Nothing warms the heart quite like a homemade Chicken Pot Pie Casserole Recipe. This dish captures all the comforting goodness of a traditional chicken pot pie but swaps the individual crust for a delightful biscuit-topped casserole. It’s perfect for those weeknights when you want something hearty, flavorful, and just a little bit special without spending hours in the kitchen. The creamy chicken and vegetable filling paired with golden, fluffy biscuits on top makes for an irresistible meal that your whole family will ask for again and again.

Ingredients You’ll Need

The image shows four separate white bowls on a white marbled surface. The largest bowl on the left holds chopped cooked chicken pieces with light brown edges. Below it, a smaller bowl contains a mix of salt and black pepper. To the right, a medium white bowl is filled with colorful frozen mixed vegetables, including green beans, peas, carrots, and corn. Above this vegetable bowl, there is a small white bowl filled with smooth yellow sauce. A small bunch of fresh green parsley lies next to the sauce bowl on the surface. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are refreshingly straightforward but each plays a vital role in creating the cozy, satisfying flavors and textures to make this Chicken Pot Pie Casserole Recipe shine.

Butter (2 tbsp unsalted): The base for sautéing veggies and adding richness to the filling.
Frozen mixed vegetables (1 12oz bag): A colorful medley of carrots, peas, green beans, and corn adds texture and sweetness.
Cream of chicken soup (2 cans, 10oz each): Creates that luxuriously creamy sauce that binds everything together.
Chicken stock (2 cups): Adds depth and thins the filling to the perfect consistency.
Rotisserie chicken (shredded): A convenient, flavorful shortcut that ensures tender chicken in every bite.
Italian parsley (½ cup, chopped): Brightens the dish with a fresh, herbaceous note.
Salt and black pepper: To season and enhance all the flavors.
Pillsbury Grand biscuits (1 can): These fluffy biscuits top the casserole with a golden, buttery crust.

How to Make Chicken Pot Pie Casserole Recipe

Step 1: Preheat and Prepare Vegetables

Begin by preheating your oven to 400 degrees Fahrenheit—this ensures the casserole bakes evenly. Then, melt the butter in a large sauté pan over medium heat. Toss in the frozen mixed vegetables and cook them for about 5 to 7 minutes until they’re just tender. This step wakes up the frozen veggies and keeps their colors vibrant and flavors fresh.

Step 2: Create the Creamy Filling

Once the vegetables are softened, stir in the cream of chicken soups and chicken stock. Bring this mixture to a gentle simmer, which helps all the flavors meld beautifully. Now is the moment to season with salt and black pepper according to your taste; this seasoning will make the filling sing with savory warmth.

Step 3: Add Chicken and Herbs

Remove your pan from the heat and fold in the shredded rotisserie chicken along with the chopped Italian parsley. The chicken adds hearty protein while the parsley lifts the flavor with a fresh, green brightness. If the sauce feels too thick at this point, add a little more chicken stock—your goal is a creamy but pourable filling.

Step 4: Assemble the Casserole

Pour the luscious filling into a 9 by 13-inch baking dish, spreading it out evenly. This will be the base of your Chicken Pot Pie Casserole Recipe, waiting for the crowning biscuits.

Step 5: Pre-Bake Biscuits and Top

To keep those Pillsbury Grand biscuits from turning soggy, place them on a parchment-lined sheet pan and bake for half their recommended time. This pre-baking ensures they’ll finish cooking perfectly on top of the filling. Once partially baked, flip the biscuits upside down and gently place them atop the chicken and vegetable mixture in the casserole dish.

Step 6: Bake to Golden Perfection

Slide your assembled casserole into the oven and bake for about 10 to 12 minutes, or until the filling bubbles happily and the biscuits turn a beautiful golden brown. This finishing bake caramelizes the biscuit edges and seals all those cozy pot pie flavors together.

How to Serve Chicken Pot Pie Casserole Recipe

A white rectangular dish holds a casserole with eight round, golden-brown biscuit tops arranged in two rows. Underneath the biscuits is a creamy mixture of diced chicken and mixed vegetables including green peas, orange carrots, yellow corn, and green beans, all in a light sauce. The biscuit tops have a smooth, layered texture showing flaky edges, and the casserole is set on a wooden surface with an orange cloth napkin partially seen in the background. Next to the dish, a white bowl with silver forks is visible on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Before serving, sprinkle a bit more fresh Italian parsley or some chopped chives on top for color and an extra pop of freshness. A light drizzle of melted butter over the biscuits can also add an irresistible glossy finish.

