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Easy Chicken Pot Pie Casserole

Enjoy your favorite classic comfort food with less effort! Make an Easy Chicken Pot Pie Casserole in no time - perfect for any night of the week.
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
A serving of chicken pot pie casserole on a white plate.

Looking for a quick and easy dinner that will satisfy everyone’s craving for comfort food? I have the answer right here! This delicious and hearty Easy Chicken Pot Pie Casserole recipe is made with simple ingredients that you likely have on hand. It’s great for busy nights when you don’t have much time to spend in the kitchen.

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!

A serving of chicken pot pie casserole on a white plate.

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.

❤️ Why You’ll Love This Recipe


  • It’s quick and easy: It comes together with just 15 minutes of prep time.
  • It’s quite 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 alike love the familiar simplicity of chicken pot pie.

🍳 Tools You’ll Use


This post contains affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.

My Favorite Casserole Dish


This beautiful Emile Henry casserole dish goes from oven to table and is dishwasher-safe.

🛒 Ingredient Notes


  • ChickenTo 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 vegetablesAny combination of vegetables works fine. I typically use mixed frozen vegetables that have been thawed and well drained.
  • BiscuitsThis recipe uses refrigerated biscuits for the topping. In my experience, Pillsbury’s Grands “flaky layers” biscuits work best 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.
  • CheeseI 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.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

🔪 How to Make Easy Chicken Pot Pie Casserole


  1. Preheat oven to 375°F. Liberally grease a 9×13 glass or ceramic baking dish.
  2. 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. Pour the mixture into the prepared baking dish.
  4. Place in the preheated oven and bake uncovered for 15 minutes.
  5. Remove the dish from the oven and stir. Sprinkle the remaining ½ cup of cheese on top of the mixture.
  1. 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: Use a “flaky” biscuit with layers that are easily pulled apart.

  1. Return the pan to the oven. Bake for an additional 15-20 minutes until the biscuits are browned and cooked through.
  2. Remove the baking pan from the oven. Brush the tops of the biscuits with melted butter.
  3. 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 serve.

🔀 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


⏲️ 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.

🍚 Storage Instructions


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 be as crispy as they are fresh and hot from the oven.

❓Questions About Chicken Pot Pie Casserole


Can I make this casserole without the biscuits?

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.

How can I make this casserole vegetarian?

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.

📖 Recipe

A serving of chicken pot pie casserole on a white plate.

Easy Chicken Pot Pie Casserole

Enjoy your favorite classic comfort food with less effort! Make an Easy Chicken Pot Pie Casserole in no time – perfect for any night of the week.
5 from 1 vote
Print It Rate It Save
Course: Main Dishes
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Calories: 498kcal
Author: Lana Stuart

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
  • 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.
  • 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).
  • 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.
  • 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

Serving 1 | Calories 498kcal | Carbohydrates 39g | Protein 25g | Fat 27g | Saturated Fat 10g | Polyunsaturated Fat 5g | Monounsaturated Fat 9g | Trans Fat 0.1g | Cholesterol 78mg | Sodium 1172mg | Potassium 422mg | Fiber 3g | Sugar 4g | Vitamin A 2771IU | Vitamin C 5mg | Calcium 235mg | Iron 3mg

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.

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