Go Back
+ servings
Print Add to Collection

Chicken Pot Pie Casserole

Chicken Pot Pie Casserole has everything you love about chicken pot pie, but it's baked in a casserole dish! 
Course Dinner
Cuisine American
Keyword chicken dinner ideas, chicken pot pie casserole, weeknight meal
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 8 servings
Calories 154kcal
Author Kasey Schwartz


  • 2 tbsp butter unsalted
  • 1 12oz bag frozen mixed vegetables (corn, carrots, peas, green beans, etc.)
  • 1 10oz can cream of chicken
  • 1-2 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 Pilsbury Grand biscuits


  • 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 1 cup of 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.


Calories: 154kcal | Carbohydrates: 2g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 73mg | Sodium: 306mg | Potassium: 67mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 323IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 0.4mg