Easy Chicken Pot Pie Casserole with Golden Biscuits: The Ultimate Weeknight Comfort Food
This easy chicken pot pie casserole recipe is a true culinary hug in a dish, bringing together golden brown, fluffy biscuits, a rich and creamy sauce, and a hearty mix of vegetables and tender chicken. It’s the quintessential comfort food, reimagined for ultimate convenience without sacrificing any of that classic, soulful flavor. Perfect for feeding the whole family, this dish is guaranteed to become a new favorite in your dinner rotation.
Say goodbye to complicated recipes and hello to effortless deliciousness. This creamy chicken pot pie casserole is designed for maximum flavor with minimal effort, making it ideal for those hectic weeknights when you need a satisfying meal fast. We achieve this simplicity by utilizing readily available ingredients like pre-cooked chicken, convenient canned condensed soups, hearty frozen mixed vegetables, and easy-to-use canned flaky biscuits. This intelligent combination ensures a quick prep time, leaving you more time to enjoy with your loved ones.
One of the best features of this recipe is its flexibility with chicken. You can effortlessly incorporate a variety of pre-cooked chicken options. Have leftover chicken breasts from last night’s dinner? Perfect! Fully cooked oven-roasted diced chicken breast works wonderfully. For an even quicker start, grab a store-bought rotisserie chicken and shred it – it’s a game-changer for speed and flavor. You can also experiment with grilled chicken breast for a smoky note, or even diced chicken patties or nuggets if that’s what you have on hand. The goal is convenience, so use whatever pre-cooked chicken makes your life easier!
If you enjoy comforting and straightforward casserole dishes like this one, you’ll definitely want to explore more of our recipes. For a savory delight, try my Philly cheesesteak casserole made with Bisquick for an easy crust. And for a hearty, hands-off meal, don’t miss my slow cooker hamburger potato casserole, perfect for chilly evenings.
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Why You’ll Love This Easy Chicken Pot Pie Casserole
This chicken pot pie casserole isn’t just a meal; it’s a solution for busy schedules and a celebration of classic flavors. Here’s why it will quickly earn a top spot in your recipe collection:
- Effortless Weeknight Meal: Forget extensive chopping or making a sauce from scratch. This recipe is designed to be quick and easy, ideal for a satisfying dinner even on your busiest evenings.
- Simple, Accessible Ingredients: You won’t need to hunt for obscure items. This recipe relies on common pantry staples and readily available refrigerated and frozen goods, making grocery shopping a breeze.
- Ultimate Comfort Food: There’s something undeniably cozy about a warm, creamy chicken pot pie. This casserole delivers all that comforting goodness in an easy-to-serve format, perfect for warming you up from the inside out.
- Family-Friendly: A crowd-pleaser for all ages! The familiar flavors and hearty ingredients ensure that even the pickiest eaters will ask for seconds.
- Versatile & Adaptable: Easily customize it with your favorite vegetables, different types of pre-cooked meat, or even a cheesy twist. It’s a forgiving recipe that encourages creativity in the kitchen.
- Great for Leftovers: If there’s any left (a big “if”!), it stores beautifully and reheats wonderfully, making it perfect for meal prep or quick lunches the next day.
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Ingredients for Your Quick Chicken Pot Pie Casserole
Gathering your ingredients for this easy chicken pot pie casserole is as simple as the recipe itself. We’re focusing on convenience without compromising on the rich, savory taste you expect from a classic pot pie. Each component plays a crucial role in creating the perfect creamy filling and golden, flaky topping.
- Unsalted Butter: We start with unsalted butter to control the overall sodium content of the dish, giving you the flexibility to adjust seasoning to your taste.
- Frozen Mixed Vegetables: A fantastic shortcut! A standard blend often includes corn, carrots, and green beans, which are classic pot pie staples. Feel free to use your favorite mix, but ensure any larger vegetables are chopped to bite-size pieces.
- Cooked Chicken: The star of the show! Pre-cooked and chopped into bite-size pieces is key for quick prep. Shredded rotisserie chicken is a top recommendation for its convenience and robust flavor, but leftover chicken breast, grilled chicken, or even diced chicken patties work equally well.
- Condensed Cream of Chicken Soup: This forms the rich, savory base of our creamy filling, providing a depth of flavor and a smooth texture effortlessly.
- Condensed Cream of Celery Soup: Partnered with the cream of chicken, this adds another layer of classic flavor and contributes to the overall creaminess of the sauce.
- Chicken Broth (or Chicken Stock): Used to thin out the condensed soups and achieve the perfect consistency for our pot pie filling, ensuring it’s saucy but not watery.
- Essential Seasonings:
- Garlic Powder & Onion Powder: These pantry heroes provide aromatic depth without the need for fresh chopping.
