Chicken Pot Pie Casserole Recipe
This chicken pot pie casserole recipe transforms the classic dish into an easy, family-friendly bake. It combines tender chicken, mixed vegetables, and a rich, creamy sauce, all topped with a golden, flaky biscuit crust. Perfect for weeknight dinners, this hearty casserole is simple to make and provides all the comforting flavors of a traditional chicken pot pie without the fuss of a pie crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 3 cups cooked chicken, shredded
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1/2 cup milk
- 1 small onion, diced
- 2 tbsp butter
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 can refrigerated biscuits (8 biscuits)
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
- Stir in the cream of chicken soup, chicken broth, milk, garlic powder, salt, and pepper. Cook for 2-3 minutes until the sauce thickens slightly.
- Add the shredded chicken and frozen vegetables to the skillet, stirring until everything is well combined and heated through.
- Pour the chicken mixture into a greased 9x13-inch baking dish.
- Arrange the refrigerated biscuits evenly on top of the chicken mixture.
- Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling.
- Garnish with fresh parsley, if desired, and serve hot.
Notes
- You can substitute fresh vegetables for frozen; just sauté them with the onions.
- To save time, use rotisserie chicken for this recipe.
- Add a pinch of thyme or rosemary for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 5g
- Sodium: 950mg
Find it online: https://sandyrecipes.com/chicken-pot-pie-casserole-recipe/