Chicken Pot Pie Casserole
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My quick and easy Chicken Pot Pie Casserole is the perfect weeknight answer to classic comfort food that comes together in 10 minutes. It has a rich and creamy filling with tender chicken and vegetables, all topped with warm golden biscuits that taste just like the pot pie you grew up with.
Easy Chicken Pot Pie Casserole
Chicken pot pie is one of my favorite recipes, and my traditional version is one of the best. I even created a crockpot version that tastes amazing. The only thing left was a casserole, something simpler and faster for busy days.
This Chicken Pot Pie Casserole uses rotisserie chicken for easy prep and canned biscuits that bake into a soft golden topping. The sauce thickens quickly, the vegetables soften in the skillet, and the whole dish is ready for the oven in minutes. It has all the cozy flavor of classic pot pie in a quick, family friendly casserole.
Why My Recipe for Chicken Pot Pie Casserole is the Best
- Quicker filling – With my method, the simple filling ingredients cook together in the skillet and thicken fast, no long simmer required. This gets the casserole oven ready in minutes.
- Easier topping – I use canned biscuits because they bake into soft, buttery layers with golden tops. There is no measuring, mixing, or rolling which saves time and mess in the kitchen.
- Reliable results every time – I created this recipe to be fast, consistent, and full of classic pot pie flavor without the extra steps most versions require.
Ingredients Needed to Make My Chicken Pot Pie Casserole
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Butter – Helps the onion soften and adds richness to the filling.
- Onion – Gives the casserole a savory base flavor.
- Frozen mixed vegetables – A quick and easy way to add color and texture.
- Cooked chicken – I use rotisserie chicken to add flavor and save time.
- Cream of chicken soup – Creates the creamy sauce that holds everything together.
- Milk – Thins the soup just enough to make the perfect filling consistency.
- Dried thyme – Adds a light herby flavor.
- Salt and black pepper – Balances the richness of the filling.
- Garlic powder – Boosts the overall savory flavor.
- Refrigerated biscuit dough – Bakes into soft, golden topping.
Substitutions or Variations
- No rotisserie chicken? You can use leftover grilled chicken as long as it is shredded.
- Prefer turkey? You can easily use leftover shredded turkey instead.
- Want a richer filling? Just use a splash of heavy cream in place of the milk.
- Out of frozen vegetables? You can use canned mixed vegetables. Just keep in mind they will have a softer texture.
How to Make My Easy Chicken Pot Pie Casserole
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
- Preheat your oven to 350° F and grease a 9 x 13 baking dish.
- In a large skillet, melt the butter and cook onion until softened. Stir in vegetables, chicken, soup, milk, thyme, salt, pepper, and garlic powder. Cook until bubbling and hot, or about 5 minutes. Transfer mixture to the prepared baking dish.
- Top the chicken mixture evenly with biscuit dough pieces.
- Place the casserole in the oven and bake for 30-35 minutes, or until biscuits are golden brown.
- Cut the dough into equal pieces – so they bake at the same rate on top of the casserole.
- Let the filling bubble in the skillet for a minute to help it thicken – before transferring it to the baking dish.
- Have a quick taste of the filling before baking – this helps you confirm the seasoning and flavors are just the way you like them.
- Allow the casserole to rest for five minutes before serving – so the filling settles.
- Use a deep skillet – to prevent spillover when heating the filling.
- Stir the filling continuously as it heats – so nothing sticks to the bottom.
FAQs
Yes, homemade dough works well as long as the pieces are cut to similar sizes for even baking.
It needs to simmer a few more minutes. It will begin to thicken the longer it simmers.
You can prepare the filling ahead of time. Once you have cooked it, let it cool, then store it in the fridge. Then add the biscuits right before baking.
This can happen if the casserole sat too long before going into the oven. Make sure the skillet mixture goes into the baking dish while it is still warm so the sauce stays fully blended.
Storage Instructions
- Refrigerate – You can store leftovers in an airtight container for up to 3 days.
- Freeze – If you want to freeze leftovers, cool the casserole completely first. Then freeze in a freezer-safe container for up to 2 months.
- Reheat – Thaw frozen casserole in the refrigerator overnight. Warm in the oven at 350° F until heated through.
More Casserole Recipes
- Hamburger Casserole
- Crockpot Mexican Casserole
- Chicken and Stuffing Casserole
- Christmas Day Breakfast Casserole
- Slow Cooker Frito Casserole
- Cranberry Chicken Casserole
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Chicken Pot Pie Casserole
Ingredients
- 2 Tablespoons butter
- 1 medium onion diced
- 2 cups frozen mixed vegetables peas, carrots, corn, green beans
- 3 cups cooked chicken shredded (rotisserie works well)
- 10.5 ounces cream of chicken soup 1 can
- 1 ½ cups milk
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 16 ounces refrigerated biscuit dough 1 package
Instructions
- Preheat oven to 350° F. Grease a 9 × 13-inch baking dish.
- In a large skillet, melt butter and cook onion until softened. Stir in vegetables, chicken, soup, milk, thyme, salt, pepper, and garlic powder. Cook until bubbling and hot, about 5 minutes. Transfer mixture to the prepared baking dish.2 Tablespoons butter, 1 medium onion, 2 cups frozen mixed vegetables, 3 cups cooked chicken, 10.5 ounces cream of chicken soup, 1 ½ cups milk, 1 teaspoon dried thyme, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder
- Top evenly with biscuit dough pieces.16 ounces refrigerated biscuit dough
- Bake 30-35 minutes, until biscuits are golden brown.
Nutrition
Did You Make This Recipe?
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Can I use frozen biscuit with this recipe? If so would I need to thaw first?
Yes, you can use frozen biscuits. Just place them on top the same why described for the canned biscuits and monitor the time to make sure the frozen biscuits are cooked through.