Name: Chicken Pot Pie Casserole – Easy Recipes for Dinner with Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 cups cooked shredded chicken (rotisserie works great); 2 cups frozen mixed vegetables (peas, carrots, corn); 1 can (10.5 oz) cream of chicken soup; 1 cup milk; 1 tsp garlic powder; Salt and pepper to taste; 1 tube refrigerated biscuit dough (8-count); 2 tbsp melted butter (optional)

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Some nights, all I want is something warm, filling, and straight-up comforting without making a mess of every dish in my kitchen. That’s where this chicken pot pie casserole saves the day. It brings all the homey goodness of a classic chicken pot pie—creamy filling, tender chicken, buttery biscuits—into one big, bubbly dish that’s as cozy as a fuzzy blanket on a rainy day. I first made this after a long workday when my brain was too fried to think, but my stomach was definitely not too tired to demand something delicious. It uses rotisserie chicken (yes, store-bought—we’re not heroes here), frozen veggies, and a simple cream base you can pull off with zero stress. The top? Buttery biscuit dough that turns golden and crisp right in the oven. Whether you’re feeding a family or meal-prepping for the week, this casserole has you covered. It’s the kind of dish that gets scraped clean, with folks going, “Wait, there’s no more?” Good sign, right?

1) Key Takeaways
2) Easy Chicken Pot Pie Casserole Recipe
3) Ingredients for Chicken Pot Pie Casserole
4) How to Make Chicken Pot Pie Casserole
5) Tips for Making Chicken Pot Pie Casserole
6) Making Chicken Pot Pie Casserole Ahead of Time
7) Storing Leftover Chicken Pot Pie Casserole
8) Try these casseroles next!
9) Chicken Pot Pie Casserole Recipe
10) Nutrition

1) Key Takeaways

Comforting and creamy, this dish turns rotisserie chicken into a full meal
Uses easy pantry ingredients like frozen vegetables and canned soup
Perfect for families, meal prep, or cozy nights in
Biscuit topping delivers golden, buttery crunch without the fuss

2) Easy Chicken Pot Pie Casserole Recipe

I’ll be honest with you—this recipe was born from a bit of desperation. It was one of those long days when time, energy, and clean dishes were all in short supply. But hunger? Oh, that was alive and well. I grabbed some leftover rotisserie chicken, a can of soup I forgot I had, and a tube of biscuit dough that had been hiding in the fridge long enough to feel like a surprise party guest.

This chicken pot pie casserole brings all the goodness of grandma’s classic recipe, without the rolling pin or pastry drama. The inside is creamy, cozy, and full of familiar flavors. The top? Golden, bubbly biscuit magic. And let me tell you—it’s the kind of meal that makes everyone go quiet after the first bite.

Whether you’re searching for easy recipes for dinner with chicken or trying to breathe new life into leftovers, this one is a keeper. It’s comforting without being complicated. And that’s the sweet spot, isn’t it?

3) Ingredients for Chicken Pot Pie Casserole

3 cups shredded chicken: Rotisserie chicken is your best friend here. It’s flavorful, juicy, and saves you a lot of time.

2 cups frozen mixed vegetables: I use the bag with peas, carrots, corn, and green beans. Just toss them in frozen—no need to thaw.

1 can (10.5 oz) cream of chicken soup: This gives you that rich base. You can go low-sodium or sub with cream of mushroom if that’s what you’ve got.

1 cup milk: Whole milk makes it extra creamy, but any milk works. I’ve even used oat milk and no one noticed.

1 tsp garlic powder: Just enough to round out the flavor. You can use onion powder if that’s more your vibe.

Salt and pepper to taste: Always taste the filling before baking. It needs a little balance and warmth.

1 tube refrigerated biscuit dough: This is what gives you that golden top. Just pop the biscuits on and you’re done.

2 tbsp melted butter (optional): If you want a glossy, rich finish, brush this on the biscuits before baking.

4) How to Make Chicken Pot Pie Casserole

Step 1: Preheat the oven to 375°F and grease a 9×13 inch casserole dish. That’s your stage for tonight’s performance.

Step 2: In a large bowl, mix the chicken, frozen veggies, cream of chicken soup, milk, garlic powder, salt, and pepper. It should look a little messy and smell amazing.

Step 3: Pour the filling into the dish and smooth it out. You want an even layer so the biscuits cook evenly.

Step 4: Top with biscuit dough. Just place the raw biscuits over the filling—no slicing, rolling, or drama required.

Step 5: Brush biscuits with melted butter if you like. It’s optional, but oh-so worth it.

Step 6: Bake uncovered for 25 to 30 minutes. You’re looking for golden brown biscuits and bubbling filling.

Step 7: Let it sit for 5 minutes before serving. It thickens a bit as it rests—trust me on this.

5) Tips for Making Chicken Pot Pie Casserole

If your filling feels too thick before baking, add a splash more milk. Too runny? A handful of shredded cheese can thicken things up in the best way.

For crispier biscuits, bake the filling alone for 10 minutes, then add biscuits and finish baking. That helps keep the bottoms from going soggy.

Need to stretch the meal? Add diced cooked potatoes or cooked rice into the filling. Nobody will complain. This is one of those easy recipes for dinner with chicken that’s ready to flex.

6) Making Chicken Pot Pie Casserole Ahead of Time

One of the best parts of this dish is how well it fits into a meal prep routine. You can fully assemble it, cover it, and refrigerate for up to two days before baking. When ready, just pop it in the oven.

Worried about soggy biscuits? Skip placing the dough until you’re ready to bake. Then pop those biscuits on top like you just made it all from scratch.

Even just the filling can be made and frozen. That way, next time you need something comforting and fast, it’s already half-done. Easy recipes for dinner with chicken don’t get much easier than that.

7) Storing Leftover Chicken Pot Pie Casserole

Store leftovers in an airtight container in the fridge for up to four days. When reheating, use the oven to help bring back the crisp on those biscuits. The microwave works too—it just makes them a little soft.

If you want to freeze it, wrap portions in foil, then seal in a freezer bag. Thaw in the fridge overnight before reheating. It’s a great way to keep a few meals tucked away for busy weeks.

This is where those comforting, quick, and easy recipes with rotisserie chicken really shine. Zero waste, full flavor.

8) Try these casseroles next!

9) Chicken Pot Pie Casserole Recipe