Go Back

Easy Chicken Pot Pie Casserole

This cozy, comforting casserole features creamy chicken and mixed vegetables topped with flaky buttery biscuits. Ready in under an hour, it’s perfect for busy weeknights or casual gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 3 cups cooked shredded chicken rotisserie or leftover chicken works well
  • 3 cups frozen mixed vegetables peas, carrots, corn, green beans
  • 10.5 oz cream of chicken soup 1 can
  • 1/2 cup milk
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt and pepper to taste
For the Biscuit Topping
  • 1 can refrigerated flaky biscuits 8-count
  • 2 tbsp butter melted, for drizzling
  • 1 tbsp fresh parsley chopped, optional for garnish

Equipment

  • Large Bowl
  • 9x13-inch Baking Dish
  • Oven

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: In a large bowl, mix shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until well combined and creamy.
  3. Step 3: Grease a 9×13-inch baking dish with butter or cooking spray.
  4. Step 4: Pour the filling mixture evenly into the prepared baking dish.
  5. Step 5: Cut each biscuit into quarters and arrange the pieces over the filling, covering as much surface as possible.
  6. Step 6: Drizzle melted butter evenly over the biscuit pieces.
  7. Step 7: Bake uncovered for 25 to 30 minutes until biscuits are golden brown and filling is bubbly.
  8. Step 8: Let the casserole rest for about 5 minutes before serving. Garnish with chopped fresh parsley if desired.

Notes

Customize by swapping chicken with turkey or duck, adding fresh veggies like broccoli or mushrooms, or using cream of mushroom soup. Store leftovers in the fridge for up to 3 days or freeze before baking for up to 2 months.