Chef Mia

Easy Homemade Chicken Pot Pie Casserole Recipe

Easy homemade chicken pot pie casserole is a comforting weeknight dinner that uses simple ingredients like chicken, vegetables, and creamy sauce. Perfect for using a slow cooker or making ahead for busy days. Save this easy comfort food recipe for your next cozy meal!

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Loading

  • Author: Chef Mia
Print Recipe

Instructions

    Classic Chicken Pot Pie Pasta

    This Classic Chicken Pot Pie Pasta is pure comfort food with an easy twist! It’s creamy, hearty, and perfect for cozy family dinners when you want something simple but extra tasty.

    Print

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Quick Chicken Pot Pie Pasta

    • Author: Chef Mia
    Print Recipe

    Description

    Delicious Quick Chicken Pot Pie Pasta recipe with step-by-step instructions.

    Ingredients

    Scale
    • 12 oz frozen vegetables (I use Birds Eye mixed vegetables)
    • 1/2 yellow onion (diced into 1/2-inch pieces)
    • 2 tbsp butter (I like Kerrygold unsalted butter for this)
    • 3 boneless, skinless chicken breasts (cut into 1-inch chunks)
    • Salt and black pepper
    • 1 tbsp garlic (freshly minced for best flavor)
    • 1 tbsp chicken bouillon
    • 1/2 tsp paprika

    Instructions

    1. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until just al dente. Drain and set aside until ready to use.
    2. In a large skillet over medium-high heat, melt the butter. Add the diced onion and sauté for 2-4 minutes until it begins to soften. Add the chicken chunks to the skillet, then season with chicken bouillon granules, paprika, salt, and ground black pepper. Stir well to coat the chicken with the seasonings.
    3. When the chicken is almost cooked through, add the frozen assorted vegetables to the skillet. Stir well to combine and let cook for about 5 minutes, allowing the vegetables to heat through and become tender. Add the chopped garlic and continue to stir and cook for 30-45 seconds, just until the garlic becomes fragrant. I like to add the garlic at this stage to prevent it from burning and to maximize its flavor.
    4. Add the condensed cream of chicken soup, condensed cream of mushroom soup, and milk to the skillet with the chicken and vegetables. Stir until everything is fully combined, then reduce the heat to low. Allow the mixture to come to a gentle simmer and cook for a few minutes until heated through. Turn off the heat once it has thickened slightly.
    5. Add the drained egg noodles (from Step 1) to the skillet with the creamy chicken and vegetable mixture. Stir well to combine, ensuring the noodles are fully coated in the sauce. Serve hot and enjoy!

    Easy Homemade Chicken Pot Pie Recipe

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Easy Homemade Chicken Pot Pie Recipe

    • Author: Chef Mia
    Print Recipe

    Instructions

      Chicken Pot Pie with Biscuits

      Print
      clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

      Chicken Pot Pie with Biscuits

      • Author: Chef Mia
      Print Recipe

      Description

      This Chicken Pot Pie with Biscuits is the perfect comfort meal. The juicy chicken and flavorful vegetables are enveloped in a creamy sauce and topped with tender biscuits. It’s also budget-friendly and fast, the perfect weeknight family meal!

      Ingredients

      Scale
      • 3 cups cooked shredded chicken
      • 2 10.5oz cream of chicken soup
      • 3 cups frozen vegetables
      • 2 tsp minced garlic
      • 1/2 tsp ground black pepper
      • 1 cups shredded mild cheddar cheese
      • 1 cup shredded mozzarella cheese
      • 16 canned biscuits
      • 2 tbsp butter melted

      Instructions

      1. Preheat oven to 375°F.
      2. Spray a 13×9-inch baking dish with nonstick spray.
      3. In large bowl, combine the chicken, cream of chicken soup, frozen vegetables, garlic, and shredded cheeses.
      4. Mix until combined.
      5. Pour the mixture into the baking dish.
      6. Now grab the can of biscuits.
      7. Cut each biscuit into quarters, then place in a large bowl.
      8. Drizzle with the melted butter, and toss.
      9. Bake the biscuits for about 5-7 minutes on a lightly grease baking sheet.
      10. Top the chicken mixture with the biscuits.
      11. Bake, uncovered, for 20 to 25 minutes.
      12. Let cool until its safe to eat.
      13. Serve & enjoy!

