Creamy Chicken Pot Pie Casserole

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 so good – this is the perfect recipe for those cold winter months.

Easy Chicken Pot Pie Casserole Recipe

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?

• It has a no-cook chicken pot pie filling!
• My Creamy Chicken Pot Pie Casserole with biscuits starts with rotisserie chicken so it’s EASY!!
• It 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.

Ingredients Needed

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.

• 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.
• Challenge Cream Cheese – 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.
• Frozen Vegetables – I used a bag of frozen mixed vegetables but you can use any kind, just be sure to thaw them.
• Butter – 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!
• Flour – I use all purpose flour for these biscuits. Learn how to substitute self-rising flour.
• Baking Powder – Make the biscuits nice and fluffy.
• Buttermilk – Love the tang from the buttermilk!

How to make Chicken Pot Pie Casserole

• Mix together the condensed soup and softened cream cheese.
• Add the spices and chicken.
• Add the thawed frozen veggies and stir together.
• Pour into prepared pan (a baking dish or 9×13-inch pan).

1. Start by mixing your dry ingredients. Then 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!)
2. Stir in your buttermilk with a light touch, meaning that you stop when the mixture just comes together.
3. Use your hands to gently finish the process.
4. Drop biscuit pieces on top of the chicken casserole in the dish.
5. Bake until the biscuits are golden brown!

Other casseroles we love:

• Sausage Mac ‘n Cheese
• Penne Pasta Casserole
• Easy Meatball Casserole

Chicken Pot Pie Casserole

4.96 from 21 votes

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!

Recipe Video

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Yield 8 servings

Serving Size 1 serving

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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 Challenge Unsalted Butter diced
• ▢ ½ cup (118ml) buttermilk

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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

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

Author Dorothy Kern

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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!

This post was sponsored by Challenge Dairy in 2019.