Easiest pot pie casserole recipe?

Rotisserie chicken, a bag of frozen mixed vegetables, a can of cream of chicken soup, and refrigerated biscuit dough or pie crust on top. Mix the filling, pour it into a baking dish, top with biscuits, bake at 375°F until golden and bubbly (about 25-30 minutes). No roux, no homemade pie dough that's what makes it the "easy" version compared to a scratch pot pie.

5-ingredient chicken casserole?

Typically built around a base of cooked shredded chicken, a canned cream soup (chicken or mushroom), a starch (rice, egg noodles, or crushed crackers/stuffing mix), shredded cheese, and a liquid like broth or sour cream to keep it moist. The exact five vary by recipe, but that's the standard formula.

Secret ingredient in chicken pot pie?

This gets debated a lot, but the most common answers home cooks swear by are a splash of sherry or dry white wine in the filling for depth, a spoonful of Dijon mustard for a subtle tang, or fresh thyme for aroma. Some cooks also add a bit of Worcestershire sauce to the gravy for umami.

Do I have to use refrigerated biscuits?

You can use homemade biscuit dough, but the canned variety is much faster for a quick dinner.

Can I use leftover turkey?

Yes, this is a fantastic way to use up holiday leftovers.

Easy Chicken Pot Pie Casserole Recipe

Name: Easy Chicken Pot Pie Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 1/2 cup whole milk; 1/2 cup chicken broth; 1 can (10.5 oz) cream of chicken soup; 1 cup frozen mixed vegetables; 2 cups cooked shredded chicken; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon dried thyme; 1/4 teaspoon black pepper; 1/2 teaspoon salt; 1 cup shredded cheddar cheese; 1 can refrigerated biscuit dough (8 biscuits); 2 tablespoons melted butter; 1/2 teaspoon dried parsley

Description

This Easy Chicken Pot Pie Casserole is cozy, creamy, and packed with tender chicken, colorful vegetables, and a rich savory sauce. Topped with flaky biscuits, it has all the comforting flavors of classic chicken pot pie with much less work. It’s an easy family dinner that comes together quickly and is perfect for busy weeknights.

Ingredients

Rotisserie chicken works great for this recipe and saves time.
You can use fresh, frozen, or leftover cooked vegetables.
If the biscuits brown too quickly, loosely cover the casserole with aluminum foil for the remaining baking time.
Let the casserole rest for a few minutes before serving so the creamy filling can thicken slightly.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Instructions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, combine the cream of chicken soup, chicken broth, milk, garlic powder, onion powder, thyme, salt, and black pepper.
Stir in the cooked chicken, frozen mixed vegetables, and shredded cheddar cheese until well combined.
Spread the chicken mixture evenly into the prepared baking dish.
Arrange the refrigerated biscuits evenly over the top.
Brush the biscuits with melted butter and sprinkle with dried parsley.
Bake for 25–30 minutes, or until the filling is hot and bubbly and the biscuits are golden brown and cooked through.
Let the casserole rest for 5 minutes before serving.

Notes

Rotisserie chicken works great for this recipe and saves time.
You can use fresh, frozen, or leftover cooked vegetables.
If the biscuits brown too quickly, loosely cover the casserole with aluminum foil for the remaining baking time.
Let the casserole rest for a few minutes before serving so the creamy filling can thicken slightly.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 390
Sugar: 4g
Sodium: 850 mg
Fat: 3 g
Saturated Fat: : 8 g
Unsaturated Fat: 9 g
Carbohydrates: 34 g
Fiber: 19g
Protein: 25 g
Cholesterol: 65 mg