Easy Chicken Pot Pie Casserole – Comfort in Every Bite

Why You’ll Love This Recipe

I love how this recipe turns a traditional chicken pot pie into a simple, family-friendly casserole. It’s easy to make with pantry staples, and the use of refrigerated biscuits makes it quick without sacrificing that homemade taste. The creamy filling, tender veggies, and golden biscuit topping come together beautifully for a dish that’s both filling and flavorful. It’s one of those recipes that makes the whole house smell amazing while it bakes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 can Grands biscuits (8 biscuits)
4 tablespoons butter, divided
4 cups frozen mixed vegetables (corn, peas, carrots, green beans)
4 cups cooked chicken (rotisserie works great!)
2 cups milk
21 ounces cream of chicken soup (two 10.5-ounce cans)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder

Directions

1. I preheat the oven to 375°F and lightly spray a 9×13-inch baking dish with nonstick spray.

2. I place the biscuits on a baking sheet and bake them for about 8 minutes so they’re slightly set (they’ll finish baking later).

3. In a large skillet, I melt 2 tablespoons of butter over medium-high heat. I add the frozen vegetables and cook for 10–15 minutes until tender.

4. I stir in the cooked chicken, milk, cream of chicken soup, salt, and pepper. I let it heat for about 5 minutes until the mixture is hot and bubbly.

5. I pour the filling into the prepared baking dish and spread it evenly.

6. I flip the pre-baked biscuits onto the casserole, baked side down.

7. I melt the remaining 2 tablespoons of butter with garlic powder in the microwave and brush it over the biscuits.

8. I bake the casserole for 10–12 minutes, then tent it with foil and bake another 10–12 minutes until the biscuits are golden brown and cooked through.

Servings and timing

This recipe serves about 4 people.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

• Herb twist: I sometimes replace the garlic powder with rosemary, thyme, or Italian seasoning for a savory, herby flavor.

• Veggie swap: I use whatever vegetables I have on hand — mushrooms, celery, or bell peppers all work wonderfully.

• Cheesy version: A handful of shredded cheddar stirred into the filling makes it extra rich and creamy.

• Crust alternative: When I’m in the mood for something different, I use puff pastry or crescent roll dough instead of biscuits.

• Spicy touch: A pinch of paprika or cayenne adds a subtle warmth to the creamy filling.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 3 days. When reheating, I cover the dish with foil and warm it in a 350°F oven until heated through. The biscuits stay flakier this way compared to microwaving, which can make them soft.

FAQs

Can I use leftover chicken or turkey?

Yes, I can! Leftover roasted chicken or turkey works perfectly in this recipe. It’s a great way to use up extra protein from another meal.

Can I make this casserole ahead of time?

Yes, I can prepare the filling ahead and refrigerate it for up to 24 hours. I add the biscuits just before baking so they stay fresh and fluffy.

What can I use instead of canned soup?

If I prefer homemade, I make a quick sauce using butter, flour, chicken broth, and cream — it works beautifully and adds a fresh flavor.

Can I freeze Chicken Pot Pie Casserole?

Yes, I can assemble the filling and freeze it (without biscuits) for up to 2 months. When ready, I thaw it overnight, add the biscuits, and bake.

How do I know the biscuits are fully baked?

I check that they’re golden brown on top and firm to the touch. If the tops brown too quickly, I tent the dish with foil while the centers finish baking.

Conclusion

This Easy Chicken Pot Pie Casserole is the definition of comfort food — creamy, hearty, and full of flavor. I love how it brings together the warmth of classic pot pie with the convenience of a casserole. Whether I’m feeding the family or just craving something cozy, this dish never disappoints. Each spoonful is a taste of home-cooked comfort that I keep coming back to again and again.

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