      Chicken Pot Pie With Biscuits

      Chicken Pot Pie with Biscuits is a delicious comfort food that’s budget friendly and easy to make! Make it with homemade or refrigerated biscuits!

      Print

      clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

      Chicken Pot Pie with Biscuits

      • Author: Chef Mia
      Print Recipe

      Description

      Chicken Pot Pie with Biscuits is an easy comfort food dinner recipe that your family will love! Make it with homemade or refrigerated biscuits!

      Ingredients

      Scale
      • 2 small boneless skinless chicken breasts, see notes
      • Salt/pepper, to taste
      • 3 cups chicken broth
      • 4 Tablespoons butter
      • ½ cup onions, finely diced
      • ½ cup celery, finely diced
      • ½ cup carrots, finely diced
      • 2 cloves garlic, minced
      • ½ teaspoon EACH: Onion Powder, Dry Thyme, Dry Rosemary
      • ¼ teaspoon ground sage
      • 1/3 cup flour
      • ½ cup half and half
      • 1 chicken bouillon cube
      • 1 teaspoon low sodium soy sauce, can sub Worcestershire sauce
      • 1 cup frozen peas

      Instructions

      1. Prepare buttermilk biscuits but do not bake. Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake. Bake at 425° for 15-18 minutes. (Optional: Brush with butter and bake at 450° for up to 5 more minutes to brown the top more.)You may also use my Cheddar Bay Biscuit recipe: Combine the dry ingredients together in advance. When youre ready to bake, proceed in mixing the wet ingredients and forming the dough. Add biscuits to the top of the skillet when ready to bake. Bake at 450° for 12-15 minutes.Refrigerated biscuits may also be used. If making Bisquick biscuits or using a Biscuit mix: Prepare them JUST before baking. Refer to package for baking time/temperature.
      2. You may also bake the biscuits on a baking sheet while you prepare the filling, but baking them on top of the skillet of pot pie adds an extra level of cozy comfort!
      3. Season each side of the chicken with salt and pepper. Add it to a medium saucepan along with the chicken broth and bring it to a very gentle bubble with the lid cracked for 15 minutes, until cooked through. Dont boil rapidly or the chicken will be tough. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in.
      4. Meanwhile, melt butter in a wide (12-inch) pan over medium heat and sauté onions, celery, and carrots for 5-6 minutes. Add garlic and seasonings. Toss to coat and cook for 1 more minute.
      5. Add flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour.
      6. Add 2/3 of the chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner.
      7. Add chicken bouillon and soy sauce. Then add the shredded chicken and stir to combine.
      8. If the liquid was added slowly, the gravy should be pretty thick. If you would like it to be thicker, bring to a gentle boil and reduce to a simmer.
      9. Optional: Add any of the remaining 1/3 chicken broth if desired. The bottom of the biscuits will absorb some of it during baking.
      10. Add the frozen peas and stir to combine and heat through. Remove from heat.
      11. Transfer filling to a lightly greased 8 x 8-inch baking dish if your skillet isnt oven safe.
      12. Add the biscuits to the top and bake per biscuit recipe instructions, or until biscuits are golden and set in the middle. Note: you can also bake the biscuits separately on a baking sheet and place them on the filling after, resulting in a crispier bottom biscuit.
      13. Optional: Brush butter on top of the biscuits at the end and bake at 450° for 3-5 more minutes if additional browning is desired.

      Notes

      Pro Tips:
      Make-Ahead Method:
      Nutrition information is an estimate and is for the filling. Biscuits are not included as those can vary depending on which biscuits are being used.

      Nutrition

      • Calories: 301kcal
      • Sugar: 4g
      • Protein: 17g

      2026 Exorecipes. All rights reserved.

      Contact Us

      Privacy Policy

      About me