Easy Homemade Chicken Pot Pie Casserole

ByMadison Rae
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Why Make This Recipe

Chicken Pot Pie Casserole is a comforting dish that is perfect for any family dinner. It combines tender chicken, mixed vegetables, and a creamy sauce, all topped with fluffy biscuits. This recipe is not only easy to prepare but also satisfying and delicious. It’s a great way to use up leftover chicken and is sure to please both kids and adults alike.

How to Make Easy Homemade Chicken Pot Pie Casserole

Ingredients

  • 2 cups cooked chicken, shredded
  • 1 cup mixed vegetables (carrots, peas, corn)
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon Worcestershire sauce
  • 1 package (2.5 oz) refrigerated biscuit dough
  • Salt and pepper to taste

Directions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Mix well.
  3. Pour the mixture into a greased casserole dish.
  4. Cut the biscuit dough into quarters and place them on top of the chicken mixture.
  5. Bake for 25-30 minutes until the biscuits are golden brown and the filling is bubbly.
  6. Let cool slightly before serving.

How to Serve Easy Homemade Chicken Pot Pie Casserole

Serve the casserole warm, straight from the oven. It’s great on its own, but you can also add a simple salad or some bread for a complete meal. Don’t forget to scoop out the filling and biscuits together for the best bite!

How to Store Easy Homemade Chicken Pot Pie Casserole

If you have leftovers, store them in an airtight container in the refrigerator. The casserole will last for about 3 to 4 days. Make sure it’s completely cooled before sealing the container. You can also freeze the dish for later. Just be sure to wrap it well to prevent freezer burn.

Tips to Make Easy Homemade Chicken Pot Pie Casserole

  • Use rotisserie chicken to save time. It’s already cooked and shredded!
  • Feel free to add spices or herbs like thyme or parsley for extra flavor.
  • For a creamier filling, you can mix in some sour cream or cream cheese.

Variation

You can switch up the vegetables based on what you have on hand. Broccoli, green beans, or even potatoes work well in this recipe. Additionally, you can use leftover turkey instead of chicken for a holiday twist!

FAQs

1. Can I make this chicken pot pie casserole ahead of time?
Yes! You can prepare the filling and assemble the casserole in advance. Just cover and refrigerate until you’re ready to bake.

2. Can I use homemade biscuit dough?
Absolutely! If you prefer homemade biscuits, feel free to substitute them for the refrigerated dough.

3. What can I do if I don’t have cream of chicken soup?
You can make a quick homemade version using chicken broth, milk, and cornstarch or flour to thicken it. Just season well to mimic the flavor of the canned version.

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Easy Homemade 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 loaded with tender chicken, mixed vegetables, and topped with fluffy biscuits.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 cup mixed vegetables (carrots, peas, corn)
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon Worcestershire sauce
  • 1 package (2.5 oz) refrigerated biscuit dough
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Mix well.
  3. Pour the mixture into a greased casserole dish.
  4. Cut the biscuit dough into quarters and place them on top of the chicken mixture.
  5. Bake for 25-30 minutes until the biscuits are golden brown and the filling is bubbly.
  6. Let cool slightly before serving.

Notes

Use rotisserie chicken for convenience. Customize vegetables to your liking.

  • 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: 800mg
  • Fat: 20g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 70mg

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

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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