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.
Table of Contents
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
- Preheat Oven: Set to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- 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.
- Pour into Dish: Transfer filling to prepared baking dish and spread evenly.
- 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.
- 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.
- Bake: Place in the oven and bake for 30–35 minutes, or until biscuits are golden brown and filling is bubbly.
- 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
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
– Canned biscuits work in a pinch
– Add herbs or cheese for more flavor
– Freezer-friendly and make-ahead approved
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.