Easy Chicken Pot Pie Casserole

This post may contain affiliate links. If you purchase something through any link, we may receive a small commission at no extra charge to you. Supplies used may be given to us free of charge, all projects and opinions are my own.

I have a great and easy Chicken Pot Pie recipe that I love!  And even though it’s SUPER easy, sometimes you are out of time and need something even easier.  That’s where this Chicken Pot Pie Casserole comes in!  I used the same general filling recipe as my regular chicken pot pie, which is nice because I usually have those ingredients on hand.

I also found that this version was really easy for my kids to help with.  In all honesty, my 12 year old could probably make it all by himself!  It’s really that simple!

Easy Chicken Pot Pie Casserole

 (Recipe by Paula of The Housewives of Riverton)

4 boneless, skinless chicken breasts

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup milk

1 – 18 oz bag of frozen mixed vegetables

2 cans biscuits, 10 count (I like using the buttermilk version)

salt and pepper to taste

Directions:

Preheat your oven to the temperature indicated on the biscuits.  Cook your chicken completely and then shred or chop into bite size pieces.  Mix cream of mushroom and cream of chicken soups with milk, chicken, and vegetables.  Salt and pepper to taste.  Spread in a 9 x 13 inch baking pan and cover with one layer of biscuits.  Cover pan with foil and bake for time indicated on your biscuits.  Uncover, check doneness of biscuits and bake 5-8 more minutes if needed.  Because the bottom of the biscuits are in the sauce of the filling, they will be soft…but not doughy.  If they are still doughy, bake a little longer.  Tops of biscuits should be a golden brown.

Like I said…really easy!  My family loved this and it came together so great.  We like having a few extra biscuits to eat with it, so feel free to make another can to go with your casserole.  Enjoy this easy dinner!