Easy Chicken Pot Pie Casserole

Easy chicken pot pie casserole

The Spruce


Prep: 30 mins
Cook: 40 mins
Total: 70 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
421 Calories
19g Fat
26g Carbs
36g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 421
% Daily Value*
Total Fat 19g 24%
Saturated Fat 8g 41%
Cholesterol 108mg 36%
Sodium 780mg 34%
Total Carbohydrate 26g 9%
Dietary Fiber 2g 9%
Total Sugars 7g
Protein 36g
Vitamin C 13mg 67%
Calcium 202mg 16%
Iron 3mg 14%
Potassium 436mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Imagine combining two of our favorite comfort foods: chicken pot pie and chicken and dumplings. That is, essentially, all this chicken pot pie casserole is and it's super easy. If you're looking for a quick and nutritious meal to whip together on a busy night, this is a perfect choice and your family will love it.

This easy chicken casserole is a take on the "impossible" pies method that was so popular in the 70s. It's so simple, yet hearty and filling. The best part may be that you can customize it and use ingredients that you have in the kitchen at the moment.

Simplicity is the key here. As much as you might be tempted, do not stir the layers! The biscuit mix will puff up to become a crusty topping that is more of a biscuit dumpling than a pie crust. It really is a magical dish and it can quickly become a staple recipe for your home.


Click Play to See This Easy Chicken Pot Pie Casserole Recipe Come Together


  • 4 tablespoons unsalted butter, melted

  • 1 1/2 to 2 pounds boneless, skinless chicken breasts (about 2 large breasts)

  • 1 1/2 teaspoons dried sage, divided

  • 1 1/2 teaspoons dried thyme, divided

  • 2 cups frozen mixed vegetables, thawed

  • 1/2 cup chopped sweet onion

  • 1/2 cup sliced roasted red peppers

  • 1/2 teaspoon freshly ground black pepper

  • 2 cups store-bought or homemade biscuit baking mix

  • 1/4 teaspoon onion powder

  • 1 1/2 cups whole milk

  • 1 cup strong chicken broth

  • 1 (10.5-ounce) can condensed cream of chicken soup

  • 1 cup finely shredded cheddar cheese

Steps to Make It

  1. Gather the ingredients.

    Chicken Pot Pie recipe ingredients
    The Spruce
  2. Preheat the oven to 375 F.

  3. Pour melted butter into a 9x 13-inch glass casserole dish and swirl to evenly coat the bottom.

    Chicken Pot Pie recipe
    The Spruce
  4. Cut the chicken breasts into 1-inch chunks and spread evenly over the bottom of the casserole.

    Chicken Pot Pie recipe
    The Spruce
  5. Sprinkle with 1/2 teaspoon of the sage, 1 teaspoon of the thyme, then the pepper.

    Chicken Pot Pie recipe
    The Spruce
  6. Top with the frozen mixed vegetables, onions, and roasted red peppers.

    Chicken Pot Pie recipe
    The Spruce
  7. In a separate bowl, whisk together the baking mix, onion powder, and remaining 1/4 teaspoon of the sage and 1/2 teaspoon of the thyme. Using a large dinner fork, stir in milk just until combined.

    Chicken Pot Pie recipe
    The Spruce 
  8. Slowly pour over the chicken and vegetable mix.

    Chicken Pot Pie recipe
    The Spruce
  9. Again, in a separate bowl, whisk together the chicken broth and condensed chicken soup until combined.

    Chicken Pot Pie recipe
    The Spruce
  10. Slowly pour this mixture evenly over the casserole.

    Chicken Pot Pie recipe
    The Spruce
  11. Finally, top it with the cheddar cheese.

    Chicken Pot Pie recipe
    The Spruce
  12. Bake the casserole for 35 to 40 minutes or until the top is golden brown.

    Chicken Pot Pie recipe
    The Spruce


  • You really can adapt this pot pie casserole to fit whatever you have in the refrigerator. No chicken? No problem, just grab another meat. Don't have all the veggies? Use what you have! It's a very versatile recipe that can quickly be thrown together and it always comes out great.
  • Leftover chicken or precooked rotisserie chicken may be substituted for the chicken breasts. Ham chunks are another good substitution.
  • Try varying the vegetables. Most of the frozen mixed vegetables include sweet peas, corn, carrots, and green beans. Other options include asparagus, broccoli, cauliflower, or whatever sounds good to you.
  • If you don't have cream of chicken soup in stock, another condensed cream soup will work. Cream of mushroom is always a good choice and cream of broccoli or potato aren't half bad, either.
  • For an easy beef pot pie, a few substitutions are in order. Use leftover pot roast instead of chicken. Substitute basil and oregano for the thyme and sage; beef stock for the chicken stock; and cream of mushroom soup for the chicken soup.

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