Chicken Pot Pie Casserole
Chicken Pot Pie Casserole is cozy comfort food made simple—creamy chicken and veggies baked under a flaky crust or buttery biscuits. It’s weeknight-friendly, family-approved, and full of heart.
Equipment
- Skillet
- 9x13 Baking Dish
Ingredients
Core Ingredients
- 3 cups cooked chicken shredded or cubed
- 1 can cream of chicken soup 10.5 oz
- 1 cup milk whole or 2%
- 2 cups frozen mixed vegetables peas, carrots, corn, green beans
- 1 refrigerated pie crust or can of refrigerated biscuits
- 1 small onion diced
- 2 tbsp butter
- Salt and black pepper to taste
Optional Add-Ins
- Garlic powder just a pinch
- Fresh parsley or thyme for garnish or mixing in
Instructions
- Preheat oven to 375°F. In a skillet, melt butter over medium heat. Add diced onion and cook until soft and lightly golden. Stir in cooked chicken.
- In a large bowl, whisk together cream of chicken soup and milk. Stir in chicken-onion mixture and frozen vegetables. Season with salt, pepper, and optional garlic powder.
- Grease a 9x13 baking dish and spread the filling evenly. Press down slightly.
- Top with a refrigerated pie crust, sealing the edges, or arrange biscuits evenly over the filling.
- Bake uncovered for 30–35 minutes until golden and bubbly. If biscuits brown too quickly, tent with foil near the end.
- Remove from oven and let rest for 10 minutes before serving to allow the filling to thicken.
Notes
Make it ahead: prepare the filling and store in the fridge for up to 24 hours. Add topping and bake when ready. Freeze unbaked for up to 2 months, then bake from frozen with an added 10 minutes.
Nutrition
Calories: 420kcalCarbohydrates: 28gProtein: 26gFat: 24gSaturated Fat: 10gCholesterol: 75mgSodium: 790mgPotassium: 520mgFiber: 3gSugar: 4gVitamin A: 4200IUVitamin C: 8mgCalcium: 100mgIron: 3.2mg
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