Chicken Pot Pie Casserole

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This chicken pot pie casserole is the perfect easy weeknight meal! It is is a great, hearty, comfort food made with shortcut frozen veggies so it comes together quickly!

I love chicken pot pie but making it from scratch can be time-consuming. The little frozen kind are convenient but my boys can each eat several of them! So I created this chicken pot pie casserole, it is a big, hearty casserole with a delicious buttery biscuit topping, and creamy veggie and chicken filling!

It is the perfect comfort food, it comes together quickly, and it’s great for a weeknight dinner.

There are some foods that are just the perfect comfort food. Whether it’s cold outside, you’re feeling under the weather, or you just need something familiar and tasty they are perfect.

Chicken pot pie is one of those for me, it is right up there with mac and cheese as something I want when I see snow outside, when I’m a little stressed, or really just any weeknight.

I created this chicken pot pie casserole so that I could get all those flavors in a nice big casserole that would feed my whole family easily!

I use a big 15×10 lasagna pan for this casserole and it works beautifully. You can use a 13×9 baking pan the filling will just be slightly deeper

You can easily make this chicken pot pie casserole vegetarian by swapping out a couple of ingredients.

You can use cream of mushroom or celery soup in place of the cream of chicken soup, and a vegetarian chicken product such as Quorn or Gardein (Quorn is my personal favorite in this recipe)

You can also use a rotisserie chicken as a short cut, or cook extra chicken another night to make this quickly.

If you want to make it ahead of time you can mix together all of the ingredients, place them in the baking pan and put it in the fridge. When you are ready to bake you can mix up the topping ingredients and pour them across.

Here’s what you’ll need for this chicken pot pie casserole

12 oz. Bag of Mixed Frozen Vegetables (with peas, carrots, corn, green beans)

32 oz. Bag Southern Style Hashbrowns (the small cubed kind Potatoes O’Brien will also work)

2 Cans Cream of Chicken Soup

1 Tbsp Onion Powder

2-3 Cups Cooked Chicken

1- Cup Milk

1/2 tsp Salt

For Topping-

2 1/2- Cup Bisquick or other All- Purpose Baking Mix

1 1/4 Cup Milk

4 Tbsp Butter Melted

First spray your pan with non-stick cook spray or grease it with butter, then get the oven preheating to 400.

In a large bowl combine your frozen veggies, hashbrowns, cream soups, chicken, onion powder, salt, and 1 cup milk, until thoroughly combined.

Pour it into your baking pan and smooth it to level it out.

Now in a medium size bowl whisk together your Bisquick and 1 1/4 cup milk.

Pour it evenly over your vegetable mixture and spread out with a spatula.

Now pour your melted butter evenly over the Bisquick layer.

Pop it in the oven and bake for 45 minutes or until the topping is a nice golden brown.

When it’s finished take it out of the oven and allow it to cool for 5-10 minutes then scoop out and serve.

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