This Chicken Pot Pie Casserole is shredded chicken, mixed vegetables, creamy sauce, and golden biscuits brushed with garlic butter. It costs about $2.61 per serving and gives you all the cozy flavor of chicken pot pie with much less work.
This Chicken Pot Pie Casserole is one of the most requested comfort food dinners in our house during fall and winter. I brought it to a family gathering once, and it disappeared before I could even go back for seconds, which told me everything I needed to know.
Why You’ll Love This Recipe!
- Budget Friendly. It costs about $2.61 per serving and feeds 6.
- Easy comfort food. You get classic chicken pot pie flavor without making pie crust.
- Biscuits in every bite. Quartered biscuits make the topping easy to serve.
- Quick prep. Rotisserie chicken keeps prep to about 10 minutes.
After 14 years of developing recipes, I know the best comfort food casseroles taste like you spent hours in the kitchen, even when the prep takes just 10 minutes. If you love easy baked chicken casseroles recipe slike this one you will also love our Poppyseed Chicken, Chicken Divan Recipe and Crack Chicken Casserole.
Ingredients
- Cooked shredded chicken – Rotisserie chicken is the easiest option, but leftover cooked chicken also works.
- Frozen mixed vegetables – Add them straight from the freezer. No thawing needed.
- Whole Milk – Helps create a creamy filling. 2% milk also works.
- Cream of chicken soup – Makes the filling rich and creamy.
- Poultry seasoning – Adds classic pot pie flavor.
- Salt and Black pepper – Season to taste.
- Grands biscuits – Cut into quarters before adding to the casserole.
- Butter, melted – Adds richness and helps the biscuits turn golden.
- Garlic powder – Adds extra savory flavor to the biscuit topping.
How to Make Chicken Pot Pie Casserole with Biscuits
Step 1 – Preheat the oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
Step 2 – In a large bowl, stir together the shredded chicken, frozen vegetables, milk, cream of chicken soup, poultry seasoning, salt, and black pepper until well combined.
Step 3 – Spread the mixture evenly into the prepared baking dish.
Step 4 – Cut each biscuit into quarters and arrange the pieces evenly over the chicken mixture.
Step 5 – Cover the dish with foil and bake for 25 minutes.
Step 6 – Remove the foil and continue baking for 15 minutes, or until the biscuits are golden brown and cooked through.
Step 7 – Brush the melted butter over the biscuits and sprinkle with the garlic powder. Serve warm and enjoy!
Tips for Success
- Bake covered first. This helps the filling heat through before the biscuits brown.
- Check for Doneness. If the biscuits are browning before they’re fully cooked, loosely tent the casserole with foil and continue baking until the centers are done.
- Quarter the biscuits. I’ve made this recipe using both whole biscuits and quartered biscuits. Both work well, but I prefer cutting the biscuits into quarters because they’re easier to serve and you get a biscuit in every bite.
- Do not thaw the vegetables. Add them straight from the freezer.
- Use rotisserie chicken. It keeps prep quick and easy.
- Brush with butter right away. Add the garlic butter as soon as the casserole comes out of the oven.
Variations Ideas
- Swap cream of chicken soup for cream of mushroom for a slightly eathier flavor profile.
- Add ½ cup of shredded cheddar cheese to the filling for extra richness throughout.
- Use crescent roll dough cut into pieces instead of biscuits for a lighter flakier topping.
- Add a teaspoon of dried thyme directly to the filling for an even more pronounced pot pie flavor.
- Make it dairy-free by using a dairy-free cream of chicken soup and oat milk in the same amounts.
- Use canned chicken drained and rinsed for the most budget-friendly version that still taste delicious.
What to Serve with Chicken Pot Pie Casserole
- Simple Green Salad – A fresh light contrast that balances the richness of the creamy pot pie filling beautifully.
- Roasted Green Beans – A simple vegetable side that makes a great side without competing with the bold casserole flavors.
- Cranberry Sauce – A classic fall pairing alongside the creamy chicken filling for an easy weeknight dinner.
Storage and Reheating
Refrigerator
- Store in an airtight container for up to 3 days. The biscuits will soften slightly as they sit, but the flavor is still excellent.
Reheating
- Reheat individual portions in the microwave in 60-second intervals. Reheat larger portions covered with foil at 350 degrees for 20 minutes, until heated through. For the crispiest biscuit topping, reheat uncovered in a 375 degree oven for 10 minutes.
Make Ahead
- Assemble the chicken filling in the baking dish, cover tightly without the biscuits, and refrigerate for up to 24 hours. Add the quartered biscuits right before baking, and add 5 extra minutes to the covered bake time since the filling will be cold.
Freezer
- Freeze the chicken filling without the biscuits in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then spread into the baking dish, add fresh biscuit quarters, and bake as directed, adding 5-10 extra minutes since the filling starts cold.
Frequently Asked Questions
Yes. Drain canned chicken well before adding it to the filling.
Yes. Assemble the filling up to 24 hours ahead and refrigerate. Add the biscuits just before baking.
Cover the casserole loosely with foil and continue baking until the biscuits are cooked through.
Yes. Spoon homemade biscuit dough over the filling and bake until golden and cooked through.
Yes. Freeze the filling without the biscuits for up to 3 months. Thaw overnight, add fresh biscuits, and bake as directed.
If you make this recipe, leave a star rating and a comment below. We love hearing from you!
Chicken Pot Pie Casserole with Biscuits
Ingredients
- 4 cups cooked shredded chicken
- 2 cups frozen mixed vegetables corn, peas, carrots, and green beans
- 1 cup milk
- 2 10.5-ounce cans cream of chicken soup
- ½ teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 8-count can Grands! biscuits
- 1 tablespoon butter melted
- ½ teaspoon garlic powder
See how we calculate recipe costs.
Instructions
- Preheat the oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, stir together the shredded chicken, frozen vegetables, milk, cream of chicken soup, poultry seasoning, salt, and black pepper until well combined.
- Spread the mixture evenly into the prepared baking dish.
- Cut each biscuit into quarters and arrange the pieces evenly over the chicken mixture.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and continue baking for 15 minutes, or until the biscuits are golden brown and cooked through.
- Brush the melted butter over the biscuits and sprinkle with the garlic powder.
- Serve warm and enjoy!
My husband loved this chicken pot pie! I loved that I could use our leftover chicken to make it which made it budget friendly. Thanks for the easy recipe.