Our easy Chicken Pot Pie Casserole recipe with frozen veggies, shredded chicken, and creamy sauce is topped with biscuit dough and baked until golden brown. It's a delicious dinner and a family favorite!
This has all the flavors of classic chicken pot pie but is easy enough to make on those crazy busy nights!
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Related: Homemade Chicken Pot Pie Recipe
To me, chicken pot pie is the ultimate comfort food. My mom always made it for special occasions and still does.
However, when it comes to weeknight meals, I don't have time to spend an hour or more dicing fresh vegetables and making rich sauces. That's why I love this bubble up chicken pot pie casserole. It's so good!
I really love how versatile this recipe is to make. You can use leftover cooked chicken, rotisserie chicken, chicken thighs - whatever you like. (And it's great for using up leftover turkey or ham, too!)
❤️ Why You'll Love This Recipe
Our chicken pot pie casserole recipe is going to become a staple in your house! Here's why:
- This is a complete dinner you can prep in about 10 minutes!
- You probably already have all the ingredients in your fridge and freezer.
- It's the perfect way to bring the whole family to the dinner table.
What's not to love about a creamy casserole with tender chicken, vegetables, sharp cheddar cheese, and flaky biscuits on top?
🧂 Ingredients
You only need a handful of simple ingredients to make this easy recipe:
- chicken breasts (leftover chicken, rotisserie chicken or shredded chicken all work also)
- cream of chicken soup OR cream soup substitute
- sour cream
- shredded cheddar cheese
- frozen vegetables
- refrigerated biscuits
- seasonings
This is meant to be a brief overview of the chicken pot pie bake recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
🔪 Instructions
- Preheat the oven to 375-degrees F.
- Lightly grease a 9x13 baking dish (or use non stick cooking spray).
- In a large bowl, mix together the cream soup, sour cream, seasonings, mixed vegetables, and chicken.
- Spoon the chicken mixture into the prepared baking dish.
- Sprinkle the cheddar cheese on top of the filling.
- Cut each biscuit into four pieces.
- Add the biscuit pieces to the top of the casserole
- Place the casserole into the preheated oven and bake until bubbly and crispy.
🥄Equipment
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Here is what you will need to make our easy chicken casserole with stuffing:
- Dry Measuring Cups
- Measuring Spoons
- Large Mixing Bowl
- 9x13 Baking dish
- Wooden Spoon
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⭐ Tips
✔️ On the weekend, I often make 2lbs of slow cooker shredded chicken using boneless skinless chicken breasts which I can then use for casseroles, tacos, sandwiches, and salads. It saves me a ton of time!
✔️ Frozen veggies save time and money, but you can add whatever veggies you like to this yummy casserole.
This creamy chicken pot pie casserole is an especially great recipe during the cold winter months!
🍲 Storage
To Store: Leftover chicken pot pie bubble up casserole can be stored in an airtight container for 3-4 days in the refrigerator. (These are my favorite airtight containers.)
To Reheat: Individual portions can be reheated in the microwave.
To Freeze: Freeze the chicken filling mixture in a freezer bag for up to 3 months. Do not include the biscuits. (Be sure to label the bag!)
To Thaw: Allow the casserole filling to thaw in the fridge overnight.
✏️ Make Ahead
You can make the filling a day or two ahead of time if you like, but don't assemble it until you're ready to bake it.
📖 Variations
I love how simple this casserole is to customize to suit my entire family.
It's really important to make a recipe it just as it is written on the recipe card the first time you try it. That's because we test all our recipes to make sure they taste delicious. However, the next time you make our chicken and stuffing bake recipe, you might want to try one of these ideas:
- My frozen vegetable mix has corn, carrots, and peas, but you could also use green beans, mushrooms, cauliflower, or lima beans.
- I like to use my own homemade cream of chicken soup, however, any cream soup, such as cream of mushroom or cream of celery soup will work.
- To give your casserole a little bit more body, mix in 1 cup of cooked diced parsnips, sweet potatoes, potatoes, or turnips.
- Substitute cream cheese for the sour cream, or use ½ cup of each. For a lower fat option, use plain Greek yogurt instead of sour cream.
- You can brush the top of the biscuits with a little bit of melted garlic butter before baking if you like.
- If you've forgotten to get canned biscuits, you can also use crescent roll dough. Alternatively, you can use store-bought pie crust or puff pastry.
- Omit the cheddar cheese.
🍴 Serving Suggestions
This is really an all-in-one meal, but I like to serve this with a light salad topped with Lemon Vinaigrette Salad Dressing or Orange Poppy Seed Dressing. It's also really tasty with Fruit Salad on the side.
I also like serving it with tart cranberry sauce, which is a nice contrast to the rich sauce. Here are some other side dishes to consider:
😋 Related Recipes
Next time, try one of these delicious casserole recipes:
- Chicken Pasta Bake - This is similar to a fancy mac and cheese with breadcrumbs on top. It's so good!
- Ro-Tel Chicken Spaghetti - so creamy with a little kick from diced tomatoes and chilies.
- Chicken Broccoli Pasta Bake - rotisserie chicken and frozen broccoli make this casserole recipe a snap.
- Chicken Hashbrown Casserole - I'm in love with this cheesy casserole topped with bacon!
Related: This Sausage and Potato Casserole is our most popular casserole ever!
And if you're a big fan of chicken pot pie, you'll want to check out these other amazing recipes:
Find More Recipes
Not ready to make our chicken pot pie bubble up yet?
When you do make it, please come back and comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Easy Chicken Pot Pie Casserole
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Ingredients
- 2 cups cooked chicken leftover chicken, rotisserie chicken or shredded chicken all work also
- 1 10 oz can cream of chicken soup OR cream soup substitute
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1½ cups frozen mixed veggies
- 1 16 oz. can refrigerated biscuits
- 1½ teaspoons garlic powder
- 1 teaspoons onion powder
- 1 teaspoons dried tarragon or thyme
- ½ teaspoons black pepper
- ½ teaspoons salt
Instructions
- Preheat the oven to 375-degrees F.
- Lightly grease a 9x13 baking dish (or use cooking spray).
- In a large bowl, mix together the cream soup, sour cream, seasonings, mixed vegetables, and chicken.
- Spoon the chicken mixture into the prepared baking dish.
- Sprinkle the cheddar cheese on top of the filling.
- Cut each biscuit into four pieces.
- Add the biscuit pieces to the top of the casserole.
- Bake for 35-40 minutes until the biscuits are golden brown and the chicken mixture is bubbly.
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Heather Kaufman says
This is such a simple recipe, great to make in the winter!
Michelle Bauer says
I would make this with salmon.
Jana says
I love to make this with Pillsbury Crescent rolls!
Lisa Williams says
This sounds so yummy and very easy to make,which is great for my busy family.
Donna says
I would love to try using crescent rolls to make this!
Sarah Oswald says
I would probably use cream cheese in this to make it creamy. Thanks for sharing this looks and sounds yummy.
Natalie Godfrey says
My family loved this recipe. I like to use store bought biscuits because it is quicker than making them from scratch. I added some butter and garlic on top so it was a little bit like garlic bread.
Jodi W says
I would also try this using beef. Looks so tasty!!