Hi, I am Linda, and this One Pot Chicken Pot Pie is my weeknight safety net. I pull a warm pan from the oven and the kitchen smells like butter and Sunday. The biscuits puff, the filling bubbles, and I try not to burn my tongue. Worth it, every time. We start with tender Baked Chicken, cozy veggies, and a creamy base that holds everything in place. Call it comfort that behaves. I have made versions for cast iron fans too, so think Cast Iron Chicken Pot Pie and those simple Cast Iron Dutch Oven Recipes we love. Friends have asked for breakfast, and yes, a cheeky Breakfast Casserole With Bisquick riff works. I even tested a bold Buffalo Chicken Casserole twist and it slapped, in the best way. Why does this pan work so well for us. Short list. One bowl mix, quick bake, and no pastry drama. It fits busy nights and picky eaters. It slides to the table hot and golden, and you get that first spoonful with steam on your face and peas that pop. We eat, we sigh, we go back for a little more. Then we call it a win and leave the dishes to soak. Simple recipe, happy crew, clean plates. That is the promise of this pot.
Table of Contents
- 1) Key Takeaways
- 2) Easy Chicken Pot Pie Casserole Recipe
- 3) Ingredients for Chicken Pot Pie Casserole
- 4) How to Make Chicken Pot Pie Casserole
- 5) Tips for Making Chicken Pot Pie Casserole
- 6) Making Chicken Pot Pie Casserole Ahead of Time
- 7) Storing Leftover Chicken Pot Pie Casserole
- 8) Try these casseroles next
- 9) Chicken Pot Pie Casserole
- 10) Nutrition
1) Key Takeaways
We keep dinner friendly and fast. The filling turns rich and cozy. The biscuit lid bakes crisp. The spoon sinks and lifts a creamy bite. That bite wins the table.
I am Linda from Cook Daily Recipe at www.cookdailyrecipes.com. I test this dish often. I serve it to kids and to neighbors. They nod and they reach for seconds.
One Pot Chicken Pot Pie fits a busy week. Two bowls dirty. One pan in the oven. The path stays simple. The flavor stays big. Leftovers reheat well for lunch.
2) Easy Chicken Pot Pie Casserole Recipe
One Pot Chicken Pot Pie saves my week and One Pot Chicken Pot Pie brings calm to a loud kitchen. I pull a hot pan and the room smells like butter and herbs. The top turns golden and the edges bubble. I sneak a tiny piece and I lose count of minutes.
We lean on pantry help. A creamy base holds tender chicken and bright peas. Carrots and corn add sweet notes. The biscuit top bakes into little peaks. The spoon cracks them and steam rises. The bite tastes warm and soft with a hint of pepper.
This dish loves company. You can call it casserole. You can call it pot pie in one pan. It works either way. Fans of Baked Casserole Recipes will smile. Friends who crave Baked Chicken get what they want. If you like bold heat, a Buffalo Chicken Casserole riff adds a kick and still keeps the soul of the dish.
3) Ingredients for Chicken Pot Pie Casserole
Cooked chicken I shred tender breast or thigh. Rotisserie works when the day runs long. The meat should taste clean and juicy.
Cream soup or creamy base I use a can with herbs or a quick homemade white sauce. It binds the mix and keeps each forkful smooth.
Sour cream A small scoop adds body and a mild tang. The sauce feels lush without fuss.
Milk A splash loosens the fill. The texture stays spoonable and not pasty.
Cheddar Fresh shreds melt into tiny pockets. The taste leans sharp and brings balance to the sweet veg.
Frozen mixed vegetables Peas carrots corn and green beans bring color and pop. No need to thaw. They warm in the oven.
Parsley and dried onion The herbs wake the sauce. The onion gives a gentle bite without harsh notes.
Kosher salt and black pepper Season to taste. Start light then adjust after a quick stir.
Refrigerated biscuits Cut into quarters. They bake into little pillows that soak up gravy on the edges and stay tender in the center.
Nonstick spray A quick coat keeps the sides clean and stops sticking. Cleanup stays easy.
4) How to Make Chicken Pot Pie Casserole
Step 1 Heat the oven to three hundred seventy five F. Spray a nine by thirteen dish. The hot start helps the biscuits rise fast.
Step 2 Stir chicken soup sour cream milk cheddar veg parsley onion salt and pepper in a big bowl. Coat every piece so the bake cooks even.
