Chicken Pot Pie Casserole Recipe

4.92 from 25 votes

An easy recipe using store-bought biscuits, canned chicken soup, rotisserie chicken and loaded with frozen veggies!

Prep Time20

Cook Time30

Total Time50

Course: Dinner

Cuisine: American

Servings:

Calories: 476kcal

Spray a 9x13 pan with nonstick spray.
Preheat the oven to 375 degrees.
Place the biscuits on a baking sheet and bake for 8 minutes. Remove from oven but leave oven on.
While biscuits are pre-baking, in a large skillet over medium-high heat melt the 2 tablespoons of butter.
Add the frozen vegetables and cook for 10-15 minutes.
Add the chicken, milk and cream of chicken soup, salt and pepper to taste. Stir to combine and heat for 5 minutes until the mixture is fully heated and bubbly hot.
Pour into prepared 9x13 dish and spread evenly.
Take the pre-baked biscuits and place them on top of the casserole with the baked side down and the raw side up.
Place 2 tablespoons butter in a small microwaveable dish along with the garlic powder. Microwave until melted (30 second intervals, covered).
Pour the melted butter over the top of the biscuits.
Place the casserole in the oven and bake for 10-12 minutes then tent with foil and bake another 10-12 minutes.

You can use any vegetable variety you like. You can add fresh vegetables to the frozen mixture such as mushrooms, celery, etc.
If you are not a garlic fan you could add your favorite seasoning to the butter topping such as rosemary, thyme, Italian seasoning. OR you can totally omit this step and just bake plain biscuits.
If you want more pot pie filling, you can totally double the filling amount.