Chicken pot pie from scratch can be cumbersome to pull off. A lot of short cut recipes are full of canned soups. I dislike opening cans so that doesn’t work for me. This chicken pot pie casserole recipe is a hybrid of those, whipping up an easy cream soup replacement and using store bought biscuits instead of making dough.
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Have your chickens in a row.
Anytime I make a recipe with cooked chicken, I cook the chicken ahead of time.I have my fiance grill the chicken for me with some Italian seasoning. Having chicken already cooked makes this recipe easier to pull off during the week because it won’t take as long. Use leftover grilled chicken, the remnants of a rotisserie, or cook chicken specifically for this, it’s up to you.
I would not eat chicken pot pie as a kid because I did not like cooked vegetables. I remember picking all of the carrots and peas out one time. It was a tedious job, and most of the bites that made it to my mouth were cold by then. I’ve since worked through my aversion to cooked vegetables. But this recipe is easily customized to whatever vegetables [or lack of vegetables] you would like. I like the frozen mix of corn and peas because it’s easy. Fresh veggies are always better, but that makes chicken pot pie casserole a little more work.
You do have to cook a little.
The ‘goo’, chicken, and crust were my favorite parts as a kid. Let’s be real, they still are. Jill’s S.O.S Mix is my favorite for making ‘goo’ in recipes. It’s easy, tastes good, and I don’t have to open any cans. I keep a batch of mix in the pantry all the time so it’s easy to pull from. A few minutes cooking with water to thicken the ‘goo’ and it’s ready as a cream of whatever soup replacement.
For the crust, use a can of refrigerated biscuits cut into eighths. Rolling the biscuit bites in seasoned parmesan cheese makes them extra flavorful and crusty. I only roll about half of the biscuits though. If all of them were covered in parmesan, the crust would be too salty. Skip this step if you’re feeling lazy. Your chicken pot pie casserole will still be a crowd pleaser.
Chicken, frozen veggies, and biscuit dough combine with a quick sauce to get this pot pie in the oven.
Dinner, Main Course
Biscuit Dough, Chicken, Pot Pie
For the Filling
⅓cupS.O.S. mixlinked above
3cupschickencooked & cubed
For the Biscuit Top
1canbiscuitscut into eighths
In a small sauce pan, cook the S.O.S. mix with water. Heat on medium and stir often to keep the bottom from burning.
Add all of the filling ingredients (including the thickened S.O.S. mix) to a greased 8×8 casserole dish. Stir so everything is evenly distributed.
Mix garlic and Italian seasoning with grated parmesan in a shallow bowl.
Roll biscuit pieces in parmesan and place on top of the filling. The parmesan will only cover about half the biscuit pieces. Place the rest on top without rolling them in parmesan.
Bake for 30 minutes at 350°. Lower to 300° and bake for another 10 minutes to ensure the underside of the biscuits are done, without burning the top.
A quick note about leftovers: this is fantastic leftover. Bake in a Pyrex dish and pop the lid on before tossing in the fridge. Break up the crust some before microwaving to help it heat more evenly. Enjoy!