Our easy chicken pot pie casserole with cream of chicken soup, biscuits, egg noodles and frozen vegetables is total comfort food served in a bowl and even easier to make than our simple chicken pot pie.
This is just a feel good meal that is back with lots of vegetables, a creamy sauce and chicken. Instead of a crust on top you have bite size refrigerated biscuits to give you that pot pie feeling. This is definitely one of our favorite quick and easy casseroles.
If you love our easy chicken pot pie recipe with cream of chicken soup, this is an easier deconstructed version! 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.
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.
Ingredient Notes
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!
Can you use leftover chicken?
Yes! That is actually a great way to use up leftovers, and much faster to make this dish as well. You can buy and dice up a rotisserie chicken, use leftover chicken breast or canned chicken it is always a hit for dinner around here.
Here I used a bag of mixed frozen vegetables just to make it faster. It had carrots, peas, corn and green beans inside.
And to make it creamy inside we need some cream of chicken soup. You can use any of their flavors, like the mushroom one would work too.
This time I diced fresh russet potatoes but you could use a bag of frozen diced hashbrowns to make it speedy if you’d like too.
Do you need to cook pre-cook potatoes?
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.
Do you use a crust?
No, instead just dice up crescent rolls or here you see refrigerated biscuits cut up into small bits and put on top to bake. You could defrost and dice frozen rolls too if you’d rather. They come to a golden brown in no time and don’t get mushy this way.
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.
You could really leave off the biscuits on top, or add crushed crackers instead like our Ritz Chicken Casserole. 1/2 cup of parmesan might be a good top addition on to your cooked chicken mixture too. Use your imagination.
How Long to Cook Chicken Pot Pie Casserole in Oven
You will need to boil wide egg noodles, my favorite for this and our Swedish meatball casserole too. They take a little longer to get to al dente but stay a bit firmer when mixed with the other ingredients. That will take 15 minutes or so. Meat should be browned for 5 or so and baked for 30 so in total I would say 50 minutes.
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. Ninja Foodi chicken pot pie will blow you away too if you have that machine.
Chicken Pot Pie Casserole Recipe
Video
Equipment
- 1 9×13 pan
- 1 pot
Ingredients
- 2 medium chicken breasts, pre-cooked, diced into bite size pcs.(or use large can of chicken, next to tuna fish in store) or dice 2 breasts off rotisserie chicken
- 1 cup potato, diced and skinned, or canned
- 2 cups frozen vegetables
- 4 cup uncooked egg noodles
- 1 cup chicken broth
- 1 1/2 cans cream of chicken soup, or cream of mushroom
- 2 tbsp butter
- 1 pkg. refrigerated biscuits, cut into small pieces
Instructions
- 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, cook for a few minutes to soften onions and cook chicken pcs on the outside.
- Add all bite size vegetables and stir.
- Add in chicken stock and cream of chicken soup, mix well with vegetables.
- In another pot boil your 4 cups uncooked noodles until al dente (they will continue to cook in the casserole).
- Pour al dente noodles into pot with chicken and vegetables. Stir gently.
- Spray a 13×9″ pan with non stick spray and pour in your chicken pot pie casserole mixture.
- Cover with foil and bake at 350 for 30 minutes.
- Take out, remove foil, and cut up 2 Grands biscuits or 3-4 regular refrigerated biscuits and put them randomly on top of your casserole.
- Put back into the oven for 5 minutes or until roll pieces are cooked (not browned necessarily as that makes them hard).
- Serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
