Chicken Pot Pie Casserole

Tina Leffelman


I made this when I first moved away from home, and my sister, who lived upstairs from me, absolutely loved it, as has everyone I've made it for since.

★★★★★ 3 votes
20 Min
30 Min


1 lb
boneless, skinless chicken breasts
1 can(s)
(10 3/4 oz) cream of chicken soup
1/2 can(s)
(soup can) milk
2 can(s)
(15 oz) mixed vegetables (drained)
to taste
salt and pepper
2 1/4 c
2/3 to 1 c

How to Make Chicken Pot Pie Casserole


  • 1Preheat oven to 350 degrees
  • 2Grill or bake chicken (season as desired)and cut into chunks in the bottom of a 9x13 pan.
  • 3Add soup, 1/2 can of milk and vegetables,salt and pepper and mix well. If desired, you can mix these in a bowl and pour it into the pan, but this method makes less dishes to wash later)
  • 4Combine Bisquick and milk as directed on package, but add a little more milk as needed until you get a soft, sticky dough.
  • 5Drop biscuit mixture by teaspoonfuls on top of filling mixture and bake in a 350 degree oven for 15-20 minutes or until top is browned and filling is heated through.
  • 6To keep biscuits from browning too quickly, spray tops with nonstick cooking spray and cover pan with foil. Increase cooking time to 30-35 minutes and uncover for last 10 minutes so that biscuits can brown.

Printable Recipe Card

About Chicken Pot Pie Casserole

Course/Dish: Chicken, Casseroles, Savory Pies
Other Tag: Quick & Easy