Chicken Pot Pie Casserole

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Easier to make than chicken pot pie but every bit as delicious and comforting.

By

Julia Levy

Published on February 2, 2023

Chicken Pot Pie Casserole — Photo:
Rob Culpepper, Food Stylist: Chelsea Zimmer, Assistant Prop Stylist: Josh Hoggle

Active Time:

10 mins

Total Time:

1 hrs 5 mins

Servings:

8

Nothing says old-fashioned comfort like Chicken Pot Pie Casserole. A humble dish, but a crowd pleaser, it’s perfect to make for casual family get-togethers.

If it sounds familiar, that’s because it’s an easy twist on chicken pot pie. The classic chicken pot pie is a savory pie crust filled with chicken and vegetables in a creamy sauce. This casserole version swaps out the pie crust in favor of refrigerated biscuit dough, making it even easier to prepare and easy to serve, but just as easy to love.

With no finicky pie crust, this recipe is made with mostly pantry staple ingredients. It's a great recipe to make with kids—it’s that simple.

Ingredients

Cooking spray
1 (10 1/2-oz.) can cream of mushroom soup with roasted garlic (such as Campbell's)
1 (8-oz.) pkg. cream cheese, softened
3/4 cup lower-sodium chicken broth or water
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 tsp. black pepper, plus more for garnish
3 1/2 cups shredded rotisserie chicken
1 (10-oz.) pkg. frozen vegetable medley (green beans, corn, peas, and carrots)
1 (16.3-oz.) can refrigerated buttermilk biscuits (such as Pillsbury Grands! Flaky Layers)
1 Tbsp. unsalted butter, melted

Directions

Preheat oven to 350°F. Lightly coat a 13-x 9-inch baking dish with cooking spray. Whisk together soup, cream cheese, broth, thyme, rosemary, and pepper in a large bowl. Fold in chicken and vegetables, coating completely in the sauce. Pour into prepared baking dish. Arrange biscuits evenly on top of chicken mixture in 2 rows of 4 biscuits; brush biscuits evenly with melted butter.
Bake in preheated oven until biscuits are golden on top, a wooden pick inserted in biscuits comes out clean, and mixture is bubbly, about 45 minutes, tenting with aluminum foil about halfway through if biscuits start to get too brown. Let stand 10 minutes. Spoon evenly into 8 bowls, making sure everyone gets a biscuit. Garnish with additional pepper.