Easy Chicken Pot Pie Casserole Recipe

Name: Easy Chicken Pot Pie Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 ½ cups shredded cheddar cheese (divided); 3 cups cooked chicken (cut into ½ inch cubes); 10.5 ounces cream of chicken soup; ½ cup milk; ½ cup sour cream; 1 teaspoon onion powder or 1 tablespoon minced onion; ½ teaspoon seasoned salt; ⅛ teaspoon pepper; 2 cups mixed vegetables (thawed and well drained if using frozen); 16.3 ounces canned refrigerated biscuits (Recommend: Pillsbury's Grands "flaky layers"); 1 tablespoon butter (melted)

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Looking for a quick and easy dinner that will satisfy everyone’s craving for comfort food? I have the answer right here! This delicious and hearty Easy Chicken Pot Pie Casserole recipe is made with simple ingredients that you likely have on hand. It’s great for busy nights when you don’t have much time to spend in the kitchen.

A serving of chicken pot pie casserole on a white plate.

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One of the best things about this recipe is its versatility. You can customize it to your liking by using different types of vegetables or seasonings. Plus, it’s a great way to use up leftover chicken and vegetables. And the topping is simply a can of refrigerated biscuits!

The creamy sauce in this casserole comes from a combination of cream of chicken soup, milk, and sour cream, giving it a rich, velvety texture that pairs perfectly with the tender chicken and mixed vegetables. The biscuits on top add a golden brown, flaky crust that’s sure to be a hit with everyone.

All you’ll need to do is mix together the chicken, veggies, and sauce, pour it into a baking dish, top it with biscuits, and bake. It’s a one-dish meal that’s great for feeding a hungry family and is sure to become a favorite in your household.

❤️ Why You’ll Love This Recipe

It’s quick and easy: It comes together with just 15 minutes of prep time.
It’s quite versatile. You can use different vegetables or seasonings and you can even swap out the biscuits for puff pastry or homemade pie crust.
Very family-friendly. Kids and adults alike love the familiar simplicity of chicken pot pie.

🍳 Tools You’ll Use

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Large mixing bowl.
9×13 glass or ceramic baking or casserole dish.
Measuring cups and spoons.
Knife and cutting board.
A brush or spoon.

My Favorite Casserole Dish

Emile Henry Large Rectangular Baker

MADE IN FRANCE SINCE 1850 of all natural materials. High-fired Burgundy clay.
SUPERIOR HEAT RETENTION. Keeps food hot longer.
RESISTANT AGAINST TEMPERATURE CHANGE. For use in the oven up to 520 Degrees F. Oven, broiler, and microwave safe: Can go directly from freezer or refrigerator, to a hot oven, to table.
EASY TO CLEAN. Dishwasher Safe or hand wash with soap and water.
10 YEAR WARRANTY against manufacturing defects.

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🛒 Ingredient Notes

Chicken – To make this as easy as possible, I suggest using a rotisserie chicken from your grocery store. If you’d like to cook the chicken from scratch, simply bake two chicken breasts in the oven at 375°F for 20-25 minutes until cooked through, then cut remove the skin and bones and cut them into cubes.
Mixed vegetables – Any combination of vegetables works fine. I typically use mixed frozen vegetables that have been thawed and well drained.
Biscuits – This recipe uses refrigerated biscuits for the topping. In my experience, Pillsbury’s Grands “flaky layers” biscuits work best because they’re easy to pull apart. If you like, you can use frozen puff pastry or a homemade or purchased pie crust in place of the biscuits.
Cheese – I prefer sharp Cheddar. Use whatever you like.
Cream of chicken soup – Almost any “cream of” soup works great in this recipe. I’ve used both cream of mushroom soup and cream of celery soup with good results.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

🔪 How to Make Easy Chicken Pot Pie Casserole

All ingredients measured into a mixing bowl.

Prepared mixture spread into the casserole dish.

Preheat oven to 375°F. Liberally grease a 9×13 glass or ceramic baking dish.
In a large bowl, add 1 cup of the shredded cheese, chicken, cream of chicken soup, milk, sour cream, onion powder, seasoned salt, salt, pepper, and mixed vegetables. together. Mix until well combined.
Pour the mixture into the prepared baking dish.
Place in the preheated oven and bake uncovered for 15 minutes.
Remove the dish from the oven and stir. Sprinkle the remaining ½ cup of cheese on top of the mixture.

Divide the biscuits in half through the middle and place them evenly on top of the chicken and cheese mixture (do not overlap biscuits).

👉 PRO TIP: Use a “flaky” biscuit with layers that are easily pulled apart.

Return the pan to the oven. Bake for an additional 15-20 minutes until the biscuits are browned and cooked through.
Remove the baking pan from the oven. Brush the tops of the biscuits with melted butter.
Allow to cool briefly (about 10 minutes) and serve!

👉 PRO TIP: Allowing the casserole to cool for about 10 minutes before serving will help it to set and make it easier to serve.

🔀 Recipe Variations

Swap out the chicken for another protein. Try this recipe with turkey or ham for a change.
Use your favorite vegetables in the filling. Broccoli, cauliflower, and mushrooms would all work well in this recipe.
Use Colby Jack or mozzarella in place of the Cheddar cheese.
For a crunchy topping, replace the biscuits with crushed Ritz crackers or Panko breadcrumbs.

🍽️ Serving Suggestions

Try a simple green salad with a vinaigrette dressing or a creamy coleslaw for some crunch.
Another great side dish for this casserole is roasted vegetables. Roasted asparagus, broccoli, cauliflower, or Brussels sprouts would complement the flavors in this dish.
Southern style green beans are fantastic on the side.
Warm and toasty garlic bread is always a hit, and it pairs well with this casserole.
For a sweet ending to your meal, try serving fresh fruit or a classic dessert like apple pie, brownies, or ice cream.

⏲️ Make It Ahead

To prepare the recipe in advance, simply follow the instructions through step 3. Cover the baking dish tightly with plastic wrap and store it in the refrigerator for up to 24 hours.

When you’re ready to bake, remove the dish from the refrigerator and let it sit at room temperature for about 30 minutes. Preheat the oven to 375°F, then add the biscuits and bake the casserole according to the instructions.

🍚 Storage Instructions

To store leftovers, make sure the casserole has cooled to room temperature. Measure out individual portions or leave the leftovers whole. Transfer to an airtight container and store in the refrigerator for 3 to 4 days.

Leftovers may be reheated in the microwave or oven. To reheat in the oven, preheat to 350°F, place the casserole in an oven-safe dish, cover it with foil, and bake for 20-25 minutes or until heated through. To reheat in the microwave, place in a microwave-safe dish, cover with a damp paper towel, and microwave for 1-2 minutes or until heated through.

It’s important to note that the biscuit topping on reheated leftovers will not be as crispy as they are fresh and hot from the oven.

❓Questions About Chicken Pot Pie Casserole

Can I make this casserole without the biscuits?

You can omit the biscuits and serve the hot, bubbly chicken mixture on its own or with a different type of topping, such as mashed potatoes or a puff pastry crust.

How can I make this casserole vegetarian?

You might try omitting the chicken and adding and additional 2 to 3 cups of vegetables. Cubed potatoes, broccoli, and cauliflower would be good choices.