Chicken Pot Pie Casserole
The chicken pot pie casserole is the ultimate comfort food, bringing all the flavors of a classic pot pie into an easy-to-make, family-friendly dish.
Our chicken pot pie casserole is my take on a traditional chicken pot pie. The cobbler-like casserole is topped with layers of biscuit mix, broth, condensed soup, and cheese. The toppings (kind of magically) produce a thickened broth and soft bread-like topping. It’s a comforting dish that’s easy enough for any night of the week.
The chicken pot pie casserole turns all the ingredients and flavors of a classic pot pie into a delicious, family-friendly dish. With tender chunks of chicken, vibrant peas and carrots, and a creamy, savory sauce, this casserole is topped with a soft, fluffy crust that perfectly complements the rich filling.
This recipe skips the pastry crust for a soft bread-like topping made with a convenient baking mix. The easy topping saves time without sacrificing flavor. Pimientos add a pop of color and a hint of sweetness to the filling, and cheddar cheese sprinkled over the top adds to the color and texture.
Why You’ll Love This Casserole
Classic comfort. All the flavors of chicken pot pie in an easier, one-pan casserole.
Time-saving topping. A simple biscuit mix replaces traditional pastry with delicious results.
Family-friendly. Creamy, cheesy, and satisfying — always a crowd-pleaser.
Versatile. Great with chicken, turkey, or even ham for post-holiday leftovers.
Ingredient Notes
- Chicken: Boneless, skinless chicken breasts work best; substitute rotisserie chicken to save time.
- Biscuit mix: Bisquick or Pioneer mix makes the fluffy bread-like crust.
- Soup and broth: The combination creates a creamy base that thickens as it bakes.
- Cheese: Shredded cheddar adds flavor and color; Gruyère or Monterey Jack also work.
- Pimientos: Provide sweetness and a pretty pop of red color.
Steps to Make Chicken Pot Pie Casserole
- Preheat the oven and add melted butter to a baking dish. Spread diced chicken over the butter and season with half of the herbs and spices.
- Top with peas, carrots, onions, and pimientos. Stir the biscuit mix with milk and seasonings to make a thick batter and pour it evenly over the casserole.
- Whisk the chicken broth with condensed soup, pour over the batter layer, and sprinkle cheese on top. Bake until bubbly and golden brown, about 40 to 55 minutes. Let rest a few minutes before serving.
Recipe Variations
- Protein: Swap out the chicken for turkey, or use 1 pound of chicken and add some ham or bacon for smoky flavor.
- Cheese: Experiment with different cheeses, like Gruyère, Monterey Jack, or Fontina.
- Vegetable Swaps: Include steamed or frozen thawed green beans, or add a layer of sautéed sliced mushrooms.
- Herb Tweaks: Replace the poultry seasoning and thyme with herbes de Provence or about 2 tablespoons of finely chopped fresh herbs, such as a mixture of sage, thyme, rosemary, and parsley.
Easy Rotisserie Chicken Recipes
How to Store and Reheat
Refrigerate. Store in an airtight container for up to 4 days.
Freeze. Freeze in portions for up to 3 months; thaw overnight before reheating.
To Reheat. Warm in a 350 °F oven, covered with foil, for 15–20 minutes, uncovering for the last few minutes to re-crisp the topping. For single servings, reheat in the microwave in short intervals, covered with a damp paper towel.
Chicken Pot Pie Casserole
Ingredients
- 4 tablespoons unsalted butter, melted
- 1 1/2 pounds chicken breasts, boneless, skinless
- 1 1/2 teaspoons poultry seasoning, divided use
- 1 1/2 teaspoons dried thyme, divided use
- 2 cups peas and carrots, frozen , thawed
- 1/2 cup onion, chopped
- 1 4-ounc jar pimientos, drained
- 1/2 teaspoon freshly ground black pepper
- 2 cups baking mix, e.g., Bisquick, Pioneer
- 1/4 teaspoon onion powder
- 1 1/2 cups whole milk
- 1 cup chicken broth
- 1 10.5-ounce can cream of chicken soup
- 1 cup cheddar cheese, shredded
Instructions
- Preheat the oven to 375°F and add the melted butter to a 3-quart baking dish.
- Dice the chicken breasts into bite-size pieces and spread over the melted butter. Sprinkle half of the poultry seasoning and half of the thyme over the chicken.
- Top with the thawed peas and carrots, onions, and pimientos.
- Combine the baking mix with the onion powder and the remaining sage and thyme. Stir in the milk just until blended. Pour the baking mix mixture over the casserole. Whisk the chicken broth with the cream of chicken soup, then pour it over the biscuit mix layer. Sprinkle the cheese over the casserole.
- Bake the casserole for 40 to 55 minutes or until the top is golden brown and the edges are bubbly.
- Serve with a salad or fresh vegetables. Enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
This was delish.
You once had a Pork Chops and Stuffing Casserole recipe that was on The Spruce Eats but now it is gone. It was the best Pork Chop Casserole I ever made and I had it in my favorites but unfortunately The Spruce remade their site and now it is gone. I wonder if you remember it and can post it. It had a video with it on Spruce eats too. The recipe DID NOT HAVE any “cream of” soups like most I can find on the web. It just had broth and veggies. OMG, it was so good and easy. I’d LOVE to have it again. I have a screenshot I saved of it to show my sis from long ago but that’s all I have. You can see it here if you like.
I LOVE your site.
Thank you
Harley
https://imgur.com/gKILL89
Hi Harley! Is this the one? Let me know if it isn’t the one and I’ll keep looking. Thanks!
Pork Chop and Stuffing Casserole
• Olive oil or vegetable oil
• 4 pork chops, about 3/4 inch thick
• Salt and pepper
• 4 tablespoons butter
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 cup julienne sliced carrots or about 3/4 cup shredded carrots
• 1 box stuffing mix with herbs, about 6 to 8 ounces
• 1 1/2 cups chicken broth
• Prep Time: 0 minutes
• Cook Time: 45 minutes
• Total Time: 45 minutes
• Yield: Serves 4
Preparation
Heat oven to 350°. Grease a shallow baking dish (7×11 or 9×13-inch, large enough for the 4 chops).
Coat the bottom of a large skillet with olive oil; heat over medium heat until very hot. Wash chops and pat dry with paper towels. Sprinkle with salt and pepper. Add chops to the skillet and cook for 2 to 3 minutes on each side, until browned. Remove chops to a plate.
Add butter to the skillet and reduce heat to medium-low.
Add the chopped celery, onion, and carrots; sauté for about 3 to 4 minutes, just until vegetables are tender. Add the stuffing mix and chicken broth; stir until blended and stuffing mix is moistened. Spoon the mixture into the prepared baking dish; top with the pork chops. Cover the dish tightly with foil and bake for about 35 minutes.
Serves 4.
https://web.archive.org/web/20150906200541/http://southernfood.about.com/od/porkchops/r/r70819a.htm