I’ve always said that when it comes to chicken pot pie, you can’t beat homemade. Those individual frozen pies are convenient, but they can’t compete with juicy chicken, tender veggies, and creamy gravy in a crisp, flaky crust.
But hey, I get it – making your own pot pie is definitely more work. Cutting up the veggies, making the gravy, rolling out the pie crust, assembling the pie – it’s not a job you have time for every night.
This recipe uses simple hacks for every part of the pie. The vegetables? Mixed veggies out of a bag. The gravy? Canned cream of chicken soup, combined with milk and sour cream. And the crust? Refrigerated biscuits brushed with butter and arranged on top of the filling.
This Chicken Pot Pie Casserole takes only 45 minutes to make, from start to finish. And only 15 minutes of that is actual work; the rest is just baking time. So now, no matter how hectic your schedule is, you never have to settle for less than homemade.
Recipe Notes:
- Any kind of cooked veggies will do. I used a medley of peas, carrots, corn and green beans.
- Shape the biscuits to look as even as possible, as this ensures a more uniform look.
- To make it even easier, use a fully cooked rotisserie chicken.
- Instead of dividing the biscuits in half (top & bottom), you can cut each biscuit into quarters. If the biscuits are too big, the bottom won’t cook.
Store the cooked casserole, covered in the refrigerator for 3-4 days.
To cook the chicken, you can boil it, bake it, sauté it, grill it, or cook in the slow cooker or instant pot. I covered my chicken in olive oil, salt, and pepper. I then baked it at 400°F for 35-40 minutes or until the internal temperature reached at least 165°F.
If you don’t have canned biscuits, make a batch from Bisquick. Instead of using onion powder or minced onion, sauté 1/3 cup chopped onion in 1 tablespoon of butter until tender.
Chicken Pot Pie Casserole
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat oven to 375°F. Grease a 9×13 glass or ceramic baking dish.
- In a large bowl, using only 1 cup of the shredded cheese, mix together all ingredients except for the biscuits and melted butter.
- Pour chicken mixture into prepared baking dish. Bake uncovered for 15 minutes.
- Remove from oven and stir. Sprinkle remaining ½ cup of cheese on top of the mixture.
- Separate each biscuit in half, dividing top and bottom so that they aren’t as thick. Place 12 biscuits on top of the chicken and cheese mixture (do not overlap biscuits).
- Bake for another 15-20 minutes or until biscuits are browned and cooked through.
- Brush tops of biscuits with melted butter and serve!
More family favorite casseroles to try this week!
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Chicken Pot Pie Casserole
This Chicken Pot Pie Casserole takes only 45 minutes to make, from start to finish. This recipe uses simple hacks for every part of the pie.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves:8
Hover over “serves” value to reveal recipe scaler
Ingredients
- 2 cooked chicken breasts *cooked & cut into ½ inch cubes (about 2-3 cups)
- 10.5 oz can cream of chicken soup
- ½ cup milk
- ½ cup sour cream
- 1 teaspoon onion powder or 1 tablespoon minced onion
- ½ teaspoon seasoned salt
- ⅛ teaspoon pepper
- 1 ½ cups shredded cheddar cheese divided
- 2 cups cooked mixed veggies
- 16 oz can refrigerated biscuits I used Grands
- 1 tablespoon butter melted
Instructions
-
Preheat oven to 375°F. Grease a 9×13 glass or ceramic baking dish.
-
In a large bowl, using only 1 cup of the shredded cheese, mix together all ingredients except for the biscuits and melted butter.
-
Pour chicken mixture into prepared baking dish. Bake uncovered for 15 minutes. Remove from oven and stir. Sprinkle remaining ½ cup of cheese on top of the mixture.
-
Separate each biscuit in half, dividing top and bottom so that they aren’t as thick. Place 12 biscuits on top of the chicken and cheese mixture (do not overlap biscuits).
-
Bake for another 15-20 minutes or until biscuits are browned and cooked through.
-
Brush tops of biscuits with melted butter and serve!
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Nutrition Information:
Calories: 451kcal (23%)Carbohydrates: 39g (13%)Protein: 22g (44%)Fat: 24g (37%)Saturated Fat: 9g (45%)Polyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 65mg (22%)Sodium: 1184mg (49%)Potassium: 486mg (14%)Fiber: 3g (12%)Sugar: 3g (3%)Vitamin A: 2721IU (54%)Vitamin C: 5mg (6%)Calcium: 236mg (24%)Iron: 3mg (17%)
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
