Easy Chicken Pot Pie Casserole with Frozen Vegetables

Easy chicken pot pie casserole with frozen vegetables my whole family loves! Total comfort food made casserole style loaded with chicken and vegetables with a retro style crust. I will say an simple chicken pot pie we love on snowy days if I want it to look “normal” but just throwing it all in together is so much easier.

Chicken Pot Pie Casserole with Biscuits

If you love our easy Crockpot chicken casserole I have a great one for the stovetop and oven that everyone in your house who loves comfort food will love!  My kids love vegetables and would almost eat them over a plate full of meat. Make anything into a noodly casserole and they’re all about it.

You can choose to still throw bits of cooked refrigerated biscuits on the top or leave as is. Since we added egg noodles you don’t need more carbs but kids think both are the best. Creamy using rotisserie chicken, leftover chicken breast or canned it is always a hit for dinner around here.

Should chicken be raw or cooked for pot pie?

The best part of a this classic meal really IS the filling. You could easily use chicken thighs if you prefer dark meat or white with breasts but they should be cooked and diced. Want easier? Use canned, leftovers or rotisserie!

In this case we are completely skipping the pot pie crust entirely and just using dots of dough on the very top as a nod to the original dish. Instead, we use pasta for the cab instead, which are more delicious if you ask me.

What vegetables go well in chicken pot pie?

Here I used a bag of mixed veggies just to make it faster. It had carrots, peas, corn and green beans inside. This time I diced fresh russets but you could use a bag of frozen diced hashbrowns to make it speedy if you’d like too. You just boil until everything is tender so you want them all to be either fresh or prepped to be quick.

Ingredients

1. 2 c. precooked and diced rotisserie chicken or a large can of canned chicken
   1. Pot pie recipe is great when you have leftovers
2. Egg noodles are easy to make tender
3. Celery is nice but optional
4. Frozen peas and carrots. I personally used frozen peas and sliced fresh carrots or frozen mixed vegetables work
5. Onions diced are optional
6. 1 cob of corn (can use frozen but fresh off the cob is best)
7. 1 potato diced
8. 2 cans cream of chicken soup
9. Chicken broth (can use water but broth is better)
10. Refrigerated biscuits

Equipment Needed

You’ll need a large pot to cook initially, and a 9×13″ casserole dish or baking dish to make this and a pot to boil noodles to al dente.

Variations

If you need a dairy free option you can find dry condensed soup packets free of lactose. Then you cook it on the stovetop with milk of your choice to make it to use inside this. Vegetables are up to you but should be small and bite size.

• If I’m in a rush canned chicken works out pretty well actually, less to cook.
• You could really leave off the biscuits on top if you wanted too and even then it is really a tasty meal!
• 1/2 cup of parmesan might be a good top addition on to your cooked chicken mixture too. Use your imagination.

I didn’t use a bottom crust at all. I felt if I did use a pie crust it would get a bit mushy and preferred to cut biscuits (could use crescent rolls) into small bits and put on top. They come to a golden brown in no time and don’t get mushy this way.

I have made it with both canned and fresh chicken and both are good…depends on what I have on hand really. Wide egg noodles are my favorite for this and our Swedish meatball casserole dish too. They take a little longer to get to al dente but stay a bit firmer when mixed with the other ingredients.

Let us know what you think!! I have a video within the below recipe card showing you how to make it. Watch it before you take off to get the idea.

Should I cook potatos before adding them to a casserole?

As far as the vegetables go the choices up to you. You will want to slice them quite small though so you can get them nice and tender. Larger would be more appropriate for a stew, not this. Think small bite size pieces so keep chopping until it is the size your toddler could snack on. Precooking isn’t necessary since the filling will bubble on the stove long enough to get nice and tender. Frozen mixed veggies work great for speed.

How to Make Chicken Pot Pie Casserole with Egg Noodles

1. Slice and dice all your vegetables. If you want carrots really soft cut into dials and then cut those in half.
2. In a pot on the stove over med. heat put butter, chicken cut into bite size pieces (if you use rotisserie or canned chicken skip this and add chicken when you add cream of chicken), and onions.
3. Cook for a few minutes to soften onions and cook chicken pcs on the outside.
4. Add all other vegetables and stir.
5. Add in chicken stock and cream of chicken soup, mix well with vegetables.
6. In another pot boil your uncooked noodles until al dente, (they will continue to cook in the casserole).
7. Pour al dente noodles into pot with chicken and vegetables. Stir gently.
8. Spray a 13×9 inch pan with non stick spray and pour in your chicken pot pie casserole mixture.
9. Cover with foil and bake at 350 for about 30 minutes.
10. Take out, remove foil.
11. Cut up 2 large refrigerated biscuits or 3-4 regular sizes and put them randomly on top of your casserole.
12. Put back into the oven for 5 minutes or until roll pieces are cooked (not browned necessarily as that makes them hard). Serve!

How do you make a Deconstructed Chicken Pot Pie?

You don’t always have to go thru the effort of making things the same way. A pie crust isn’t even what people think of, it’s all about the filling right? I mean that is the good stuff. So we are just going to focus on that here, just like with our pressure cooker chicken pot pie soup where only the insides are made.

Seriously it has the same taste as your grandma’s pot pie just without all the crust. I am all about casseroles because it’s a great way to pack in the veggies and is a feel good meal that reminds me of my childhood.

What meals can you make with bags of frozen vegetables?

I have a bunch more listed below. These are a great way to add color, nutrition and texture to any meal (especially casseroles). Already partially cooked you just need a few minutes to heat them up and could actually eat them right out of the bag safely if you wanted to.

• Ninja Foodi chicken pot pie will blow you away if you have that machine.
• I use these all the time inside Instant Pot casseroles