Go Back
Chicken Pot Pie Casserole with flaky crust and savory filling

Chicken Pot Pie Casserole

Chicken Pot Pie Casserole brings the classic comfort of traditional pot pie into an easy, family-friendly dish that's hearty, creamy, and topped with golden-brown dough.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
  • 1 cup frozen mixed vegetables Feel free to customize with your favorite vegetables.
  • 1 can cream of chicken soup You can substitute with homemade cream of chicken soup.
  • 1 cup milk Use whole milk for creamier texture.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups biscuit dough Or a pre-made pie crust.
  • 1 tablespoon butter, melted Brush on top of dough for better browning.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C).
  2. In a large mixing bowl, combine the cooked chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper. Stir until well mixed.
  3. Pour the chicken mixture into a greased casserole dish.
  4. On top of the chicken mixture, lay the biscuit dough in pieces or roll out and cover the mixture.
  5. Brush the biscuit dough with melted butter.
Cooking
  1. Bake in the preheated oven for 25-30 minutes, or until the biscuit topping is golden brown and cooked through.
  2. Let it cool for a few minutes before serving.

Notes

Serve hot for the best taste experience. Ideal for family gatherings or potlucks. Store leftovers in an airtight container in the refrigerator for up to 3 days.
QR Code linking back to recipe