- Dried Oregano: Adds a hint of earthy, herbaceous flavor that complements the chicken and vegetables beautifully.
- Coarse Kosher Salt & Black Pepper: Fundamental for enhancing all the other flavors in the dish. Adjust to your preference.
- Refrigerated Canned Biscuits: The crowning glory! These provide a wonderfully flaky, golden-brown crust. It’s crucial to use the smaller, standard-size refrigerated biscuits (typically 5-6 ct per 6 oz can) and NOT the larger “Grands” or “Jumbo” varieties, as their size and cooking time differ.
You’ll find precise quantities for each ingredient listed on the recipe card below. Remember, the beauty of this casserole is its forgiving nature, so feel free to adapt it to your taste and what you have on hand!
Easy Step-by-Step Instructions to Make Your Chicken Pot Pie Casserole
Creating this delicious chicken pot pie casserole is incredibly straightforward. Just follow these simple steps, and you’ll have a warm, comforting meal ready in no time. Precision isn’t overly critical here, so relax and enjoy the process!
First, begin by preheating your oven to 375ºF (190ºC). While the oven heats up, lightly spray a 9×13 inch baking dish with nonstick cooking spray. This crucial step ensures your casserole doesn’t stick and makes for easier serving and cleanup later.
While your oven is preheating, melt the butter in a large skillet over medium heat. Once the butter has melted and is shimmering, add your frozen mixed vegetables. Sauté them for about 3 to 5 minutes, or until they are no longer frozen and have brightened in color slightly. This step helps to tenderize the vegetables and awaken their flavors before they go into the creamy sauce.
Next, it’s time to build that irresistible creamy filling. To the skillet with your sautéed vegetables, add the pre-cooked chicken, both cans of condensed soup (cream of chicken and cream of celery), chicken broth, garlic powder, onion powder, dried oregano, salt, and pepper. Stir everything together until well combined. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for approximately 5 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. This simmering step allows the flavors to meld beautifully and ensures a rich, hearty filling.
Once your creamy chicken filling is ready, carefully pour the hot mixture evenly into the prepared 9×13 baking dish. Use a spatula to spread it out into an even layer, ensuring every bite will be perfectly balanced with chicken, vegetables, and sauce. This also creates a flat surface for our biscuit topping.
Now for the best part: the biscuits! Carefully arrange the uncooked refrigerated biscuits over the hot chicken pot pie filling. Make sure to space them evenly across the entire surface of the casserole. This allows them to expand and bake properly, creating a beautiful, golden-brown crust. Don’t worry if there are small gaps; they will puff up and cover the majority of the filling.
Transfer the baking dish to your preheated oven and bake for 15-20 minutes. Keep a close eye on the biscuits during this time. If they start to brown too quickly before the filling is fully heated through or the biscuits are cooked in the center, loosely cover the top of the casserole with aluminum foil. Continue to bake for an additional 10 minutes, or until the creamy casserole filling is bubbling around the edges and the biscuit dough is cooked all the way through, feeling firm to the touch. The biscuits should be beautifully golden brown.
Once baked to perfection, remove the casserole from the oven. It will be piping hot! Allow it to cool for about 5-10 minutes before serving. This brief resting period is important because it allows the creamy filling to set slightly, preventing it from being too runny when scooped. It also ensures the biscuits are easier to handle and less likely to fall apart. Serve warm and enjoy your homemade comfort food!
Creative Substitutions for Your Chicken Pot Pie Casserole
This recipe is incredibly flexible, allowing for many substitutions to suit your dietary needs, pantry availability, or simply your taste preferences. Don’t be afraid to get creative and make this chicken pot pie casserole truly your own!
- Butter Alternatives: While unsalted butter is our go-to for flavor control, you can easily use salted butter (just reduce the added salt slightly), margarine, vegetable oil, or olive oil for sautéing your vegetables. Each will impart a slightly different nuance to the initial flavor.
- Frozen Veggies Variety: The beauty of frozen mixed vegetables is their versatility. Any blend of frozen veggies will work wonderfully. Think peas, carrots, green beans, corn, lima beans, or even a blend with broccoli florets or cauliflower. Just remember to chop any larger vegetables into small, bite-size pieces to ensure even cooking and easier eating. Fresh vegetables can also be used, but may require a bit more sautéing time.
- Meat Options Beyond Chicken: This casserole is a fantastic way to use up other cooked meats. Leftover Thanksgiving turkey or holiday ham are absolutely delicious substitutes for chicken, offering a slightly different but equally comforting flavor profile. Consider shredding or dicing them into similar bite-sized pieces.
