This chicken pot pie casserole recipe is jam packed with flavor. It combines tender chicken with savory vegetables and a flaky pie crust to create one of the most delicious casserole recipes of all time. Honestly, this pot pie casserole is the ultimate comfort food, and it's so, so easy to make.
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The Best Chicken Pot Pie Casserole
If you love chicken pot pie, then you're going to absolutely love this casserole recipe. I mean, it's got everything that a normal pot pie has, but instead of adding your pot pie filling to a pie crust, you're going to add your filling straight into a baking dish and top it with the crust. Basically, you get more of the good stuff and less crust. Yeah, it's awesome.
You know by now I would never steer you wrong. After all, I'm an old hand when it comes to casserole recipes - just look at this carrot casserole, corn casserole, or asparagus casserole - but still, I can not recommend this recipe enough.
Ingredients You'll Need
- Can of pie dough- I cut it into six round pieces, but you can keep it in a sheet. You can also use canned biscuits, but you'll want to partially bake them first before adding to the top of the casserole.
- Chicken- cooked and shredded. A rotisserie chicken works great.
- Frozen mixed vegetables- I used carrots, corn, peas, and green beans, but you can use any frozen veggies.
- Milk- I used whole milk for a richer flavor.
- Cream of chicken soup
- Salt and pepper
- Melted butter- for brushing the biscuits.
You can use some of these ingredients to make my chicken cobbler, so check out that next. I think you'll love it just as much as this easy chicken casserole.
How To Make Chicken Pot Pie Casserole
Step 1: Making The Filling
First, begin by preheating the oven to 350°F (180ºC) and prepare a 9x13 inch casserole dish by spraying it with oil. Next, combine the cooked chicken, frozen vegetables, chicken soup, milk, salt, and pepper in a large bowl. Then, once everything is well combined, you can add it to the prepared casserole dish.
Step 2: Adding The Pie Crust
Cover the filling with the premade pie crust entirely, or you can cut six 3x3 inch mini-circles out of them and arrange them on top of the filling as I did. I think making the circles is a nice touch because it gives the casserole almost like predetermined servings. How you arrange the pie dough is totally up to you. Just brush it with the melted butter.
Also, for what it's worth, if you want to use biscuit dough in place of the pie crust, you totally can do that too. If you go this route though, you'll just want to add a little melted butter to your biscuit dough before baking it.
Step 3: Baking The Casserole
Put the casserole in the oven and bake it for around 15-20 minutes, flipping the biscuits halfway through cooking. Once the crust turns golden brown on each side, it's done.
How To Store Leftovers
This recipe for chicken pot casserole makes 6 decent-sized servings. But, honestly, it's so good that you should probably expect that everyone will want seconds. Thankfully, you can double - or triple - this recipe with ease - all you'll need is a bigger casserole dish. Plus, it makes for awesome leftovers!
Speaking of leftovers, just cover the casserole dish completely with foil - or transfer the leftovers to an airtight container - and store it in the fridge for up to 3 to 4 days. Alternatively, if you want to store the casserole for even longer, you can freeze it in an airtight container for up to 6 months.
How To Reheat This Casserole
To reheat the casserole, I recommend using the oven. Just put the dish back in the oven at 350°F and then heat it for about 10 minutes, or until the casserole is fully warmed. Alternatively, you can reheat your casserole on the stovetop by placing your leftovers in a small saucepan over medium heat. Just heat it until your filling is thoroughly warm.
More Casserole Recipes
This chicken pot pie casserole recipe is the ultimate comfort food, so if that's what you're after, then look no further than some of my favorite comfort food recipes.
Check out any of these next:
- Million dollar chicken casserole
- Poppy seed chicken casserole
- Sweet potato patties
- Olive Garden chicken pasta
- Chicken divan
- Broccoli cheese casserole
- Chicken and dumpling casserole
- 2 Cans of pie dough, cut into 8 circles (biscuit dough will work too)
- 2 Cups cooked chicken, shredded
- 1 ½ Cups frozen mixed vegetables
- 1 Cup milk
- 1 Can cream of chicken soup
- Pinch of salt and pepper
- 2 tablespoon melted butter
- Spray a 9 x 13 inch. pan with cooking spray.
- Preheat the oven to 350°F (180ºC).
- Mix the chicken, vegetables, chicken soup, salt, and pepper in a bowl.
- Spread the chicken mixture in the pan and top with the pie circles (biscuits).
- Brush the biscuits lightly with butter and place everything in the oven for 20 minutes or until the biscuits are golden brown. You'll want to flip the biscuits halfway through cooking to crisp up on each side.
Serving Size:1 serving
Amount Per Serving: Calories: 364Total Fat: 14gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 32gFiber: 0gSugar: 0gProtein: 27g