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Easy Chicken Pot Pie Casserole

Easy Chicken Pot Pie Casserole is a quick and easy dinner. Made with less than 10 ingredients and on the dinner table in about 30 minutes.

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Classic Chicken Pot Pie is one of my favorite comfort food meals but it isn’t on the menu that often because it takes so long to cook. This version is ready in about 30 minutes and it’s just as delicious!

Chicken Pot Pie with biscuit topping in a bowl.

If you are looking for a delicious dinner with just a few pantry ingredients, this Easy Chicken Pot Pie Casserole is perfect for busy families.

Ingredients Needed

  • Chicken Breast – Rotisserie chicken or leftover smoked chicken works also.
  • Olive Oil
  • Kosher Salt
  • Black Pepper
  • Frozen Mixed Vegetables
  • Granulated Garlic
  • Chicken Broth
  • Cream of Chicken Soup
  • Grands Biscuits

Step by Step Directions

Browning diced chicken in a skillet.

Dice the chicken breast and cook in a skillet coated with olive oil over medium- high heat. Season with salt and pepper, stirring often until chicken just starts to brown.

Adding mixed frozen vegetables to chicken in a skillet.

Stir in the frozen mixed vegetables.

Skillet with chicken pot pie filling - not mixed.

Add the garlic, chicken broth and cream of chicken soup.

Chicken pot pie filling cooking in a skillet.

Continue to cook, stirring until well combined and sauce starts to boil.

Oval casserole with chicken pot pie filling.

Pour the filling into a casserole dish.

Refrigerated biscuit dough over pot pie filling in a casserole dish.

Top with refrigerated biscuit dough. My casserole would only fit 6 biscuits, so I baked the other 2 on a small pan and saved them for breakfast.

Chicken pot pie casserole with biscuit topping.

Bake casserole for 15 minutes or until biscuits are golden brown and cooked through.

Remove from oven and cool about 5 minutes before serving.

What to Serve with Chicken Pot Pie Casserole

This casserole is a complete meal in one dish but is delicious served with a green salad, fried okra or parmesan squash.

Recipe Notes

To make a creamy version, use milk in place of the chicken broth or 3/4 cup of each.

Variations: Can vegetables can be used in place of the frozen vegetables, drain before using. Or use up leftover vegetables that you have in the refrigerator.

Grands Biscuits: We are using Pillsbury Grand’s Biscuits in this recipe. You can also use the smaller refrigerated biscuits or crescent dough if preferred.

Homemade: For a from scratch version with no can soup or refrigerated biscuit dough, try our Chicken and Biscuits recipe with homemade cheddar bay biscuits.

Feed a Crowd: Double the recipe as needed, using a 9 x 13 pan or larger.

Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.

Reheat: Place leftovers in an oven safe dish in a toaster oven or conventional oven at 350° for 10- 12 minutes.

This is a great casserole to make with just a pound of chicken. The filling is creamy and without being too rich and with all of the vegetables, it is hearty without being overly heavy.

Add this creamy chicken pot pie casserole to your dinner rotation this week for a family favorite dinner that is simple and delicious.

Chicken pot pie casserole in a bowl with biscuit on top.

The best thing about this Easy Chicken Pot Pie Casserole is that is ready in about 30 minutes and just has a few ingredients that you probably have on hand.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Yield: 4 Servings

Easy Chicken Pot Pie Casserole

Chicken pot pie casserole with a biscuit on top in a bowl.

Easy Chicken Pot Pie Casserole is a quick and easy dinner. Made with less than 10 ingredients and on the dinner table in about 30 minutes.

Prep Time 2 minutes
Cook Time 28 minutes
Total Time 30 minutes

Ingredients

  • 1 pound chicken breast, diced
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 12 ounces frozen mixed vegetables
  • 1 1/2 cups chicken broth
  • 1 can 10.5 ounces cream of chicken soup
  • 1 tablespoon granulated garlic
  • 1 can, 16 ounce Grands Flaky Layers Biscuits

Instructions

  1. Preheat oven to 375°.
  2. Add olive oil to a skillet over medium- high heat with diced chicken. Season with salt and pepper, stirring often until chicken just starts to brown.
  3. Stir in the frozen mixed vegetables.
  4. Add the garlic, chicken broth and cream of chicken soup. Continue to cook, stirring until well combined and sauce starts to boil. Cook at a low boil about 3 minutes.
  5. Pour into a 4 quart casserole dish and top with refrigerated biscuit dough. My casserole would only fit 6 biscuits, so I baked the other 2 on a small pan and saved them for breakfast.
  6. Bake casserole for 15 minutes or until biscuits are golden brown and cooked through.
  7. Remove from oven and cool about 5 minutes before serving.

Notes

Recipe Variations: To make a creamy version, use milk in place of the chicken broth or ¾ cup of each.

Can vegetables can be used in place of the frozen vegetables, drain before using. Or use up leftover vegetables that you have in the refrigerator.

Biscuits: We use Pillsbury Grand's Biscuits in this recipe. You can also use the smaller refrigerated biscuits or crescent dough if preferred.

Feed a Crowd: Double the recipe as needed, using a 9 x 13 pan or larger.

Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.

Reheat: Place leftovers in an oven safe dish in a toaster oven or conventional oven at 350° for 10- 12 minutes.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 755Total Fat: 27gSaturated Fat: 7gTrans Fat: 4gUnsaturated Fat: 17gCholesterol: 106mgSodium: 2494mgCarbohydrates: 78gFiber: 5gSugar: 12gProtein: 49g

Nutritional calculations are estimated and may not be accurate.

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