If you are craving a cozy, comforting meal that hits all the right notes, this Chicken Pot Pie Casserole Recipe is about to steal your heart. Imagine tender shredded chicken mingling with vibrant frozen mixed vegetables, enveloped in a creamy, savory sauce that’s topped with flaky, golden biscuit pieces baked to perfection. This dish transforms the classic chicken pot pie into an effortless casserole that’s not only soul-satisfying but also simple enough for a busy weeknight. Every bite delivers warmth, flavor, and that nostalgic feeling of home-cooked goodness.
Ingredients You’ll Need
Getting started with this Chicken Pot Pie Casserole Recipe is delightfully straightforward because each ingredient is essential and plays its part in creating a perfect balance of taste, texture, and color on your plate.
- 2 cups cooked, shredded chicken: The hearty, protein-packed star of the dish, preferably rotisserie for convenience.
- 2 cups frozen mixed vegetables: A colorful medley of peas, carrots, corn, and green beans to add sweetness and crunch.
- 1 (10.5 oz) can cream of chicken soup: The creamy base that brings flavor and richness to the filling.
- 1/2 cup sour cream: Adds a subtle tang that brightens the casserole’s overall taste.
- 1/2 cup milk: Used to loosen the soup mixture, ensuring a smooth consistency.
- 1/2 teaspoon garlic powder: For a warm, savory undertone that complements the chicken.
- 1/2 teaspoon onion powder: Enhances depth and rounds out the flavor profile.
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: Balances and seasons perfectly.
- 1 cup shredded cheddar cheese (optional): Melts into the filling, adding sharpness and richness.
- 1 can refrigerated biscuit dough (8-count): Creates the irresistible golden and fluffy topping.
- 1 tablespoon melted butter: Brushed on top for a beautiful, enticing sheen and flavor.
- Chopped fresh parsley for garnish: A sprinkle that brightens and adds freshness before serving.
How to Make Chicken Pot Pie Casserole Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup—a small prep step that pays off at the end!
Step 2: Mix the Filling
In a large bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, pepper, and shredded cheddar cheese if you choose to include it. Stir everything together until the mixture is evenly blended, creamy, and packed with flavor. This filling is the soul of the Chicken Pot Pie Casserole Recipe.
Step 3: Assemble in the Baking Dish
Spread the creamy chicken and vegetable mixture evenly in the prepared baking dish. Then take your refrigerated biscuit dough and cut each biscuit into quarters. Distribute these biscuit pieces evenly on top of the filling, covering the entire surface to create a delightful biscuit crust that bakes into soft pillows of goodness.
Step 4: Add a Buttery Finish
Brush the tops of the biscuit quarters with melted butter. This step locks in moisture and helps the biscuits turn a gorgeous golden brown as they bake, making the casserole as pretty as it is delicious.
Step 5: Bake to Perfection
Place the casserole in the preheated oven and bake for 30 to 35 minutes. You’ll know it’s done when the biscuit topping has puffed up and turned golden brown, and the filling is bubbly around the edges. Let the casserole rest for about 5 minutes after baking to set the filling for easier serving.
How to Serve Chicken Pot Pie Casserole Recipe
Garnishes
A simple sprinkle of freshly chopped parsley adds a pop of color and a fresh herbal note that perfectly complements the rich filling and buttery biscuits. It turns your casserole from comforting to celebratory in a single step.
Side Dishes
Though this casserole is a complete meal on its own, pairing it with crisp, refreshing side salads like a tangy vinaigrette slaw, or lightly seasoned roasted vegetables provides contrasting textures and enhances the dining experience.
Creative Ways to Present
For a family-style gathering, bake this casserole in mini individual ramekins for personalized servings that look charming on the table. You can also swap in puff pastry or crescent roll dough for the topping if you want a flakier or more buttery crust to mix things up.
Make Ahead and Storage
Storing Leftovers
Chicken Pot Pie Casserole Recipe leftovers keep well covered in the refrigerator for up to 3 days. Be sure to use an airtight container to keep the biscuit topping from becoming soggy.
Freezing
This dish freezes beautifully. Assemble it fully, then wrap tightly with foil and freeze for up to 2 months. When ready, bake it directly from frozen, adding extra time to ensure the biscuit topping cooks through perfectly.
Reheating
Reheat individual portions in the microwave for convenience or warm the whole casserole in the oven at 350°F (175°C) until heated through and the biscuit topping regains some crispness, about 15-20 minutes.
FAQs
Can I use fresh vegetables instead of frozen mixed vegetables?
Absolutely! Fresh peas, carrots, corn, and green beans work wonderfully and can add a slightly fresher flavor. Just be sure to cook them lightly beforehand to keep the casserole from becoming watery.
Is it possible to make this casserole dairy-free?
Yes! Use dairy-free sour cream, milk alternatives like almond or oat milk, and skip the cheese or use a plant-based cheese substitute to make this casserole suitable for dairy-free diets.
Can I substitute the biscuit topping with pie crust?
Definitely. Pie crust or puff pastry can be rolled out and used as a top crust for a more traditional pot pie feel. Just adjust baking times slightly to ensure the crust is fully cooked and golden.
How do I make this recipe vegetarian?
Replace the chicken with hearty vegetables like mushrooms, potatoes, or even cooked lentils, and use a cream of mushroom soup or vegetable soup base instead of cream of chicken.
What can I add for extra flavor?
Sautéed onions, mushrooms, or fresh herbs like thyme or rosemary add wonderful depth and aroma. Feel free to customize to your taste—this Chicken Pot Pie Casserole Recipe is very forgiving and flexible!
Final Thoughts
There is something so comforting and satisfying about the Chicken Pot Pie Casserole Recipe that makes it a forever favorite in my kitchen. It brings together simplicity and heartwarming flavors in a way that feels like a warm hug on a plate. I can’t recommend enough giving this recipe a try—once you do, it might just become your go-to comfort meal for any day of the week.
Print
Chicken Pot Pie Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Kid-Friendly
Description
This comforting Chicken Pot Pie Casserole combines tender shredded chicken, mixed vegetables, and a creamy sauce topped with flaky biscuit pieces, baked to golden perfection. It’s an easy, hearty dish perfect for weeknight dinners that brings all the cozy flavors of traditional pot pie in a simplified casserole format.
Ingredients
Filling
- 2 cups cooked, shredded chicken
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese (optional)
Topping
- 1 can refrigerated biscuit dough (8-count)
- 1 tablespoon melted butter
Garnish
- Chopped fresh parsley for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix the Filling: In a large bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, pepper, and the shredded cheddar cheese if using. Stir well until all ingredients are evenly incorporated.
- Assemble the Casserole: Spread the chicken and vegetable mixture evenly into the prepared baking dish, creating a uniform layer.
- Prepare Biscuit Topping: Cut the refrigerated biscuit dough into quarters. Evenly distribute these biscuit pieces over the top of the chicken mixture in the baking dish.
- Brush with Butter: Use a pastry brush to apply the melted butter evenly over the tops of the biscuit pieces to help them brown and develop a rich flavor.
- Bake: Place the casserole in the preheated oven and bake for 30 to 35 minutes, or until the biscuit topping is golden brown and cooked through.
- Cool and Garnish: Remove from the oven and let the casserole cool for about 5 minutes. Garnish with chopped fresh parsley if desired before serving.
Notes
- You can use rotisserie chicken for a quick and convenient option.
- Swap the biscuit topping for puff pastry or crescent dough if you prefer a different crust texture.
- Add sautéed onions or mushrooms to the filling mixture for extra depth of flavor.
