Chicken Pot Pie Casserole
This chicken pot pie casserole recipe has all the comfort food vibes you're looking for and is ridiculously delicious and easy. I've seen so many different versions of this viral recipe that I knew I could play with it and make it my own with what I keep on hand.
The main ingredients you'll need are chicken, frozen vegetables, cream of chicken soup, and biscuits. Everything can be tweaked as needed, which I love.
Chicken
I used a 12.5 oz can of chicken since I always have some on hand in my Costco stockpile. You can use rotisserie chicken or whatever cooked chicken you'd like. You'll need about 1 ½ cups of shredded chicken, but you can absolutely use more if you like more protein in your meals.
Frozen Vegetables
I most often see a bag of frozen carrots and peas used in this. I only have frozen peas, so that's what I used, but I do recommend getting the mixed bag if you can! The sweetness from the carrots would play off the biscuits so well, though with just peas it was still AMAZING. It could also be interesting with broccoli, especially if you add in some shredded cheddar. I may need to do a chicken broccoli cheddar soup inspired casserole soon!!
Cream of Chicken Soup
I used 1 can of cream of chicken soup, as well as 1 can of chicken broth. If you don't have chicken broth, my next recommendation would be milk. If you don't have that, half plain Greek yogurt and half water. Otherwise just water with the cream of chicken soup will probably still work. Just add a little more salt.
Biscuits
I usually use refrigerated canned biscuits for things like this, but I recently found frozen Pillsbury biscuits at Sam's Club. They worked perfectly for this! Use whatever biscuits you'd prefer, but be prepared to adjust your cooking time.
Other Ingredients
Okay, there's really only one other ingredient in this recipe, and it's pretty much the secret to any good recipe: butter. I used about 3 Tablespoons plus a little more on top of the biscuits after they came out of the oven.
Chicken Pot Pie Casserole
An easy one-pan comfort food
Servings: 3
Ingredients
3 Tbsp butter + more to top biscuits
1 ½ cups shredded chicken
6 oz frozen peas and carrots
10.5 oz can cream of chicken soup
10.5 oz chicken broth or milk*
7 frozen biscuits**
Salt and pepper, to taste
Method
Preheat oven to 375°f
Add 3 Tablespoons of butter to a baking dish. I used a 7x11" dish, which holds 2 quarts. Place in oven until butter is melted.
While the butter melting, mix together cream of chicken soup and chicken broth or milk. It will be chunky.
Tip: empty the soup can, then use it to measure the other liquid!
Once butter has melted, remove from oven and add in chicken and frozen vegetables. Pour soup mixture over the top.
Place biscuits on the top. Salt and pepper to taste.
If you're concerned about your pan overflowing as the biscuits expand, add a baking sheet on the oven rack below to catch anything.
Bake for 30-45 minutes, until biscuits are cooked through.
Note: I used frozen biscuits, so mine took 45. Check yours sooner if you're using refrigerated biscuits!
Once biscuits are golden brown and cooked through, remove from oven. Carefully add a shaving of butter to the top of each biscuit while they're hot.
Serve immediately.
* see commentary in blog post above for alternative options to chicken broth
** I used frozen biscuits, so my cooking time reflects that. Please keep an eye on yours if you use refrigerated biscuits and check them at the 30 minute mark.
