Chicken Pot Pie Casserole

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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 casserole recipe in a grey baking dish with golden biscuits on top.

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.

Recipe ingredients on the counter including cooked rotisserie chicken, bowls of frozen broccoli, baby carrots, chopped baby potatoes, milk, cans of soup, spices and a tube of biscuit dough

Recipe Ingredients

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!

Four images showing steps to make the recipe. First is shredded chicken on the a cutting board. Second is a grey casserole dish with shredded chicken, potatoes and broccoli dumped on top of creamy sauce, Creamy sauce with chicken and vegetables in grey casserole dish, and baked chicken pot pie recipe in a grey dish.

How To Make Chicken Pot Pie Casserole

Here is an overview with full instructions in the recipe card at the bottom of this post:

  1. Shred and chop – Shred the rotisserie chicken using two forks. Slice the baby potatoes into small chunks.
  2. 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.
  3. 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.
  4. 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.

Close up of chicken pot pie recipe with a spoon inside the casserole dish and bowl of carrots nearby.

Common Questions

Do I have to use Pillsbury biscuits?

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.

Do I have to use a rotisserie chicken?

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.

Can I add onion?

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.

Can I add fresh garlic?

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:

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.
Close up of chicken pot pie recipe on a white plate with casserole dish, a spoon and rest of recipe inside it.

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:

Chicken Pot Pie Casserole

Print Pin Recipe
Prep Time: 12 minutes
Cook Time: 45 minutes
Total Time: 57 minutes
Servings: 6 servings

Ingredients

  • 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

Instructions

  • 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.
    Two images together. First is rotisserie chicken in a black container. second is chopped chicken on a cutting board.
  • 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.
    Two images together, First is bowl with creamy liquid inside and spatula. Second is same creamy white liquid poured into a grey casserole dish.
  • Add the shredded chicken, broccoli florets, chopped potatoes, and carrots to the casserole dish. Mix everything together.
    Two images of a grey casserole dish. First is chicken, potatoes and carrots dumped on top of soup mixture. Second is ingredients all mixed together in dish.
  • Cover with foil and bake for 45-50 minutes, or until the potatoes and carrots are tender when poked with a fork.
    Two images of a casserole dish. First is foil covering casserole dish. Second is baked creamy vegetable chicken mixture in the dish.
  • While the casserole is baking cut an "x" onto each biscuit. Do not slice through.
    A cutting board with raw biscuits and a knife.
  • 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.
    Two images of the chicken pot pie recipe in a grey casserole dish. First is is uncooked biscuits on top. Second is baked biscuits on top.
  • Add to plates, serve and enjoy!
    A white plate with chicken pot pie and biscuit recipe on top.

Nutrition

Calories: 282kcal | Carbohydrates: 19g | Protein: 29g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 86mg | Sodium: 1211mg | Potassium: 500mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3109IU | Vitamin C: 24mg | Calcium: 80mg | Iron: 2mg
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