Chicken Pot Pie Casserole

5 from 4 votes

This chicken pot pie casserole is filling and tasty, uses cheater ingredients like canned soup and biscuits, and is so easy to make all at once in one big casserole dish instead of individual pies.

Prep Time5

Cook Time40

Course: Dinner

Cuisine: American

Servings:

Calories: 397kcal

Author: Karlynn Johnston

Ingredients

3¼ cups frozen mixed vegetables defrosted completely
2 cups cut-up cooked chicken meat
2 15oz cans condensed cream of chicken soup
½ cup milk or chicken broth
1 can Pillsbury biscuits

Instructions

Preheat oven to 350° F . Lightly grease a 9x13 inch baking dish.
In a large bowl mix the cream of chicken soup and the milk or chicken broth together until smooth. Add in the chicken and vegetables and stir gently to coat. Transfer mixture to the prepared baking dish.
Separate the canned biscuits and place evenly spaced on top of chicken mixture.
Bake in the preheated oven for 30 minutes. Cover with foil, and bake for an additional 10 more minutes. To serve, lift a biscuit into a bowl and spoon the chicken mixture over biscuits. garnish with parsley and enjoy!

Notes

Using milk will make this recipe a bit more creamy than if you use chicken broth.

Nutrition