Chicken Pot Pie Casserole

4.79 from 28 votes

Chicken pot pie casserole with creamy rotisserie chicken and vegetable filling under flaky Grands biscuits. An easy one dish dinner that skips the crust.

Prep Time20

Cook Time30

Total Time50

Course: Dinner

Cuisine: American

Servings:

Calories: 766kcal

Author: Jennifer Fishkind

Ingredients

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

Instructions

Preheat the oven to 375 degrees. Place the biscuits on a baking sheet and bake for 5 minutes. Remove from the oven and keep the oven on.
1 can Grands biscuits
While the biscuits bake, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the frozen vegetables and cook for 10 to 15 minutes, stirring occasionally.
2 tablespoons unsalted butter, 4 cups frozen vegetable variety
Add the chicken, milk, cream of chicken soup, salt, and pepper. Stir to combine and heat for 5 minutes, until the mixture is fully heated and bubbly hot.
4 cups shredded rotisserie chicken, 2 cups milk, 2 10.5 ounce cans Cream of Chicken soup, 1 teaspoon Salt , ½ teaspoon black pepper
Spray a 9x13 casserole dish with nonstick spray. Pour in the filling and spread it evenly.
Place the par-baked biscuits on top, baked side down and raw side up, in 2 rows of 4.
Place the remaining 2 tablespoons of butter and the garlic powder in a small microwaveable bowl. Microwave in 30 second increments, covered, until melted. Brush over the biscuits.
2 tablespoons unsalted butter, ½ teaspoon garlic powder
Bake for 10 minutes, then tent with foil and bake for 8 more minutes, until the biscuits are golden brown and cooked through. Serve warm.

Video

Notes

Par-bake the biscuits for 5 minutes before they go on, then bake 10 minutes, tent with foil, and bake 8 more. That timing is what keeps the centers from staying doughy. The filling thickens from the cream of chicken soup and milk alone, so there is no need to add flour unless it looks runny. Store leftovers in an airtight container in the fridge up to 3 days, or freeze the unbaked casserole up to 3 months and bake from frozen.

Nutrition