Chicken Pot Pie Casserole has everything you love about chicken pot pie, but it’s baked in a casserole dish!
This easy Chicken Pot Pie Casserole is pot pie for a weeknight dinner! It’s one of my favorite comfort foods.
Butter Frozen mixed vegetables Cream of chicken soup Chicken stock Store-bought rotisserie chicken Italian parsley Salt and black pepper Pillsbury Grand biscuits
Melt the butter in a large skillet set over medium heat. Add the frozen vegetables and cook for 5 to 7 minutes.
1
Add the condensed cream of chicken soup and 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. Pour the filling mixture into baking dish.
3
Place biscuits upside down in casserole dish over the chicken and bake for 10-12 minutes, or until the filling is bubbly and the biscuits are golden brown.
4
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!
This easy Chicken Pot Pie Casserole is pot pie for a weeknight dinner! It’s one of my favorite comfort foods.
And then there’s no pie crust either—we use biscuits instead in this Chicken Pot Pie Casserole!