Chicken Pot Pie Casserole – Comfort Food at Its Best!

By Martha

Everyday Kitchen Bliss!

December 31, 2024

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Why You’ll Love This Recipe

Effortless Comfort Food: Classic pot pie flavor with a fraction of the effort.
Family-Friendly: A guaranteed hit with both kids and adults.
Customizable: Add your favorite veggies or herbs to make it your own.
Perfect for Leftovers: This casserole tastes just as good the next day!

Ingredients You’ll Need

For the Filling:

2 cups cooked chicken, shredded or diced
2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
½ cup milk
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp black pepper

For the Topping:

1 can (16.3 oz) refrigerated biscuit dough
2 tbsp unsalted butter, melted
1 tsp parsley flakes (optional, for garnish)

How to Make Chicken Pot Pie Casserole

Step 1: Prepare the Filling

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.

In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, milk, garlic powder, onion powder, salt, and black pepper. Mix until everything is evenly coated and the mixture is smooth.

Step 2: Assemble the Casserole

Pour the chicken and vegetable mixture into the prepared baking dish, spreading it out evenly.

Open the can of biscuit dough and separate the biscuits. Arrange them on top of the filling, leaving a bit of space between each biscuit to allow for even cooking.

Step 3: Bake the Casserole

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly around the edges.

Once the biscuits are fully cooked, remove the casserole from the oven. Brush the tops of the biscuits with melted butter for extra flavor and a glossy finish. If you’re feeling fancy, sprinkle parsley flakes over the top for a pop of color.

Step 4: Serve and Enjoy

Let the casserole cool for about 5 minutes before serving. This gives the filling a chance to set slightly, making it easier to scoop and serve. Pair it with a fresh side salad or some crusty bread to round out the meal.

Helpful Tips

Rotisserie Chicken Hack: Use shredded rotisserie chicken to save time and add a hint of smoky flavor.
Veggie Variety: Feel free to swap the frozen mixed vegetables for fresh diced carrots, celery, or potatoes if you prefer. Just sauté them slightly before mixing to ensure they cook through.
Make-Ahead Option: You can assemble the filling a day in advance and store it in the fridge. Just add the biscuits right before baking.

Recipe Details

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 6
Category: Main Course
Method: Baking
Cuisine: American
Diet: Kid-Friendly

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Freezing: This casserole freezes well! Just assemble the filling without the biscuits, freeze, and add fresh biscuits before baking.

Frequently Asked Questions

Can I use homemade biscuit dough?
Absolutely! If you have a favorite biscuit recipe, feel free to whip up a batch and use it here. Just keep an eye on baking times, as homemade dough may take a little longer to cook through.

What if I don’t have cream of chicken soup?
You can make a simple substitute by whisking together 2 tablespoons of butter, 2 tablespoons of flour, 1 cup of chicken broth, and ½ cup of milk over medium heat until thickened.

Can I add cheese?
Yes! Mixing in ½ cup of shredded cheddar cheese into the filling adds a deliciously cheesy twist.

If you loved this Chicken Pot Pie Casserole, try these other comfort food classics:

Crispy Chicken and Rice Bake – A no-fuss casserole with crispy topping.
Homestyle Shepherd’s Pie – Mashed potatoes meet a savory meat and veggie filling.
Creamy Chicken and Dumplings – Another biscuit-topped delight for chilly nights.

Conclusion

This Chicken Pot Pie Casserole combines everything you love about traditional pot pie—creamy filling, tender chicken, and buttery topping—into an easy, fuss-free dish. Perfect for weeknight dinners or sharing with friends and family, it’s comfort food at its best. So, preheat that oven, grab your ingredients, and get ready to dig into a meal that feels like a warm hug on a plate.

Chicken Pot Pie Casserole – Comfort Food at Its Best!

Author: Martha

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Description

Ingredients

Scale

12 oz penne pasta
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
2 cups fresh broccoli florets
2 tbsp olive oil
2 tsp garlic powder
½ tsp paprika
½ tsp salt
½ tsp black pepper
2 tbsp unsalted butter
3 garlic cloves, minced
2 cups heavy cream
½ cup chicken broth
1 tsp Italian seasoning
1 cup grated Parmesan cheese
¼ tsp red pepper flakes (optional)
2 tbsp fresh parsley, chopped (for garnish)

Instructions

Step 1: Cook the Pasta and Broccoli

Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions. During the last 3 minutes of cooking, toss in the broccoli florets. This trick not only saves time but also keeps the broccoli vibrant and tender. Drain the pasta and broccoli, then set aside.

Step 2: Cook the Chicken

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. While the oil heats, season the chicken pieces with garlic powder, paprika, salt, and black pepper. Add the chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until golden brown and fully cooked. Remove the chicken from the skillet and set it aside on a plate.

Tip: Avoid overcrowding the pan; this ensures the chicken gets a nice sear.

Step 3: Make the Cream Sauce

In the same skillet (don’t clean it—you want those flavorful bits from the chicken), melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant.

Pour in the heavy cream and chicken broth, then stir in the Italian seasoning. Let the mixture simmer gently for 3-4 minutes, allowing the flavors to meld together. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. If you like a bit of heat, stir in the optional red pepper flakes.

Pro Tip: If your sauce seems too thick, add a splash of the reserved pasta water for the perfect consistency.

Step 4: Combine and Serve

Return the cooked pasta, broccoli, and chicken to the skillet with the cream sauce. Toss everything together until evenly coated. Let it simmer for another minute or two to ensure all the ingredients are warmed through and coated in that luscious sauce.

Sprinkle with freshly chopped parsley for a pop of color and brightness. Serve hot, and watch your family devour this creamy masterpiece!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or cream to revive the sauce.
This recipe freezes well, but keep in mind the sauce may separate slightly upon reheating.