Description
Easy Chicken Pot Pie Casserole – Creamy, comforting weeknight classic inspired by the flavors of a traditional pot pie but without a crust.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (15 oz) creamed soup of choice (cream of chicken or cream of mushroom)
- 1 cup milk
- 2 cups frozen mixed vegetables
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- 1 can refrigerated biscuits, cut into quarters
- Optional: shredded cheddar cheese for topping
- Optional: fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 baking dish.
- In a large bowl, whisk together the soup, milk, thyme, parsley, garlic powder, onion powder, salt, and pepper.
- Stir in the shredded chicken and frozen vegetables.
- Pour the mixture into the baking dish and spread evenly.
- Scatter biscuit pieces evenly over the top.
- Bake for 25–30 minutes, or until the biscuits are golden and the casserole is bubbly.
- Add shredded cheese during the last 5 minutes if using.
- Let cool slightly, then garnish with fresh parsley before serving.
Notes
- You can use rotisserie chicken to cut prep time.
- Feel free to substitute other vegetables you have on hand.
- For a lighter version, use lighter cream of chicken soup and skim milk.
- Leftovers reheat well; store in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/6 of casserole)
- Calories: 320
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 60 mg
Keywords: Easy Chicken Pot Pie Casserole, creamy chicken pot pie, weeknight dinner, comfort food, casserole recipe, no-crust pot pie