June 2 2025

Chicken Pot Pie Casserole

Name: Chicken Pot Pie Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: For the filling:; 2 tablespoons butter; 1 small onion, chopped; 2 garlic cloves, minced; 2 cups cooked shredded chicken (rotisserie works great!); 2 cups frozen mixed vegetables (peas, carrots, corn, green beans); 1 can (10.5 oz) cream of chicken soup; ½ cup milk; Salt and pepper, to taste; For the topping:; 1 can refrigerated biscuit dough (8 biscuits); 1 tablespoon melted butter (optional, for brushing)

Khemit Chicken Recipes 0

This Chicken Pot Pie Casserole is warm, comforting, and just what you need after a long day.

It’s like a hug on a plate—creamy, hearty, and full of flavor.

If you’re into easy meals that feel homemade without a ton of work, you’re going to love this one.

INGREDIENTS

For the filling:

2 tablespoons butter
1 small onion, chopped
2 garlic cloves, minced
2 cups cooked, shredded chicken (rotisserie works great!)
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 can (10.5 oz) cream of chicken soup
½ cup milk
Salt and pepper, to taste

For the topping:

1 can refrigerated biscuit dough (8 biscuits)
1 tablespoon melted butter (optional, for brushing)

HOW TO MAKE CHICKEN POT PIE CASSEROLE

Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Step 2: In a large skillet, melt butter over medium heat. Add chopped onion and cook until soft, about 3–4 minutes.

Step 3: Stir in garlic and cook for another 30 seconds.

Step 4: Add the cooked chicken, frozen veggies, cream of chicken soup, and milk. Mix everything together and let it warm through. Season with salt and pepper.

Step 5: Pour the chicken mixture into your baking dish and spread it out evenly.

Step 6: Cut the biscuits into quarters and arrange them on top of the filling.

Step 7: Bake uncovered for 25–30 minutes, until biscuits are golden brown and cooked through.

Step 8: Brush with melted butter right after baking if you want that glossy finish.

COMMON MISTAKES TO AVOID

Don’t use raw chicken—it needs to be cooked beforehand.
Avoid overcooking the biscuits. Check at the 25-minute mark.
Don’t skip seasoning. Taste your filling before baking.
Avoid stacking biscuit pieces too close together; they need space to rise.

RECIPE BEST TIPS

Rotisserie chicken saves tons of time.
Thaw your frozen veggies first to prevent excess water.
Use a mix of cream of chicken and cream of mushroom for a flavor twist.
Sprinkle a little cheese on top of the filling for extra richness.

SERVING SUGGESTIONS

Serve with a simple green salad.
Pair with roasted veggies or steamed broccoli.
Add a spoonful of cranberry sauce on the side for a holiday-style vibe.

STORAGE AND FREEZING

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 350°F until warmed through for best texture.
Freeze fully baked casserole in portions for up to 2 months.
Thaw in the fridge overnight and reheat as needed.

FAQS

Q: Can I use leftover turkey instead of chicken?
A: Absolutely. It works the same way and tastes amazing.

Q: Can I use fresh veggies instead of frozen?
A: Yes! Just sauté them first so they’re not raw when baked.

Q: What if I don’t have biscuit dough?
A: Use crescent roll dough or puff pastry instead.

Q: Can I make this dairy-free?
A: Use a dairy-free soup and plant-based milk.

Q: How do I know the biscuits are done?
A: They should be golden on top and not doughy on the bottom. Stick a toothpick in to check.

Q: Can I prep this in advance?
A: Yes. Make the filling ahead and keep it in the fridge. Add biscuits and bake when ready.

Q: Can I add herbs or seasoning?
A: Yes. Try thyme, parsley, or poultry seasoning for more flavor.

CONCLUSION

There you go, Chicken Pot Pie Casserole that’s cozy, quick, and guaranteed to be a hit at your table. If you make it, let me know how it turned out. Can’t wait to hear your version!

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