What kind of chicken is best for chicken pot pie casserole?

Any cooked chicken works well in this casserole. Rotisserie chicken is a popular shortcut for its flavor and convenience. You can also use baked, grilled, or poached chicken—just make sure it’s fully cooked and either shredded or diced for even mixing and texture.

Can I make chicken pot pie casserole ahead of time?

Yes, this casserole is perfect for making ahead. Simply assemble the filling in the baking dish, cover tightly, and refrigerate for up to 24 hours. When you're ready to bake, add the biscuit topping and proceed as directed. It’s a great solution for busy nights or hosting guests.

How can I freeze chicken pot pie casserole?

To freeze, prepare the casserole up to the point of adding biscuits. Cover it tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, add biscuit dough, and bake as directed—adding a few extra minutes if needed to ensure even cooking.

Chicken Pot Pie Casserole – Easy Comfort Food Recipe

Name: Chicken Pot Pie Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 3 cups cooked chicken, shredded or cubed; 2 cups frozen mixed vegetables (peas, carrots, corn, green beans); 1 can (10.5 oz) cream of chicken soup; 1/2 cup sour cream; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 can (16.3 oz) refrigerated biscuit dough; 2 tablespoons melted butter (for brushing biscuits)

Description

This easy chicken pot pie casserole delivers all the classic comfort of a traditional pot pie with a creamy chicken and vegetable filling, topped with buttery golden biscuits. Perfect for weeknight dinners or make-ahead meals, this dish is a hearty, family-friendly favorite.

Ingredients

Scale

3 cups cooked chicken, shredded or cubed
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (16.3 oz) refrigerated biscuit dough
2 tablespoons melted butter (for brushing biscuits)

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Instructions

Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, mix together the cooked chicken, frozen vegetables, cream of chicken soup, sour cream, garlic powder, salt, and pepper until well combined.
Spread the mixture evenly into the prepared baking dish.
Open the biscuit dough and place the biscuits evenly on top of the casserole. Gently press them down slightly.
Bake uncovered for 25–30 minutes or until the biscuits are golden brown and cooked through.
Brush the tops of the biscuits with melted butter immediately after removing from the oven.
Let the casserole rest for 5 minutes before serving.

Notes

You can substitute rotisserie chicken for a quicker prep.
Use cream of mushroom or cream of celery soup as an alternative base flavor.
Add shredded cheese beneath the biscuits for a cheesy variation.
For a spicier version, add cayenne pepper or chopped jalapeños.
Make ahead by assembling the filling and refrigerating up to 24 hours before baking.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 4g
Sodium: 970mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 22g
Cholesterol: 75mg