Easy Chicken Pot Pie Casserole – Comfort in Every Bite
This easy chicken pot pie casserole brings cozy comfort to your table with creamy filling, tender chicken, mixed veggies, and golden, buttery biscuits on top!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner, Comfort Food, Casserole
- Method: Baked
- Cuisine: American
Ingredients
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
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Instructions
Preheat Oven:
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with nonstick spray.
Pre-Bake Biscuits:
Arrange biscuits on a baking sheet and bake for 8 minutes (they’ll finish baking later).
Cook Vegetables:
In a large skillet, melt 2 tablespoons butter over medium-high heat. Add frozen vegetables and cook for 10–15 minutes, until tender.
Make Filling:
Stir in chicken, milk, cream of chicken soup, salt, and pepper. Heat for 5 minutes, stirring, until hot and bubbly.
Assemble Casserole:
Pour the mixture into the prepared baking dish and spread evenly.
Add Biscuits:
Flip the pre-baked biscuits onto the casserole, baked side down.
Add Garlic Butter:
Melt remaining 2 tablespoons butter with garlic powder in the microwave. Brush evenly over biscuits.
Bake:
Bake uncovered for 10–12 minutes, then tent with foil and bake another 10–12 minutes or until biscuits are golden brown.
Serve:
Let cool for 5 minutes before serving. Enjoy warm and creamy!
Notes
✔️ Shortcut: Use rotisserie chicken to save time.
✔️ Veggie Swap: Try mushrooms, celery, or bell peppers for variety.
✔️ Herb Option: Skip garlic and use rosemary, thyme, or Italian seasoning for a savory twist.
✔️ Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warm.
