Quick Chicken Pot Pie

This easy Chicken Pot Pie Casserole is all about comforting flavors and convenience. It brings together tender shredded chicken, a mix of colorful vegetables, and a creamy sauce topped with flaky buttery biscuits. Ready in under 45 minutes, it’s the perfect dish to satisfy a hungry family on a busy weeknight or to impress guests without hours in the kitchen.

I first made this casserole on a cold fall evening and it quickly became a family favorite. Now it’s requested almost every week, especially when I need a fuss-free meal that still feels indulgent.

Ingredients

• Biscuits: storebought biscuit dough makes this fast and gives a buttery golden crust pick the flaky kind for best texture
• Frozen Mixed Vegetables: peas, carrots, corn, and green beans add color and sweetness frozen works great for convenience
• Cooked Shredded Chicken: rotisserie chicken is a lifesaver here, adding rich flavor with almost no effort
• Cream of Chicken Soup: low sodium if possible to better control saltiness in the dish
• Milk: adds creaminess to the sauce whole milk will be richer but any kind works
• Better Than Bouillon Chicken Base: boosts savory depth reduced sodium version keeps it balanced
• Fresh Parsley: brightens the casserole fresh is best for garnish, but dried can be used in the mix
• Lemon Juice: cuts through the richness with a touch of acidity
• Poultry Seasoning: classic flavor for chicken dishes
• Dried Thyme and Dried Oregano: add herbal notes that enhance the filling
• Salt and Pepper: essential for seasoning
• Butter: brushed on biscuits for golden and flavorful tops

Instructions

Preheat Oven and Partially Bake the Biscuits:

Arrange the biscuits on an ungreased baking sheet and bake them for about 10 minutes until they start to set but are not browned yet. This step ensures the biscuits finish baking perfectly on top of the casserole without becoming doughy.

Mix the Filling:

In a 9 by 13 inch baking dish combine the frozen vegetables, shredded chicken, cream of chicken soup, milk, Better Than Bouillon chicken base, parsley, lemon juice, poultry seasoning, oregano, thyme, salt, and pepper. Stir very well until the mixture is smooth and all ingredients are evenly distributed.

Bake the Filling:

Place the uncovered dish into the 375 degrees Fahrenheit oven and bake for about 25 minutes. During this time, the filling will bubble and thicken, cooking the vegetables and warming the chicken thoroughly.

Top with Biscuits and Finish Baking:

Remove the casserole from the oven carefully and arrange the partially baked biscuits evenly over the top. Brush them with melted butter for a golden finish. Return the casserole to the oven and bake for another 10 to 12 minutes until the biscuits are a lovely golden brown and the filling is hot and bubbling.

Serve and Garnish:

Take the casserole out of the oven and sprinkle additional fresh parsley on top if you like. Let it cool slightly before serving to allow the filling to set for clean serving portions.

Using rotisserie chicken not only saves time but adds a great depth of flavor that feels homemade without the hassle. The biscuit topping is my favorite part. One holiday dinner, I forgot to partially bake them first and the biscuits ended up undercooked, so trust me this small step makes a world of difference in texture and taste.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days. The biscuit topping will soften over time but the flavor remains great. Reheat gently in the oven to help the biscuits crisp back up or use the microwave for convenience if you don’t mind a softer topping.

Ingredient Substitutions

If you cannot find biscuit dough, drop biscuits made from scratch or pre-made puff pastry sheets work well as alternatives. For protein, leftover ham or cooked turkey make delicious swaps. You can also adjust the vegetables based on what you have on hand—frozen broccoli or green peas are great substitutions.

Serving Suggestions

A simple tossed green salad pairs beautifully with the richness of the casserole. For a bright contrast, try serving with roasted asparagus or crisp fruit skewers. These lighter sides keep the meal balanced while letting the casserole shine.

Let the casserole rest for a few minutes after baking so the filling thickens and slices hold together. Enjoy!

Common Recipe Questions

→ Can I use different proteins?

Absolutely! This dish works well with leftover ham, pork, or beef depending on your preference.

→ What vegetables are best in this dish?

A variety of frozen mixed vegetables like peas, carrots, corn, and green beans add great texture and flavor.

→ How do I prevent the biscuits from getting soggy?

Partially bake the biscuits before topping the dish, then finish baking to keep them flaky and golden.

→ Can I prepare this dish ahead of time?

Yes, you can assemble it in advance, store it in the fridge, and bake when ready to serve for convenience.

→ What are some alternatives to biscuits for the topping?

Drop biscuits, puff pastry, or traditional pie crusts can be used as alternatives for the topping.

→ How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to three days; reheat in the oven or microwave.