The Best Chicken Pot Pie Casserole

The Best Chicken Pot Pie Casserole

You will need:

  • 1 can Grands biscuits, 8 biscuits
  • 2 tablespoons butter
  • 1 tablespoon Fabflava 
  • 4 cups frozen vegetable variety (corn, peas, carrots, green beans)
  • 4 cups shredded rotisserie chicken (or any cooked chicken)
  • 2 cups milk
  • 2 10.5-cans Cream of Chicken Soup
  • ½ teaspoon garlic powder


Place the biscuits on a baking sheet and bake for 8 minutes at 350°. Remove from the oven and keep the oven on. Pre-baking the biscuits will allow them to cook thoroughly when topped on the casserole. 

While the biscuits are baking, in a large skillet (I used our cast iron skillet because it’s oven safe) heat 2 tablespoons of butter over medium heat. Add the frozen vegetables to the skillet and cook for 10 minutes, stirring occasionally.

Add the chicken, milk, and Cream of Chicken Soup to the skillet. Season with Fabflava. Stir to combine and heat for 5 minutes, until the mixture is fully heated. 

Top mixture with baked biscuits. Bake for 12-15 minutes at 350°. Biscuits will turn a golden brown. Serve immediately. 

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