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.
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!
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. You might also like this Crock Pot Chicken Pot Pie for busy weeknights.
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
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.
Stir in the frozen mixed vegetables.
Add the garlic, chicken broth and cream of chicken soup.
Continue to cook, stirring until well combined and sauce starts to boil.
Pour the filling into 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.
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.
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.
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Easy Chicken Pot Pie Casserole
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
- Preheat oven to 375°.
- 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.
- Stir in the frozen mixed vegetables.
- 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.
- 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.
- Bake casserole for 15 minutes or until biscuits are golden brown and cooked through.
- Remove from oven and cool about 5 minutes before serving.