This easy Chicken Pot Pie Casserole is ready in under 45 minutes, and is total comfort food the whole family will love. A fast, easy, and budget friendly for any night of the week!
Some people think of the word casserole and immediately turn up their nose. They remember something from childhood and think they are all boring, bland, goopy and just not appetizing. Well, this is anything but! This super easy Chicken Pot Pie casserole has tons of flavor from the seasonings, tender, juicy pieces of chicken, and is loads of vegetables.
Plus it has buttery biscuits on top truly take this pot pie to the next level. It is great for busy nights of the week, a Sunday family dinner, or it can even work when you are entertaining. It takes just a few minutes to throw together, the oven does most of the work and it is a relatively budget friendly meal. A win all around!
Why You’ll Love This Chicken Pot Pie Casserole
- Fast – Ready in about 45 minutes from start to finish!
- Budget Friendly – a lot of the items you probably already have on hand, and the stuff you need to buy feeds 8 people, so it is definitely a good way to stretch your budget.
- Easy – chicken pot pie from scratch can be very involved, this is a super easy way with simple ingredients to get all of those flavors in a comforting dish.
And if you love the flavors of chicken pot pie, don’t miss these Chicken Pot Pie Noodles for a dinner you can have on the table in about 20 minutes. Or Chicken Pot Pie Soup or a bowl of pure comfort food.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Biscuits
- Frozen Vegetables – a mix of peas, carrots, corn, and green beans is what I use
- Cooked Shredded Chicken
- Cream of Chicken Soup – I use the low sodium version
- Milk
- Better Than Bouillon Chicken Base – I have the reduced sodium version
- Parsley
- Lemon Juice
- Poultry Seasoning
- Dried Thyme
- Dried Oregano
- Butter
- Salt & Pepper
How To Make Chicken Pot Pie Casserole
- Bake Biscuits. The first thing you want to do is bake the biscuits for about 10 minutes. They will continue to cook in the oven, but you want to partially bake them before adding them to the casserole.
- Mix Everything. In the bottom of your 9×13 inch baking dish you can mix together the frozen vegetables, chopped chicken, chicken soup, milk, Better than Bouillon, parsley, lemon juice, poultry seasoning, thyme, oregano, salt and pepper. Stir until everything is well combined.
- Bake. Place the casserole into the oven and bake for about 25 minutes (do not top with the biscuits yet).
- Top With Biscuits. Remove the casserole from the oven and arrange the biscuits over the top. Gently brush them with the melted butter. Return to the oven and bake for 10-12 minutes, until the biscuits are nice and golden brown.
- Serve. Remove the casserole from the oven and sprinkle a little bit of parsley on the top before serving.
Recipe Tips & Variations
- Not a fan of chicken? You really can use any protein you like here. It would be a great use of leftover Bake Ham, but pork or even beef would work. Whatever you like and have is just fine.
- Short on time? You can make this ahead and then just bake when you are ready to serve. Store in the fridge until you are ready to bake, and top with biscuits part way through the cooking time, just like the recipe directions say.
- Rotisserie Chicken. As you can see I used a rotisserie chicken for this, it is just so easy. I almost always pick one up at the store and then shred and place in freezer safe containers. So you can just take that out and make this at any time. If you have leftover meat, that would work great as well.
- Concerned About Sodium? – I have the reduced sodium version of both the chicken soup and the Better Than Bouillon. If you don’t, taste before adding the salt called for in the recipe. It is likely you won’t need any more.
- Better Than Bouillon – I always have a jar of this in my fridge to use to for any recipe that calls for broth. If you don’t have any, you could use the equivalent amount of chicken granules or the chicken bouillon cubes.
What Goes With Chicken Pot Pie Casserole
This casserole is a filling meal in and of itself. So you don’t really need a lot to go with it, but here are a few ideas that would go well and make for a balanced meal.
Storing Leftover Chicken Pot Pie Casserole
If you have leftovers, cover or store in an airtight container for up to 3 days. The biscuit on top will get a little soggy, but it will still be good. You can reheat in the oven or microwave.
Can I Use Something Other Than Biscuits
Yes, you definitely can. Pillsbury Biscuits definitely aren’t available all over the world, so alternatives are great to have. You could use these Easy Drop Biscuits and just add them at the end to cook. Puff Pastry would be a good option as well. Or you could top with the traditional pie crust that is associated with chicken pot pie.
More Easy Dinner Recipes
- Big Mac Wraps
- Air Fryer Crispy Chicken Sandwich
- Fiesta Chicken Casserole
- Santa Fe Chicken
- Zuppa Toscana
- Instant Pot Chicken Alfredo
- Baked Caesar Chicken
Chicken Pot Pie Casserole
This easy Chicken Pot Pie Casserole is ready in under 45 minutes, and is total comfort food the whole family will love. A fast, easy, and budget friendly for any night of the week!
Ingredients
- 8 Pillsbury Grand Biscuits
- 12-ounce mixed frozen vegetables (corn, peas, and carrots)
- 4 cups rotisserie chicken, shredded
- 2 (10.5-ounce) cans cream of chicken soup
- 2 cups milk
- 2 Tablespoons Better Than Bouillon Chicken Base
- 2 teaspoon parsley, fresh
- 2 teaspoon lemon juice
- 1 teaspoon poultry seasoning
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 375º F.
- Arrange the biscuits on an ungreased baking sheet. Bake for 10 minutes.
- Meanwhile, in a 9x13 inch baking dish mix together frozen vegetables, chicken, cream of chicken soup, milk, Better Than Bouillon, parsley, lemon juice, poultry seasoning, oregano, thyme, salt and pepper. Stir until everything is evenly combined.
- Bake for 25 minutes
- Remove from the oven, top with biscuits and carefully brush the tops of the biscuits with the melted butter.
- Bake for an additional 10-12 minutes. Once the biscuits are golden brown and the chicken mixture is hot and bubbly it is done.
- Remove from the oven and top with additional fresh parsley if desired to serve.
Notes
See notes in the post for ways to reduce sodium if desired.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 578Total Fat 30gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 17gCholesterol 164mgSodium 1286mgCarbohydrates 37gFiber 3gSugar 6gProtein 40g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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MJ
Friday 9th of February 2024
Sadly so disappointed in this. Two tablespoons of The Better than Boullion was too much and overpowered the dish. One tablespoon would have been plenty for our taste at least.
Sandra
Saturday 11th of November 2023
This is an ultimate comfort food! Everyone at my house loved it!
Katerina Petrovska
Thursday 9th of November 2023
Oh my, this looks amazing! The perfect meal for fall!
Beth
Wednesday 8th of November 2023
MmmMMMM. This looks so good. I love using canned biscuits for the topping. That's so much easier than making or using a crust, and the biscuits are so good with the filling.