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Chicken pot pie casserole ditches the fuss but delivers the flavor of its creamy comfort classic in an easy and convenient casserole.
A Shortcut on a Classic!
Chicken pot pie casserole captures all the warmth and flavor of a classic Chicken Pot Pie but in a quicker and easier format. This main dish features juicy chicken, tender vegetables, and a creamy sauce all bubbling under a golden brown biscuit crust.
Similar to our Bisquick Chicken Pot Pie, it’s a simple chicken dinner idea that’s perfect for busy weeknights or casual get-togethers. So ditch the complicated steps and flaky pie crust – this fall dinner idea offers a delicious shortcut that the whole family will love.
Why We Love It:
- Easy weeknight meal. It requires minimal prep work and combines familiar ingredients for a comforting and satisfying easy dinner idea.
- Comfort food classic. This Sunday dinner idea captures the essence of classic chicken pot pie in a convenient and shareable format.
- Shortcut! It’s perfect for evoking nostalgic flavors without the fuss of a traditional Pie Crust.
- Highly customizable. Add different vegetables, swap chicken for another protein, or experiment with different cheeses to create your own flavor variations.
Ingredients
PREP TIME: 35 minutes
COOK TIME: 22 minutes
- 1 (16.3-ounce) can refrigerated flaky-style biscuits – such as Pillsbury Grands®
- ¼ cup unsalted butter, divided
- 3 cups frozen mixed vegetables (frozen peas, green beans, carrots, and corn blend) – If you can’t find this blend, use ¾ cups of each vegetable.
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon dried thyme
- ¼ cup all-purpose flour
- 2 cups lower-sodium chicken broth – or chicken stock
- ⅔ cup half-and-half
- 3 cups cooked chicken, cut into bite-size pieces – Cube Baked Chicken, a rotisserie chicken, or find a refrigerated package of pre-cooked and cubed chicken.
- garlic salt to taste
- ground black pepper to taste
- ½ teaspoon garlic powder
How to Make Chicken Pot Pie Casserole
- PREP. Preheat the oven to 350°F and bake 8 biscuits for 7-8 minutes. Keep oven on.
- FILLING. In a large skillet over medium-low heat, melt 2 tablespoons butter. Add 3 cups of frozen mixed veggies and stirring occasionally, cook for about 10-12 minutes, or until tender.
- Add ¼ cup flour, 2 tablespoons parsley, and ¼ teaspoon thyme and cook, stirring constantly for about 5 minutes, or until the flour coats all the veggies and starts to fry.
- Whisk in 2 cups chicken broth and ⅔ cup half and half and simmer until the sauce thickens.
- Stir in 3 cups cooked cubed chicken, sprinkle on garlic salt and black pepper to taste, and mix until combined and cook until heated through.
- BISCUITS. Pour the chicken mixture into a greased 9×13 baking dish and arrange biscuits on top with the baked tops facing down.
- Melt the remaining 2 tablespoons butter, mix with ½ teaspoon garlic powder, and brush over the unbaked sides of the biscuits.
- BAKE. Cover dish with foil and bake for 12 minutes, then remove foil and bake for an additional 10-12 minutes or until the biscuits are golden brown. Serve immediately.
Complete the Meal
- Sides: Best Mashed Potatoes, Kale Salad, Oven Roasted Red Potatoes
- Desserts: Bread Pudding Recipe, Pumpkin Pie Cheesecake Bars, Easy Peach Cobbler
- More pot pie recipes: Turkey Pot Pie Recipe, Chicken Pot Pie Recipe, Bisquick Chicken Pot Pie
More collections: Family Dinner Ideas, Winter Dinner Ideas, Sunday Dinner Ideas, Easy Dinner Ideas, Fall Dinner Ideas
Chicken Pot Pie Casserole
Chicken pot pie casserole ditches the fuss but delivers the flavor of its creamy comfort classic in an easy and convenient casserole.
Equipment
- skillet
Ingredients
- 1 (16.3-ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
- ¼ cup butter, divided
- 3 cups frozen vegetables, peas, green beans, carrots and corn blend
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon dried thyme
- ¼ cup all-purpose flour
- 2 cups lower-sodium chicken broth
- ⅔ cup half-and-half
- 3 cups cooked chicken, cut into bite-size pieces
- garlic salt to taste
- ground black pepper to taste
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 350°F and bake biscuits for 7-8 minutes. Keep oven on.
- In a large skillet over medium-low heat, melt 2 tablespoons butter. Add frozen veggies and stirring occasionally, cook for about 10-12 minutes, or until tender.
- Add flour, parsley, and thyme and cook, stirring constantly for about 5 minutes, or until the flour coats all the veggies and starts to fry.
- Whisk in chicken broth and half and half and cook until the sauce thickens.
- Stir in chicken, garlic salt, and pepper. Mix until combined and cook until heated through.
- Pour into a greased 9×13 baking dish and arrange biscuits on top with the baked tops facing down.
- Melt remaining 2 tablespoons butter. Mix with garlic powder and brush over the tops (bottoms) of the biscuits.
- Cover dish with foil and bake for 12 minutes, then remove foil and bake for an additional 10-12 minutes or until the biscuits are golden. Serve immediately.
Video
Nutrition
Serving: 1g, Calories: 146kcal, Carbohydrates: 14g, Protein: 5g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 22mg, Sodium: 108mg, Potassium: 236mg, Fiber: 3g, Sugar: 1g, Vitamin A: 3800IU, Vitamin C: 9mg, Calcium: 45mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prevent Soggy Biscuits?
- Par bake the biscuits and place the browned side down. The lightly baked portion will act as a barrier and help keep the rest of the biscuit from getting soggy.
Make Individual Servings?
- Use 8 ramekins, mini pie plates, or another smaller oven-safe dish. Add the filling to each of the smaller-sized baking dishes, place the biscuit dough on each dish, and bake at 350°F for 17-20 minutes.
Can you Freeze Chicken Pot Pie Casserole?
- Unbaked. Pour the Chicken and vegetable sauce into the casserole dish and let it cool. Wrap with plastic wrap and again with foil and freeze for up to 3 months. Thaw overnight in the fridge, add the biscuits, and bake according to the recipe directions.
- Baked. Allow the casserole to cool before wrapping it in plastic and aluminum foil. Freeze for up to 3 months. Thaw before reheating.
How to Store Leftover Chicken Pot Pie Casserole?
- Allow to cool and store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or oven.
We are addicted to this! It is sooooo easy yet turned out delightful and filling!
I loved this in the casserole version! It was so easy to throw together and my entire family loved it!
I am type 2 diabetic and wondering if a low carb flour could be used instead of refrigerated can biscuits.
Enjoyed this for dinner last night and it was a savory success! Easy, hearty and delicious; my kind of comfort food, indeed!