken, refrigerated biscuits, and frozen vegetables.
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Ingredients
- Butter - Unsalted
- Frozen veggies - Mixed vegetables (corn, carrots, green beans, or a similar blend)
- Chicken - Pre-cooked and chopped into bite-size pieces or a shredded rotisserie chicken
- Condensed soup - Cream of chicken soup and cream of celery soup make a creamy filling
- Chicken broth - Or chicken stock
- Seasonings - Garlic powder, onion powder, dried oregano, coarse kosher salt, and black pepper
- Biscuits - Refrigerated canned biscuits found in the refrigerated section at the grocery store
See the recipe card for quantities.
Instructions
Preheat the oven to 375ºF and spray a 9x13 baking dish with nonstick cooking spray.
Meanwhile, melt butter in a large skillet over medium heat. Add frozen veggies and sauté until no longer frozen, about 3 to 5 minutes.
Stir in the cooked chicken, cream of chicken, cream of celery, chicken broth, garlic powder, onion powder, oregano, salt, and pepper. Bring to a boil then reduce the heat and simmer for about 5 minutes or until the mixture has thickened.
Pour the hot chicken mixture into the prepared baking dish.
Top with the uncooked biscuits, spacing evenly.
Bake for 15-20 minutes then cover the biscuits with foil if needed and bake an additional 10 minutes or until the casserole is bubbling and the biscuit dough is cooked through.
Cool for about 5-10 minutes before serving.
Substitutions
- Butter - Salted butter, margarine, vegetable oil, or olive oil.
- Frozen veggies - Any blend of frozen veggies will do the trick. Chop any large vegetables (like broccoli or cauliflower) into small, bite-size pieces.
- Chicken - Leftover Thanksgiving turkey or ham are great in this recipe.
- Cream of soup - Any condensed "cream of" soup or combination of soups will work in this recipe. My top alternatives are cream of mushroom, cream of onion, and cream of potato.
- Chicken broth - Chicken stock, vegetable broth, or chicken bouillon cubes, granules, or concentrate (dissolved in water).
- Seasonings - Instead of oregano, try thyme or poultry seasoning.
- Biscuits - Refrigerated crescent roll dough can be used to create a top crust. Unroll the crescent rolls and create a flat covering, pinching the perforated edges to seal the dough.
Variations
Try these twists on a classic chicken pot pie:
- Cheesy chicken pot pie - Add 2-3 cups of cheese (like cheddar cheese and/or mozzarella cheese) to the chicken pot pie filling.
- Leftover turkey pot pie - Substitute the cooked chicken for cooked turkey.
- Beef pot pie - Substitute chicken with cooked beef. Try boneless beef chuck eye roast or beef shaved steak.
Equipment
Storage
TO REFRIGERATE: After the chicken pot pie casserole has cooled to room temperature, cover the casserole dish tightly with a lid or aluminum foil or transfer the leftovers to an airtight container. Store leftovers in the refrigerator for 3-4 days.
TO FREEZE: Allow the casserole to cool completely before freezing. You can freeze it directly in the casserole dish or portioned into smaller airtight containers. Freeze for up to 2-3 months. When ready to eat, thaw the casserole in the refrigerator overnight. Once thawed, you can reheat the entire casserole in the oven or portion out individual servings and reheat as needed.
FAQ
Pot pie is typically a meat pie with pie crust over top and sometimes on the bottom. Casserole is a more general term that can be used to describe any type of meal cooked in a large baking dish or saucepan. In America, casserole typically refers to one-dish oven-baked meals.
Related
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📖 Recipe
Easy Chicken Pot Pie Casserole
Ingredients
- 2 tablespoons unsalted butter
- 3 cups mixed frozen veggies
- 3 cups chicken cooked and chopped into bite-size pieces
- 10.5 ounces cream of chicken condensed soup
- 21 ounces cream of celery condensed soup
- 1 cup chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon oregano leaves
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cans refrigerated canned biscuits 5 ct/6 oz each
Instructions
- Preheat the oven to 375ºF (190ºC) and spray a 9x13 baking dish with nonstick cooking spray.
- Meanwhile, melt butter in a large skillet over medium heat. Add frozen veggies and sauté until no longer frozen, about 3 to 5 minutes.
- Stir in the cooked chicken, cream of chicken, cream of celery, chicken broth, garlic powder, onion powder, oregano, salt, and pepper. Bring to a boil then reduce the heat and simmer for about 5 minutes or until the mixture has thickened.
- Pour the hot chicken mixture into the prepared baking dish. Top with the uncooked biscuits, spacing evenly.
- Bake for 15-20 minutes then cover the biscuits with foil if needed and bake an additional 10 minutes or until the casserole is bubbling and the biscuit dough is cooked through. Cool for about 5-10 minutes before serving.
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