Easy Chicken Pot Pie Casserole
This Easy Chicken Pot Pie Casserole is creamy, comforting, and made with simple pantry staples. Perfect for busy nights, it transforms leftover chicken into a bubbly, golden-topped dinner that the whole family will love.
Equipment
- 9x13-inch Casserole Dish
- Mixing Bowl
- Oven
Ingredients
Main Ingredients
- 2 cups chicken cooked and shredded (leftover, rotisserie, or canned)
- 2 cups frozen mixed vegetables peas, carrots, corn, green beans
- 1 can cream of chicken soup or cream of mushroom/celery
- 1/2 cup milk any type (dairy or non-dairy)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme or Italian seasoning
Topping
- 1 can refrigerated biscuit dough or crescent rolls
- 2 tbsp butter melted (or olive oil)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch casserole dish.
- In a large bowl, combine shredded chicken, frozen vegetables, soup, milk, and seasonings. Mix until creamy.
- Pour mixture into casserole dish and spread evenly.
- Lay biscuit dough or crescent rolls across the top, slightly overlapping.
- Brush melted butter over the dough and sprinkle with dried herbs if desired.
- Bake for 30–35 minutes, until crust is golden and filling is bubbling at the edges.
- Let rest for 5–10 minutes before slicing and serving.
Notes
To freeze, assemble but don’t bake. Wrap tightly and freeze for up to 3 months. Bake straight from frozen, adding 10–15 minutes. For a lighter version, top with mashed cauliflower instead of biscuits.
Nutrition
Calories: 350kcalCarbohydrates: 32gProtein: 22gFat: 15gSaturated Fat: 6gCholesterol: 65mgSodium: 780mgPotassium: 420mgFiber: 3gSugar: 4gVitamin A: 4500IUVitamin C: 8mgCalcium: 120mgIron: 2.4mg
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