Easy Creamy Chicken Pot Pie Casserole Recipe

This Easy Creamy Chicken Pot Pie Casserole Recipe is the definition of comfort food. It transforms a classic chicken pot pie into a hearty, no-fuss casserole topped with fluffy golden biscuits. Loaded with tender chicken, creamy sauce, and colorful vegetables, this one-pan dinner is the perfect choice for busy weeknights, cozy weekends, or whenever your family craves a warm, satisfying meal.

Why You’ll Love This Recipe

• 🥘 One Dish, Full Meal: Protein, veggies, and bread all in one
• ⏱️ Quick & Easy: Under 15 minutes of hands-on time
• 🧁 Fluffy Biscuit Topping: Golden brown, buttery, and flaky
• 🐔 Rotisserie Shortcut: Use pre-cooked chicken to save time
• 👨‍👩‍👧‍👦 Family Favorite: Kids and adults will both clean their plates

Ingredients

For the Filling:

• 2½ cups cooked shredded chicken (rotisserie or leftover)
• 2½ cups frozen mixed vegetables (carrots, peas, corn, green beans)
• 1 (10.5 oz) can cream of chicken soup
• 1 cup chicken broth
• ½ cup sour cream
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper

For the Biscuit Topping:

• 1½ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 6 tbsp cold unsalted butter, cubed
• ½ cup milk
• ½ cup sour cream

Instructions

1. Preheat Oven: Set to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Make the Filling: In a large bowl, stir together chicken, frozen vegetables, cream of chicken soup, broth, sour cream, and seasonings. Mix until fully combined.
3. Pour into Dish: Transfer filling to prepared baking dish and spread evenly.
4. Make the Biscuit Dough: In another bowl, whisk flour, baking powder, and salt. Cut in butter using a pastry cutter or fork until crumbly. Add milk and sour cream; stir just until a sticky dough forms.
5. Add Biscuit Topping: Drop spoonfuls of biscuit dough over the filling to cover most of the surface. It’s okay if some filling peeks through.
6. Bake: Place in the oven and bake for 30–35 minutes, or until biscuits are golden brown and filling is bubbly.
7. Cool Slightly & Serve: Let rest 5 minutes before serving hot.

Recipe Details

Prep Time: 10–15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 6
Estimated Cost: ~$12

Nutrition Facts (per serving, approx.)

• Calories: ~440
• Protein: 27g
• Carbs: 30g
• Fat: 24g
• Sodium: ~780mg
• Fiber: 2g
  Values may vary based on exact ingredients used.

Tips & Variations

• Add Cheese: Stir in ½ cup shredded cheddar for extra richness
• Make It Lighter: Use light sour cream and a low-sodium soup
• No Frozen Veggies?: Use 2½ cups fresh diced vegetables sautéed briefly
• Herb It Up: Add chopped parsley or thyme for extra flavor
• Gluten-Free Version: Use GF biscuit mix or store-bought GF biscuit dough

Easy Creamy Chicken Pot Pie Casserole Recipe

A cozy casserole version of classic chicken pot pie with creamy filling and fluffy biscuit topping. Perfect for family dinners and make-ahead meals.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course dinner

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Mixing bowls
• 9×13-inch baking dish
• – Pastry cutter or fork
• – Spoon or spatula

Ingredients

  

• **Filling:**
• – 2½ cups cooked shredded chicken
• – 2½ cups frozen mixed vegetables
• – 1 10.5 oz can cream of chicken soup
• – 1 cup chicken broth
• – ½ cup sour cream
• – ½ tsp garlic powder
• – ½ tsp onion powder
• – ½ tsp salt
• – ¼ tsp black pepper
• **Biscuit Topping:**
• – 1½ cups all-purpose flour
• – 1 tbsp baking powder
• – ½ tsp salt
• – 6 tbsp cold unsalted butter cubed
• – ½ cup milk
• – ½ cup sour cream

Instructions

 

• Preheat oven to 375°F and grease a 9×13-inch dish.
• Mix chicken, vegetables, soup, broth, sour cream, and seasonings. Pour into dish.
• In a separate bowl, combine flour, baking powder, and salt. Cut in butter.
• Add milk and sour cream to form sticky dough.
• Drop spoonfuls over the filling.
• Bake 30–35 minutes until biscuits are golden and filling bubbles.
• Cool slightly and serve warm.

Notes

– Use rotisserie chicken for quick prep
– Canned biscuits work in a pinch
– Add herbs or cheese for more flavor
– Freezer-friendly and make-ahead approved

Keyword Chicken Pot Pie Casserole

FAQs

Can I use canned biscuits instead of homemade?
Yes! Just arrange canned biscuit rounds on top and bake until golden. Adjust bake time as needed.

How do I store leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat in the oven or microwave.

Can I freeze this casserole?
Yes. Assemble without baking, wrap tightly, and freeze for up to 2 months. Bake from frozen at 350°F for 50–60 minutes or until heated through.

Can I make it vegetarian?
Yes! Use cream of mushroom soup, vegetable broth, and skip the chicken—or replace with white beans.

Conclusion

This Easy Creamy Chicken Pot Pie Casserole turns a classic dish into a fast, family-friendly weeknight meal that doesn’t skimp on flavor or comfort. With buttery biscuits on top and creamy chicken veggie filling beneath, it’s a casserole that tastes like a hug and keeps everyone coming back for seconds.