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.

INGREDIENTS

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! 

Hi! I’m Kasey from All Things Mamma where I am dish up family favorite recipes that are easy to make with simple, everyday ingredients. Plus - tips and tricks for living your best life! Get my favorite recipes by signing up for my newsletter and I’ll send you my TOP 15 Desserts ebook for free!