Chicken and veggies are smothered in a delicious creamy sauce, topped with biscuits, and baked until golden. This satisfying meal is one that the family will ask for again and again!
Cozy Chicken Pot Pie Casserole
Chicken pot pie is the ultimate comfort food. This recipe adds all of the flavor to an easy casserole and replaces the pie crust with flaky biscuits.
This cozy casserole is an easy no-roll take on chicken pot pie. This versatile recipe works with all kinds of veggies. Hearty and satisfying, this dish is ideal for big families and guests! Or, enjoy the leftovers for lunches.
Ingredients for Chicken Pot Pie Casserole
Sauce – The sauce for this recipe is easy to make with chicken broth, milk, and seasonings. If you’re in a hurry, you can substitute 2 cans of cream of chicken soup, ½ teaspoon poultry seasoning, and ⅔ cup milk. Vegetables – Use frozen mixed vegetables, thawed and drained. You can use fresh vegetables like carrots, celery, or mushrooms in this recipe – be sure to cook them until tender-crisp. Chicken – Rotisserie chicken is a great option for a quick prep, but feel free to use leftover roasted chicken, chicken breasts, or even homemade shredded chicken. ‘Crust’ – The biscuit topping is so simple! Use a can of Pillsbury biscuit dough, or feel free to mix up a quick batch of homemade biscuits. Even crescent roll dough will work to create a flaky topping.
How to Make Chicken Pot Pie Casserole
Just a few simple steps is all it takes to make this tasty dish!
Storage & Reheating
Chicken pot pie casserole tastes the best when served immediately while the biscuits are still hot and crisp. Leftovers will keep in the refrigerator for up to 4 days. To reheat, try preheating the oven to 350°F and warm the casserole for 15-20 minutes. To make this dish ahead and freeze, prepare the sauce and chicken mixture and freeze it. Defrost overnight in the refrigerator and top with the biscuit dough, before baking as directed.
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