Side Dishes

This casserole is a meal in itself but pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette, or some roasted Brussels sprouts to introduce a crunchy contrast and earthiness to your dinner plate.

Creative Ways to Present

If you’re serving this at a gathering, try scooping individual portions into small ramekins and topping each with a biscuit for an adorable single-serving presentation. Alternatively, add a sprinkle of shredded cheddar cheese under the biscuits before baking for a cheesy twist that’s bound to impress.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover leftover Chicken Pot Pie Casserole Recipe tightly with plastic wrap or foil and refrigerate. It’ll keep well for up to 3 days, making it perfect for easy next-day meals.

Freezing

This casserole freezes beautifully. Wrap it securely in foil or place it in an airtight container before popping it into the freezer for up to 2 months. Just make sure to bake the biscuits fresh next time since they’ll be better when baked directly from the raw dough.

Reheating

To reheat, thaw overnight in the refrigerator if frozen, then warm the casserole in the oven at 350 degrees Fahrenheit until heated through and the biscuits regain some crispness—about 15 to 20 minutes. Avoid the microwave to preserve texture.

FAQs

Can I use fresh vegetables instead of frozen?

Absolutely! Fresh veggies like diced carrots, peas, and green beans work wonderfully. Just sauté them a bit longer until tender before mixing into your filling.

What can I substitute for cream of chicken soup?

If you prefer making it from scratch, mix heavy cream with a homemade chicken broth reduction and a little flour for thickening. This gives a fresh, less processed flavor.

Is this recipe gluten-free?

The filling is naturally gluten-free, but the biscuit topping typically contains gluten. For a gluten-free version, try topping with gluten-free biscuit dough or mashed potatoes.

Can I make this recipe ahead of time before baking?

You sure can! Assemble the casserole in your dish, cover it, and refrigerate overnight. Add the biscuits just before baking to keep them fresh and fluffy.

How many servings does this Chicken Pot Pie Casserole Recipe make?

This recipe comfortably serves 8, making it ideal for family dinners or meal prepping.

Final Thoughts

There’s something truly special about this Chicken Pot Pie Casserole Recipe—it feels like a big warm hug on a chilly day and comes together so easily, making it an instant favorite in any kitchen. I can’t wait for you to try it and share that cozy, home-cooked joy with the people you love. Happy cooking!

Chicken Pot Pie Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 59 reviews

Author: Ezabella
Total Time: 32 minutes
Yield: 8 servings

Print Recipe

Description

Chicken Pot Pie Casserole is a comforting and delicious twist on the classic chicken pot pie. Instead of using a traditional pie crust, this recipe layers a creamy chicken and vegetable filling in a casserole dish topped with flaky pre-baked biscuits for a quick, easy, and satisfying dinner the whole family will love.

Ingredients

Filling

2 tbsp unsalted butter
1 12oz bag frozen mixed vegetables (corn, carrots, peas, green beans, etc.)
2 10oz cans cream of chicken soup
2 cups chicken stock
1 store-bought rotisserie chicken, meat removed and shredded or chopped
½ cup Italian parsley, chopped
Salt and black pepper, to taste

Topping

1 can Pillsbury Grand biscuits

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Instructions

Preheat Oven: Preheat the oven to 400 degrees F to prepare for baking the casserole.
Cook Vegetables: In a large sauté pan, melt the butter over medium heat. Add the frozen mixed vegetables and cook for 5-7 minutes until tender but not mushy.
Make Sauce: Stir in the cream of chicken soup and chicken stock. Bring the mixture to a simmer and season with salt and black pepper to taste.
Add Chicken and Parsley: Remove the pan from heat. Stir in the shredded rotisserie chicken and chopped Italian parsley, combining well. Adjust consistency by adding more chicken stock if the sauce is too thick.
Assemble Casserole: Pour the chicken and vegetable filling evenly into a 9×13 inch baking dish and set aside.
Pre-bake Biscuits: On a parchment-lined sheet pan, partially bake the biscuits for half of the time recommended on the package.
Top Casserole: Remove the biscuits from the sheet pan and carefully place them upside down onto the chicken filling in the casserole dish.
Bake Final Dish: Bake the casserole in the preheated oven for 10-12 minutes or until the filling is bubbly and the biscuits are golden brown and cooked through.