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Chicken Pot Pie Casserole

Chicken Pot Pie Casserole is a hearty casserole loaded with shredded rotisserie chicken, frozen mixed vegetables, cream of mushroom soup, cream of chicken soup, milk, grated parmesan cheese and chopped Pillsbury biscuits.

Chicken Pot Pie Casserole is a hearty casserole loaded with shredded rotisserie chicken, frozen mixed vegetables, cream of mushroom soup, cream of chicken soup, milk, grated parmesan cheese and chopped Pillsbury biscuits.



Chicken Pot Pie Casserole is an easy chicken casserole recipe perfect for weeknights.

Chicken Pot Pie Casserole is a hearty casserole loaded with shredded rotisserie chicken, frozen mixed vegetables, cream of mushroom soup, cream of chicken soup, milk, grated parmesan cheese and chopped Pillsbury biscuits.

This simple and delicious casserole is sure to please both kids and adults.

Chicken Pot Pie Casserole is a hearty casserole loaded with shredded rotisserie chicken, frozen mixed vegetables, cream of mushroom soup, cream of chicken soup, milk, grated parmesan cheese and chopped Pillsbury biscuits.

This chicken casserole recipe takes about forty-five minutes from start to finish and serves six people.

Chicken Pot Pie Casserole is a hearty casserole loaded with shredded rotisserie chicken, frozen mixed vegetables, cream of mushroom soup, cream of chicken soup, milk, grated parmesan cheese and chopped Pillsbury biscuits.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this chicken pot pie casserole with biscuits, I started by pouring some milk into a large pot over medium heat.

milk in a pot

I added some condensed cream of chicken soup and condensed cream of mushroom soup to the pot.

cream of mushroom soup, cream of chicken soup and milk in a large pot

I also added some salt, pepper, garlic powder, onion powder and poultry seasoning to the pot.

seasoning, cream of mushroom soup, cream of chicken soup and milk in a large pot

I stirred all of the ingredients together well.

cream of chicken, cream of mushroom, milk and spices mixture in a large pot

I added some shredded rotisserie chicken and frozen mixed vegetables to the pot.

shredded chicken and frozen mixed vegetables added to a pot with creamy soup mixture

I stirred well and continued cooking for about five minutes to heat the vegetables.

creamy chicken and vegetable mixture in a large pot

I added some shredded parmesan to the pot.

shredded parmesan cheese added to pot with creamy chicken and vegetable mixture in a pot

I stirred the parmesan into the creamy chicken mixture.

stirring creamy chicken and vegetable mixture together in a pot

I reduced the heat to low and left the mixture to continue warming while I prepared the biscuits.

I opened a package of Pillsbury refrigerated biscuits and cut each biscuit into six pieces.

pillsbury biscuit dough cup into pieces

I sprayed a 9 x 13 inch baking dish with cooking spray.

greased 9 x 13 inch baking dish

I poured the chicken mixture into the baking dish and spread it out evenly.

creamy chicken and vegetable mixture in a baking dish

I sprinkled the biscuit pieces over the chicken mixture.

raw Pillsbury biscuit dough pieces on top of creamy chicken and vegetables mixture in a baking dish.

I placed the dish in the oven and baked the casserole until the biscuits on top were nicely browned.

I removed the casserole from the oven and allowed it to rest for a few minutes.

Chicken Pot Pie Casserole is a hearty casserole loaded with shredded rotisserie chicken, frozen mixed vegetables, cream of mushroom soup, cream of chicken soup, milk, grated parmesan cheese and chopped Pillsbury biscuits.

I sprinkled some fresh chopped parsley on top.

Chicken Pot Pie Casserole is a hearty casserole loaded with shredded rotisserie chicken, frozen mixed vegetables, cream of mushroom soup, cream of chicken soup, milk, grated parmesan cheese and chopped Pillsbury biscuits.

Then the chicken pot pie with biscuits was ready to serve.

Chicken Pot Pie Casserole is a hearty casserole loaded with shredded rotisserie chicken, frozen mixed vegetables, cream of mushroom soup, cream of chicken soup, milk, grated parmesan cheese and chopped Pillsbury biscuits.

This creamy chicken casserole is packed with flavour and the biscuit topping adds a delightful texture.

Chicken Pot Pie Casserole is a hearty casserole loaded with shredded rotisserie chicken, frozen mixed vegetables, cream of mushroom soup, cream of chicken soup, milk, grated parmesan cheese and chopped Pillsbury biscuits.

This tasty dish has all the flavours of a traditional chicken pot pie but with a fun twist.

Chicken Pot Pie Casserole is a hearty casserole loaded with shredded rotisserie chicken, frozen mixed vegetables, cream of mushroom soup, cream of chicken soup, milk, grated parmesan cheese and chopped Pillsbury biscuits.

I like to use a grocery store rotisserie chicken for this recipe but any precooked and shredded chicken will do.

Chicken Pot Pie Casserole is a hearty casserole loaded with shredded rotisserie chicken, frozen mixed vegetables, cream of mushroom soup, cream of chicken soup, milk, grated parmesan cheese and chopped Pillsbury biscuits.

If you are looking for an easy chicken casserole recipe, then you need to try this Chicken Pot Pie Casserole!

