Easy Chicken Pot Pie Casserole

ByCole Matthews
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SPREAD LOVE

Easy Chicken Pot Pie Casserole

When comfort food calls, nothing beats a piping hot Chicken Pot Pie Casserole filled with tender chicken, savory veggies, and golden brown biscuit topping. This effortless dish brings back memories of grandma’s kitchen, where the aroma of baked goods and hearty meals filled the air. Perfect for weeknight dinners or special gatherings, this casserole is sure to become a family favorite!

Why Make This Recipe

  • Quick and Simple: With just a handful of ingredients and minimal prep time, you can whip up this comforting meal in no time.
  • Comforting Flavor: The combination of creamy filling and flaky biscuits delivers that classic chicken pot pie experience without the fuss.
  • Crowd-Pleaser: It’s a versatile dish that’s sure to satisfy even picky eaters, making it ideal for families or gatherings.

If you’re tired of spending hours in the kitchen but still want to impress your family with a hearty, satisfying meal, then this Easy Chicken Pot Pie Casserole is perfect. It combines the rich flavors of a traditional pot pie with the convenience of a bake-and-serve dish, allowing for both comfort and simplicity.

How to Make Easy Chicken Pot Pie Casserole

Step-by-Step Guide to Making Easy Chicken Pot Pie Casserole

Ingredients

  • 1 lb cooked chicken, shredded
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup frozen mixed vegetables
  • 1 cup milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 package (8 oz) refrigerated biscuits

Directions

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine shredded chicken, cream of chicken soup, mixed vegetables, milk, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  3. Pour the mixture into a greased 9×13 inch baking dish.
  4. Top with the refrigerated biscuits.
  5. Bake in the preheated oven for 30-35 minutes or until the biscuits are golden brown and the filling is bubbly.
  6. Let it cool slightly before serving.

Easy Chicken Pot Pie Casserole

Storage Tips for Easy Chicken Pot Pie Casserole

To keep your Chicken Pot Pie Casserole fresh and delicious, following proper storage techniques is essential.

  • Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Freezer: For longer storage, you can freeze the casserole for up to 2-3 months. Make sure it is fully cooled before sealing in a freezer-safe container.
  • Reheating: To reheat, thaw the casserole overnight in the fridge and bake at 350°F (175°C) until warmed through, approximately 20-25 minutes.

How to Serve Easy Chicken Pot Pie Casserole

Best Ways to Serve Easy Chicken Pot Pie Casserole
This hearty casserole is best served warm and can stand alone as a full meal. Pair it with:

  • A fresh green salad for a lighter contrast.
  • Roasted vegetables for an added nutritional boost.
  • Crusty bread to soak up the creamy filling.

For a comforting family dinner, serve directly from the baking dish, allowing everyone to dig in as they enjoy the bubbly, rich filling and flaky biscuit topping.

Tips to Make Easy Chicken Pot Pie Casserole

  • For Extra Flavor: Add herbs like thyme or rosemary to enhance the savory profile.
  • Customize Your Veggies: Feel free to substitute the mixed vegetables with your favorites, such as peas, corn, or green beans.
  • Make Ahead: You can prep the filling a day ahead and assemble it with biscuits before baking to save time on busy nights.

Variations

  • Healthier Option: Substitute the cream of chicken soup with a homemade version made from broth and milk thickened with cornstarch for a lighter twist.
  • Vegetarian Version: Swap out the chicken for chickpeas and use vegetable broth instead of chicken soup, adding mushrooms for a meaty texture.

FAQs

Q: Can I use raw chicken in this recipe?
A: Yes, however, you’ll need to cook it first. You can sauté it in a skillet until it’s cooked through, shred it, and then follow the rest of the recipe.

How long should I bake the casserole?

  • For optimal results, bake for 30-35 minutes or until the biscuits are golden brown and the filling is bubbly.

Q: Can I make this casserole gluten-free?
A: Absolutely! Use gluten-free biscuits and ensure your cream of chicken soup is also gluten-free.

With its simple preparation and comforting flavors, Easy Chicken Pot Pie Casserole is a home-cooked recipe that’s easy to master. Whether enjoyed on a busy weeknight or as a comforting weekend treat, this dish is about warmth, flavor, and gathering around the table with loved ones. Enjoy!

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Easy Chicken Pot Pie Casserole

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: None
Print Recipe

Description

A comforting Chicken Pot Pie Casserole filled with tender chicken, savory veggies, and a golden brown biscuit topping.

Ingredients

Scale
  • 1 lb cooked chicken, shredded
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup frozen mixed vegetables
  • 1 cup milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 package (8 oz) refrigerated biscuits

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine shredded chicken, cream of chicken soup, mixed vegetables, milk, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  3. Pour the mixture into a greased 9×13 inch baking dish.
  4. Top with the refrigerated biscuits.
  5. Bake in the preheated oven for 30-35 minutes or until the biscuits are golden brown and the filling is bubbly.
  6. Let it cool slightly before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze for longer storage, for up to 2-3 months.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 6g
  • Sodium: 700mg
  • Fat: 19g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 85mg

Keywords: chicken, casserole, comfort food, easy recipes, pot pie

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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