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Chicken Pot Pie Casserole Recipe

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4 from 59 reviews

A comforting and easy-to-make Chicken Pot Pie Casserole that features tender shredded rotisserie chicken mixed with a creamy vegetable filling, topped with golden pre-baked biscuits for a quick and delicious family meal.

Ingredients

Filling:

  • 2 tbsp unsalted butter
  • 1 12oz bag frozen mixed vegetables (corn, carrots, peas, green beans, etc.)
  • 2 10oz cans cream of chicken soup
  • 2 cups chicken stock
  • 1 store-bought rotisserie chicken, meat removed and shredded or chopped
  • ½ cup Italian parsley, chopped
  • Salt and black pepper to taste

Topping:

  • 1 can Pillsbury Grand biscuits

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it is ready for baking the casserole and biscuits.
  2. Cook Vegetables: In a large sauté pan, heat the butter over medium heat until melted. Add the frozen mixed vegetables and cook for 5 to 7 minutes until they are tender and heated through.
  3. Add Cream and Stock: Stir in the two cans of cream of chicken soup and the chicken stock. Bring this mixture to a simmer and season with salt and black pepper to taste, creating a flavorful creamy filling base.
  4. Combine Chicken and Herbs: Remove the pan from heat and stir in the shredded rotisserie chicken and chopped Italian parsley. If the filling seems too thick, add a bit more chicken stock to reach desired consistency.
  5. Prepare Filling for Baking: Pour the creamy chicken and vegetable filling into a 9×13 inch baking dish and set it aside while preparing the biscuit topping.
  6. Pre-Bake Biscuits: On a baking sheet lined with parchment paper, place the Pillsbury Grand biscuits and partially bake them for half of their recommended cooking time. This step ensures they cook fully and evenly when placed on the casserole.
  7. Assemble and Bake Casserole: Remove the partially baked biscuits from the sheet, invert them, and place them onto the filling in the baking dish. Bake the assembled casserole for 10 to 12 minutes, or until the filling is bubbly and the biscuits are golden brown on top.
  8. Serve: Remove the casserole from the oven and let it cool slightly before serving this hearty and comforting dish.

Notes

  • Using rotisserie chicken speeds up preparation but you can use leftover cooked chicken or poached chicken as a substitute.
  • Pre-baking the biscuits before adding them to the filling helps prevent a soggy topping and ensures they cook through properly.
  • Feel free to customize the frozen vegetable mix based on what you have on hand or prefer.
  • If you want a thicker filling, reduce the chicken stock slightly or add a slurry of flour and water before adding the chicken.
  • This dish can be refrigerated for up to 3 days and reheated in the oven for best results.

Find it online: https://deliciousyum.com/chicken-pot-pie-casserole-recipe/