Pot Pie Casserole

Why You’ll Love This Recipe

Pot Pie Casserole is the ultimate comfort food, combining all the classic flavors of a traditional pot pie but with the ease of a casserole. This dish features tender chicken (or turkey), hearty vegetables, and a creamy, flavorful sauce, all topped with a golden, flaky biscuit crust. It’s a one-dish wonder that’s perfect for busy weeknights, family dinners, or when you need to use up leftover chicken or turkey. The comforting blend of creamy filling and warm, crispy topping will make this dish a family favorite every time.

Ingredients

• 3 cups cooked chicken or turkey, shredded or cubed

• 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)

• 1 can (10.5 oz) cream of chicken soup

• 1/2 cup chicken broth

• 1/2 cup milk

• 1 teaspoon garlic powder

• 1 teaspoon dried thyme

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 package (8 oz) refrigerated biscuit dough (such as Pillsbury)

• 1 cup shredded cheddar cheese (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

2. Prepare the Filling: In a large bowl, combine the shredded or cubed chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, milk, garlic powder, thyme, salt, and pepper. Stir until everything is evenly mixed.

3. Assemble the Casserole: Pour the chicken and vegetable mixture into the prepared baking dish and spread it out evenly.

4. Add the Biscuit Topping: Tear the biscuit dough into small pieces or leave them whole, depending on your preference. Arrange the biscuit pieces evenly over the top of the casserole.

5. Bake: Bake the casserole in the preheated oven for 25-30 minutes, or until the biscuit topping is golden brown and cooked through. If using, sprinkle the shredded cheddar cheese over the biscuits in the last 5 minutes of baking to melt and brown.

6. Serve: Let the casserole cool for a few minutes before serving. Enjoy!

Servings and Timing

• Servings: 6

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes

Variations

• Vegetarian Version: Omit the chicken or turkey and add more vegetables like mushrooms, bell peppers, or potatoes for a hearty vegetarian pot pie casserole.

• Different Meat Options: You can substitute the chicken with leftover turkey or even ground beef for a different flavor.

• Cheese Variations: Try using mozzarella, Parmesan, or a blend of cheeses for the topping instead of cheddar.

• Add Herbs and Spices: Feel free to add extra spices like rosemary, parsley, or sage for a different flavor profile.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat individual portions in the microwave or warm the entire casserole in the oven at 350°F (175°C) for 10-15 minutes until heated through.

FAQs

1. Can I make Pot Pie Casserole ahead of time?

Yes, you can prepare the casserole a day in advance. Assemble the casserole, cover it, and store it in the refrigerator. When ready to bake, just pop it in the oven as directed. You may need to add a few extra minutes of baking time if it’s cold from the fridge.

2. Can I use homemade cream of chicken soup?

Yes, you can use homemade cream of chicken soup instead of the canned version. A homemade version will add a richer flavor to the casserole.

3. Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables work great in this casserole and are easy to use. Just make sure to thaw them before adding them to the mixture.

4. Can I use a different topping instead of biscuits?

If you prefer, you can top the casserole with mashed potatoes, puff pastry, or even a cornbread topping for a different twist.

5. Can I freeze this casserole?

Yes, you can freeze the casserole before baking it. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. To bake, thaw overnight in the refrigerator and bake as directed.

6. How do I prevent the biscuit topping from burning?

If you find the biscuit topping is browning too quickly, you can cover the casserole loosely with aluminum foil during the last 10 minutes of baking to prevent overbaking.

7. Can I make this casserole with a rotisserie chicken?

Yes, rotisserie chicken is a great option to save time. Just shred or chop the chicken and add it to the filling mixture.

8. Can I use a different kind of soup?

If you prefer, you can use cream of mushroom or cream of celery soup as a substitute for the cream of chicken soup.

9. What can I serve with Pot Pie Casserole?

This dish is hearty on its own, but you can serve it with a side of fresh salad, roasted vegetables, or crusty bread.

10. Can I use a gluten-free biscuit dough?

Yes, you can substitute gluten-free biscuit dough if you’re following a gluten-free diet. Many brands offer gluten-free biscuit dough options that work well in this casserole.

Conclusion

Pot Pie Casserole brings the comforting, creamy goodness of pot pie without the hassle of making a crust. It’s an easy, satisfying, and versatile dish that’s perfect for any night of the week. With a flaky biscuit topping and a rich, flavorful filling, this casserole is sure to become a go-to in your recipe rotation. Whether you’re using leftover chicken or turkey, this dish is simple to make and full of delicious flavors that everyone will love.

Pot Pie Casserole

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Pot Pie Casserole is a comforting, one-dish meal that combines tender chicken (or turkey), hearty vegetables, and a creamy sauce, all topped with a golden, flaky biscuit crust. Perfect for busy weeknights or family dinners.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Calorie

Ingredients

1. 3 cups cooked chicken or turkey, shredded or cubed
   
   1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
   
   1 can (10.5 oz) cream of chicken soup
   
   1/2 cup chicken broth
   
   1/2 cup milk
   
   1 teaspoon garlic powder
   
   1 teaspoon dried thyme
   
   1/2 teaspoon salt
   
   1/4 teaspoon black pepper
   
   1 package (8 oz) refrigerated biscuit dough (such as Pillsbury)
   
   1 cup shredded cheddar cheese (optional)

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Instructions

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

1. In a large bowl, combine the shredded or cubed chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, milk, garlic powder, thyme, salt, and pepper. Stir until everything is evenly mixed.
2. Pour the chicken and vegetable mixture into the prepared baking dish and spread it out evenly.
3. Tear the biscuit dough into small pieces or leave them whole, depending on your preference. Arrange the biscuit pieces evenly over the top of the casserole.
4. Bake the casserole for 25-30 minutes, or until the biscuit topping is golden brown and cooked through. If using, sprinkle the shredded cheddar cheese over the biscuits in the last 5 minutes of baking to melt and brown.
5. Let the casserole cool for a few minutes before serving. Enjoy!

Notes

1. For a vegetarian version, omit the chicken or turkey and add more vegetables like mushrooms, bell peppers, or potatoes.
2. You can substitute the chicken with leftover turkey or ground beef for a different flavor.
3. Feel free to try other cheeses for the topping, such as mozzarella or Parmesan.
4. Additional herbs like rosemary, parsley, or sage can be added for extra flavor.
5. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven at 350°F (175°C) for 10-15 minutes.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 750mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 45mg