Chicken Pot Pie Casserole

Be the first to review

Crisp & toasty on the outside, hot & creamy on the inside. Winner winner, make this chicken dinner!


10 minutes

Prep time

48 minutes

Cook time

549 cal.

Per serving


Oven, Frying pan, Baking dish


Onion (yellow)

Step 1

Preheat the oven to 375°F. Peel & dice the onion.

Chicken breast

Step 2

Pat the chicken dry with a paper towel. Cube the chicken into bite-size pieces.

Butter (unsalted)
Onion (yellow)

Step 3

Heat a dab of butter in a pan over medium heat. Add the onion. Cook, stirring for 2-3 min or until the onion becomes translucent.

Chicken breast

Step 4

Add the cubed chicken & stir. Cook until the chicken is no longer pink, about 2-3 min. Season with salt & pepper.

Cream of mushroom soup
Cream of celery soup
Mixed vegetables (frozen)

Step 5

Add in the creamy soups, frozen veggies & a splash of water. Mix it all together.

Step 6

Transfer the mixture to a 13x9 casserole dish & spread evenly.

Biscuits (canned)
Butter (unsalted)

Step 7

Arrange the portioned biscuit dough on top of the chicken mixture. Use up however much is in your package. Brush with butter if desired.

Step 8

Bake at 375°F for 20 min covered with foil. Remove the foil & bake for another 20 min, uncovered. Once the biscuits are golden brown & flaky, remove & serve. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy549 cal.
Fat34 g
Carbohydrates37 g
Protein25 g
Fiber4 g

On average, one serving of the recipe "Chicken Pot Pie Casserole" contains 549 Energy, 34 g of Fat, 37 g of Carbohydrates, 25 g of Protein, 4 g of Fiber.

Any feedback you want to share with us on this recipe?

Chicken Pot Pie Casserole
Very easy