Description
This Easy Chicken Pot Pie Casserole brings all the comfort of a traditional pot pie in a simple, bake-and-serve format. Shredded chicken, mixed vegetables, and a creamy seasoned sauce come together under a biscuit or noodle layer for the perfect family-friendly dinner. It’s quick to prepare, reheats beautifully, and can even be made ahead.
Ingredients
2 cups shredded cooked chicken
3 cups cooked egg noodles or 1 can refrigerated biscuit dough
2 cups frozen mixed vegetables (peas, carrots, corn)
1 can (10.5 oz) cream of chicken soup
1 cup milk
1 cup shredded cheddar cheese (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13 baking dish.
2. In a large skillet over medium heat, whisk together the cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until smooth and simmering.
3. Stir in the shredded chicken and frozen mixed vegetables. Let the mixture warm through for about 5 minutes.
4. If using egg noodles, add them to the skillet and stir until coated. If using biscuits, skip this step.
5. Pour the entire mixture into the greased baking dish.
6. If using biscuits, place them evenly on top of the filling.
7. Sprinkle shredded cheddar cheese on top, if desired.
8. Bake uncovered for 25–30 minutes or until bubbly and golden on top.
9. Garnish with fresh parsley and serve hot.
Notes
For an extra golden biscuit topping, brush the dough with melted butter before baking.
Make it ahead and refrigerate for up to 24 hours before baking; just add a few extra minutes to the cooking time.
Want a deeper flavor? Add a splash of Worcestershire sauce to the sauce base.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 5g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 80mg