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Chicken Pot Pie Casserole Recipe
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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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 9x13 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.