Easy Chicken Pot Pie Casserole Recipe

It’s basically the hug you need on a plate after a long day. Comfort food? This IS comfort food. It’s warm, it’s filling, it’s easy (because let’s be honest, who has time for complicated?), and it makes everyone happy. And, bonus, it’s a great way to use up leftover chicken. Seriously, you gotta try it. It’s a winner.

My husband, bless his heart, is the PICKIEST eater on the planet. Like, I’m pretty sure he still thinks ketchup is a vegetable. But THIS? He devours it. He asks for it by name! And my little one? She calls it “chicken yum-yum.” Enough said, right? I remember one night I was running late and totally spaced on dinner. Scrambled through the fridge, found some cooked chicken and frozen veggies and threw this together. Now it’s a monthly staple. It’s a lifesaver!

Why You’ll Love This Easy Chicken Pot Pie Casserole Recipe

• It’s ridiculously easy. Like, dump-and-bake easy. If you can open a can and stir, you’re golden.
• It tastes like you spent hours slaving away in the kitchen (but you didn’t, shhh!).
• It’s total comfort food. Think warm, creamy, chicken-y goodness.
• You can sneak in extra veggies, and no one will even notice (parenting win!).
• Leftovers? Forget about it! They disappear faster than free pizza at a party.

How to Make It

Okay, so here’s the deal. First, you’re gonna preheat your oven – 375°F (190°C) is the magic number. While that’s warming up, grab a big bowl. Seriously, BIG. You’re gonna throw in your cooked chicken – leftover rotisserie chicken is amazing, or you can bake or boil some chicken breasts ahead of time. Just chop it up into bite-sized pieces.

Then, dump in your frozen mixed veggies. I usually use a bag of the peas, carrots, green beans mix, but honestly, whatever you have on hand works. Corn? Sure! Broccoli? Go for it! It’s all going in!

Next, it’s cream of mushroom soup time! Don’t judge. It’s the secret ingredient. Pour that in. If you’re feeling fancy, you can make your own cream sauce, but ain’t nobody got time for that on a weeknight, am I right?

Now, the milk and some seasonings. Salt, pepper, garlic powder – you know, the usual suspects. Mix it all up until it’s nice and creamy. Make sure everything’s coated, or you’ll end up with dry chicken in one bite and a creamy explosion in the next.

Pour the whole shebang into a greased baking dish. I use a 9×13 inch one, but honestly, whatever you have that’s oven-safe will work.

Finally, the crust! This is where it gets real easy. Grab a can of those flaky biscuits. Pop ’em open (watch out, they’re explosive!) and arrange them on top of the chicken mixture. You can overlap them, spread them out – whatever floats your boat.

Bake for about 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly. Let it cool for a few minutes before serving, because, trust me, that filling is HOT. And that’s it! Dinner is served!

Ingredient Notes

• Cooked Chicken: Leftover rotisserie chicken is your BEST friend here. So easy, so flavorful. But any cooked chicken works! I’ve even used canned chicken in a pinch (don’t judge me!).
• Frozen Mixed Vegetables: Don’t overthink it. The classic mix is peas, carrots, and green beans, but really, anything goes. I once threw in some leftover roasted Brussels sprouts – it was… interesting.
• Cream of Mushroom Soup: Yeah, yeah, I know. It’s processed. But it makes this casserole SO easy and creamy. If you’re feeling ambitious, you can make a homemade cream sauce. But honestly? The soup works just fine.
• Milk: Any kind of milk works here. Whole milk will give you the creamiest results, but skim milk or even almond milk will do the trick in a pinch. Just avoid chocolate milk. Trust me on this one.
• Flaky Biscuits: Okay, these are non-negotiable. They make the casserole so easy. But if you’re feeling fancy (or you don’t have any biscuits on hand), you can use puff pastry. Just cut it into squares and arrange it on top of the filling.

Recipe Steps:

1. Preheat oven to 375°F (190°C).
2. Combine cooked chicken, frozen vegetables, cream of mushroom soup, milk, and seasonings in a large bowl.
3. Pour the mixture into a greased baking dish.
4. Arrange flaky biscuits on top of the chicken mixture.
5. Bake for 20-25 minutes, or until biscuits are golden brown and the filling is bubbly.
6. Cool slightly before serving.

What to Serve It With

Honestly? This casserole is a meal in itself. But if you’re feeling extra, a simple side salad is always a good idea. Or some crusty bread for sopping up all that creamy sauce. And maybe a glass of wine. Because why not?

Tips & Mistakes

• Don’t overbake the biscuits! They’ll get hard and dry. Keep an eye on them and pull the casserole out of the oven as soon as they’re golden brown.
• If the biscuits are browning too quickly, tent the casserole with foil. This will prevent them from burning while the filling finishes cooking.
• Don’t be afraid to experiment with the vegetables! Use whatever you have on hand. Just make sure they’re cooked (or at least partially cooked) before you add them to the casserole.
• Season to taste! Everyone’s taste buds are different. Add more salt, pepper, or garlic powder until it tastes just right to you.
• Grease your baking dish! Seriously, don’t skip this step. Otherwise, the casserole will stick to the bottom of the dish, and it will be a pain to clean.

Storage Tips

Okay, so if you actually have leftovers (which is rare in my house), store them in an airtight container in the fridge. They’ll keep for about 3-4 days. Reheat them in the microwave or oven until they’re warm. And yes, you can totally eat it cold. I may or may not have snuck a spoonful or two straight from the fridge for breakfast. Don’t judge!

Variations and Substitutions

• No cream of mushroom soup? Try cream of chicken or cream of celery soup. Or make your own cream sauce with butter, flour, and milk.
• Want to make it vegetarian? Use vegetable broth instead of chicken broth and add some cooked lentils or beans for protein.
• Need a gluten-free option? Use gluten-free biscuits or puff pastry. Or make your own gluten-free crust with almond flour or a gluten-free baking mix.
• Want to add some heat? Add a pinch of red pepper flakes or a dash of hot sauce to the filling.
• No biscuits? I’ve even topped it with mashed potatoes when I was out of everything else. It works, trust me. Just spread the mashed potatoes on top and bake until golden brown.

Frequently Asked Questions

Easy Chicken Pot Pie Casserole Recipe

Enjoy a comforting meal with this easy-to-make Chicken Pot Pie Casserole, filled with tender chicken and savory vegetables.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 cups cooked chicken shredded or diced
• ▢ 2 cups frozen mixed vegetables
• ▢ 1 can cream of chicken soup 10.5 oz
• ▢ 1 cup milk
• ▢ 1 tsp onion powder
• ▢ 1 tsp black pepper freshly ground
• ▢ 2 pie crusts refrigerated

Instructions

Preparation Steps

• Preheat the oven to 400°F (200°C).
• In a large bowl, mix together the cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, onion powder, and black pepper.
• Place one pie crust at the bottom of a 9x13 inch baking dish.
• Pour the chicken mixture over the pie crust in the baking dish.
• Cover with the remaining pie crust, sealing the edges. Cut slits in the top to allow steam to escape.
• Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
• Let it cool for 5 minutes before serving.

Notes

This Chicken Pot Pie Casserole is perfect for family dinners and leftovers keep well in the fridge for up to three days.