Chicken Pot Pie Casserole

4.77 from 26 votes

Chicken Pot Pie Casserole is a convenient way to cook without a crust. Easy to make using store-bought biscuits, canned chicken soup, rotisserie chicken and frozen veggies!

Prep Time20

Cook Time30

Total Time50

Course: Dinner

Cuisine: American

Servings:

Calories: 476kcal

Author: Jennifer Fishkind

Ingredients

1 can Grands biscuits 8 biscuits
4 tablespoons butter divided
4 cups frozen vegetable variety corn, peas, carrots, green beans
4 cups shredded rotisserie chicken or any cooked chicken
2 cups milk
2 10.5 ounce cans Cream of Chicken soup
½ teaspoon garlic powder
1 teaspoon Salt
½ teaspoon black pepper

Instructions

Spray a 9x13 pan with nonstick spray.
Preheat the oven to 375 degrees.
Place the biscuits on a baking sheet and bake for 8 minutes. Remove from oven but leave oven on.
While biscuits are pre-baking, in a large skillet over medium-high heat melt the 2 tablespoons of butter.
Add the frozen vegetables and cook for 10-15 minutes.
Add the chicken, milk and cream of chicken soup, salt and pepper to taste. Stir to combine and heat for 5 minutes until the mixture is fully heated and bubbly hot.
Pour into prepared 9x13 dish and spread evenly.
Take the pre-baked biscuits and place them on top of the casserole with the baked side down and the raw side up.
Place 2 tablespoons butter in a small microwaveable dish along with the garlic powder. Microwave until melted (30 second intervals, covered).
Pour the melted butter over the top of the biscuits.
Place the casserole in the oven and bake for 10-12 minutes then tent with foil and bake another 10-12 minutes.

Video

Notes

Storage :

In The Refrigerator: Store leftovers in the fridge for up to three days in an airtight container. Keep in mind that the biscuits are going to be a bit softer than straight out of the oven. You may want to remove the biscuits and crisp them up while you heat the leftovers in the microwave.
In The Freezer: This casserole makes a great make-ahead meal. Just cover in plastic wrap and aluminum foil and freeze it before baking! Bake it right from the freezer! You can freeze it for up to 3 months.

Tips :

If you want more pot pie filling, you can double the filling amount for this dish.
If you find your filling is too runny, you can add a couple of few pinches of all purpose flour. But don’t add too much or it will become cloudy and have a “floury taste.”
If your pot pie is watery, it wasn’t baked long enough.

Nutrition