Easy Chicken Pot Pie Casserole
A creamy chicken pot pie casserole featuring tender chicken, mixed vegetables, and a buttery biscuit topping, perfect for a comforting and easy dinner.
Equipment
- 1 9x13-inch baking pan sprayed with nonstick spray
- 1 large skillet for cooking vegetables and sauce
- 1 baking sheet for pre-baking biscuits
- 1 microwave-safe covered dish for melting butter with seasonings
Ingredients
- 1 can Grands biscuits 8 biscuits
- 4 tablespoons butter divided
- 4 cups frozen vegetable mix corn, peas, carrots, green beans
- 4 cups cooked chicken
- 2 cups milk
- 21 ounces cream of chicken soup two 10.5-ounce cans
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Spray a 9x13-inch baking pan with nonstick spray.
- Preheat the oven to 375°F.
- Place the biscuits on a baking sheet and bake for 8 minutes, then remove and keep the oven on.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter.
- Add the frozen vegetables and cook for 10 to 15 minutes until tender.
- Stir in the cooked chicken, milk, cream of chicken soup, salt, and pepper; cook for 5 minutes until heated through.
- Pour the mixture into the prepared baking dish and spread evenly.
- Arrange the pre-baked biscuits on top of the casserole, baked side down and raw side up.
- Melt the remaining 2 tablespoons of butter with garlic powder in a covered microwave-safe dish, microwaving in 30-second increments until melted.
- Drizzle the melted butter over the biscuits.
- Bake the casserole in the oven for 10 to 12 minutes, then tent with foil and bake for another 10 to 12 minutes until biscuits are golden brown.
Notes
- Use rotisserie chicken for added convenience.
- Any frozen vegetable mix works well; fresh veggies can be substituted.
- Try herbs like rosemary or thyme instead of garlic powder for different flavors.
- Store leftovers covered in the refrigerator and reheat thoroughly before serving.