Chicken Pot Pie Casserole Recipe

Chicken Pot Pie Casserole Recipe : Comfort Food with a Twist You’ll Crave Again

I just made this Chicken Pot Pie Casserole recipe last night, and I’m already planning to make it again this week. It’s creamy, cheesy, loaded with veggies, and topped with a garlic biscuit crust that’s totally irresistible.

It’s the kind of dish that feels like a warm hug on a plate. Plus, it’s quick enough for busy nights. I used this recipe after trying a Philly Cheesesteak Meatloaf Recipe and loved how easy both were!

Ingredients You’ll Need for the Best Chicken Pot Pie Casserole

Let’s break down what you’ll need. Each ingredient has a purpose—don’t skip the little details.

• 2 cups cooked, shredded chicken – Use rotisserie for rich flavor and quick prep.
• 1 can (10.5 oz) cream of chicken soup – Adds creamy texture and savory depth.
• 2 cups thawed mixed vegetables – Carrots, peas, corn, and green beans are perfect; avoid frozen to prevent sogginess.
• 1 cup shredded cheddar cheese – Freshly grated melts better than pre-shredded.
• 1 ½ cups milk – Whole milk gives the best creamy finish.
• 1 cup Bisquick mix – Creates a fluffy, biscuit-like topping.
• ½ cup sour cream – Adds tangy richness to the topping.
• ¼ cup melted butter – Helps brown the top and keeps it moist.
• 1 garlic clove, minced – Adds flavor and aroma to the biscuit crust.
• Salt and pepper – Season to taste to balance the flavors.

Note: This quantity serves 6 people generously—great for family dinners or meal prep!

Delicious Variations to Try

Want to switch it up? This casserole is flexible and works for various dietary needs. And yes, it’s one of my go-to dinner recipes when I want something cozy and simple.

• Dairy-Free: Use dairy-free cheese, plant-based milk, and coconut cream instead of sour cream.
• Gluten-Free: Substitute Bisquick with a gluten-free baking mix and ensure the soup is gluten-free.
• Add Protein: Try adding diced ham or turkey for variation.
• Extra Flavor: Stir in herbs like thyme, rosemary, or parsley for a herby aroma.
• Spicy Kick: Add diced jalapeños or a pinch of cayenne to the biscuit mix.

Cooking Time Breakdown

Here’s how long this comforting casserole will take from start to finish:

• Prep Time: 20 minutes
• Cooking Time: 35 minutes
• Total Time: 55 minutes

Equipment You’ll Need

Before you start, grab these tools to make the process smoother:

• Mixing Bowls: For combining filling and biscuit topping separately.
• 9×13 inch Baking Dish: The perfect size for even layers.
• Whisk or Spoon: To mix the topping smoothly.
• Measuring Cups & Spoons: Accuracy ensures the best texture and flavor.
• Oven Mitts: Safety first when pulling the hot dish out!

How to Make Chicken Pot Pie Casserole Recipe?

This part is easy and fun! Follow these step-by-step directions for the perfect result.

Prepare the Filling

Start by preheating your oven to 375°F (190°C). In a large bowl, mix the shredded chicken, cream of chicken soup, and thawed vegetables. Add half the shredded cheese and season with salt and pepper. This forms the creamy, veggie-packed base of your casserole.

Layer It in the Dish

Once the filling is ready, pour it into a greased 9×13 inch baking dish. Spread it evenly so every bite gets a balance of chicken and veggies. This step is key to ensuring it bakes evenly and looks delicious when served.

Make the Biscuit Topping

Now, in a separate bowl, combine the milk, Bisquick mix, sour cream, melted butter, and minced garlic. Stir until the mixture is smooth. This will create a light, fluffy layer that bakes beautifully over the filling.

Top and Bake

Pour the biscuit batter over the chicken mixture in the dish. Spread it gently with a spatula to cover everything. Sprinkle the remaining cheese on top for that golden, bubbly finish. Bake for 30-35 minutes until the top is golden and the sides are bubbling with creamy goodness.

Cool and Serve

Let the casserole sit for about 5–10 minutes before serving. This helps the layers set and makes it easier to scoop out those perfect servings.

Additional Tips for Making this Recipe Better

After making this dish a few times, here are my personal tips to make it even more delicious:

• Don’t use frozen veggies directly; thaw them first to avoid sogginess.
• Freshly shred your cheddar—trust me, it melts and tastes better.
• Let the casserole cool before serving; it sets better and won’t fall apart.
• Try adding a little Dijon mustard to the filling for a tangy twist.
• A touch of paprika or smoked salt over the topping adds an extra flavor boost.

How to Serve Chicken Pot Pie Casserole Recipe?

Presentation makes everything better, right? Here’s how I love serving it.

