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Chicken Pot Pie Casserole is made with tender chicken, a creamy sauce, plenty of veggies, and golden flaky biscuits on top. A simple but hearty dinner everyone loves!CHICKEN CASSEROLE IN JUST OVER A HALF HOURWarm, hearty, and classic comfort food! This Chicken Pot Pie Casserole takes all the flavors of this signature dish and makes it a bit more weeknight friendly. It uses simple ingredients and all you have to do is throw everything in the casserole dish and stir then pop it in the oven!FREQUENTLY ASKED QUESTIONS:Can this be made in the crock pot? I have a recipe for Crock Pot Chicken Pot Pie Casserole if youd like to check out how to do it in a crock pot. What sides should I serve with Chicken Pot Pie Casserole? Just like other casseroles, to me, its a whole meal unto itself. But, if you want to serve something with it, try a nice side salad. Just grab a bagged salad or a bagged chopped salad. My parents really enjoyed serving this with Cranberry Sauce too. I am having a hard time mixing in my casserole dish, what do I do? I tried to make this a meal that uses less dishes so you dont have to clean up as many. Thats why I mixed everything in the actual casserole dish. But, if you think thats not going to be easy, just grab a mixing bowl and mix everything in that before dumping it all in the casserole dish. Can I use something other than chicken? Sure! I dont see why you cant use turkey or even ham. I bet this would be a great way to use up any leftover ham or turkey you have from holiday meals too. How long do leftovers last? You can keep the leftovers in the fridge for 3-5 days.You can freeze leftover for up to 3 months in a freezer safe container. The bread may change texture once thawed and reheated. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)cream of chicken soup grab a can of your favorite brand of cream of chicken soup, or you can use some Homemade of Cream of Chicken Soup.whole milk you could use 2% if that is all you have. Whole milk gives you a richer flavor. I just wouldnt use skim milk since that would almost be the same as using water. Chicken Better Than Bouillon If youve never used this, Chicken Better Than Bouillon (paid affiliate link) is sold at all major grocery store chains these days. Youll find it near the other broth and bouillon cubes in your local store. This adds amazing flavor but you could crush up a couple of bouillon cubes or just leave it out if you just dont have or dont want to get this ingredient.dried thyme, dried rosemary, garlic powder, dried parsleyshredded cooked chicken I used a rotisserie chicken to make things easy. But you can make some Shredded Chicken in the Instant Pot, bake up some chicken breasts in the oven and shred them or make some Air Fryer Chicken Breasts and then shred it. I know some stores like Walmart sell precooked shredded chicken too. Additionally, you can boil some chicken or just cook it up however you prefer it.frozen vegetables whatever frozen veggie choice you prefer. It could also just be carrots and peas, or just corn or just green beans. You could even just omit the veggies if you dont care for them. Whatever you enjoy. Grands flaky layers biscuits you can use whatever brand of biscuits you have. I just like this one because theyre flaky. You could even use Homemade Buttermilk Biscuits. HOW TO MAKE CHICKEN POT PIE CASSEROLE:Preheat oven to 350 F. To a 913-inch casserole dish add the soups, milk, and seasonings into the casserole dish. Mix until combined.Add the chicken and vegetables into the casserole dish. Mix until combined.Top the casserole with the biscuits.Bake for 15-17 minutes or until the biscuits are golden brown.Once theyre golden brown, place aluminum foil loosely on top and bake for an additional 10 to 15 minutes or until the casserole is bubbling.Sprinkle a bit more parsley on top if you like.CRAVING MORE RECIPES?Turkey Pot Pie CasseroleChicken Pot Pie SoupPuff Pastry Chicken Pot PieCrock Pot Chicken Pot Pie PastaCrock Pot Chicken Pot Pie CasseroleCrock Pot Chicken Pot PieInstant Pot Chicken Pot PieChicken Pot Pie Bubble Up PrintChicken Pot Pie CasseroleAll the delicious flavors of a chicken pot pie but made easier in a casserole form with a biscuit topping. Course Dinner, Main CourseCuisine AmericanPrep Time 10 minutes minutesCook Time 25 minutes minutesTotal Time 35 minutes minutesServings 8Calories 422kcalAuthor Brandie SkibinskiIngredients2 (10.5 ounce) cans cream of chicken soup (can use low or no sodium options)1 cup whole milk2 teaspoons Chicken Better Than Bouillon (can use low sodium option) teaspoon dried thyme teaspoon dried rosemary teaspoon black pepper teaspoon garlic powder teaspoon dried parsley teaspoon salt (optional, see notes below)1 pound shredded chicken (I used a rotisserie chicken)12 ounce bag frozen mixed vegetables (use your favorite frozen veggies or leave out)16.3 ounce can Grands flaky layers biscuits (8 biscuits)InstructionsPreheat oven to 350 F. To a 913-inch casserole dish add 2 (10.5 ounce) cans cream of chicken soup, 1 cup whole milk, 2 teaspoons Chicken Better Than Bouillon, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon dried parsley, 1/4 teaspoon salt into the casserole dish. Mix until combined. Add 1 pound shredded chicken and 12 ounce bag frozen mixed vegetables into the casserole dish. Mix until combined. Top the casserole evenly with 16.3 ounce can Grands flaky layers biscuits. Bake, uncovered, for 15-17 minutes or until the biscuits are golden brown. Once theyre golden brown, place aluminum foil loosely on top and bake for an additional 10 to 15 minutes or until the casserole is bubbling.NOTE: oven times can vary so go by doneness not just by time. You want the biscuits to be cooked through and no longer raw.Sprinkle a bit more dried parsley on top if you like then serve! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.If you tend to find meals like this salty or you have a sensitivity to salt or need to cut back on salt, then please use low or no sodium options where possible. You can always add additional salt if you feel it needs it.NutritionCalories: 422kcal | Carbohydrates: 41g | Protein: 22g | Fat: 19g | Sodium: 1346mg | Fiber: 3g | Sugar: 4g

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