- Cream of Soup Combinations: The “cream of” soups are the secret to this recipe’s ease and creaminess. Any condensed “cream of” soup or a combination of them will work. My top alternatives include cream of mushroom, cream of onion, or cream of potato soup. Each will subtly change the flavor of the gravy, so choose based on your preference. For a richer, more umami flavor, cream of mushroom is excellent.
- Broth and Stock Options: Chicken broth or stock provides the liquid component. If you don’t have chicken broth, vegetable broth is a perfectly acceptable substitute. For a quick fix, chicken bouillon cubes, granules, or concentrate (dissolved in water according to package directions) can also be used.
- Seasoning Swaps: Dried oregano lends a classic flavor, but feel free to experiment. Thyme or a poultry seasoning blend would be excellent alternatives, adding different aromatic notes to your pot pie filling. A pinch of rosemary could also be lovely.
- Biscuit Topping Alternatives: If you don’t have the recommended refrigerated biscuits, or simply want a different topping, refrigerated crescent roll dough is a fantastic option to create a top crust. Unroll the crescent rolls and press them together to create a flat covering over the filling, pinching the perforated edges to seal the dough. Alternatively, you could use puff pastry for a flakier, more elegant crust, or even a homemade biscuit dough if you have the time!
Delicious Variations to Customize Your Casserole
Beyond simple substitutions, you can easily transform this basic chicken pot pie casserole recipe into exciting new dishes with just a few creative twists. These variations allow you to cater to different tastes or utilize ingredients you might have on hand.
- Cheesy Chicken Pot Pie: For the ultimate comfort, turn this into a cheesy delight! Simply stir in 2-3 cups of your favorite shredded cheese (like sharp cheddar cheese, Monterey Jack, or mozzarella cheese) into the chicken pot pie filling along with the other ingredients. The cheese will melt into the creamy sauce, adding an extra layer of richness and flavor that kids and adults alike will adore.
- Leftover Turkey Pot Pie: This recipe is perfect for post-holiday meals! Easily substitute the cooked chicken for an equal amount of leftover cooked turkey, shredded or diced. The savory turkey pairs wonderfully with the creamy sauce and tender vegetables, giving your leftovers a delicious new life.
- Hearty Beef Pot Pie: For a robust and satisfying meal, swap the chicken for cooked beef. Good options include diced boneless beef chuck eye roast or thinly sliced beef shaved steak, both cooked and shredded or chopped. You might also consider using cream of mushroom soup in place of one of the chicken/celery soups for an even deeper, earthier flavor profile that complements the beef.
- Spicy Kick: If you love a bit of heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the filling. You could also include a can of diced green chilies for a milder, Tex-Mex inspired flavor.
- Herb Garden Freshness: While dried herbs are convenient, fresh herbs can elevate the dish significantly. Stir in a tablespoon of freshly chopped parsley, thyme, or chives into the filling before baking for a burst of fresh flavor.
- Vegetarian Pot Pie: To make this a vegetarian-friendly meal, simply omit the chicken and use vegetable broth instead of chicken broth. Increase the amount of mixed vegetables, or add some diced cooked potatoes, mushrooms, or lentils to make it more hearty. Use cream of mushroom or cream of potato soup for the base.
Essential Equipment for Making This Casserole
You don’t need a lot of fancy kitchen gadgets to make this delicious chicken pot pie casserole. Here are the basic tools that will make your cooking process smooth and efficient:
- Large Skillet: A spacious skillet is essential for sautéing the vegetables and simmering the creamy chicken filling. A good nonstick or cast-iron skillet will work perfectly.
- Wooden Spoon or Spatula: For stirring and scraping, a sturdy wooden spoon or heat-resistant spatula is ideal. It helps prevent scratching your skillet and ensures everything is well-combined.
- 9×13 Baking Dish: This standard-sized baking dish is perfect for accommodating the entire casserole. A ceramic or glass dish works best for even baking and presentation.
Storage and Reheating Tips for Leftovers
One of the many benefits of this chicken pot pie casserole is how well it stores, making it an excellent option for meal prepping or enjoying delicious leftovers later in the week. Proper storage ensures the casserole remains fresh and flavorful.
TO REFRIGERATE: After your chicken pot pie casserole has cooled down to room temperature (this is important to prevent condensation and bacterial growth), cover the casserole dish tightly. You can use its original lid, wrap it snugly with aluminum foil, or transfer any remaining leftovers to an airtight container. Stored this way, the casserole will maintain its quality and taste in the refrigerator for 3-4 days. When ready to reheat individual servings, you can simply microwave them until warmed through, or place larger portions in an oven-safe dish and reheat at 350°F (175°C) until hot.
TO FREEZE: This casserole freezes beautifully, making it perfect for preparing ahead of time. Ensure the casserole has cooled completely to room temperature before attempting to freeze. You have a couple of options:
- In the Casserole Dish: If you plan to freeze the entire casserole, wrap the baking dish tightly with a layer of plastic wrap, followed by a layer of heavy-duty aluminum foil. Label with the date.
