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Creamy Chicken Pot Pie Casserole is the ultimate comfort food casserole. It has an easy chicken pot pie filling anyone can make because it starts with rotisserie chicken and is topped with homemade drop biscuits – super warm and comforting for any night of the week!
I’ll never forget Chicken Pot Pie night in my house growing up. We usually had two different kinds of chicken pot pie: the kind that was like chicken and dumplings but wasn’t soup or the kind that was an actual pie filled with chicken pot pie filling. Those were two of my favorite meals growing up; can you guess why?
(If you said I loved the dumplings and the pie crust, you’d be right. #carbloveralways)
I’ve been making chicken pot pie or some version of chicken and dumplings for years now and it’s one of my husbands favorite meals. It has a no-cook chicken pot pie filling, starts with rotisserie chicken, has homemade drop biscuits and is done FAST which makes it perfect for every day of the week.
Ingredient Notes
- Cream of Chicken Soup – you could also use cream of mushroom or potato. It makes a nice and thick sauce without having to cook flour and butter to make a roux; it’s all done for you. I do this with my leftover turkey casserole too.
- Rotisserie Chicken – or leftover chicken or even leftover turkey! If you don’t have easy access to a rotisserie chicken, feel free to use leftover shredded chicken from a meal prep day or even leftover oven baked chicken.
- Cream Cheese – this is to help with that creamy filling – make sure it’s softened.
- Frozen Vegetables – I used a bag of frozen mixed vegetables but you can use any kind, just be sure to thaw them.
- Buttermilk – for the biscuits – to give them that buttermilk tang, but you can substitute regular milk.
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How to make Chicken Pot Pie Casserole
- Mix together the condensed soup and softened cream cheese – this is why it’s important the cream cheese is softened.
- Once all the vegetables and chicken are mixed in, place it in a baking dish or 9×13-inch pan.
- When making biscuits, be sure to use a light hand – you don’t want to over work them.
- All your ingredients should be COLD when making biscuits.
- The best thing about this casserole is it’s semi-homemade but doesn’t taste that way because of the homemade topping!
Storing Instructions
- How to make a casserole ahead of time: just assemble the entire thing and refrigerate for up to 24 hours before baking.
- Store leftovers in the refrigerator in an airtight container for up to 3 days.
- I don’t recommend freezing this casserole.
Expert Tips
- You know the casserole is done when the filling is bubbly and creamy and the biscuits are light and fluffy with crusty edges.
- Make sure to save your next batch of leftover chicken to make this recipe!
Chicken Pot Pie Casserole
Recipe Video
Ingredients
For the filling:
- 4 ounces (113g) Cream Cheese softened
- 1 10.5 ounce can cream of chicken soup low-fat is fine
- ½ cup (118ml) nonfat milk
- 12 ounce bag mixed vegetables thawed
- 2 cups shredded rotisserie chicken
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
For the biscuits:
- 1 ½ cups (186g) all-purpose flour
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup Unsalted Butter diced
- ½ cup (118ml) buttermilk
Instructions
- Preheat oven to 375°Spray a 2-3 quart casserole dish with nonstick cooking spray.
- Whisk/stir together the cream cheese, cream of chicken soup and nonfat milk until combined (small chunks of cream cheese may not incorporate). Stir in vegetables, chicken and pepper. Place in casserole dish.
- Add flour, baking powder and salt to a large bowl. Cut in butter with a pastry cutter or two forks until the butter is in small pieces (smaller than peas). Stir in buttermilk until just incorporated. Use your hands to make the biscuit dough come together. Drop pieces of dough all over the top of the casserole.
- Bake for 30-40 minutes, or until filling is bubbling and the tips of the biscuits are golden. I like to rotate my pan partway through baking so the biscuits cook evenly.
Recipe Notes
- You can use cream of mushroom soup if you prefer. Regular or “healthier” soup versions may be used.
- Pick any mixed vegetable combination you like; I used carrots/peas/green beans/corn/lima beans but you can use any mix you want.
- You can also use leftover shredded chicken or any leftover chicken, sliced into small pieces.
- Make your own buttermilk by adding 1/4 teaspoon vinegar or lemon juice to measuring cup and filling to 1/2 cup with milk. Let it sit for 5 minutes and you have buttermilk.
- You can also use a biscuit mix for this recipe but I prefer homemade so I can use real butter.
Recipe Nutrition
Favorite Casseroles
Other casseroles we love:
This was sponsored by Challenge in 2019. All opinions are my own.
Just wonderful.
Like Mom made it for me.
Nothing like a cozy recipe like mom made it 🙂 Thanks, Warren.
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