Ever crave something that just warms your heart and belly all at once? THIS is that meal! This Creamy Chicken Pot Pie Casserole is so deliciously comforting and a total go-to when staying in and getting all nice and cozy is on the menu. A huge plus is that it’s a one dish meal – making clean up a cinch! Bonus…. It’s easy to eat in the car too!
I have always been a fan of a good pot pie. The flaky crust and warm, creamy center seems to always sit well with my soul… and stomach 🙂 As I’m watching summer come to an end and fall creep up slowly, I needed this comfort food option in my life, but I also needed it to be simple and non-taxing to make it fit into our schedule. In a perfect world, I’d have a huge bowl of this, sitting on the couch in front of a fire, binge-watching the newest thing on Netflix. Unfortunately, kids and activities make this less and less likely so at least I get this yummy creamy goodness on the run and don’t have to sacrifice great taste for our fast lifestyle.
How do you thicken chicken pot pie filling?
When cooking this specific pot pie recipe, if the contents are too soupy or liquid for your taste, here is what you can do: Place some of the liquid from the casserole in a bowl, about 1/4 – 1/2 cup, and whisk in 2 tablespoons of corn starch. Pour the mixture back into the casserole dish and stir until fully combined. Return to the oven for an additional 5 minutes. The pot pie filling will thicken as it heats.
What would I serve with a pot pie?
In our house, we find that a pot pie can be eaten all by itself. It has the protein, vegetables, and carbs from the biscuits! But if you and your family were needing “more”, some great side options are:
Ingredients for our Creamy Chicken Pot Pie Casserole:
- Chicken, cooked and shredded
- Shredded Cheese
- Cream of Chicken Soup
- Vegetable Medley
- Canned Biscuits
- Greek Yogurt
- Garlic Salt
How to make our Creamy Chicken Pot Pie Casserole:
First, preheat oven to 375 F.
In a medium mixing bowl, combine the shredded chicken, cream of chicken soup, greek yogurt, cheddar cheese, vegetables, and garlic salt. Mix thoroughly.
Next, cut each biscuit into fourths and slowly fold them into the chicken mixture. Mix gently.
Spray baking pan with cooking spray and spread evenly.
Place pan in oven and bake for 40 minutes. Remove and stir. Bake for an additional 5 minutes.
Remove from oven and serve!
If you came here looking for an authentic, grandma-style pot pie, you are going to be disappointed. What we have here is a casserole with gooey biscuits, creaming and hardy filling, all mixed up in an easy and accessible recipe. While you won’t get that flakey pie-topping, you will get a filling and simple dinner that will make you rethink ever making potpie any other way. #sorrynotsorry
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- 2 cups chicken, cooked and diced/shredded
- 1 can of cream of chicken soup
- 1 cup Greek yogurt
- 1 1/2 cup vegetable medley
- 1 cup cheese
- 2 tsp garlic salt
- 2 (6oz) cans of biscuits
- Preheat oven to 375 F.
- In a medium mixing bowl, combine the chicken, cream of chicken, greek yogurt, cheddar cheese, vegetables, and garlic salt. Mix.
- Next, cut each biscuit into fourths and toss biscuit pieces into the chicken mixture. Mix gently.
- Spray baking pan with cooking spray and spread mixture evenly.
- Place pan in oven and bake, uncovered, for 40 minutes.
- Remove and stir. Bake for an additional 5 minutes.
- Remove from oven and serve!
*If you don't cut the biscuit pieces down small enough, they not cook appropriately. You can go smaller, but I don't recommend leaving them any larger than fourths.
Amount Per Serving: Calories: 311Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 73mgSodium: 1181mgCarbohydrates: 13gFiber: 1gSugar: 3gProtein: 22g
(Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)