- Portioned Servings: For easier individual reheating, divide the cooled casserole into smaller, freezer-safe airtight containers or freezer bags. Make sure to press out any excess air if using bags. Label and date each container.
Freeze for up to 2-3 months. When you’re ready to enjoy it, thaw the casserole in the refrigerator overnight. Once fully thawed, you can reheat the entire casserole in the oven at 350°F (175°C) until bubbling and heated through (this may take 30-45 minutes or more, depending on size). For individual servings, reheat in the microwave or a conventional oven until piping hot. If reheating from frozen without thawing, cover the casserole with foil and bake at a lower temperature (around 300°F/150°C) for a longer period until heated through, then remove foil to brown the biscuits if needed.
Frequently Asked Questions About Chicken Pot Pie Casserole
Here are some common questions you might have about making this easy and delicious chicken pot pie casserole:
While often used interchangeably, there’s a subtle distinction. A traditional pot pie typically features a savory filling (like meat and vegetables in gravy) encased in a pie crust, often with a bottom and top crust. Sometimes, only a top crust is used. A casserole, on the other hand, is a broader term describing any dish baked in a large dish, usually with layers of ingredients. In American cooking, a casserole almost always refers to a one-dish, oven-baked meal that often includes a protein, vegetables, a starchy binder (like pasta or potatoes), and sometimes a topping. Our chicken pot pie casserole cleverly combines the hearty, comforting filling of a pot pie with the ease of a one-dish baked casserole, topped with fluffy biscuits instead of a traditional pie crust.
This recipe is designed for pre-cooked chicken to keep the preparation time minimal. If you use raw chicken, you would need to cook and dice it thoroughly before adding it to the skillet with the vegetables and sauce ingredients. Adding raw chicken directly to the filling would not allow it to cook through properly in the short simmering time, and might make the filling too watery. Always ensure chicken is fully cooked for safety.
Yes, you can absolutely prepare parts of this casserole in advance! You can make the creamy chicken and vegetable filling completely and store it in an airtight container in the refrigerator for up to 2-3 days. When you’re ready to bake, pour the filling into your baking dish, top with fresh uncooked biscuits, and proceed with the baking instructions. This is a great time-saver for busy evenings.
This casserole is a complete meal on its own, offering protein, vegetables, and a starch (from the biscuits). However, if you want to complement it, a light side dish would be perfect. A fresh green salad with a vinaigrette dressing provides a refreshing contrast. Steamed green beans, roasted asparagus, or a simple fruit salad also make excellent pairings.
More Comforting Casserole Recipes You’ll Love
If you’re looking for other easy and hearty recipes that bring warmth and satisfaction to your table, try these fan favorites:
- Instant Pot Chicken Casserole with Stuffing
- Philly Cheesesteak Casserole
- Crockpot Hamburger Hashbrown Casserole
- Crockpot Hamburger Potato Casserole
📖 Recipe: Easy Chicken Pot Pie Casserole
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Easy Chicken Pot Pie Casserole
Equipment
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Large skillet
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Wooden spoon
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9×13 baking dish
Ingredients
- 2 tablespoons unsalted butter
- 3 cups mixed frozen veggies
- 3 cups cooked chicken chopped into bite-size pieces
- 10.5 ounces cream of chicken condensed soup
- 21 ounces cream of celery condensed soup
- 1 cup chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon oregano leaves
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cans refrigerated canned biscuits 5 ct/6 oz each (NOT Grands or Jumbo)
Instructions
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Preheat the oven to 375ºF (190ºC) and spray a 9×13 baking dish with nonstick cooking spray.
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Meanwhile, melt butter in a large skillet over medium heat. Add frozen veggies and sauté until no longer frozen, about 3 to 5 minutes.
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Stir in the cooked chicken, cream of chicken, cream of celery, chicken broth, garlic powder, onion powder, oregano, salt, and pepper. Bring to a boil then reduce the heat and simmer for about 5 minutes or until the mixture has thickened.
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Pour the hot chicken mixture into the prepared baking dish. Top with the uncooked biscuits, spacing evenly.
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Bake for 15-20 minutes then cover the biscuits with foil if needed and bake an additional 10 minutes or until the casserole is bubbling and the biscuit dough is cooked through. Cool for about 5-10 minutes before serving.
Video
Notes
TO FREEZE: Allow the casserole to cool completely before freezing. You can freeze it directly in the casserole dish or portioned into smaller airtight containers. Freeze for up to 2-3 months. When ready to eat, thaw the casserole in the refrigerator overnight. Once thawed, you can reheat the entire casserole in the oven or portion out individual servings and reheat as needed.