Name: Easy Chicken Pot Pie Casserole Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 3 cups cooked shredded chicken (rotisserie works great); 2 cups frozen mixed vegetables (peas, carrots, corn); 1 (10.5 oz) can cream of chicken soup; ½ cup milk; ½ cup chicken broth; 1 tsp garlic powder; ½ tsp onion powder; Salt and pepper to taste; 1 can refrigerated biscuit dough (or 1 sheet puff pastry); 1 tbsp melted butter (for brushing)

Jump to Recipe·5.1 from 8 reviews

The Easy Chicken Pot Pie Casserole is every comfort food lover’s dream in a single dish. Picture this: tender chunks of chicken and sweet, colorful veggies swimming in a creamy sauce, hiding beneath a golden, buttery biscuit crust. It’s a weeknight hero that’s rich, hearty, and wonderfully satisfying—without hours of prep or a mountain of dirty pans. If you want the taste of classic chicken pot pie but crave simplicity, this recipe is about to become your cozy staple. Grab your casserole dish; delicious simplicity is just around the corner!

Easy Chicken Pot Pie Casserole Recipe - Recipe Image

Ingredients You’ll Need

One of my favorite things about the Easy Chicken Pot Pie Casserole is how it transforms simple, kitchen-staple ingredients into a luscious, bubbling masterpiece. Each ingredient plays its part—bringing moisture, creaminess, savory flavor, and that irresistible topping that steals the show every time.

Cooked shredded chicken: Rotisserie chicken keeps things quick and adds tons of savory flavor.
Frozen mixed vegetables: Peas, carrots, and corn offer color, sweetness, and a perfect bite—no chopping needed!
Cream of chicken soup: The not-so-secret ingredient for instant creaminess and that classic taste.
Milk: Helps create a silky texture and lighten up the filling so it’s not too heavy.
Chicken broth: Adds depth and balances out the richness of the soup and milk combo.
Garlic powder: A quick sprinkle for gentle warmth and roundness without peeling garlic cloves.
Onion powder: Boosts savory flavor—especially handy if you’re skipping fresh onions.
Salt and pepper: Essential for seasoning every bite just to your taste.
Refrigerated biscuit dough: Cuts the prep in half and bakes into a flaky, golden crust; puff pastry is a tasty swap!
Melted butter: Brushing this on top adds flavor and helps the biscuits achieve that lovely golden shine.

How to Make Easy Chicken Pot Pie Casserole

Step 1: Prep Your Baking Dish

Set the tone for success by preheating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish. This ensures nothing sticks later, and your finished casserole lifts out in beautiful, photo-worthy squares.

Step 2: Create the Creamy Filling

In a big, inviting bowl, combine your shredded chicken, frozen mixed veggies, cream of chicken soup, milk, chicken broth, and all those flavor-boosting seasonings. Stir until everything looks creamy and evenly mixed. This part comes together in a flash, and you’ll already smell the comfort coming together!

Step 3: Assemble the Casserole

Pour that gorgeous filling right into your prepared casserole dish, smoothing it out so the biscuits will sit evenly on top. This step is where all your cozy dinner dreams start taking shape.

Step 4: Top With Biscuits or Puff Pastry

If you’re using biscuit dough, dot the pieces evenly over the filling, making sure every bite will get some golden, pillowy crust. If you’ve opted for puff pastry, gently lay the sheet over the whole pan and press the edges to fit. Both options bake up delightfully flaky and golden.

Step 5: Add the Finishing Touch

Give your biscuit or puff pastry topping a generous brush with melted butter for that irresistible golden shine and subtle richness. This simple step transforms your casserole from “homemade” to “absolutely can’t-wait-to-eat-this!”.

Step 6: Bake to Perfection

Pop your casserole into the preheated oven and bake for 25–30 minutes. You’ll know it’s ready when the top is beautifully golden brown and the creamy filling is bubbling up at the edges. Let it cool for about five minutes before serving—if you can resist digging in right away.

How to Serve Easy Chicken Pot Pie Casserole

Garnishes

A sprinkle of fresh chopped parsley or a dash of black pepper over each portion gives your Easy Chicken Pot Pie Casserole a restaurant-worthy look. If you’re feeling fancy, a grate of Parmesan or a pinch of flaky sea salt takes it to the next level.

Side Dishes

While the casserole shines as a main course, it loves some simple sides. Try a crisp green side salad, tangy coleslaw, or roasted green beans for brightness and crunch. Warm, buttery rolls or a scoop of mashed potatoes make family-style feasts even more comforting.

Creative Ways to Present

You can bake the casserole in individual ramekins for easy, single-serve portions—perfect for dinner parties or meal prep. For a picnic twist, spoon the filling into baked biscuit “cups.” However you serve it, the Easy Chicken Pot Pie Casserole is guaranteed to draw “oohs” and “aahs.”

Make Ahead and Storage

Storing Leftovers

Once your casserole has cooled to room temperature, simply cover the dish with foil or transfer leftovers to an airtight container and refrigerate. The Easy Chicken Pot Pie Casserole stays fresh and flavorful for up to 3 days, making next-day lunches absolutely dreamy.

Freezing

To freeze, let the casserole cool completely, then wrap tightly in plastic wrap and aluminum foil, or portion into freezer-safe containers. It freezes beautifully for up to 2 months—just label it so you can find that magic meal fast!

Reheating

For best results, reheat leftovers in the oven at 350°F until hot and bubbly; this revives the biscuit or puff pastry topping. If you’re in a hurry, the microwave works too—just be sure to cover so the filling stays moist and the topping doesn’t dry out.

FAQs

Can I use fresh vegetables instead of frozen?

Absolutely! You can chop up carrots, peas, or corn and sauté them briefly before adding to the filling. It’s a great way to use up what you have in the fridge while adding fresh flavor and crunch to your Easy Chicken Pot Pie Casserole.

What’s the best substitute for cream of chicken soup?

If you like a lighter version or need a swap, use low-fat cream of chicken soup, cream of mushroom soup, or even Greek yogurt for a creamy texture. Homemade white sauce works great as well, especially if you want to control the seasonings.

Can I make this casserole in advance?

Yes! You can assemble the casserole up through the biscuit topping and refrigerate it uncooked for up to a day. When you’re ready to bake, simply brush with butter and pop it in the oven—dinner will be ready in a snap.

What if I don’t have biscuit dough?

No biscuit dough? No problem! Puff pastry is an excellent alternative, baking up light and flaky. You can also use crescent roll dough, pie crust, or even homemade drop biscuits for your Easy Chicken Pot Pie Casserole.

How do I keep the biscuit topping from getting soggy?

For the crispiest topping, bake the biscuits separately on a sheet pan, then tuck them on top right before serving. This keeps them wonderfully golden and crisp, even if you make the casserole ahead of time or reheat leftovers.

Final Thoughts

There’s something so joyful about pulling a bubbling pan of Easy Chicken Pot Pie Casserole from the oven and sharing it with people you love. This recipe takes the stress out of comfort food and brings all those nostalgic flavors to your table—fast. Give it a try; I have a feeling it’ll become your new go-to, just like it is for me!