Easy Chicken Pot Pie Casserole: Creamy & Quick Dinner (Print Version)

Easy Chicken Pot Pie Casserole Recipe offers creamy, savory flavors without the fuss. A comforting, hearty meal for busy evenings. Quick prep, simple bake.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains poultry, dairy, gluten

# Ingredients:

→ Base Ingredients

01 - 2 cups cooked chicken, shredded or diced
02 - 1 (10.5 oz) can condensed cream of chicken soup
03 - 1/2 cup chicken broth
04 - 1/2 cup whole milk

→ Veggies & Flavor Boosters

05 - 1 (10 oz) bag frozen mixed vegetables (peas, carrots, corn, green beans)
06 - 1/2 yellow onion, minced
07 - 2 cloves garlic, minced
08 - 1 tbsp unsalted butter

→ Seasonings & Topping

09 - 1 tsp dried thyme
10 - 1/2 tsp dried rosemary
11 - Salt and freshly ground black pepper, to taste
12 - 1 (16.3 oz) can refrigerated biscuit dough (8 count)

→ Optional Extras

13 - Fresh parsley, chopped, for garnish
14 - A splash of dry white wine for the sauce
15 - 1/4 cup shredded cheddar cheese for biscuits

# Instructions:

01 - First things first, melt a tablespoon of butter in a large oven-safe skillet or Dutch oven over medium heat. Toss in your minced onion and let it soften, about 3-5 minutes, until it's translucent and smelling sweet. Then, add your minced garlic and cook for another minute until fragrant. Don't let the garlic burn; I've done that before, and it just tastes bitter, trust me! This is where the magic starts to happen, flavor-wise. I always take a deep breath here, inhaling those wonderful smells.
02 - Pour in your condensed cream of chicken soup, chicken broth, and milk. Give it a good whisk until everything is smooth and combined. Stir in your dried thyme and rosemary, a good pinch of salt, and a generous grind of black pepper. Bring it to a gentle simmer, letting it thicken slightly. This is where I sometimes get impatient and turn the heat up too high, causing it to bubble aggressively – don't do that! Keep it low and slow for a truly creamy sauce. Taste it here, too, and adjust seasonings; you're the chef!
03 - Once your sauce is looking lovely and creamy, stir in your cooked, shredded chicken and the frozen mixed vegetables. Make sure everything is evenly distributed. The veggies will warm through quickly. I love how colorful it gets at this stage! Don't overcook it here; you just want it heated through. I've left it on the heat too long before, and the veggies got a little mushy, which is a no-go for me.
04 - Remove the skillet from the heat. Now for the fun part! Open up your refrigerated biscuit dough. Arrange the biscuits over the chicken and vegetable mixture. You can place them close together or leave a little space in between; it's your call. Sometimes I tear them into quarters for more coverage, especially if I want smaller bites. Make sure they're mostly on top, not submerged. I usually make sure there’s enough room for them to puff up, because that’s the best part!
05 - Pop your skillet into a preheated oven at 375°F (190°C) and bake for 20-25 minutes. You're looking for those biscuits to be golden brown and puffed up, and the filling to be bubbly around the edges. Keep an eye on it! Oven temperatures vary, and I've definitely had biscuits go from perfectly golden to a little too dark in just a few minutes. If the biscuits are browning too fast, you can loosely tent it with foil. The whole house starts smelling incredible right about now, honestly.
06 - Once it's out of the oven, let it rest for 5-10 minutes before serving. This helps the filling set up a bit and prevents you from burning your mouth – a mistake I make almost every time because it smells so good! Garnish with some fresh parsley if you're feeling fancy, or just dig right in. The steam, the creamy filling, the fluffy biscuits… it’s just everything you want in a comfort meal. Enjoy that warm, savory goodness!

# Notes:

01 - Don't skip the resting time after baking; it really helps the filling thicken and prevents a soupy mess when you serve.
02 - Always taste and adjust seasonings before adding the biscuits. It's much harder to fix after baking!
03 - If your biscuits are browning too quickly, tent the skillet loosely with foil to prevent burning while the filling finishes bubbling.
04 - For extra flavor, roast your chicken with herbs before shredding, or use a good quality rotisserie chicken.

# Equipment Needed:

01 - Large oven-safe skillet (10-12 inch) or Dutch oven
02 - Whisk
03 - Measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 25-35g

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