Can I make chicken pot pie casserole ahead of time?

Yes, you can prepare the casserole ahead of time. Assemble the dish as directed and refrigerate it for up to 2 days before baking. When you're ready to bake, add a few extra minutes to the cooking time to ensure it's heated through and the biscuits are golden.

Can I use a different type of biscuit dough for the topping?

Absolutely! You can swap out the biscuit dough for any type of pre-made dough, such as garlic bread dough or even crescent roll dough. For a gluten-free version, use gluten-free biscuit dough.

How do I store leftover chicken pot pie casserole?

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave the casserole or place it in a 350°F oven until warmed through. You can also freeze the casserole for up to 2 months, but the biscuit topping may lose its crispiness when reheated.

Easy Chicken Pot Pie Casserole Recipe

Name: chicken pot pie casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups Shredded Chicken; 2 cups Frozen Mixed Vegetables (peas, carrots, corn); 1 can (10.5 oz) Cream of Chicken Soup; 1/2 cup Milk; 1 1/2 cups Cheddar Cheese, shredded; 1 can (8 oz) Biscuit Dough; 1/2 tsp Salt; 1/2 tsp Pepper; 1/2 tsp Garlic Powder

Description

Chicken pot pie casserole is a comforting and easy-to-make dish that combines tender chicken, creamy filling, and a golden biscuit topping. It’s a family-friendly recipe that takes only 10 minutes of prep time and delivers delicious flavors in every bite.

Ingredients

Scale

2 cups Shredded Chicken
2 cups Frozen Mixed Vegetables (peas, carrots, corn)
1 can (10.5 oz) Cream of Chicken Soup
1/2 cup Milk
1 1/2 cups Cheddar Cheese, shredded
1 can (8 oz) Biscuit Dough
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic Powder

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, mix together the shredded chicken, frozen vegetables, cream of chicken soup, milk, and seasonings. Stir until well combined.
Transfer the filling into a greased 9×13-inch baking dish, spreading it out evenly.
Break the biscuit dough into pieces and scatter them over the top of the chicken mixture.
Bake in the preheated oven for 30-35 minutes, or until the biscuits are golden brown and the casserole is bubbly.
Sprinkle shredded cheddar cheese over the casserole during the last 5 minutes of baking, allowing it to melt and form a cheesy layer.
Let the casserole rest for a few minutes before serving to allow the filling to set. Enjoy!

Notes

You can prepare this casserole ahead of time and refrigerate it for up to 2 days before baking. Add a few extra minutes to the baking time when you’re ready to cook it.
If you don’t have shredded chicken, you can use rotisserie chicken or even turkey as a substitute.
For a gluten-free option, use gluten-free biscuit dough.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 4g
Sodium: 800mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 3g
Protein: 25g
Cholesterol: 45mg