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This easy Chicken Pot Pie Casserole is perfect for busy weeknights or cozy family dinners. It blends tender shredded chicken and a colorful mix of vegetables in a creamy sauce, topped with buttery biscuits that bake to a golden crisp. Ready in under 45 minutes, it offers all the comforting flavors of traditional chicken pot pie without the fuss.
I first made this casserole on a hectic weeknight when I needed something quick but comforting. Since then it has become a go to dish that everyone in the family asks for again and again.
Ingredients
- Biscuits: Pillsbury Grand Biscuits work well for that perfect flaky top if you have access to fresh biscuits, even better
- Frozen vegetables: a mix of peas, carrots, corn, and green beans adds both color and texture frozen is convenient and just as nutritious
- Cooked shredded chicken: rotisserie chicken is ideal for ease and flavor but leftover roasted chicken also works great
- Cream of chicken soup: low sodium versions keep the dish balanced and flavorful
- Milk: helps thin the mixture to a creamy consistency
- Better Than Bouillon Chicken Base: adds depth and richness reduced sodium is my preferred choice
- Fresh parsley: brightens the flavor and adds a fresh finish
- Lemon juice: brings a subtle brightness that cuts through the richness
- Poultry seasoning, dried thyme, dried oregano: these herbs provide classic savory notes essential for that chicken pot pie flavor
- Butter: melted to brush on the biscuits ensuring a golden brown crust
- Salt and pepper: season according to taste to bring all the flavors together
Instructions
- Bake Biscuits:
- Preheat your oven to 375 degrees Fahrenheit and place the biscuits on an ungreased baking sheet. Bake them for 10 minutes until they start to rise and become lightly golden. This partial baking ensures they cook through and remain fluffy once on top of the casserole.
- Combine Filling:
- While the biscuits bake, gather a 9 by 13 inch baking dish and add the frozen vegetables along with the shredded chicken. Pour in the cream of chicken soup and milk then stir in the Better Than Bouillon, fresh parsley, lemon juice, poultry seasoning, oregano, thyme, salt, and pepper. Mix thoroughly until the ingredients are evenly combined into a creamy filling.
- Initial Bake:
- Place the baking dish into the oven and bake the mixture uncovered for 25 minutes. This allows the flavors to meld and the filling to heat through and thicken nicely before the biscuit topping is added.
- Add Biscuit Topping:
- Remove the dish from the oven carefully. Arrange the partially baked biscuits evenly over the top of the hot filling. Using a pastry brush or spoon gently brush the tops of each biscuit with the melted butter for a beautifully golden crust.
- Final Bake:
- Return the casserole to the oven and bake for another 10 to 12 minutes. You will know it is done when the biscuits are a deep golden brown and the filling is bubbly and hot.
- Serve:
- Once out of the oven sprinkle a bit more fresh parsley on top for color and a touch of freshness before serving.
This casserole shines because of the biscuits on top which add a perfect buttery crunch to contrast the creamy filling. One of my favorite memories is making this dish with my kids who love spooning out the chicken and veggies then topping with those pillowy biscuits. The combination always brings smiles around the table.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. The biscuits soften slightly but remain delicious. Reheat gently in the oven to restore some crispness or microwave for convenience.
Ingredient Substitutions
If you do not have biscuits consider using puff pastry or a traditional pie crust for a different but equally tasty topping. You can swap out the frozen vegetable mix for fresh seasonal vegetables as they become available. Chicken can be replaced with ham, pork, or cooked beef if preferred.
Serving Suggestions
Serve this casserole alongside a crisp tossed salad or roasted asparagus for a balanced meal. Fresh fruit skewers make a nice light dessert or side that complements the savory richness of the dish.
This Chicken Pot Pie Casserole is a comforting crowd pleasing meal that is easy to prep and freezes well. Par bake the biscuits for the best topping and enjoy.
Common Recipe Questions
- → Can I substitute the chicken with other proteins?
Yes, you can use leftover ham, pork, beef, or any preferred protein to suit dietary preferences or ingredient availability.
- → What vegetables work best in this dish?
A mix of peas, carrots, corn, and green beans offers a balanced combination of texture and sweetness, but feel free to swap in your favorites.
- → How can I reduce the dish's sodium content?
Use reduced sodium soups and bouillon, and taste before adding additional salt to keep sodium levels in check.
- → Are there alternatives to biscuit topping?
Yes, puff pastry or a traditional pie crust can be used as alternatives, offering different textures and flavors.
- → Can this casserole be prepared in advance?
Absolutely, you can assemble ahead and refrigerate until baking; add and bake biscuits just before serving for best results.