Chicken Pot Pie Casserole – Easy Recipes for Dinner with Chicken
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?
Servings: 6 servings
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)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, salt, and pepper. Stir until well mixed.
- Pour the mixture into a greased 9x13 inch casserole dish and spread it out evenly.
- Top the mixture with the biscuit dough. Just place them right on top—no need to get fancy.
- Brush the tops of the biscuits with melted butter if you want that golden glow.
- Bake uncovered for 25 to 30 minutes, or until the biscuits are cooked through and golden brown.
- Let it cool for 5 minutes before serving. Watch it disappear.