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Chicken Pot Pie Casserole has everything you love about chicken pot pie, but it’s baked in a casserole dish! Vegetables and tender rotisserie chicken are paired with a creamy sauce, then topped with pillowy biscuits for a delicious dinner your whole family will devour!
Easy Chicken Pot Pie Casserole
My family loves traditional chicken pot pie and chicken pot pie with crescent rolls, but sometimes I just don’t want to fuss with homemade pie crust, making a roux, and cutting all those veggies. This easy Chicken Pot Pie Casserole is pot pie for a weeknight dinner! It’s one of my favorite comfort foods.
Go to the recipe: Chicken Pot Pie Casserole
Why You’ll Love This Recipe
First, it’s made with rotisserie chicken. This means it’s super quick and easy to put together. Simply shred the meat for the chicken pot pie filling and you’re good to go.
Next, the veggies. I use a frozen mixed veggie blend that has carrots, corn, green beans, and peas for my Chicken Pot Pie Casserole. Frozen vegetables are just as healthy as fresh, and they save you so much prep time.
Instead of using butter, flour, milk, onion, and garlic to make a creamy sauce, cream of chicken soup is an easy shortcut that helps you get dinner on the table faster without compromising flavor.
And then there’s no pie crust either—we use biscuits instead in this Chicken Pot Pie Casserole! No one will miss the crust when you have soft, pillowy biscuits to sop up all that creamy goodness.
Ingredients for Chicken Pot Pie Casserole
Go to the full recipe by clicking here: Chicken Pot Pie Casserole
- Butter – I recommend using unsalted butter for this Chicken Pot Pie Casserole recipe.
- Frozen mixed vegetables – Corn, carrots, peas, green beans, etc.
- Cream of chicken soup
- Chicken stock
- Store-bought rotisserie chicken – You could also use an Instant Pot Whole Chicken. (Here are some more easy rotisserie chicken recipes to try!)
- Italian parsley
- Salt and black pepper
- Pillsbury Grand biscuits
How to Make Chicken Pot Pie Casserole
1. Prepare: Preheat your oven to 400ºF.
2. Cook the Vegetables: Melt the butter in a large skillet set over medium heat. Add the frozen vegetables to the melted butter and cook for 5 to 7 minutes.
3. Make the Sauce: Add the condensed cream of chicken soup and 1 cup of chicken stock. Bring the mixture to a simmer, then season to taste.
4. Finish the Filling: Remove the skillet from the heat and stir in the chicken and parsley. If the sauce is too thick, add a little more stock. Pour the filling mixture into a 9×13 baking dish.
5. Pre-Bake the Biscuits: On a parchment-lined sheet pan, “pre-bake” the biscuits for half their recommended cooking time. This will keep them from getting soggy in the casserole.
6. Bake: Place the biscuits upside down into the casserole dish over the chicken mixture and bake for 10 to 12 minutes, or until the filling is bubbly and the biscuits are golden brown.
Go to the full recipe by clicking here: Chicken Pot Pie Casserole
How to Store Leftover Chicken Pot Pie Casserole
This dish is best served fresh, but leftovers will keep in the fridge for 2-3 days. Reheat individual portions in the microwave or reheat the entire dish in a 350ºF oven until warmed through.
Go to the full recipe by clicking here: Chicken Pot Pie Casserole
