A good chicken pot pie is one of the most classic North American dinners there is. However, to make it a bit easier, why not learn how to make a simple and delicious chicken pot pie casserole instead?
Why not try making your own Buttermilk Biscuits to use in this chicken pot pie casserole? Not a fan of precooked chicken, use this Baked Chicken Breast recipe for a super quick and healthy way to prepare your chicken!
Table of Contents
- Chicken Pot Pie Casserole
- Can You Use Fresh Vegetables And Is It Worth It?
- Milk Vs. Chicken Broth, Which One Is Better?
- What To Do If You Can’t Find Readymade Biscuits
- Where Can You Get All Of The Chicken Needed For This Recipe?
- What Are The Best Parts Of The Chicken To Use In A Casserole?
- PIN THIS RECIPE to your DINNER & CASSEROLE RECIPE Boards and Remember to FOLLOW ME ON PINTEREST!
- Chicken Pot Pie Casserole Recipe
Chicken Pot Pie Casserole
You can turn almost anything into a casserole, and a good chicken pot pie is no exception.
Filling with tasty chicken and a rich, nourishing broth, this chicken pot pie casserole should have all of the flavors of a comforting Southern dinner, while being far easier to make all at once in one big casserole dish.
Use whatever chicken you like for this recipe, so long as you can get it easily, as this is the kind of dish designed to use up leftovers, rather than buying the chicken fresh.
Can You Use Fresh Vegetables And Is It Worth It?
This recipe uses an ever-convenient bag of frozen mixed vegetables, which should be thoroughly defrosted before using in this casserole.
Frozen vegetables are not only super convenient, but they are also a lot cheaper than needing to source completely fresh vegetables.
However, fresh vegetables do have a little bit more intensity and base flavor, as well as a bit more color than their frozen counterparts.
So, if you do want that little bit more intensity of flavor, feel free to use fresh vegetables, so long as you don’t mind the cost.
If you aren’t sure, though, going frozen is probably best – there is a difference between fresh and frozen, but it probably isn’t enough to really justify the extra cost.
Milk Vs. Chicken Broth, Which One Is Better?
For the liquid portion of this casserole, you have the choice between using chicken broth, or some milk instead.
Since chicken broth is the usual choice for any kind of savory recipe, using milk might seem a bit strange; however, milk is really good at adding a ton of creaminess and richness to your casserole.
Not only that, but once cooked with all of the other ingredients, the milk thickens and turns almost savory, providing a really pleasant contrast to the meat and vegetables, as well as flavoring the biscuits.
So, though it might seem a bit weird, milk is a great option for those looking for a thicker, creamier casserole.
What To Do If You Can’t Find Readymade Biscuits
Pillsbury biscuits are one of the most dependable sources of tasty, enriching carbs you find if you live in North America.
Held in that infamously difficult-to-open package, Pillsbury biscuits are incredibly easy to go from your freezer to read to eat in moments.
However, seeing as how they are not that widely available outside North America, you could instead use any other biscuits you might be able to find.
You could also just make them yourself using a combination of flour, shortening, salt, and buttermilk, and there are plenty of great recipes out there for making biscuits yourself.
However, if you can find them, just using regular Pillsbury biscuits is the best way to go.
Where Can You Get All Of The Chicken Needed For This Recipe?
Since this is a chicken casserole, you are going to need to get a whole lot of chicken.
The best way to source the chicken needed for this recipe would be to use any leftover chicken from a roast chicken the night before.
Failing that, however, getting a hold of a rotisserie chicken is probably the best way to get some cheap, well-cooked chicken for this recipe.
Places like Costco, or any big supermarket, will usually keep at least some kind of rotisserie chicken on hand, and usually for a super cheap price as well.
What Are The Best Parts Of The Chicken To Use In A Casserole?
There are lots of different types of chicken meat you could use for this recipe, all depending on what kind of final texture you want in your casserole.
- Chicken Breast Cubes
Probably the easiest and lowest in fat, some simple cubed chicken breasts make for a simple, if potentially a little bit chewy when cooked altogether into a casserole.
- Shredded Chicken Breasts
If you are sourcing your chicken from a rotisserie chicken, then you should be able to quite easily tear the chicken breasts apart into shreds.
Keep in mind, though, that this will produce little strings of chicken throughout the casserole – this could be a good or bad thing, all depending on what your personal preferences are.
- Shredded Chicken Thighs
By far the best option for this kind of casserole is to use some chicken thighs that have been shredded apart using two forks.
Chicken thighs have a ton more flavor and fat, and are perfect for using them in casseroles.
Looking for more delicious Chicken Casserole recipes? Try these out:
PIN THIS RECIPE to your DINNER & CASSEROLE RECIPE Boards and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Subscribe to The Kitchen Magpie on YouTube
One click and you’ll get notified of new videos added to our YouTube account!Subscribe on YouTube
Chicken Pot Pie Casserole
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Karlynn Johnston
- 3¼ cups frozen mixed vegetables defrosted completely
- 2 cups cut-up cooked chicken meat
- 2 cans 15oz condensed cream of chicken soup
- ½ cup milk or chicken broth
- 1 can Pillsbury biscuits
- 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!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.