Easy Chicken Pot Pie Dish

This easy Chicken Pot Pie Casserole is total comfort food that comes together in under 45 minutes. It’s perfect for busy weeknights or a cozy family dinner with tender chicken, flavorful vegetables, and buttery biscuits baked right on top. Simple ingredients and straightforward steps make it a go to recipe when you want something hearty and satisfying without the fuss of making traditional pot pie from scratch.

I first made this casserole when I was craving pot pie flavors but didn’t want to fuss with dough. Now it’s one of my family’s favorite meals, especially on chilly evenings.

Ingredients

• Eight Pillsbury Grand Biscuits: convenient and flaky topping that browns beautifully
• Mixed frozen vegetables including corn peas and carrots: adds color and nutrition while saving prep time
• Four cups shredded rotisserie chicken: juicy and tender with minimal work, you can use leftover chicken too
• Two cans cream of chicken soup: provides creaminess and binds the filling
• Two cups milk: helps thin the filling to the right consistency
• Two tablespoons Better Than Bouillon Chicken Base: concentrates rich chicken flavor, reduced sodium is best
• Fresh parsley: brightens the dish with a touch of herbaceous freshness
• Lemon juice: adds a subtle tang that balances the creamy filling
• Poultry seasoning: classic blend brings warmth and depth to the casserole
• Dried oregano and thyme: enhance the savory herb profile
• Salt and pepper: to season perfectly
• Two tablespoons melted butter: brushed on biscuits for golden shiny tops

Instructions

Bake Biscuits:

Preheat your oven to 375 degrees Fahrenheit. Place the biscuits on an ungreased baking sheet and bake for about 10 minutes to partially cook them. This pre baking step ensures the biscuits finish baking on top of the casserole without getting soggy.

Mix the Filling:

Pour the frozen vegetables into a 9 by 13 inch baking dish along with the shredded chicken, cream of chicken soup, milk, Better Than Bouillon, fresh parsley, lemon juice, poultry seasoning, oregano, thyme, salt, and pepper. Stir everything thoroughly until the mixture is well combined and evenly mixed.

First Bake:

Place the baking dish with the filling in the oven and bake uncovered for 25 minutes. This allows the flavors to meld and heats the filling through before adding the biscuits.

Top with Biscuits:

Carefully remove the casserole from the oven and arrange the partially baked biscuits evenly across the top. Gently brush the melted butter over the biscuit tops to help them brown nicely.

Final Bake:

Return the casserole to the oven and bake for an additional 10 to 12 minutes. The biscuits should be golden brown and the filling hot and bubbly when done.

Serve:

Take the casserole out of the oven and sprinkle a little extra fresh parsley on top before serving for a pop of color and freshness.

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My favorite ingredient has to be the Better Than Bouillon Chicken Base. It brings so much deep savory flavor with just a small amount, making the filling taste homemade and rich every time. I remember my kids asking for seconds on the very first night I served this casserole, which made me confident this recipe would become a regular.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. The biscuit topping may soften but the casserole still tastes great reheated. To crisp the biscuits back up gently reheat in the oven instead of using the microwave.

Ingredient Substitutions

If you don’t have frozen mixed vegetables use fresh carrots peas corn and green beans lightly steamed or blanched. Instead of rotisserie chicken, leftover cooked turkey or ham works well too. For a dairy free version substitute the cream of chicken soup with coconut milk and use dairy free biscuits or puff pastry as a topping.

Serving Suggestions

This casserole is hearty enough to serve on its own but pairs nicely with a simple green salad for a fresh counterpoint. Roasted asparagus or steamed green beans add a nice vibrant side. For a fun twist try fruit skewers or a crisp apple cider to round out the meal.

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This Chicken Pot Pie Casserole is an easy, family friendly meal that’s perfect for busy weeknights. Serve with a simple salad to balance the richness.

Frequently Asked Questions About Recipes

→ Can I use other proteins instead of chicken?

Yes, you can substitute chicken with ham, pork, or beef depending on your preference or leftovers on hand.

→ What vegetables are best for this dish?

A mix of frozen peas, carrots, corn, and green beans works well, providing color and flavor.

→ Is there a way to reduce sodium in this casserole?

Using reduced sodium soup and broth options helps control salt content. Taste before adding extra salt.

→ Can I prepare this casserole ahead of time?

Absolutely, it can be assembled and stored in the fridge until ready to bake, adding the biscuits halfway through cooking.

→ What can be used as alternatives to the biscuit topping?

Puff pastry, drop biscuits, or a traditional pie crust are good alternatives to biscuits for topping.