Serve the casserole in big scoops onto warm plates. Garnish with chopped fresh parsley or chives for a pop of color. A side of crisp salad or steamed green beans balances the richness. I often serve this alongside my favorite Baked Chipotle Cheddar Sweet Potato Chowder Recipe for the ultimate comfort meal combo.

Nutritional Information

Here’s what you’re getting in every comforting portion:

• Calories: 420 kcal
• Protein: 23g
• Carbohydrates: 28g
• Fat: 24g

These numbers may vary slightly depending on your ingredient choices.

How to Store Chicken Pot Pie Casserole

Keeping leftovers fresh is just as important as making the dish!

Restoring:

Warm leftovers in the oven at 350°F for 15 minutes, or microwave in 1-minute intervals until hot.

Freezing:

Freeze before or after baking. Wrap tightly in foil and freeze for up to 2 months. Let thaw overnight before reheating.

Reheating:

To reheat, bake covered at 350°F for 20-25 minutes or microwave individual servings for 2-3 minutes.

Freshness:

When stored properly in the fridge, the casserole stays fresh for up to 3 days.

Why You’ll Love This Recipe?

This dish checks all the boxes. Here’s why it’s a staple in my kitchen:

• Easy Prep: Minimal steps and easy ingredients—perfect for weeknights.
• Crowd-Pleaser: Everyone from kids to adults loves the cheesy topping.
• Flexible Ingredients: You can mix in whatever veggies or proteins you have.
• Comforting Flavor: Creamy filling + biscuit topping = pure joy.
• Great for Leftovers: Tastes just as good the next day (or two).

Common Mistakes to Avoid for Better Results

Don’t let these small slips ruin your casserole—learn from mine!

• Skipping the thaw: Using frozen vegetables straight from the freezer makes the casserole watery.
• Overmixing the biscuit batter: It should be mixed just until combined, not more.
• Not greasing the dish: This will make serving a mess—use a light layer of oil or spray.
• Uneven topping: Spread the batter evenly to avoid raw or undercooked spots.
• Cutting too soon: Let it rest a few minutes after baking to set the filling.

More Info for a Better Cooking Experience

Want to go beyond the basics? Here’s how to enhance your cooking:

• Try using homemade cream of chicken soup for less sodium and more control over flavor.
• Add crispy cooked bacon to the filling for a smoky upgrade.
• Sprinkle crushed fried onions on top before baking for a crunchy twist.
• Use a deep casserole dish to prevent bubbling over.
• Serve with a chilled glass of white wine or lemonade—it pairs perfectly!

Ben Carraoli

Chicken Pot Pie Casserole Recipe

I just made this Chicken Pot Pie Casserole recipe last night, and I’m already planning to make it again this week. It’s creamy, cheesy, loaded with veggies, and topped with a garlic biscuit crust that’s totally irresistible. It’s the kind of dish that feels like a warm hug on a plate.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Dinner

Calories: 420

Ingredients Method

Ingredients

  

• 2 cups cooked shredded chicken – Use rotisserie for rich flavor and quick prep.
• 1 can 10.5 oz cream of chicken soup – Adds creamy texture and savory depth.
• 2 cups thawed mixed vegetables – Carrots peas, corn, and green beans are perfect; avoid frozen to prevent sogginess.
• 1 cup shredded cheddar cheese – Freshly grated melts better than pre-shredded.
• 1 ½ cups milk – Whole milk gives the best creamy finish.
• 1 cup Bisquick mix – Creates a fluffy biscuit-like topping.
• ½ cup sour cream – Adds tangy richness to the topping.
• ¼ cup melted butter – Helps brown the top and keeps it moist.
• 1 garlic clove minced – Adds flavor and aroma to the biscuit crust.
• Salt and pepper – Season to taste to balance the flavors.

Method

 

1. Start by preheating your oven to 375°F (190°C). In a large bowl, mix the shredded chicken, cream of chicken soup, and thawed vegetables. Add half the shredded cheese and season with salt and pepper. This forms the creamy, veggie-packed base of your casserole.
2. Once the filling is ready, pour it into a greased 9×13 inch baking dish. Spread it evenly so every bite gets a balance of chicken and veggies. This step is key to ensuring it bakes evenly and looks delicious when served.
3. Now, in a separate bowl, combine the milk, Bisquick mix, sour cream, melted butter, and minced garlic. Stir until the mixture is smooth. This will create a light, fluffy layer that bakes beautifully over the filling.
4. Pour the biscuit batter over the chicken mixture in the dish. Spread it gently with a spatula to cover everything. Sprinkle the remaining cheese on top for that golden, bubbly finish. Bake for 30-35 minutes until the top is golden and the sides are bubbling with creamy goodness.
5. Let the casserole sit for about 5–10 minutes before serving. This helps the layers set and makes it easier to scoop out those perfect servings.