This Chicken Pot Pie Casserole comes together in about 30 minutes and is baked in one dish, making it a quick weeknight dinner that your family will love! It’s the perfect way to cozy up after a long day, and you can easily switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of those leftovers and odds and ends!
Ingredient Breakdown
To whip up this comforting casserole, you’ll need a simple set of ingredients that pack tons of flavor! Here’s what you’ll need:
- 1 box Red Lobster Cheddar Bay Biscuit Mix
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables
- 1 can cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
How to Make Chicken Pot Pie Casserole
Now that we have all the ingredients prepped, let’s get cooking! Here’s how I make this recipe:
Preheat your oven to 350°F (175°C) : This step is crucial to ensure an evenly baked casserole. It should already start smelling divine as the oven warms up!
In a large bowl, mix together the shredded chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until well combined.
You want everything to meld together beautifully picture a creamy, colorful mixture that just beckons you to dive in!Pour the mixture into a greased casserole dish : I usually use a 9×13-inch baking dish. Make sure to scrape all the yummy bits from the bowl, it would be a shame to leave any goodness behind!
Prepare the Cheddar Bay Biscuit Mix according to the package instructions and spread it over the chicken and vegetable mixture : This cook-and-pour step is seriously the best part! The biscuit topping will rise up and create a gorgeous, golden crust.
Bake in the oven for 25-30 minutes or until the biscuit topping is golden brown : Keep an eye on it! The smell should be irresistible, and you’ll know it’s ready when the biscuits start showing off that beautiful color.
Allow to cool slightly before serving : Letting it rest for a few minutes will help everything set up nicely. Trust me, the wait is worth it!
Personal Connection
This chicken pot pie casserole has become my go-to recipe for busy weeknights, and let me tell you, it never disappoints! I’m truly a sucker for anything that feels like a hug in a dish, comfort food at its finest. This is always a surefire hit for my family, and the fact that it’s so versatile? Just a huge bonus. I can whip it up with whatever ingredients I have on hand, and I always feel like a rockstar when I do!
If you loved this recipe, be sure to check out my Creamy Chicken Pot Pie Orzo, my Baked Chicken Wings, or my Chicken Pasta Salad! They’re all made for cozy family dinners just like this one.
Why This Recipe Works
Quick & Easy
This casserole comes together in under 30 minutes, making it perfect for those evenings when time is tight. Who doesn’t appreciate a quick meal that still feels like a delightful hug?
Budget-Friendly
Using affordable, everyday ingredients makes this dish easy on the wallet. You probably already have most of these in your pantry!
Comfort Food
Loaded with tons of flavor and creamy goodness, this chicken pot pie casserole is a timeless classic that warms up the soul. It’s the kind of dish that has everyone coming back for seconds.
Customizable
You can easily use whatever ingredients you have on hand. Have some leftover turkey? Toss it in! Swap in whatever veggies are languishing in your fridge. It’s all about making it your own!
Crowd-Pleaser
Seriously, the whole family will love it! You can count on smiles and satisfied bellies at the dinner table after serving up this amazing casserole.
Serving & Storage
Serving Suggestions
This chicken pot pie casserole is delightful on its own, but if you’d like to pair it with something fresh, consider serving it alongside a crisp green salad or some buttered bread. It’s just the perfect complement!
Storage
Leftovers can be stored in the refrigerator for up to 4 days. Make sure it’s in an airtight container!
Reheating Instructions
To reheat, pop it in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions, just zap them for a few minutes at a time, checking in regularly to avoid drying it out.
Freezer Friendly
Yes, this casserole is freezer-friendly! Just let it cool completely, then wrap it tightly in plastic wrap and foil, and it’ll keep for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight and reheat as mentioned above.
So, are you ready to whip up this delicious chicken pot pie casserole? It’s warm, cozy, and incredibly satisfying, making it the perfect choice for a busy weeknight dinner. And the best part is that it’s so easy to make, a win-win for sure! Give it a try, and I promise you’ll find yourself making it again and again! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Chicken Pot Pie Casserole
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the shredded chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until well combined.
- Pour the mixture into a greased 9×13-inch casserole dish.
- Prepare the Cheddar Bay Biscuit Mix according to package instructions and spread it over the filling.
- Bake in the oven for 25-30 minutes or until the biscuit topping is golden brown.
- Allow to cool slightly before serving.