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chicken pot pie in casserole dish
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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!
Course Main Course
Cuisine American
Keyword biscuits, casserole, chicken
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings
Calories 280kcal
Author Dorothy Kern

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.

Video

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

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