Sometimes dinner feels impossible, doesn’t it? You’ve had a long day, the kids are hungry, and everyone’s looking to you for something warm, comforting, and tasty. I totally get it, because I’ve been there many, many times.
But what if I told you that you could whip up an insanely delicious, creamy chicken pot pie casserole – topped with fluffy biscuits, in less than an hour? Yep, you read that right. This Chicken Pot Pie Casserole is super easy, comforting, and guaranteed to get thumbs-up from everyone around your table.
It’s like the cozy hug of traditional chicken pot pie, but way easier to throw together. My kids practically beg for this one, and I love making it because it uses simple ingredients I usually have on hand.
Ready to become a dinnertime hero? Let’s jump in!
What You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded or cubed (rotisserie chicken works great!)
- 1 bag (16 oz) frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- ½ cup chicken broth
- ½ cup milk
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter or olive oil (for sautéing)
For the Biscuit Topping:
- 1 can refrigerated biscuit dough (like Pillsbury Grands)
Tools Required:
- Large skillet or saucepan
- 9×13-inch baking dish
- Wooden spoon or spatula
- Measuring cups and spoons
- Oven mitts
Pro Tips:
- Cook Veggies First: Quickly sauté onions and garlic to boost the flavor of the casserole and keep your kitchen smelling delicious.
- Biscuits Don’t Overlap: When placing biscuits on top, keep them slightly separated. They’ll bake evenly and puff up nicely.
- Rotisserie Shortcut: Use rotisserie chicken from the store to save tons of prep time and effort. Major weeknight win.
- Veggie Trick for Picky Eaters: If your kiddos aren’t big veggie fans, chop veggies smaller or blend some into the sauce to sneak in extra nutrition without fuss.
- Cool Before Serving: Let the casserole cool for about 5–10 minutes before serving. It’ll help the sauce thicken a bit and avoid burnt tongues at dinner (trust me on this).
Substitutions & Variations:
- Vegetables: Use fresh veggies if you prefer, or pick your family’s favorites (broccoli, mushrooms, etc.).
- Soup Swap: Cream of mushroom or cream of celery soup can replace cream of chicken.
- Biscuits: Try homemade biscuits if you’re feeling adventurous, or use puff pastry for a fancier top.
- Protein Switch: Turkey is an excellent alternative to chicken, perfect after the holidays.
Make-Ahead Tips:
- You can prepare the filling mixture earlier in the day or the night before. Store it covered in the fridge. Add biscuits just before baking.
Instructions:
Step 1: Preheat & Prep
- Preheat your oven to 375°F.
- Lightly grease your 9×13-inch baking dish.
Step 2: Cook the Filling
- In a large skillet, heat butter or olive oil over medium heat.
- Sauté onions for 3–5 minutes until soft and clear.
- Add garlic and cook for another minute until fragrant.
- Stir in frozen veggies, cooked chicken, cream of chicken soup, milk, chicken broth, thyme, salt, and pepper.
- Cook, stirring frequently, for about 5 minutes until bubbly and slightly thickened.
Step 3: Assemble Casserole
- Pour the chicken mixture into the prepared baking dish.
- Top evenly with refrigerated biscuits, slightly spaced apart.
Step 4: Bake & Enjoy
- Bake uncovered for 25–30 minutes, until biscuits are golden brown and casserole is bubbling.
- Allow to cool for a few minutes before serving. Enjoy!
Nutritional Breakdown (per serving, serves 6):
- Calories: ~330 kcal
- Protein: 19g
- Carbohydrates: 31g
- Fat: 14g
- Fiber: 3g
- Sugar: 7g
Note: Nutritional values may vary based on specific ingredients used. For a detailed breakdown, consider using a recipe nutrition calculator with the exact brands and measurements you’ve used.
Ingredient Swaps for Different Diets:
- Gluten-Free: Swap regular biscuits with gluten-free biscuit dough or topping.
- Dairy-Free: Use dairy-free milk (almond, oat, or soy) and dairy-free cream soups available at health stores.
- Low-Carb/Keto: Substitute biscuits with low-carb almond flour biscuits or leave off biscuits entirely and top with cheese.
Meal Pairing Suggestions:
- Fresh garden salad or Caesar salad
- Steamed broccoli or green beans
- Fruit salad (kids love it!)
Cooking Time Efficiency Tips:
- Precook chicken ahead or use store-bought cooked chicken.
- Use frozen mixed veggies to eliminate veggie chopping time.
Leftovers & Storage:
- Store leftover casserole in an airtight container in the refrigerator for up to 4 days.
- To reheat, place portions in the oven at 350°F for about 15 minutes or until hot, or microwave until heated through.
FAQs:
Can I freeze this casserole?
Yes! Prepare the filling, freeze without biscuits, and add biscuits fresh when ready to bake. Bake from frozen, adding an extra 15 minutes baking time.
Can I use homemade biscuits instead of canned?
Absolutely! Use your favorite homemade biscuit recipe. Adjust cooking time slightly as needed.
My biscuits came out doughy underneath; what happened?
This usually means the casserole wasn’t hot enough initially or biscuits were overlapping. Try spacing biscuits more or bake filling alone for 5 minutes before adding biscuits next time.
Ready to Cook?
There you have it, an easy Chicken Pot Pie Casserole with Biscuits that’s practically foolproof, ridiculously tasty, and a guaranteed family favorite. I can’t wait to hear how it turns out for you!
Did your family love it as much as mine does? Drop a comment below and let me know! And as always, ask away if you’ve got questions, I’m here to help.
