Creamy Chicken Pot Pie Casserole Recipe!

This Creamy Chicken Pot Pie Casserole Recipe is a quicker alternative to traditional homemade chicken pot pie but tastes just as good (or maybe even better!). It’s great for sick days, a chilly evening, or just whenever you’re wanting a comforting, homey meal!

Chicken Pot Pie Casserole Recipe

Scroll to the bottom for the printable version of this recipe!

Ingredients

• 1 can of 8 biscuits (use 2 cans if you want more breading)
• 2 Tablespoons unsalted butter
• 4 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
• 2 cups milk
• 2 10.5 ounce cans of cream of chicken soup
• 2 Tablespoons unsalted butter (melted)
• 1/2 teaspoon garlic powder
• 3 large boneless, skinless chicken breasts
• Salt and pepper to taste

This Creamy Chicken Pot Pie Casserole dish will serve about 4 to 6 people, depending on how hungry your family is, and if you use only 1 can of biscuits, or 2.

Chicken Pot Pie Casserole Instructions

Before you start cooking, you’ll first need to grab your equipment. For this recipe, you’ll need:

• A large pot
• 9 x 13 pan
• Nonstick spray
• Baking sheet
• Tablespoon
• Teaspoon
• Small bowl
• Basting brush

1.) Boil Your Chicken

Using your large pot, fill pot a little less than halfway with cold water. Add some salt, and place the raw chicken breasts in the water. Bring to a boil on the stove, and allow the chicken to boil rapidly until thoroughly cooked (about 15 minutes).

Turn burner off, remove cooked chicken from water onto a plate, pat dry, and shred using two forks. Pour the water out of the pot (quickly wash the pot, if desired) and place it back on the burner for use later.

2.) Prebake Biscuits

Spray your 9 x 13 pan with your nonstick spray and preheat oven to 375 degrees.

If necessary, spray your baking sheet with nonstick spray and place raw biscuits on the sheet. Bake for 8 minutes and then remove from the oven (don’t worry if they still look doughy). Leave the oven on to bake the casserole.

3.) Prepare Chicken & Veggie Filling

Turn burner to medium-high heat. Using your large pot again, melt 2 Tablespoons of unsalted butter. Pour in frozen veggies and cook until hot (about 15 minutes).

Add the shredded chicken breasts, cream of chicken soup, salt and pepper, and milk. Stir until thoroughly mixed and cook until the mixture is bubbling hot.

4.) Make Your Casserole

Turn off burner, remove pot from heat, and pour the filling into your greased 9 x 13 pan.

Place the pre-baked biscuits on top of the casserole with the baked side down. Then, mix your 2 Tablespoons of melted butter and garlic powder together, and baste or pour onto the biscuits.

Put the Chicken Pot Pie Casserole into the oven and bake for about 12 minutes, until hot all the way through and the biscuits are completely baked and golden brown.

And there you have it! The BEST Chicken Pot Pie Casserole Recipe!

Don’t forget to stop by some of MomDot’s other comfort-food favorites before you go:

• Tuna Noodle Casserole
• Chicken & Dumplings Recipe
• Tater Tot Casserole
• Mexican Chicken & Corn Casserole

Be sure to leave a rating and a comment to let us know how you liked this recipe! Thanks for stopping by, and ENJOY!