Chicken Pot Pie Casserole

A cozy and comforting casserole that combines savory chicken, colorful vegetables, and buttery biscuits, offering all the flavors of traditional chicken pot pie with less effort.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 325

Ingredients Method Notes

Ingredients

Main Ingredients

4 cups Cooked Chicken Roasted or rotisserie chicken for best flavor.
4 cups Frozen Vegetable Mix (corn, peas, carrots, green beans) Fresh veggies can be used but may require more cooking.
21 ounces Cream of Chicken Soup (two 10.5-ounce cans) Can swap for homemade cream sauce for added flavor.
2 cups Milk Use almond or soy milk for a dairy-free option.
4 tablespoons Butter (divided) Use margarine for a lower-fat option.
1 can Grands Biscuits Substitute with homemade biscuits for added warmth.
½ teaspoon Garlic Powder Use fresh garlic for a bolder taste.
to taste Salt and Pepper Essential for seasoning.

Method

Preparation

Preheat your oven to 375°F and spray a 9x13 baking pan with nonstick spray.
Bake the biscuits on a baking sheet for about 8 minutes until slightly golden; set aside.

Cooking

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add frozen vegetables and cook for about 10-15 minutes until tender.
Stir in cooked chicken, milk, cream of chicken soup, salt, pepper, and garlic powder; heat until bubbly.
Pour the filling into the prepared baking dish and top with the pre-baked biscuits.
Melt remaining butter with garlic powder and drizzle over biscuits before baking.
Bake uncovered for 10-12 minutes; cover with foil and bake for an additional 10-12 minutes until biscuits are golden brown.

Notes

Serve this casserole straight from the oven paired with a simple green salad or garlic bread. Leftovers can be stored in an airtight container in the fridge for 3-4 days. Can freeze before baking for up to three months.