Catching Up Over Chicken Pot Pie Casserole
Alright, pull up a chair—I’ve gotta tell you about the time I first tried making this Easy Chicken Pot Pie Casserole With Biscuits. It was one of those rushed Tuesday nights when the only thing in the fridge was some leftover Chicken and half a can of something I couldn’t quite remember buying (turns out, cream of mushroom soup, which, by the way, works in a pinch). Anyway, the kids were hangry (you know the look), and I was aiming for something warm and homey that wouldn’t have me scrubbing pots till bedtime. That’s how this beauty was born. And you know what? It’s honestly become my rainy day hero—plus, it comes together faster than you can remember where you hid the good biscuits.
Why You’ll Love Throwing This Together
I make this when I want dinner to basically cook itself (but still taste like I spent ages). My family goes wild for the biscuit topping… well, except my youngest whose idea of vegetables is picking out the carrots. It’s a comfort food classic that’s survived burnt edges and questionable leftover Chicken—especially when I’ve run out of time or motivation. Oh! And if you use rotisserie Chicken, you basically win dinner. I mean, who’s judging? Not me.
What You’ll Need To Make It (Give Or Take)
- 2–3 cups cooked chicken (sometimes I just grab a rotisserie from the store; leftover turkey also kinda works, don’t tell my mom)
- 1 bag (approx. 12–16 oz) frozen mixed veggies (fresh is fine, but I rarely have time; peas only if my brother-in-law’s over)
- 1 can condensed cream of chicken soup (the low-sodium kind if I’m pretending to be healthy)
- 1/2 cup milk (honestly, anything from whole to skim or even oat in a pinch!)
- Salt and pepper (to taste—my hand slips on the pepper, oops)
- 1/2 tsp garlic powder (optional, but why not)
- 1 can refrigerated biscuit dough (my grandmother always insisted on making her own, but honestly, Pillsbury works magic)
- 1/2 cup shredded cheese (cheddar is my go-to—sometimes I skip this, sometimes I double it, no shame)
Let’s Make This Cozy Pot Pie Casserole (With Wiggle Room)
- First off, preheat your oven to 375°F (190°C). Sometimes I forget this at the start—no biggie, just pop it on once you remember.
- In a big mixing bowl, toss together the chopped (or shredded) chicken, frozen veggies, soup, milk, garlic powder, and a good pinch of salt and pepper. If it’s looking a bit thick, splash in another glug of milk—it should be spoonable but not soupy. This is usually when I sneak a spoonful just to taste.
- Spoon the mixture into a greased 9×13-inch baking dish. Sometimes I can’t find that dish and use two smaller ones. They both work; no need to panic.
- Sprinkle cheese on top (if you’re using it). Honestly, more is more here.
- Tear or cut the biscuit dough into quarters and dot them all over the top. Space them out a wee bit so they puff up and get golden all over. Don’t stress if they crowd together—they kind of make friends in the oven anyway.
- Bake for about 25–30 minutes, until the biscuits are golden and the filling is bubbling like a volcano in a fifth-grader’s science fair.
- Let it cool a few minutes—burnt tongues are real and tragic. Then dive in!
A Few Notes From My (Not-So) Perfect Kitchen
- Sometimes the biscuits get perfectly golden up top but are a bit gooey underneath—just cover loosely with foil if the topping cooks too fast.
- I used to stir the cheese straight in with the filling, but actually, I find it works better if you layer it up top so you get those pockets of oozy cheese.
- Don’t fret if the filling bubbles up from between the biscuits and looks a bit messy—that’s part of its charm (and mopping up sauce with biscuits is the best bit anyway).
Switching Things Up—Variations I’ve Tried (and One That Flopped)
- Leftover turkey totally works instead of chicken, especially after Thanksgiving. Heck, ham’s not bad either, though it’s a little salty.
- If you love herbs, a sprinkle of fresh thyme or rosemary is killer.
- I tried a veggie-only version once with just beans and potatoes—it came out weirdly bland though, so maybe don’t go there unless you’re adding lots of extra flavor.
- Sautéed mushrooms are nice if you want things a bit fancy, though the kids side-eye them every time.
Got The Right Gear? Here’s My Take
I swear by my old glass casserole dish, but honestly, any oven-safe dish will do; deep-dish pie pans even work in a pinch. And if you don’t have a big mixing bowl, just use a pot—you’re not being judged here.
How To Store It (Though, Good Luck With Leftovers)
Technically, you can cover any leftovers (ha!) and pop them in the fridge for up to 3 days. Reheat in the oven if you want to revive the biscuit magic, or just zap a slice in the microwave if you’re short on time. But in my house, it never lasts more than a day. Seriously, not even once.
How We Like To Serve (And Maybe You Will Too)
I usually plate this with a tangy little side salad (makes me feel virtuous). Some nights, we just eat it straight from the pan, all four forks going at once like some weird food duel. Oh, add hot sauce if you’re into that—I won’t judge. Or, as my cousin does, with a dollop of cranberry sauce. Wild, but it kind of works?
What I Wish Someone Had Told Me (Pro Tips)
- Let your biscuits sit out for five minutes before cooking if they’re fridge-cold—they won’t puff as much otherwise (I learned that the hard way, twice).
- Don’t rush the baking! Once I yanked it form the oven too soon and got raw biscuit centers—seriously, just wait until they’re really golden and you’ll thank yourself.
- And if you overfill the dish and it bubbles over, embrace it (or put a tray underneath). Oven clean up is part of adulthood, right?
Questions I Actually Get Asked (And Honest Answers)
- Can I make this ahead? Totally! Assemble everything, but don’t plop on the biscuits until just before baking, otherwise they get a bit soggy.
- Can I freeze it? I’ve tried—sometimes the biscuits go a bit weird in texture after thawing, so if you want to freeze, I’d say, add the biscuits fresh at baking time.
- What if I don’t have cream of chicken soup? Sub with cream of mushroom, or even mix up your own quick white sauce if you’re feeling like a kitchen whiz. But truth is, condensed soup makes this all so easy.
- Can I use homemade biscuit dough? Of course! If you’ve got the time and patience, go for it. (But trust me, the canned stuff saves a world of hassle—and tastes great, too.)
- Does it really serve six? The recipe says so, but in my house it’s more like four with leftovers disappearing mysteriously within the hour, so… your mileage may vary.
- Do I have to use cheese? Nope. Sometimes I skip it entirely, especially if I’m low. Other times I just pile it on. Up to you.
Anyway, if you end up with flour on your shirt and biscuit crumbs everywhere, you know you’ve made it right. Enjoy!
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10.5 oz) cream of chicken soup
- 2/3 cup milk
- 2 cups frozen mixed vegetables
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 can (16 oz) refrigerated biscuit dough
Instructions
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1Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch casserole dish.
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2In a large bowl, mix together the cooked chicken, cream of chicken soup, milk, frozen mixed vegetables, shredded cheddar cheese, garlic powder, and black pepper.
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3Spread the chicken and vegetable mixture evenly in the prepared casserole dish.
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4Cut each biscuit in half and arrange the pieces over the top of the filling.
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5Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
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6Let the casserole cool for a few minutes before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
410 caloriescal
Protein:
22gg
Fat:
18gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
38gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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