Easy Chicken Pot Pie Casserole
This Easy Chicken Pot Pie Casserole transforms the classic comfort food into a simple weeknight dinner. Instead of fussing with homemade pie crust, refrigerated biscuits create a golden, buttery topping over a creamy chicken and vegetable filling. It's all the cozy flavors you love with half the work, making it perfect for busy families craving home-cooked comfort food.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Pastry brush for butter
Ingredients
- 4 cups cooked chicken about 600g, cubed
- 1 bag frozen mixed vegetables 16 oz or 450g, peas, carrots, corn, green beans
- 2 cans cream of chicken soup 10.5 oz or 300g each
- 1 cup sour cream 240g
- 1 cup chicken broth 240ml
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- salt and black pepper to taste
For the Topping
- 1 tube refrigerated biscuits 16 oz or 450g
- 2 tablespoons butter melted
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In a large mixing bowl, combine cubed chicken, frozen vegetables, cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, thyme, salt, and pepper. Stir until well mixed.
- Pour the chicken mixture into the prepared baking dish and spread evenly across the bottom.
- Open the tube of refrigerated biscuits and arrange them evenly over the top of the filling, spacing them out to allow room for expansion.
- Brush the melted butter over the top of each biscuit.
- Bake for 25-30 minutes until biscuits are golden brown and filling is bubbling around the edges. If biscuits brown too quickly, tent loosely with foil.
- Remove from oven and let rest for 5 minutes before serving.
Notes
- Use rotisserie chicken to save time - it's already seasoned and just needs to be cubed.
- Don't thaw the frozen vegetables as this releases excess moisture that can make the filling watery.
- Substitute cream of mushroom or cream of celery soup if you prefer, or make a homemade white sauce with butter, flour, and milk.
- Try Pillsbury Grands biscuits for a taller, fluffier topping with better texture.
- Add 1 cup shredded cheddar cheese to the filling for extra richness.
- Fresh thyme (1 tablespoon) can replace dried for brighter flavor.
- Make ahead: Assemble the filling up to 24 hours in advance, refrigerate, then add biscuits and bake when ready.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered at 350°F for 20-25 minutes.
- Freezing: Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in refrigerator before reheating.
- For crispier reheated biscuits, remove the foil for the last 5 minutes of reheating.
Nutrition
Serving: 1servingCalories: 425kcalCarbohydrates: 32gProtein: 26gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 890mgPotassium: 420mgFiber: 3gSugar: 5gVitamin A: 45IUVitamin C: 15mgCalcium: 10mgIron: 12mg
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