Mouthwatering Chicken Pot Pie Casserole That’s Ready in 30 Minutes

Mouthwatering Chicken Pot Pie Casserole is the ultimate comfort food—warm, creamy, cheesy, and packed with everything you need for a full meal in one dish. If your family has been asking for “something cozy” but you’re short on time or patience, this casserole has your back. The best part? It tastes like classic chicken pot pie but skips the pie crust drama.

That’s right—you still get that creamy chicken and veggie goodness, but with buttery biscuits on the side instead. And let me tell you, this Mouthwatering Chicken Pot Pie Casserole comes together in just 30 minutes, making it a weeknight hero for busy moms, hungry kids, or anyone needing a big food hug.

Table of Contents

What is Mouthwatering Chicken Pot Pie Casserole?

Mouthwatering Chicken Pot Pie Casserole is like if traditional chicken pot pie and creamy noodle casserole had a delicious baby. Instead of rolling out pastry or baking a whole pie, you toss together egg noodles, creamy soups, chicken, veggies, and cheese—all in one big pot. Then, you serve it hot with flaky biscuits on the side. It’s rich, filling, and seriously satisfying. Think: nostalgic pot pie flavor, but easier and quicker.

Bonus: it’s flexible enough to use rotisserie chicken or pantry staples like canned soup. Whether you’re feeding picky eaters or just craving something comforting after a long day, this casserole brings all the familiar flavors without the fuss.

Reasons to Try Mouthwatering Chicken Pot Pie Casserole

First off, Mouthwatering Chicken Pot Pie Casserole is a total time-saver. You get all the flavors of a classic chicken pot pie without having to make crust or dirty a ton of dishes. It’s a one-pot wonder—perfect for weeknights, leftovers, or even bringing to potlucks.

And can we talk about how kid-friendly it is? The creamy texture, cheesy bite, and biscuit pairing make it a hit even with fussy eaters. Another big plus: it’s versatile. Use whatever frozen veggies you’ve got and swap in rotisserie chicken if you’re in a rush. Plus, this dish reheats like a dream—perfect for next-day lunches. It’s comforting, filling, and seriously crowd-pleasing.

Ingredients Needed to Make Mouthwatering Chicken Pot Pie Casserole

• 12 oz medium egg noodles
• 2 cans cream of chicken soup
• 1 can cream of mushroom soup
• 2 cans chunk chicken breast, drained (or use rotisserie chicken)
• 1 bag frozen mixed vegetables
• 1 soup can chicken broth
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• Pillsbury Grands biscuits (or your favorite biscuit for serving)

Instructions to Make Mouthwatering Chicken Pot Pie Casserole

If you’re craving that comforting, creamy goodness of chicken pot pie without the hassle of rolling out dough or managing a baking schedule, you’re going to love this step-by-step recipe for Mouthwatering Chicken Pot Pie Casserole. This guide breaks down every move clearly, so you’ll never feel lost—even if it’s your first time making it. Let’s dive right in (apron on, music playing, and preheat that oven for those biscuits!).

Step 1: Boil the Egg Noodles

Start your step-by-step journey by bringing a large pot of salted water to a rolling boil. Once it’s bubbling like it means business, toss in your 12 oz of medium egg noodles. Cook them until al dente (firm but tender), which usually takes about 7–8 minutes depending on the brand. Overcooked noodles can get mushy in the casserole, so don’t wander off here. Drain the noodles and return them to the pot—no need to dirty another dish. Pro tip: For a helpful breakdown on how to cook pasta like a pro, check out our prep tips for pasta-based recipes.

Step 2: Stir in the Creamy Goodness

Now that your noodles are hot and drained, it’s time to create that dreamy, creamy casserole base. Add the following directly into the pot with the noodles:

• 2 cans of cream of chicken soup
• 1 can of cream of mushroom soup
• 2 drained cans of chunk chicken breast (or shredded rotisserie chicken if you’ve got some handy)
• 1 bag of frozen mixed vegetables
• 1 soup can full of chicken broth
• 2 cups of shredded cheddar cheese
• 1 cup of sour cream
• ½ tsp each of garlic powder, salt, and black pepper

Use a sturdy spoon to stir this mixture until everything is evenly combined. You want every noodle and veggie coated in that creamy sauce. If you’re working with picky eaters, you can even swap out the veggie mix for your family’s favorites—peas, corn, or chopped green beans work great. For more ideas on ingredient swaps, explore our guide on family-friendly casserole adaptations.

