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 easy 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.
This easy chicken pot pie casserole 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 biscuits to give you that pot pie feeling. This is definitely one of our favorite quick and easy casseroles. (originally published 9/18)
Chicken Pot Pie Casserole with Biscuits
If you love an easy chicken casserole recipe I have a great one for you 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 or canned it is always a hit for dinner around here.
Chicken Pot Pie Casserole with Cream of Chicken Soup
The best part of a chicken pot pie really IS the filling. Which makes this even better than the traditional in my opinion. The crust is minimal and there is more goodness to go around! You could easily use chicken thighs if you prefer dark meat or white with breasts. Want easier? Use canned or leftovers if that is what you have on hand.
- 2 c. precooked and diced rotisserie chicken or a large can of canned chicken
- Pot pie recipe is great when you have leftover chicken
- Egg noodles
- Celery
- Frozen peas and carrots
- I personally used frozen peas and sliced fresh carrots
- or frozen mixed vegetables work
- Onion
- 1 cob of corn (can use frozen but fresh off the cob is best)
- 1 potato
- 2 cans cream of chicken soup
- Chicken broth (can use water but broth is better)
- Refrigerated biscuits
You’ll need a large pot to cook initially, and a 9×13″ casserole dish or baking dish. 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.
Chicken Pot Pie Casserole with Egg Noodles
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.
- 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.
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.
Chicken Pot Pie Casserole with Potatoes
As far as the vegetables go that is 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 since you have longer. Think small bite size pieces so keep chopping until it is the size your toddler could snack on. Frozen mixed veggies works too.
- Slice and dice all your vegetables. If you want carrots really soft cut into dials and then cut those in half.
- 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 other vegetables and stir.
- Add in chicken stock and cream of chicken soup, mix well with vegetables.
- In another pot boil your 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 inch pan with non stick spray and pour in your chicken pot pie casserole mixture.
- Cover with foil and bake at 350 for about 30 minutes.
- Take out, remove foil.
Cut up 2 large refrigerated biscuits or 3-4 regular sizes 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!
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.
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. Looking for more easy casseroles to try??? If hamburger is your style, our ground beef casserole with potatoes is amazing.
Chicken Pot Pie Casserole with Frozen Vegetables
- With ground beef, try our easy Shepherd’s pie recipe, or chicken pot pie in air fryer.
- Our cheesy chicken broccoli casserole is so good
- Ninja Foodi chicken pot pie will blow you away if you have that machine.
- If you love this try our pressure cooker chicken pot pie soup too.
Easy beef stroganoff casserole here is a family favorite with the tenderest meat and ALL THE THINGS in one dish. Printable recipe is below. I personally let it rest for 15 – 20 minutes once it’s done so it can really thicken up in the pan before serving. Eaten immediately is delicious too though if you just can’t help yourself.
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Easy Chicken Pot Pie Casserole
Equipment
- 1 9×13 pan
Ingredients
- 2 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 c potato diced and skinned
- 1 cob of corn remove kernels
- 1/2 onion diced
- 2 stalks celery sliced
- 3 carrots sliced
- 4 c uncooked egg noodles
- 1 c frozen peas
- 1 c chicken broth
- 1 1/2 cans cream of chicken soup
- 2 tbsp butter
- 1 pkg. refrigerated dinner rolls
Instructions
- Slice and dice all your vegetables. If you want carrots really soft cut into dials and then cut those in half.
- 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 other vegetables and stir.
- Add in chicken stock and cream of chicken soup, mix well with vegetables.
- In another pot boil your 4 c 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!
Video
