Easy Chicken Pot Pie Casserole

Easy Chicken Pot Pie Casserole will bring all things comfort food to your table.  Loaded with chicken and biscuits, this creamy and easy chicken pot pie casserole is sensational from first bite. You’ll even love this chicken pot pie casserole with biscuits.

Easy Chicken Pot Pie Casserole

When I think of comfort food I always think of this Easy Chicken Pot Pie Casserole.  It has comfort packed all through it.  I love the creaminess of this casserole and hands down the simplicity of it.  This Chicken Pot Pie Casserole recipe is such a hearty meal that doesn’t compromise on taste.  It is full of vegetables and diced pieces of chicken all surrounded by a rich and creamy sauce all topped with buttery, flaky biscuits.

Do I have to make my own biscuits?

• NO.  That is what I love, using biscuits that you can add to the top of this casserole saves so much time without lacking in texture and flavor.
• I like using Pillsbury Grands Original Flakey Layers.  They are large so you can always cut them in half if you want to have smaller biscuits in your chicken pot pie casserole.  They are located in the refrigerated section of the grocery store by the ready made cookie dough and pizza crust. You can even make this chicken pot pie casserole with crescent rolls.

Easy Chicken Pot Pie Casserole is a great family meal and can be made in 30 minutes.  This chicken pot pie casserole recipe makes a delicious comfort food meal and is perfect for a night you want to curl up and watch your favorite Net flicks marathon.

Make life simple and use frozen vegetables along with your pre made biscuits.  Both of those tricks helps bring this Chicken Pot Pie Casserole come together quickly and with amazing flavor.

Tips for making Easy Chicken Pot Pie Casserole:

• As a time saver buy pre-made biscuits and frozen vegetables.  It will not compromise flavor or the integrity of the pot pie.
• How do you cook the chicken?  I boiled the chicken in water seasoned with garlic salt and then diced the chicken into cubes.  You can use chicken from a cooked rotisserie chicken and dice it or shred it into the pot pie casserole.  That too, will save on time.
• I like to use all white meat chicken breast, but you can use boneless skinless chicken thighs too.
• After you take the chicken pot pie casserole out of the oven, let it rest for about 5 minutes to allow the flavors to set and the liquid to thicken slightly.
• You can also add cheese to the pot pie too, I would recommend shredded cheddar or colby jack cheese.  They both have flavor without being overbearing.  It will also add to the creaminess.
• Can you make the chicken pot pie vegetarian.  Yes.  Omit the chicken and add more vegetables or tofu.
• I like to butter the biscuits right before serving.  It gives the chicken pot pie a delicious creamy flavor as well.

How To Make Chicken Pot Pie?

1. Pre-heat oven to 400 degrees.
2. In a large sauce pan melt butter over medium high heat and add onions and sliced mushrooms, season with garlic salt and pepper and saute until tender.
3. Add flour and mix until combined.  Add in chicken stock and milk and cook about 2 minutes until thick.
4. Reduce heat and add in mixed vegetables and chicken and stir to combine.
5. Place the Grands biscuits on top of the chicken mixture, pushing them into the mixture slightly.
6. Cook uncovered for 20 minutes.  Garnish biscuits with additional melted butter (optional) serve.
7. Serve Chicken Pot Pie Casserole with biscuits

Looking for more Easy Chicken Recipes?

• Cheesy Parmesan Chicken Garlic Bread
• Thai Chicken Salad
• Sweet and Sour Chicken
• One Pot Creamy Chicken Stroganoff
• Easy Teriyaki Chicken Meal Prep
• Slow Cooker Pineapple Chicken
• Bacon Wrapped Chicken with Jalapeno Cream Sauce

Easy Chicken Pot Pie Casserole

Yield: 6-7 servings

Total Time: 30 minutes

Prep Time: 10 minutes

Cook Time: 20 minutes

Print Recipe

Ingredients:

• 4- chicken breast, cooked and diced into cubes
• 1/3 cup butter
• 1- cup diced onions
• 1- 8 oz sliced mushrooms
• 1/4 cup all purpose flour
• 1-10 oz bag frozen mixed vegetables, thawed (carrots, corn, peas, and beans)
• 1-cup chicken stock
• 1-cup whole milk
• 5-Pillsbury Grand Biscuits with flakey layers
• 1 teaspoon garlic salt
• 1 teaspoon pepper

Directions:

1. Pre-heat oven to 400 degrees.
2. In a large sauce pan melt butter over medium high heat and add onions and sliced mushrooms, season with garlic salt and pepper and saute until tender.
3. Add flour and mix until combined.  Add in chicken stock and milk and cook about 2 minutes until thick.
4. Reduce heat and add in mixed vegetables and chicken and stir to combine.
5. Place the Grands biscuits on top of the chicken mixture, pushing them into the mixture slightly.
6. Cook uncovered for 20 minutes.  Garnish biscuits with additional melted butter (optional) and serve.

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