Step 3: Heat Until Creamy and Hot

Set the pot over medium heat and cook everything together for 15–20 minutes, stirring occasionally. This step is all about melding the flavors, melting the cheese, and softening the vegetables. You’ll know it’s ready when the cheese is fully melted and the whole mixture looks smooth and creamy with little pockets of steamy bubbles. This step-by-step phase fills your kitchen with a cozy, homey smell that’s basically edible nostalgia. If it’s looking too thick for your liking, feel free to splash in a bit more broth or even a dash of milk.

Step 4: Bake the Biscuits Separately

While your casserole is heating through, pop those Pillsbury Grands biscuits into the oven and bake according to the package directions—usually about 12–15 minutes at 350°F. Baking the biscuits separately ensures they stay fluffy and golden brown, ready to soak up all that casserole goodness. Want more cozy biscuit pairings? You’ll love these options in our easy chicken and dumplings guide.

Step 5: Serve and Savor

Once the casserole is hot and your biscuits are baked to golden perfection, it’s time to serve. Scoop generous portions of the Mouthwatering Chicken Pot Pie Casserole onto plates or into bowls, and place a biscuit right on the side—or better yet, break one in half and nestle it right on top. The warm, creamy noodles combined with that fluffy biscuit make every bite comforting and crave-worthy.

Want to take it up a notch? Sprinkle a little extra cheese on top or serve with a dash of hot sauce for grown-up flavor. And if you’re looking for more meals that feel like a hug in a bowl, don’t miss our creamy white chicken lasagna soup—another reader favorite.

This step-by-step guide makes it easy to whip up a hearty family dinner without the stress. Whether it’s a weeknight dinner or you’re feeding a small crowd, this dish never disappoints. Bookmark it, pin it, or print it—this one’s a keeper.

What to Serve with Mouthwatering Chicken Pot Pie Casserole

This dish is pretty much a full meal on its own, but if you’re feeling extra, serve it with a crisp green salad to balance out the richness. Something like a simple arugula or spinach salad with a vinaigrette works wonders. Want something cozier? Try it with roasted green beans or garlic butter broccoli. And if you’re looking for soup to go along with it, check out this creamy roasted garlic cauliflower soup. You’ll love how the creaminess pairs with the casserole without stealing the spotlight.

Key Tips for Making Mouthwatering Chicken Pot Pie Casserole

If you’re using rotisserie chicken, shred it before mixing for even texture. Let the casserole simmer long enough for the flavors to blend and the veggies to soften. Don’t skimp on seasoning—taste and adjust as needed. If the mixture is too thick, add a splash of milk or more chicken broth. Want to sneak in more veggies? Go for it—chopped spinach or mushrooms blend in easily. And if you’re making this ahead, keep the biscuits separate and bake them fresh when ready to serve. Trust me—nothing beats that warm biscuit with creamy casserole spooned over the top.

Storage and Reheating Tips for Mouthwatering Chicken Pot Pie Casserole

Leftovers? You’re in luck. Store any extra Mouthwatering Chicken Pot Pie Casserole in an airtight container in the fridge for up to 4 days. For longer storage, freeze portions in freezer-safe containers—just skip the biscuits and add fresh ones later. To reheat, microwave individual portions for about 2-3 minutes, stirring halfway through. For a bigger batch, pop it into a covered baking dish and warm it in the oven at 350°F until heated through. Add a splash of broth or milk if it seems too thick. And always reheat biscuits separately so they stay fluffy, not soggy.

FAQs

Can I make this ahead of time?
Absolutely! Mix everything ahead, refrigerate, then reheat and add fresh biscuits when ready to serve.

Can I use fresh veggies?
Yes, just steam or sauté them a bit first so they’re tender before mixing in.

What can I use instead of egg noodles?
Penne, rotini, or even rice work great—just keep the texture al dente.

Can I make it lower calorie?
Sure—use low-fat soup, light sour cream, and reduced-fat cheese. It’ll still be comforting.

Does this freeze well?
Yes! Just portion and freeze before adding the biscuits. Reheat later and serve with freshly baked biscuits.

Final Thoughts

If you’ve been craving comfort food that doesn’t require hours in the kitchen, this Mouthwatering Chicken Pot Pie Casserole is your new best friend. It’s creamy, cheesy, full of cozy chicken flavor, and feeds a crowd with zero stress. And let’s be real—anything that comes with a biscuit on the side already has a place in my dinner rotation. Don’t forget to bookmark this one and check out similar cozy favorites like slow cooker orange chicken or this hearty homemade chicken pot pie soup. Happy cooking!

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print