Description
Easy Homemade Chicken Pot Pie Casserole is a cozy weeknight dinner that delivers all the comfort of classic chicken pot pie in a simple, one-dish casserole. Tender chicken, seasonal vegetables, and a creamy sauce bake under a golden biscuit topping for a family-friendly meal the whole crowd will love.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (15 oz) cream of chicken soup
- 1 cup milk
- 2 cups frozen mixed vegetables
- 1 small onion, diced
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- 1 can refrigerated biscuits, cut into quarters
- Optional: shredded cheddar cheese, fresh parsley
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a large bowl, whisk together cream of chicken soup, milk, thyme, parsley, garlic powder, onion powder, salt, and pepper.
- Stir in shredded chicken, mixed vegetables, and onion.
- Pour mixture into the baking dish and spread evenly.
- Top with biscuit quarters, arranging them evenly across the casserole.
- Bake for 25–30 minutes, or until biscuits are golden and the filling is bubbling.
- Add cheese during the last 5 minutes if desired.
- Let cool slightly, then garnish with parsley and serve warm.
Notes
- For extra creaminess, add a splash more milk or a little cream to the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat in a 350°F (175°C) oven until hot.
- Using leftover rotisserie chicken speeds this up even more.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 70 mg
Keywords: Easy Homemade Chicken Pot Pie Casserole, chicken pot pie casserole, weeknight dinner, comfort food, biscuit topping, family-friendly, creamy chicken casserole