This chicken pot pie is so easy and good. It is packed with flavor. Oven and crock pot friendly…while I made this in an oven, Comfort food that is creamy, hearty, and filling.
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I am sure it could be made in the crock pot too. If I made this in the crock pot, I would put the mixed ingredients on the bottom just like I did in the casserole pan, then layer the biscuits on top. I would probably cook on high about 4 hours then check it to see how done it is.
Freezing and Gifting
A friend of mine had a baby and I wanted to make some soups and meals that she could just heat up and quickly feed her family. One of the things I made for her was this easy biscuit chicken pot pie casserole. It is so easy to put together, but so good. It is real comfort food. I ended up making six casseroles. Why not put some in the freezer for me too? Actually, another friend of ours ended up having surgery a few weeks later and I ended up bringing over soup and two of these chicken pot pie freezer casseroles. I know I would appreciate it, I think they did too.
Tips for Freezing the Chicken Casserole
There are two layers of foil on the casserole containers to help insulate the ingredients when freezing. Write the information in marker on the foil so the recipient knows what it is and what to do with it. On top shows the name of the freezer meal. The oven temperature and cooking time is listed in the middle; the date is on the lower left corner. I realized after I put the cooking time on this that this is the time to cook unfrozen. So, after I froze and before I delivered to the recipient, I added 30 minutes of cooking time covered to these instructions.
Today, you will see that I used rotisserie chicken for this recipe. You certainly could use any baked chicken deboned and diced. Or even chicken breast or strips that have been fried on the stove and diced. Often, it seems that the rotisserie chicken is on sale and it is cheaper to purchase the chicken than prepare it myself.
Easy Biscuit Chicken Pot Pie Casserole
- 4 cups rotisserie chicken I get pre-cooked rotisserie chicken and cut it up. I use a whole chicken (about 4 cups) plus the juice
- 1/2 medium onion diced
- 1 cup celery diced
- 1 tsp garlic powder
- 1 tbl Vegetable Oil
- 5 cups mixed vegetables I used the bags of frozen vegetables
- 3 cups cheese I used shredded cheddar cheese
- 3 10 1/2 oz cans of cream of chicken soup
- 3 containers buttermilk biscuits I used Pillsbury Grands Flaky Layers
- In a fry pan, add the vegetable oil, onions, and celery and partially cook. Approximately 3-4 minutes.
- I use an entire rotisserie chicken for this recipe and the juice that comes with it in the container. I find that I like the flavor, it is quick and easy and I really don’t save any money if I purchased a chicken and cooked it myself first. I don’t use all of the skin, but I do use the softer pieces of skin cut up in this dish as I think it adds flavor.
- I like to mix all of the chicken, vegetables, garlic powder, shredded cheese, cream of chicken soup, and the onions and celery in a large bowl before I put in a 9 X 13 casserole dish. That way you are sure to have everything incorporated evenly.
- Open the can of biscuits and layer them on top of the vegetable and chicken mixture.
- Cover and bake in an oven at 350 degrees for 45 minutes covered and another 10 minutes uncovered.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.