This easy Chicken Pot Pie Casserole is comfort food made for busy days. With a few smart shortcuts like cooked chicken and refrigerated biscuits, you can have this in the oven in about 15 minutes. It turns out creamy, luscious, and golden on top, with all the familiar flavors of a classic pot pie and minimal work. When you need supper to be comforting and uncomplicated, this recipe always comes through.
One of the best things about this recipe is its versatility. You can customize it to your liking by using different types of vegetables or seasonings. Plus, it’s a great way to use up leftover chicken and vegetables. And the topping is simply a can of refrigerated biscuits!
The creamy sauce in this casserole comes from a combination of cream of chicken soup, milk, and sour cream, giving it a rich, velvety texture that pairs perfectly with the tender chicken and mixed vegetables. The biscuits on top add a golden brown, flaky crust that’s sure to be a hit with everyone.
All you’ll need to do is mix together the chicken, veggies, and sauce, pour it into a baking dish, top it with biscuits, and bake. It’s a one-dish meal that’s great for feeding a hungry family and is sure to become a favorite in your household.
— This post was originally published on March 24, 2023. It has been updated with additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 45 Minutes
Servings: 8
Primary Ingredient(s): Cooked chicken, cheddar cheese, cream of chicken soup, milk, sour cream, frozen vegetables, refrigerated biscuits
Skill Level: Easy
Why You’ll Love This Recipe
- It’s quick and easy! Just 15 minutes of prep time.
- It’s very versatile. You can use different vegetables or seasonings, and you can even swap out the biscuits for puff pastry or homemade pie crust.
- Very family-friendly. Kids and adults both enjoy the familiar simplicity of chicken pot pie.
Tools You’ll Use
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- Large mixing bowl.
- 9×13 glass or ceramic baking or casserole dish.
- Measuring cups and spoons.
- Knife and cutting board.
- A basting brush or spoon.
Ingredient Notes
- Chicken — To make this as easy as possible, I suggest using a rotisserie chicken from your grocery store. If you’d like to cook the chicken from scratch, simply bake two chicken breasts in the oven at 375°F for 20-25 minutes until cooked through, then cut remove the skin and bones and cut them into cubes.
- Mixed vegetables — Any combination of vegetables works fine. I typically use mixed frozen vegetables that have been thawed and well drained.
- Biscuits – This recipe uses refrigerated biscuits for the topping. In my experience, Pillsbury’s Grands “flaky layers” biscuits work well because they’re easy to pull apart. If you like, you can use frozen puff pastry or a homemade or purchased pie crust in place of the biscuits.
- Cheese – I prefer sharp Cheddar. Use whatever you like.
- Cream of chicken soup – Almost any “cream of” soup works great in this recipe. I’ve used both cream of mushroom soup and cream of celery soup with good results.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Easy Chicken Pot Pie Casserole
- Preheat oven to 375°F. Liberally grease a 9×13 glass or ceramic baking dish.
- In a large bowl, add 1 cup of the shredded cheese, chicken, cream of chicken soup, milk, sour cream, onion powder, seasoned salt, salt, pepper, and mixed vegetables. together. Mix until well combined.
- Pour the mixture into the prepared baking dish.
- Place in the preheated oven and bake uncovered for 15 minutes.
- Remove the dish from the oven and stir. Sprinkle the remaining ½ cup of cheese on top of the mixture.
- Divide the biscuits in half through the middle and place them evenly on top of the chicken and cheese mixture (do not overlap biscuits).
Pro Tip
“Flaky” biscuits with lots of layers are easily pulled apart.
- Return the pan to the oven. Bake for an additional 15-20 minutes until the biscuits are browned and cooked through.
- Remove the baking pan from the oven. Brush the tops of the biscuits with melted butter.
- Allow to cool briefly (about 10 minutes) and serve!
Pro Tip
Allowing the casserole to cool for about 10 minutes before serving will help it to set and make it easier to dish out.
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Recipe Variations
- Swap out the chicken for another protein. Try this recipe with turkey or ham for a change.
- Use your favorite vegetables in the filling. Broccoli, cauliflower, and mushrooms would all work well in this recipe.
- Use Colby Jack or mozzarella in place of the Cheddar cheese.
- For a crunchy topping, replace the biscuits with crushed Ritz crackers or Panko breadcrumbs.
