Chicken Pot Pie Casserole Recipe

5 from 1 vote

Easy chicken pot pie casserole with frozen vegetables, biscuits and potatoe! Comfort food with rotisserie or leftover chicken deconstructed.

Prep Time15

Cook Time40

Total Time55

Course: Entree, Main Course

Cuisine: American

Keyword: casserole, chicken, pot pie

Servings:

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

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 13x9" 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!