Chicken Pot Pie Casserole

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Creamy, comforting, and layered with flaky golden biscuit topping, this Chicken Pot Pie Casserole is the definition of cozy food. It brings all the nostalgia of a homemade pot pie but skips the pie crust stress. Think of it as the ultimate hug in a baking dish—savory shredded chicken, colorful mixed veggies, and a luxuriously creamy sauce all tucked under a buttery biscuit crown.

Whether you’re feeding a hungry family or looking to meal prep something hearty for the week, this casserole hits every note. It’s straightforward enough for a weeknight dinner but comforting enough to bring to the next family gathering or potluck.

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What Kind of Biscuits Should I Use?

Refrigerated biscuit dough is a lifesaver here. Use flaky-style biscuits for that beautiful layered texture when baked. If you’re feeling extra, you can also make your own homemade biscuit dough. Just make sure the dough isn’t too dense—light and airy works best for absorbing that creamy filling without becoming soggy.

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Ingredients for the Chicken Pot Pie Casserole

Shredded Chicken: This is the star. Use leftover rotisserie chicken, or quickly poach and shred a few breasts or thighs. It brings protein and that homestyle flavor.
Frozen Mixed Vegetables: Carrots, peas, corn, and green beans give pops of color, texture, and sweetness. Plus, they’re super convenient.
Cream of Chicken Soup: Acts as the creamy binder for the filling. You can substitute with a homemade roux-based sauce if you’d like.
Chicken Broth: Helps thin the soup and deepen the flavor.
Sour Cream: Adds tanginess and richness to the mix.
Seasonings: Salt, pepper, garlic powder, and onion powder balance the savory notes.
Refrigerated Biscuits: These form the golden, buttery top that turns the casserole into something extra special.
Chopped Parsley (optional): For a fresh green garnish and a pop of color.

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How To Make the Chicken Pot Pie Casserole

Step 1: Prep the Chicken and Veggies

Preheat your oven to 375°F (190°C). If you’re using raw chicken, cook and shred it ahead of time. Otherwise, pull apart your rotisserie chicken and set it aside. Measure out about 3 cups of shredded chicken. Also, allow your frozen vegetables to thaw slightly.

Step 2: Make the Creamy Filling

In a large bowl, mix together the cream of chicken soup, sour cream, chicken broth, salt, pepper, garlic powder, and onion powder. Stir until everything is fully combined into a rich, smooth sauce. Fold in the shredded chicken and thawed mixed vegetables.

Step 3: Assemble the Casserole

Pour the chicken mixture into a greased 9×13-inch baking dish. Use a spatula to spread it evenly. Now take your refrigerated biscuit dough and place the raw biscuits over the top. Leave a little space between each biscuit so they can puff up and brown nicely.

Step 4: Bake to Golden Perfection

Place the casserole in the preheated oven and bake uncovered for 25 to 30 minutes, or until the biscuits are golden brown and cooked through. If they start browning too quickly, lightly cover the top with foil for the remaining bake time.

Step 5: Garnish and Serve

Remove the casserole from the oven and let it sit for about 5 minutes to cool slightly and set. Sprinkle with freshly chopped parsley before serving if desired.

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How to Serve and Store Chicken Pot Pie Casserole

This casserole is best served warm, right out of the oven. The biscuits are golden and crisp on top, while the filling underneath is rich and creamy. It’s a complete meal on its own, but you can pair it with a light side salad or some roasted vegetables for balance.

If you have leftovers, store them in an airtight container in the fridge for up to 4 days. To reheat, place a serving in the microwave for about 1 to 2 minutes, or warm in the oven at 350°F until heated through. The biscuits will soften slightly, but the flavors remain delicious.

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Frequently Asked Questions

How can I make this casserole ahead of time?

Assemble the filling and refrigerate it in the baking dish. Add the biscuit topping just before baking. You can also fully bake and reheat later, though the biscuits may not stay as crisp.

Can I freeze Chicken Pot Pie Casserole?

Yes! Assemble the casserole without baking and freeze it, tightly wrapped, for up to 2 months. When ready to bake, let it thaw overnight in the fridge and bake as directed.

What vegetables can I substitute in the filling?

Feel free to use fresh veggies like diced carrots, sautéed mushrooms, or green beans. Just pre-cook them slightly before adding so they’re tender in the final bake.

Can I use homemade biscuits?

Absolutely. If you have a favorite biscuit recipe, go for it. Just keep the size of the biscuits in check so they cook through evenly.

Is there a way to make this dairy-free?

You can use dairy-free sour cream and a cream of chicken alternative made with plant-based milk and butter. Also, check your biscuit ingredients for dairy content.

Why are my biscuits still doughy underneath?

Make sure your filling is hot before adding the biscuit dough. If the filling is too cold, it can slow down the baking of the biscuit bottoms. Covering the top loosely with foil halfway through can help ensure even baking.

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Want More Casserole Ideas?

If you loved this hearty Chicken Pot Pie Casserole, check out some of these other warm and satisfying dishes that bring comfort in every bite:

• Cheesy Broccoli Rice Casserole for a creamy veggie-forward dish that pairs beautifully with any protein.
• Bacon Egg and Hash Brown Casserole for a cozy breakfast-for-dinner favorite.
• Crab Casserole if you’re craving a creamy seafood bake.
• Gooey Cinnamon Roll French Toast Casserole for a sweet twist that works perfectly for brunch.
• Crockpot Cheese Tortellini and Sausage when you want slow-cooked comfort without the fuss.

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