Step 3 Cut the biscuits into quarters. Fold them through the mix. Keep the pieces separate so they bake through and stay fluffy.
Step 4 Spread the filling in the dish. Push to the corners. Tap once to level the top. This helps even browning.
Step 5 Bake for thirty five to forty five minutes until the top turns deep golden and the edges bubble. A tester in a biscuit should come out clean.
Step 6 Rest for five to ten minutes. The sauce sets and thickens. Serve warm with a green side. One pan feeds a happy crew.
5) Tips for Making Chicken Pot Pie Casserole
Use a metal pan for a crisp top. A glass pan runs gentle heat and may need a few extra minutes. A cast iron skillet works great for fans of Cast Iron Dutch Oven Recipes. That heavy pan gives strong browning.
Salt matters. Season the mix before the bake. Taste a small spoonful. Add a pinch if it needs it. The gravy should taste bright and balanced.
Try a one pan chicken pot pie twist for camping trips. The single pot chicken pot pie idea keeps gear light. For heat lovers, fold in a spoon of hot sauce for a Buffalo Chicken Casserole note that stays friendly.
6) Making Chicken Pot Pie Casserole Ahead of Time
Mix the filling in the morning. Chill it in the dish. Add the biscuit pieces right before the bake so the tops stay lofty. The plan saves time when the house gets busy.
I prep two pans on a Sunday. One goes to the oven that night. One rests in the fridge. The second pan bakes on Tuesday. The kitchen feels calm. The plan fits sports and homework and life.
For fans of Baked Casserole Recipes, this path works well. You can build a skillet chicken pot pie version for small groups. Cast Iron Chicken Pot Pie bakes even and holds heat at the table. The crust stays crisp as folks spoon seconds.
7) Storing Leftover Chicken Pot Pie Casserole
Cool the pan to room temp. Pack portions in tight containers. The pieces keep in the fridge for three to four days. Reheat in a warm oven so the biscuit tops regain their edge.
For the freezer, wrap slices well. Label with the date. Thaw in the fridge. Warm low and slow so the sauce stays silky and the tops avoid tough spots.
I pack lunches too. A small square goes into a heat safe box. A quick reheat gives a soft center and a crisp edge. One Pot Chicken Pot Pie tastes even better the next day. The flavors settle and blend in a good way.
8) Try these casseroles next
9) Chicken Pot Pie Casserole
One Pot Chicken Pot Pie Casserole With Biscuit Topping
Ingredients
- 2 cups cooked shredded chicken breast
- 1 can cream of chicken with herbs soup 10.5 ounces
- 1 cup sour cream
- 1/4 cup milk
- 1 cup freshly shredded cheddar cheese
- 2 cups frozen mixed vegetables peas carrots corn green beans
- 1 tablespoon dried parsley
- 1 tablespoon dried minced onion
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper
- 2 cans refrigerated biscuits 6 ounces each, cut into quarters
- Nonstick spray for the dish
Instructions
- Heat oven to 375 F.
- In a large bowl, stir chicken, soup, sour cream, milk, cheddar, vegetables, parsley, onion, salt, and pepper until coated.
- Cut each biscuit into quarters and fold the pieces into the mixture so they stay coated and separate.
- Spray a 9 by 13 inch casserole dish and spread the mixture in an even layer.
- Bake 35 to 45 minutes, until the biscuits are deep golden and cooked through and the center is bubbling.
- Rest 5 to 10 minutes so the sauce thickens before serving.
10) Nutrition
Here is a simple guide for a medium serving. Calories sit near four hundred twenty. Protein lands near nineteen grams. Carbs reach the mid thirties. Fat reads in the low twenties with a fair share of that as saturated.
Sodium varies with brand of soup and biscuits. Aim for mindful balance the rest of the day. Add a bright salad to round the plate. Drink water and call it a good meal.
If you track intake, write your own numbers. Swap cheddar with a lighter cheese to trim fat. Skip extra salt if you use a salty soup. The base welcomes edits and still gives comfort.
Written by Linda for Cook Daily Recipe at www.cookdailyrecipes.com
Keyword mentions include One Pot Chicken Pot Pie and Baked Chicken and Breakfast Casserole With Bisquick and Cast Iron Chicken Pot Pie and Cast Iron Dutch Oven Recipes and Buffalo Chicken Casserole
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