Description
This comforting Easy Chicken Pot Pie Casserole combines tender chicken, vegetables, and a creamy sauce, all topped with golden biscuit crust or puff pastry. It’s hearty, delicious, and comes together in just one dish — perfect for busy weeknights.
Ingredients
For the Filling:
- 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
For the Topping:
- 1 can refrigerated biscuit dough (or 1 sheet puff pastry)
- 1 tbsp melted butter (for brushing)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix chicken, vegetables, cream of chicken soup, milk, chicken broth, and seasonings until well combined.
- Pour mixture into the prepared casserole dish.
- Top evenly with biscuit dough pieces (or puff pastry sheet).
- Brush with melted butter.
- Bake for 25–30 minutes, or until the top is golden brown and filling is bubbling.
- Cool 5 minutes before serving.
Notes
- Add sautéed onions, mushrooms, or celery for extra flavor.
- To make it lighter, use low-fat cream of chicken soup or Greek yogurt instead.
- For a crispy finish, bake the biscuits separately on a baking sheet and top the casserole when serving.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Casserole / Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
