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Why You’ll Love My Recipe
Few dinners are as comforting as a classic chicken pot pie. This casserole version has all the cozy flavors you love: tender chicken, a rich creamy sauce, and plenty of Southern goodness – but it’s even easier to make! It’s also a fantastic way to use up leftover chicken or a store-bought rotisserie chicken for a delicious, hearty meal with minimal effort.
You can make your own Buttermilk Biscuits to top this casserole for an extra homemade touch! And if you don’t have leftover chicken on hand, my Baked Chicken Breast recipe is a quick and healthy way to make the perfect filling.
Karlynn’s Recipe Notes
- Skill Level: This recipe is incredibly easy to make and uses a few simple shortcuts to keep the process fast and fuss-free.
- Total Time: You’ll have this cozy casserole on the table in only 45 minutes.
- Variations: Want to take it up a notch? Instead of only using frozen vegetables, sauté diced onion, celery, and minced garlic in butter before adding them to the casserole for even more flavor. You can also stir shredded sharp cheddar or gruyère into the filling for a richer, creamier mixture. Serve your casserole with some Roasted Broccoli and a Classic Wedge Salad for a complete meal!
- Tools For This Recipe: You will need a 9×13-inch baking dish, a large bowl, a whisk, a mixing spoon, and a serving spoon.
What You’ll Need for Ingredients
Frozen Mixed Vegetables: Use whichever vegetable mix you like best, but the classic blends usually include peas, carrots, corn, and green beans. Karlynn’s Tip: Fresh vegetables do offer slightly more flavor and color, but frozen vegetables are convenient, budget-friendly, and work perfectly well in this casserole!
Chicken Meat: You’ll use pre-cooked, chopped or shredded chicken for the casserole filling. This is a great way to use up leftovers from another meal, or you can grab a rotisserie chicken from your local grocery store.
Condensed Cream of Chicken Soup: Canned soup is one of the simple “cheats” that helps create a savory, velvety filling with very little effort!
Milk: Using milk instead of the usual chicken broth might seem strange, but it adds extra creaminess and richness to the casserole. Karlynn’s Tip: You can swap in chicken broth if preferred, but the filling will be less creamy!
Pillsbury Biscuits: A can of refrigerated biscuits makes the perfect, fluffy topping for the casserole, or you can make your own homemade biscuits if preferred!
How To Make Easy Chicken Pot Pie Casserole
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix the cream of chicken soup and the milk or chicken broth until smooth. Add the chicken and vegetables, then stir gently to coat.
- Transfer the mixture to the prepared baking dish.
- Separate the canned biscuits and place evenly spaced on top of the chicken mixture.
- Bake for 30 minutes, then cover with foil, and bake for an additional 10 minutes.
- To serve, lift a biscuit into a bowl and spoon the chicken mixture on top!
Karlynn’s Tips and Tricks for the Perfect Easy Chicken Pot Pie Casserole
- Choose Your Chicken Wisely: Different types of chicken will slightly change the texture of your casserole! Cubed chicken breast is lean and easy to use, while shredded rotisserie chicken creates softer strands throughout the filling. For the best flavor and texture, shredded chicken thighs are pretty hard to beat – they stay tender and add extra richness to the casserole!
- Boost the Flavor: A splash of Worcestershire sauce or a teaspoon of Dijon mustard can help balance the creamy filling and add extra depth. You can also customize the casserole with fresh herbs like thyme, rosemary, or parsley, or add dried seasonings like smoked paprika, cayenne, and poultry seasoning!
- Experiment with the Filling: If you don’t want to use all milk, try a 50/50 mix of milk and chicken broth for a lighter but still creamy filling. My vegetable broth also works well if you want to switch up the flavor profile a little!
Storage Instructions
This pot pie casserole stores beautifully, so it’s perfect for leftovers or easy meal prep throughout the week!
Refrigerator: Let the casserole cool completely, then cover the dish tightly or transfer portions to airtight containers. Store in the fridge for up to 4 days, and reheat in the oven or microwave until hot and bubbly.
Freezer: This recipe freezes very well both before and after baking. Wrap the entire dish tightly in plastic wrap and foil, or store baked portions in freezer-safe containers for 2-3 months following USDA food safety guidelines. Thaw overnight in the refrigerator before reheating or baking!
More Delicious Chicken Casserole Recipes
On a cold night or after a long day, a casserole always has your back. Try one of these comforting Chicken Casserole Recipes next:
- This Chicken and Stuffing Casserole is another easy weeknight dinner that makes great use of leftovers!
- My Classic Chicken Divan uses two kinds of soup and a crispy panko topping for an extra-rich and decadent casserole.
- Budget-friendly and family-approved, Mushroom Soup Chicken Rice Casserole is just as healthy as it is delicious!
That’s all, folks! Creamy, hearty, and topped with golden biscuits, this cozy chicken pot pie casserole brings all the classic flavors you love – with way less effort.
Give this recipe a try, make it your own with your favorite add-ins, and don’t forget to leave a comment below letting me know how it turned out! I always love hearing about your kitchen wins.
Happy Cooking!
Karlynn
Chicken Pot Pie Casserole
Ingredients
- 3 ¼ cups frozen mixed vegetables defrosted completely
- 2 cups cut-up cooked chicken meat
- 30 ounces condensed cream of chicken soup
- ½ cup milk or chicken broth
- 1 can Pillsbury biscuits
Instructions
- Preheat oven to 350° F . Lightly grease a 9×13 inch baking dish.
- In a large bowl mix the cream of chicken soup and the milk or chicken broth together until smooth. Add in the chicken and vegetables and stir gently to coat. Transfer mixture to the prepared baking dish.
- Separate the canned biscuits and place evenly spaced on top of chicken mixture.
- Bake in the preheated oven for 30 minutes. Cover with foil, and bake for an additional 10 more minutes. To serve, lift a biscuit into a bowl and spoon the chicken mixture over biscuits. garnish with parsley and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Nattalie Cluever says
how come every time I make this my dough is always raw on the bottom 😭
scottie says
wonderful….a very tasty recioe
Karl Ober says
I love chicken pot pie and this sounded easy enough for an old guy to make. It worked out and tasted perfect!
Fran Laroche says
So much for your recipes. This one is easy and delicious. I always find something on your site that I can make and most have common household ingredients.
Chris H says
absolutely delicious don’t change anything!
Maudie Bro says
Quick easy and delicious meal. Thank you for sharing!
Carol & Jim says
Hello Karlynn & family!!
Just wanted to tell you how much I enjoy your recipes!! Being a few years older than you..okay ALOT of years older than you!! LOL!!!.. There’s just the two of us now…but it doesn’t slow me down for still going to my little kitchen & baking & cooking up a storm!!!
I have always LOVED to cook & bake & share!!! It gives me a sense of well being & my kitchen has always been my happy place..no matter what is going on in my life….
I still bake & cook a number of my Mom’s recipes from back in the day & an truly enjoying & trying some of your recipes!!
You go girl!!! & don’t stop experimenting & sharing!
Thanks again!
C&J
Karlynn Johnston says
Thank you so much for the kind words! I am so glad that you enjoy our website so much!
Frances Dittenhoffer says
This is a great easy supper dish and everyone loves it