Serving Suggestions
- Try a simple green salad with a vinaigrette dressing or a creamy coleslaw for some crunch.
- Another great side dish for this casserole is roasted vegetables. Roasted asparagus, broccoli, cauliflower, or Brussels sprouts would complement the flavors in this dish.
- Southern style green beans are fantastic on the side.
- Warm, toasty onion and herb bread is always a hit and pairs well with this casserole.
- For a sweet ending to your meal, try serving fresh fruit or a classic dessert like apple pie, brownies, or ice cream.
Make It Ahead
To prepare the recipe in advance, simply follow the instructions through step 3. Cover the baking dish tightly with plastic wrap and store it in the refrigerator for up to 24 hours.
When you’re ready to bake, remove the dish from the refrigerator and let it sit at room temperature for about 30 minutes. Preheat the oven to 375°F, then add the biscuits and bake the casserole according to the instructions.
Storing Leftovers
To store leftovers, make sure the casserole has cooled to room temperature. Measure out individual portions or leave the leftovers whole. Transfer to an airtight container and store in the refrigerator for 3 to 4 days.
Leftovers may be reheated in the microwave or oven. To reheat in the oven, preheat to 350°F, place the casserole in an oven-safe dish, cover it with foil, and bake for 20-25 minutes or until heated through. To reheat in the microwave, place in a microwave-safe dish, cover with a damp paper towel, and microwave for 1-2 minutes or until heated through.
It’s important to note that the biscuit topping on reheated leftovers will not have the same texture as when it’s fresh and hot from the oven.
Questions About Chicken Pot Pie Casserole
You can omit the biscuits and serve the hot, bubbly chicken mixture on its own or with a different type of topping, such as mashed potatoes or a puff pastry crust.
You might try omitting the chicken and adding and additional 2 to 3 cups of vegetables. Cubed potatoes, broccoli, and cauliflower would be good choices.
More Recipes You’ll Like
Marry Me Chicken
Classic Homemade Chicken a la King
Chicken and Broccoli Bubble Up Casserole
Chicken Country Captain
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Recipe
Easy Chicken Pot Pie Casserole
Ingredients
- 1 ½ cups shredded cheddar cheese divided
- 3 cups cooked chicken cut into ½ inch cubes
- 10.5 ounces cream of chicken soup
- ½ cup milk
- ½ cup sour cream
- 1 teaspoon onion powder or 1 tablespoon minced onion
- ½ teaspoon seasoned salt
- ⅛ teaspoon pepper
- 2 cups mixed vegetables thawed and well drained if using frozen
- 16.3 ounces canned refrigerated biscuits Recommend: Pillsbury’s Grands “flaky layers”
- 1 tablespoon butter melted
Instructions
- Preheat oven to 375°F. Grease a 9×13 glass or ceramic baking dish.
- In a large bowl, add 1 cup of the shredded cheese, chicken, cream of chicken soup, milk, sour cream, onion powder, seasoned salt, salt, pepper, and mixed vegetables. together. Mix until well combined.3 cups cooked chicken, 10.5 ounces cream of chicken soup, ½ cup milk, ½ cup sour cream, 1 teaspoon onion powder or 1 tablespoon minced onion, ½ teaspoon seasoned salt, ⅛ teaspoon pepper, 2 cups mixed vegetables
- Pour the mixture into the prepared baking dish.
- Place in the preheated oven and bake uncovered for 15 minutes.
- Remove from the oven and stir. Sprinkle the remaining ½ cup of cheese on top of the mixture.
- Divide the biscuits in half through the middle and place them evenly on top of the chicken and cheese mixture (do not overlap biscuits).16.3 ounces canned refrigerated biscuits
- Return the pan to the oven. Bake for an additional 15-20 minutes until the biscuits are browned and cooked through.
- Remove the baking dish from the oven. Brush the tops of the biscuits with melted butter.1 tablespoon butter
- Allow the dish to cool slightly (about 10 minutes) and serve!
Notes
- For the topping, choose “flaky” biscuits with layers that are easily pulled apart.
- Allowing the casserole to cool for about 10 minutes before serving will help it to set and make it easier to serve.
- Completely cooled leftovers may be stored in the refrigerator in an airtight container for 3 to 4 days. Reheat in the oven or microwave.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.