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Chicken Pot Pie Casserole

ByJackie
No ratings yet
This Chicken Pot Pie Casserole uses pre-cooked chicken, cream of chicken soup, and frozen veggies with an easy 3 ingredient biscuit topping. 5 Minutes of prep and bake in the oven.
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I grew up eating chicken pot pie, so this casserole version hits all the same comforting notes, just with a shortcut or two. I use rotisserie chicken most of the time (because let’s be real, it’s easy), toss it with a creamy veggie filling made with cream of chicken soup, and top it with homemade 3 Ingredient biscuit dough that comes together fast.

How to Make Chicken Pot Pie Casserole

For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.

A bowl with a yellow batter being whisked by hand.
Step 1: In a large mixing bowl, whisk together chicken soup, chicken broth, and softened cream cheese until smooth and creamy.
A bowl filled with a creamy chicken, potato, and vegetable mixture, stirred with a white spoon.
Step 2: Stir in shredded chicken, frozen mixed vegetables, garlic powder, onion powder, ground thyme, and salt and pepper to taste.
The creamy chicken and vegetable mixture spread evenly in a glass baking dish before adding the biscuit topping.
Step 3: Pour the filling into the prepared baking dish and spread it out evenly.
A bowl with flour, cubed butter, and milk alongside a white spoon.
Step 4: In a large bowl, mix self-rising flour with cold, cubed butter until it resembles coarse crumbs.
A bowl with dry ingredients (flour mixture) and a measuring cup filled with milk.
Step 5: Gradually add cold buttermilk.
A bowl containing biscuit dough with a white spatula.
Step 6: Stir until a soft dough forms.
A glass baking dish filled with the creamy chicken mixture, topped with raw biscuit dough.
Step 7: Use a spoon to drop dollops of the dough evenly over the top of the filling.
A completed casserole in a glass baking dish, showing the golden biscuit topping with a creamy filling beneath.
Step 8: Place the casserole in the oven and bake until the biscuits are golden brown and the filling is bubbly. Let the casserole cool before serving.
chicken pot pie casserole in a 9x13 casserole dish with a biscuit topping and a wooden spoon.
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Chicken Pot Pie Casserole Recipe

This Chicken Pot Pie Casserole uses pre-cooked chicken, cream of chicken soup, and frozen veggies with an easy 3 ingredient biscuit topping. 5 Minutes of prep and bake in the oven.
No ratings yet
Author Jackie
Servings 8 servings
Course Breakfast, Main Course
Calories 409
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

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Equipment

Large mixing bowl
13×9 Baking Dish

Ingredients
  

For the Chicken Casserole Filling

  • 2 cups cooked chicken shredded or diced
  • 10.5 ounce cream of chicken soup
  • 1 cup chicken broth
  • 4 ounces cream cheese softened
  • 1 cup frozen mixed vegetables such as peas, carrots, and corn
  • 1 cup frozen diced potatoes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground thyme
  • Salt and pepper to taste

For the Biscuit Topping

  • 2 cups self-rising flour
  • 1/2 cup unsalted butter cold
  • 3/4 cup buttermilk cold

Instructions

  • Preheat your oven to 400°F and grease a 9×13-inch baking dish.
  • In a large mixing bowl, whisk together 1 can cream of chicken soup, 1 cup chicken broth, and 4 ounces softened cream cheese until smooth and creamy.
  • Stir in 2 cups shredded chicken, 1 cup frozen mixed vegetables, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground thyme and salt and pepper to taste.
  • If desired, mix in 1/2 cup shredded cheddar cheese.
  • Pour the filling into the prepared baking dish and spread it out evenly.
  • In a large bowl, mix 2 cups self-rising flour with 1/2 cup cold, cubed butter until it resembles coarse crumbs.
  • Gradually stir in 3/4 cup cold buttermilk until a soft dough forms.
  • Use a spoon to drop dollops of the dough evenly over the top of the filling.
  • Place the casserole in the oven and bake for 25 to 30 minutes, or until the biscuits are golden brown and the filling is bubbly.
  • Let the casserole cool for about 5 minutes before serving.

Notes

Fridge Storage: Let the casserole cool completely, then store leftovers in an airtight container in the fridge for up to 3 days. It tastes even better the next day!
Freezer Storage: Wrap the unbaked casserole tightly in plastic wrap and foil, then freeze for up to 3 months. When ready to bake, let it thaw overnight in the fridge before popping it in the oven.
Reheating: Cover the casserole with foil and bake at 350°F for about 20 minutes, or until hot. If the biscuits seem dry, brush them with a little melted butter before reheating. You can also microwave individual servings for 60-90 seconds if you’re short on time. If baking straight from frozen, keep it covered with foil and bake at 350°F for 45-50 minutes, or until everything is warmed thru and bubbling.

Nutrition

Serving: 1 cup, Calories: 409kcal, Carbohydrates: 36g, Protein: 17g, Fat: 22g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 77mg, Sodium: 479mg, Potassium: 354mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1823IU, Vitamin C: 8mg, Calcium: 70mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

If you try this easy Chicken Pot Pie Casserole  recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!

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Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!

Recipe Tips

  1. Don’t Skip the Biscuit Prep: If you’re using store-bought biscuits, take 30 seconds to brush them with melted butter before baking. They’ll come out extra golden, extra flavorful, and WAY less sad-looking.
  2. Use a Deep Dish: This chicken pot pie casserole loooves to bubble up while baking, and unless you enjoy scrubbing burnt sauce off the bottom of your oven, go for a deep dish to keep everything contained.
  3. Taste Before Baking: Your soup, broth, and seasonings already have salt, so give the filling a quick taste before adding more.
  4. Rotate Your Pan: About halfway through baking, turn the dish around to make sure the biscuits cook evenly.

Serving Ideas

  • Veggies: Keep it simple with canned green beans, or canned carrots.
  • Salads: Lighten up the plate with an arugula salad, a mixed greens salad, or a classic Caesar salad.
  • Bread: Serve your homemade chicken pot pie casserole alongside buttery cornbread, soft dinner rolls, or garlic toast for extra comfort.
  • Potatoes: Round it out with slow cooker baked potatoes, creamy mashed potatoes, or crispy sweet potato fries.
A close-up of a plate with a serving of chicken pot pie casserole, showing the golden biscuit topping and creamy filling.

Quick Recipe Help and Common Questions

Can I make this chicken pot pie casserole recipe ahead of time?

You sure can! Assemble everything except the biscuits, cover, and refrigerate for up to 24 hours. When you’re ready to bake, let it sit on the counter for about 15 minutes while the oven preheats, then add the biscuits and bake.

Why is my casserole runny?

It may need a few extra minutes to cool and thicken up after baking. You can also reduce the broth slightly for a thicker consistency.

Can I use a different topping instead of biscuits?

Yep! Puff pastry, crescent roll dough, or even a layer of mashed potatoes work great. Just adjust the baking time as needed.

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