Chicken Pot Pie Casserole

4.48 from 34 votes

This easy chicken pot pie casserole with biscuits has a creamy rotisserie chicken filling topped with golden Pillsbury biscuits — comfort food ready in about 30 minutes.

Prep Time10

Cook Time22

Total Time32

Course: Dinner

Cuisine: American

Keyword: chicken pot pie casserole, chicken pot pie with biscuits

Servings: servings

Calories: 350kcal

Author: Kasey Schwartz

Ingredients

2 tbsp butter unsalted
1 12oz bag frozen mixed vegetables (corn, carrots, peas, green beans, etc.)
2 10oz cans cream of chicken
2 cups chicken stock
1 store-bought rotisserie chicken meat removed and shredded or chopped
½ cup Italian parsley chopped
salt and black pepper to taste
1 can Pillsbury Grand biscuits

Instructions

Preheat the oven to 400 degrees F.
In a large sauté pan, heat the butter over medium heat until melted. Add the frozen vegetables and cook for 5-7 minutes.
Add the cream of chicken and chicken stock. Bring to a simmer and season to taste.
Remove from the heat and add the chopped chicken and parsley and stir to combine. If the sauce is too thick, add a little more stock. Pour filling into a 9x13 baking dish and set aside.
On a parchment lined sheet pan, “pre-bake” the biscuits for half their recommended cooking time. Once done, remove them and place them upside down onto the filling in the baking dish. Bake for 10-12 minutes or until the filling is bubbly and biscuits are golden brown.

Notes

Pre-bake the biscuits for half their package time before they ever touch the filling, so the bottoms are already set.
Flip them upside down onto the casserole — the pre-baked tops face the filling, and the softer side crisps up golden in the oven.
Prefer a thicker filling? Start with 1½ cups of stock and add the rest only if needed — a reader who made this for a crowd of 50 (!) found the full amount runs slightly saucy, which is perfect for sopping but looser than some like.
Bulk it up: stir in diced cooked potatoes or mushrooms with the chicken — reader-tested and approved.

Nutrition