Easy Chicken Pot Pie Casserole: A 35-Minute Comfort Food Classic

Craving the cozy comfort of chicken pot pie but short on time?

This Chicken Pot Pie Casserole delivers all the creamy, savory goodness of traditional pot pie with a fun twist – buttery biscuit bites on top!

Ready in just 35 minutes, it’s the perfect weeknight dinner that your whole family will love.

Why You’ll Love This Recipe

• Quick & Easy: Ready in just 35 minutes
• Kid-Friendly: Who doesn’t love buttery biscuits?
• Budget-Friendly: Uses simple pantry staples and frozen vegetables
• Time-Saver: No need to make pie crust from scratch
• Customizable: Easy to adapt with different vegetables or cheese combinations

Equipment Needed

• 13×9-inch baking dish
• Large mixing bowl
• Baking sheet
• Measuring cups and spoons
• Cooking spray
• Sharp knife for cutting biscuits

Ingredients

Ingredients	Amount
Cooked shredded chicken	3 cups
Cream of chicken soup	2 (10.5 oz) cans
Frozen mixed vegetables	3 cups
Minced garlic	2 teaspoons
Ground black pepper	½ teaspoon
Shredded mild cheddar cheese	1 cup
Shredded mozzarella cheese	1 cup
Canned biscuits	16 count
Butter, melted	2 tablespoons

Step-by-Step Instructions

Preparation (5 minutes):

1. Preheat your oven to 375°F
2. Spray 13×9-inch baking dish with nonstick cooking spray
3. Have all ingredients measured and ready

Make the Filling (5 minutes):

1. In a large bowl, combine:
   • Shredded chicken
   • Cream of chicken soup
   • Frozen vegetables (no need to thaw)
   • Minced garlic
   • Ground black pepper
   • Both shredded cheeses
2. Mix until everything is well combined
3. Transfer mixture to prepared baking dish

Prepare the Biscuits (5 minutes):

1. Cut each biscuit into quarters
2. Place biscuit pieces in a large bowl
3. Drizzle with melted butter
4. Gently toss to coat all pieces

Pre-bake Biscuits (5-7 minutes):

1. Place buttered biscuit pieces on a lightly greased baking sheet
2. Bake for 5-7 minutes until just starting to brown

Final Assembly and Baking (20-25 minutes):

1. Arrange pre-baked biscuit pieces over the chicken mixture
2. Bake uncovered for 20-25 minutes until:
   • Biscuits are golden brown
   • Filling is hot and bubbly
3. Let cool for 5-10 minutes before serving

Pro Tips for Success

• Chicken Options: Use rotisserie chicken for extra convenience
• Vegetable Tips: Any frozen vegetable mix works well
• Cheese Suggestions: Feel free to use all cheddar or all mozzarella
• Biscuit Advice: Don’t skip pre-baking the biscuits – this ensures they’re fully cooked
• Make-Ahead: Prepare filling up to 24 hours in advance, add biscuits just before baking

Storage and Reheating

• Store leftovers in an airtight container for up to 3 days
• Reheat in microwave for 1-2 minutes
• For crispier biscuits, reheat in oven at 350°F for 10-15 minutes

Recipe Variations

• Protein Options: Try turkey or leftover roast chicken
• Vegetable Mix: Add mushrooms, corn, or your favorite vegetables
• Seasoning Ideas: Add poultry seasoning or herbs like thyme
• Cheese Options: Try adding Parmesan or Gruyere for extra flavor
• Sauce Variations: Mix in a splash of white wine or chicken broth for extra flavor

Frequently Asked Questions

Q: Can I use homemade biscuits?
A: Yes! Prepare your favorite biscuit recipe and cut into small pieces before baking.

Q: Do I need to thaw the frozen vegetables?
A: No! Add them frozen – they’ll cook perfectly in the oven.

Q: Can I freeze this casserole?
A: Freeze the filling only, add fresh biscuits when ready to bake.

Q: Can I skip pre-baking the biscuits?
A: Pre-baking ensures the biscuits are fully cooked. Skipping this step might result in doughy biscuits.

Q: What if I don’t have both types of cheese?
A: Use 2 cups of whatever shredded cheese you have on hand.

This Chicken Pot Pie Casserole is the perfect solution for busy weeknights when you want something homey and delicious but don’t have hours to spend in the kitchen. The combination of creamy chicken filling and buttery biscuit bites creates a comfort food masterpiece that’s sure to become a family favorite!