Chicken Pot Pie Casserole is a hearty casserole loaded with shredded rotisserie chicken, frozen mixed vegetables, cream of mushroom soup, cream of chicken soup, milk, grated parmesan cheese and chopped Pillsbury biscuits.

More Easy Chicken Casserole Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Chicken Pot Pie Casserole:

  • 1 cup milk
  • 10.5 oz condensed cream of chicken soup
  • 10.5 oz condensed cream of mushroom soup
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 teaspoon poultry seasoning
  • 3 1/2 cups shredded chicken
  • 3 cups frozen mixed vegetables
  • 1/3 cup shredded parmesan cheese
  • package of refrigerated biscuit dough ( I used a package of 10 biscuits )

Optional

  • fresh chopped parsley for garnish

How to Make Chicken Pot Pie Casserole:

  1. Preheat oven to 350F.
  2. Pour the milk, cream of chicken soup, cream of mushroom soup, salt, pepper, garlic powder, onion powder and poultry seasoning into a large pot over medium heat.
  3. Stir all of the ingredients together well.
  4. Add the shredded chicken and frozen vegetables to the pot. Stir well.
  5. Continue cooking the mixture for 5 minutes. Then reduce the heat to low.
  6. Open the package of biscuit dough and cut each biscuit into 6 pieces.
  7. Spray a 9 x 13 inch baking dish well with cooking spray.
  8. Pour the chicken mixture into the baking dish and spread it out evenly.
  9. Sprinkle the biscuit dough pieces over the chicken mixture.
  10. Place the dish in the oven and bake until the biscuit pieces are nicely browned. 25 – 30 minutes.
  11. Remove the dish from the oven and allow it to rest for a few minutes.
  12. Top with fresh chopped parsley if desired.
  13. Serve and enjoy!

FAQS:

How should I store Chicken Pot Pie Casserole?

Store chicken pot pie casserole in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.

What should I serve with this chicken pot pie biscuit casserole?

A chicken pot pie biscuit casserole is a delicious and comforting dish. To complement the flavors and create a well-rounded meal, consider serving it with the following options:

  1. Side Salad: A light, crisp salad with fresh greens, cherry tomatoes, cucumber, and a simple vinaigrette can provide a refreshing contrast to the rich and savory casserole.
  2. Mashed Potatoes: Creamy mashed potatoes can be a classic and comforting accompaniment. They pair well with the flavors of the chicken pot pie and provide a hearty element to the meal.
  3. Roasted Vegetables: Roasted vegetables like Brussels sprouts, asparagus, or butternut squash can add a depth of flavor and a slightly caramelized texture that complements the casserole.
  4. Cranberry Sauce: If you enjoy a touch of sweetness, consider serving cranberry sauce on the side. The tartness can cut through the richness of the casserole.
  5. Garlic Bread or Dinner Rolls: Add some bread on the side to soak up the delicious sauce from the casserole. Garlic bread or warm dinner rolls can be a great choice.
  6. Rice or Quinoa: For an alternative to bread and potatoes, serve the casserole over a bed of fluffy rice or quinoa. This adds a different texture and can make the meal more substantial.

Feel free to mix and match these options based on your preferences and dietary restrictions. The goal is to create a well-balanced and satisfying meal.

Yield: 6 servings

Chicken Pot Pie Casserole

Chicken Pot Pie Casserole is a hearty casserole loaded with shredded rotisserie chicken, frozen mixed vegetables, cream of mushroom soup, cream of chicken soup, milk, grated parmesan cheese and chopped Pillsbury biscuits.

Chicken Pot Pie Casserole is a hearty casserole loaded with shredded rotisserie chicken, frozen mixed vegetables, cream of mushroom soup, cream of chicken soup, milk, grated parmesan cheese and chopped Pillsbury biscuits.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 cup milk
  • 10.5 oz condensed cream of chicken soup
  • 10.5 oz condensed cream of mushroom soup
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 teaspoon poultry seasoning
  • 3 1/2 cups shredded chicken
  • 3 cups frozen mixed vegetables
  • 1/3 cup shredded parmesan cheese
  • package of refrigerated biscuit dough ( I used a package of 10 biscuits )

Optional

  • fresh chopped parsley for garnish

Instructions

  1. Preheat oven to 350F.
  2. Pour the milk, cream of chicken soup, cream of mushroom soup, salt, pepper, garlic powder, onion powder and poultry seasoning into a large pot over medium heat.
  3. Stir all of the ingredients together well.
  4. Add the shredded chicken and frozen vegetables to the pot. Stir well.
  5. Continue cooking the mixture for 5 minutes. Then reduce the heat to low.
  6. Open the package of biscuit dough and cut each biscuit into 6 pieces.
  7. Spray a 9 x 13 inch baking dish well with cooking spray.
  8. Pour the chicken mixture into the baking dish and spread it out evenly.
  9. Sprinkle the biscuit dough pieces over the chicken mixture.
  10. Place the dish in the oven and bake until the biscuit pieces are nicely browned. 25 - 30 minutes.
  11. Remove the dish from the oven and allow it to rest for a few minutes.
  12. Top with fresh chopped parsley if desired.
  13. Serve and enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 351Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 73mgSodium: 1313mgCarbohydrates: 28gFiber: 5gSugar: 7gProtein: 29g

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