This chicken pot pie casserole is an easy, impressive all-in-one dinner that can be made any time of the year. Shredded chicken is mixed with potatoes, celery, and carrots in a creamy sauce and then baked until tender. Next, the biscuits are added on top and baked until golden brown. Every bite is delicious!
Chicken Pot Pie Recipe
If you love all-in-one casserole recipes then you are going to love this easy chicken pot pie made with pre-made ingredients to help cut down on time.
- Inexpensive – I used a store-bought rotisserie chicken from Walmart. These are cheap and easy to use in recipes like this one. Cream of mushroom soup acts as the base that the vegetables and chicken will be mixed into. A tube of refrigerated biscuit dough cuts down on time too.
- Simple – Just chop the vegetables, shred the chicken, mix the ingredients and bake. It couldn’t be more simple than that.
Nothing beats a classic dinner that can be baked all together in a casserole dish. Serve this dish over the Fall or Winter months for a cozy comforting meal.
The secret to making a good chicken pot pie is to cover and cook the creamy mixture until the potatoes and carrots are tender when poked with a fork. After that, follow the biscuit baking instructions on the side of the package you purchase to ensure even baking. Here is an overview of the ingredients needed:
- Chicken – A store-bought pre-cooked rotisserie chicken helps to save a lot of time! You only need 2 cups of shredded chicken, so there will be leftovers that you could make soup or a chicken sandwich with.
- Refrigerated Biscuits – Look for Pillsbury refrigerated country biscuits or something similar.
- Soup – This recipe uses two cans of soup. One cream of broccoli soup and one cream of mushroom soup. You can also use a cream of chicken soup if preferred.
- Sauce – The two cans of soup are mixed together with milk, Italian seasoning, salt and pepper.
- Carrots – To make life simpler, we used a bag of baby carrots. Frozen carrots would also work and will cook faster.
- Potatoes – A bag of baby yellow potatoes sliced into small chunks. The smaller the slices, the quicker they will cook.
- Broccoli – We used frozen broccoli florets. Fresh broccoli will also work. Be sure to chop it into small pieces.
Pro Tip: Apparently grocery stores actually lose money on rotisserie chickens in order to keep the cost so low. They do this in hopes that the consumer will buy other items at the same time. For this reason, rotisserie chickens are an affordable option to include in weeknight dinners like this one! We bought ours for this recipe from Walmart, but Costco is another great option!
How To Make Chicken Pot Pie Casserole
Here is an overview with full instructions in the recipe card at the bottom of this post:
- Shred and chop – Shred the rotisserie chicken using two forks. Slice the baby potatoes into small chunks.
- Mix – In a small bowl, mix together the cream of broccoli soup, cream of mushroom soup and milk. Pour this into a casserole dish. Next add the shredded chicken, potatoes, broccoli, and baby carrots. Stir everything together.
- Bake – Cover the casserole dish and bake at 400°F for 40-50 minutes. Check for doneness when potatoes and carrots are soft when poked with a fork.
- Cut and Bake – While the casserole is baking, cut an “x” into the tops of each raw biscuit dough with a knife. Place them on top of the casserole and bake according to the biscuit instructions. Lower the oven temperature if needed. Bake uncovered until biscuits are golden brown.
Pro Tip: Follow the biscuit instructions for the last step of baking to get the best results. Lower the oven temperature if needed, and bake according to the time length on the biscuit tube package.
No, you can use any brand of refrigerated biscuit dough for this recipe. Just be sure to follow the baking instructions on the package to ensure proper biscuit baking time.
No, you can use baked chicken breast or boneless skinless chicken thighs that are cooked and chopped into small cubes. The chicken can be baked in the oven or cooked in a frying pan on the stove. For added flavor, we like to brine our chicken breasts, similar to our ranch chicken breast recipe.
Yes. Chop the onion small and it can be added straight to the casserole dish with other vegetables. For a more caramelized flavor, the onion can be sauteed in a frying pan on the stove for a few minutes before adding it to the recipe.
Sure! You can add minced garlic straight into the creamy soup mixture. 1 tsp of garlic powder would also work in replacement.
What To Serve With Chicken Pot Pie?
This chicken pot pie recipe tastes delicious on its own but you can also add a side dish for a more well-rounded meal. Here are a few ideas:
- Soup – A creamy pureed soup would be a perfect balance. Try our bacon & squash soup, creamy carrot tomato soup (it’s delightfully sweet), or cauliflower soup.
- Salad – Serve with chickpea lemon tuna salad, kale caesar salad, or garden salad with herb dressing.
- Vegetables – Pair it with roasted root vegetables, green beans and bacon or mashed sweet potatoes.
How To Store
This chicken pot pie is easy to make ahead, and then reheat in the oven.
- To Refrigerate: Once the chicken pot pie has cooled, cover and place in the fridge for up to 4 days.
- To Freeze: Baked chicken pot pie can be cooled completely then wrapped tightly and frozen for up to 4 months. Thaw in the fridge overnight before reheating.
- To Reheat: Reheat in the oven at 350ºF for about 20-25 minutes or until warmed through.
This chicken pot pie casserole is a comforting dish all Winter long! We are sure you’re going to love this easy and cheap recipe that’s also included in our Meal Plan #3.
More Casserole Recipes
If you love this chicken pot pie recipe, then you will love some of these casserole ideas below:
- Bacon & Cheese Pancake Casserole (perfect on breakfast for dinner nights)
- Beef Carrot Rice Casserole
- Tortellini Cheese Casserole
- Baked Cauliflower Casserole
- Turkey Leftover Casserole
- Ham Cheese Pasta Casserole
- 10 ½ oz can cream of broccoli soup
- 10 ½ oz can cream of mushroom soup
- 1 cup milk
- 1 tsp italian seasoning
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 cup baby carrots - or frozen carrots (chopped small)
- 2 cups baby potatoes - chopped small
- 1 cup broccoli florets - chopped small
- 2 cups rotisserie chicken - or cooked chopped chicken breast
- 7 oz refrigerated biscuit dough
- Preheat the oven to 400°F. Lightly grease a casserole dish with nonstick cooking spray and set aside.
- Shred the chicken with a fork, using 2 cups for this recipe and saving the rest for another meal.
- Add the cream of broccoli soup, cream of mushroom soup, milk, italian seasoning, salt and pepper to a bowl and mix together. Pour it into the casserole dish.
- Add the shredded chicken, broccoli florets, chopped potatoes, and carrots to the casserole dish. Mix everything together.
- Cover with foil and bake for 45-50 minutes, or until the potatoes and carrots are tender when poked with a fork.
- While the casserole is baking cut an "x" onto each biscuit. Do not slice through.
- Once carrots and potatoes are tender, remove cassesrole dish from the oven. Lower the oven temperature to 375°F.Place the biscuits on top. Follow the baking instructions on the side of the biscuit package. Or bake for 20-25 minutes, or until golden brown abd baked through.
- Add to plates, serve and enjoy!
The nutritional information provided is an estimate and is per serving.