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Chicken Pot Pie CAsserole
Chicken Pot Pie Casserole turns a classic comfort-food favorite into an easy family dinner with creamy chicken, tender vegetables, and fluffy golden biscuits. Every scoop is warm, hearty, and packed with homemade flavor.
Cook Time
Servings
Difficulty
35 Minutes
6
Easy
Prep Time
Ingredients
▢ 3 cups cooked chicken, shredded or diced
▢ 2 cups frozen mixed vegetables
▢ 1 can (10.5 ounces) cream of chicken soup
▢ 1 can (10.5 ounces) cream of celery soup
▢ 1 cup chicken broth
▢ ½ cup sour cream
▢ 1 teaspoon garlic powder
▢ 1 teaspoon onion powder
Ingredients
Directions
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Preheat the oven to 375°F. Lightly grease a 9 × 13-inch baking dish.
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In a large bowl, combine the chicken, mixed vegetables, cream of chicken soup, cream of celery soup, chicken broth, sour cream, garlic powder, onion powder, thyme, salt, and black pepper.
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Spread the chicken mixture evenly in the prepared baking dish.
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Cover with foil and bake for 20 minutes, or until the filling is hot and bubbling around the edges.
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Remove the dish from the oven and arrange the refrigerated biscuits evenly over the hot filling.
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Brush the tops of the biscuits with melted butter and sprinkle with dried parsley.
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Return the casserole to the oven uncovered. Bake for 15–20 minutes, or until the biscuits are golden brown and completely cooked through.
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Let the casserole rest for 5–10 minutes before serving.
RECIPE TIPS
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For perfectly baked biscuits, heat the chicken filling first before placing the biscuits on top. This keeps the bottoms from becoming doughy while the tops turn golden brown.
Frequently Asked Questions
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Can I use rotisserie chicken?
Yes. Rotisserie chicken works perfectly and makes this casserole even quicker to prepare.
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Can I use canned vegetables instead of frozen?
Yes. Drain them thoroughly before adding them so the filling does not become watery.
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Can I prepare this casserole ahead of time?
Yes. Assemble the chicken filling, cover, and refrigerate for up to 24 hours. Heat the filling before adding the biscuits and finishing the casserole.
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How do I store leftovers?
Cover and refrigerate leftovers for up to 3 days. Reheat individual portions in the microwave or warm the casserole in the oven at 350°F.
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Can I freeze Chicken Pot Pie Casserole?
The creamy filling can be frozen for up to 3 months. For the best texture, freeze it without the biscuits and add fresh biscuits when you bake it.
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20 Minutes
▢ ½ teaspoon dried thyme
▢ ½ teaspoon salt
▢ ¼ teaspoon black pepper
▢ 1 can (16.3 ounces) refrigerated biscuits
▢ 2 tablespoons butter, melted
▢ ½ teaspoon dried parsley
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