Creamy Chicken Pot Pie Casserole

5 from 2 votes
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Casseroles are the ultimate comfort food and this Creamy Chicken Pot Pie Casserole is no exception. It has an easy chicken pot pie filling anyone can make – it starts with rotisserie chicken. The homemade biscuit topping is easy enough a kid could make it!

This post is sponsored by Challenge Dairy, whose butter and cream cheese takes this from a normal casserole to one that everyone in your family will love.

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overhead chicken pot pie casserole with scoop missing

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. There’s just something so comforting about a creamy chicken pot pie filling, isn’t there?

To date, this is our favorite version yet: Jordan ate it all! AND Mel ate the leftovers (something that never happens in our house). This is a winner, winner, chicken dinner and it’s super easy to make. In fact, it’ll be in the oven in less than 20 minutes even with the homemade biscuits.

My Creamy Chicken Pot Pie Casserole with biscuits starts with rotisserie chicken so it’s EASY!!

chicken pot pie in casserole dish

I’m calling this creamy chicken pot pie because the filling is super creamy! It’s also extra flavorful and reminds me of a traditional chicken pot pie without the work of making pie crust. Every bite is full of flavor, from the vegetables to the homemade biscuits.

This has a no-cook chicken pot pie filling!

You don’t need to brown chicken or make a roux: this recipe calls for just a few ingredients you stir up in a bowl and dump in your casserole dish. The secret ingredients for an easy chicken pot pie are:

  • Cream of Chicken Soup
  • Rotisserie Chicken
  • Challenge Cream Cheese

That’s right: I put cream cheese in my filling. I use Challenge Cream Cheese whenever I make this casserole (or any no-bake dessert) because their cream cheese is creamier straight out of the refrigerator than the other brands. It also tastes better and it’s made right; the old-fashioned way, from the freshest milk from happy cows.

The cream of chicken soup makes it nice and thick without having to cook flour and butter to make a roux; it’s all done for you.

I also absolutely LOVE using rotisserie chicken for this casserole. It makes it absurdly easy to throw together. TIP: next time you’re at Costco or Sam’s Club, grab a rotisserie chicken. They’re cheaper and HUGE – you’ll get this casserole and another meal out of it.

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.

All you have to do is stir and assemble the casserole, making this one of the easiest comfort foods you’ll ever make.

chicken pot pie on plate

Chicken Pot Pie Casserole with Biscuits

Growing up, our dumplings and biscuits always came from a yellow box. And that’s fine, but I love making my own homemade biscuits. By making them from scratch I can use real butter and buttermilk so the end result is a fluffy and light biscuit.

Whenever I make biscuits I use Challenge Butter. Challenge is our family favorite (my dad won’t even buy another brand!) and I’ve been eating it my entire life. Challenge is only dairy product company that controls the whole process when it comes to making its butter, from milking the cows to transporting milk, to making butter to packaging. And it tastes amazing!

How are biscuits made?

It’s really simple. I know that using a mix is easy but I promise homemade biscuits are just as easy and taste even better.

There are just a couple things to remember when you’re making biscuit dough:

  • Cold ingredients
  • Use a light touch

Start by mixing your dry ingredients. Then you cut-in cold Challenge Butter (unsalted) that’s diced. When I say cut-in I mean use a fork or pastry cutter to disperse the butter through the dry ingredients. (Curious about cooking terms? Read my glossary!) Lastly, you stir in your buttermilk with a light touch, meaning that you stop when it’s just mixed and use your hands to gently finish the process.

Since we’re making a casserole, I just dropped the biscuit mixture on top the filling, like a chicken pot pie cobbler!

chicken pot pie in casserole dish

Once the casserole is baked the filling is bubbly and creamy and the biscuits are light and fluffy with crusty edges. This really is the perfect comfort food!

Other casseroles we love:

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Chicken Pot Pie Casserole

Creamy Chicken Pot Pie Casserole is an easy dinner recipe that's pure comfort food! Chicken pot pie casserole with biscuits is an easy meal with rotisserie chicken!
5 from 2 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Yield 8 servings
Serving Size 1 serving

Ingredients

For the filling:

  • 4 ounces Challenge Cream Cheese softened
  • 1 10.5 ounce can cream of chicken soup low-fat is fine
  • 1/2 cup nonfat milk
  • 12 ounce bag mixed vegetables thawed
  • 2 cups shredded rotisserie chicken
  • 1/2 teaspoon ground black pepper

For the biscuits:

  • 1 1/2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup Challenge Unsalted Butter diced
  • 1/2 cup 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 Video

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.

Nutrition Information

Serving: 1serving | Calories: 280kcal | Carbohydrates: 26g | Protein: 14g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 334mg | Potassium: 374mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2595IU | Vitamin C: 4mg | Calcium: 119mg | Iron: 2mg

Nutritional information not guaranteed to be accurate

Course Main Course
Cuisine American
Keyword biscuits, casserole, chicken

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chicken pot pie casserole collage photos

Don’t miss this easy casserole recipe – your family will love the comfort! Rotisserie chicken and cream of chicken soup makes this a chicken pot pie ANYONE can make – you should try it tonight!

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2 CommentsLeave a comment or review

  1. So I didn’t have cream of anything soup in the house and made a roux than added chicken broth and this still turned out awesome! Glad I found this, never made homemade biscuits before! Turned out awesome!

  2. I made this last night and it was so very nice and easy. Being in Australia, the quantities and ingredients are a little different but I used a whole bbq chicken (chopped) 250g of cream cheese, 1 can of soup ( 420g) a lot of vegies, including sun dried tomatoes, a red chilli and cooked onions and a couple of teaspoons of italian seasoning and put it into individual dishes and covered with puff pastry. Baked 170° f.f for about 30 minutes. It turned out perfect and enough fo 4 big serves.