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Creamy Chicken Pot Pie Casserole
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

This Creamy Chicken Pot Pie Casserole Recipe is a quicker alternative to traditional homemade chicken pot pie -- and it tastes just as good (maybe even better!)

Course: dinner
Cuisine: American
What You Need
  • 1 can 8 biscuits (2 if you want more breading)
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons unsalted butter (melted in small bowl)
  • 4 cups frozen mixed vegetables (peas, carrots, corn, grean beans)
  • 2 cups milk
  • 2 cans 10.5 ounce cream of chicken soup
  • 1/2 teaspoon garlic powder
  • 3 boneless, skinless chicken breasts
  • salt and pepper (to taste)
Boil Chicken
  1. Fill large pot a little less than halfway with water. Put raw chicken in water and bring to a rapid boil. Boil until cooked (about 15 minutes).

  2. Turn burner off, remove cooked chicken onto a plate, pat dry, and shred with forks. Pour water out of pot and place on burner for later use.

Prebake Biscuits
  1. Spray your 9 x 13 pan with nonstick spray. Preheat oven to 375 degrees.

  2. If needed, spray baking pan with nonstick spray. Place raw biscuits on sheet and bake for 8 minutes. Remove from oven and leave oven on for casserole.

Prepare Chicken & Veggie Filling
  1. Turn burner to medium-high heat. In your large pot, melt 2 TBSP butter. Pour in frozen veggies and cook until hot (about 15 minutes).

  2. Add chicken, cream of chicken soup, milk, and salt and pepper. Stir until mixed and cook until bubbling hot.

Make Your Casserole
  1. Pour filling into 9 x 13 pan.

  2. Place biscuits baked side down. Mix 2 TBSP melted butter and garlic powder. Pour over or baste onto biscuits.

  3. Put Casserole in oven. Bake for 12 minutes, until thoroughly heated and the biscuits are cooked, fluffy, and golden brown.