Chicken Pot Pie Casserole

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!

Butter Frozen mixed vegetables Cream of chicken soup Chicken stock Store-bought rotisserie chicken Italian parsley Salt and black pepper Pillsbury Grand biscuits

INGREDIENTS

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. 

1

Add the condensed cream of chicken soup and 1 cup of chicken stock. Bring the mixture to a simmer, then season to taste. 

2

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.

3

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. 

4

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 golden brown. 

5

This easy Chicken Pot Pie Casserole is pot pie for a weeknight dinner! It’s one of my favorite comfort foods.

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Hi! I’m Kasey from All Things Mamma where I dish up family favorite recipes that are easy to make with simple, everyday ingredients. Get my FREE dessert ebook containing My TOP Easy Weeknight Dessert Recipes! Click the link below to download it for free! ($9.99 value)