Easy Chicken "Pot Pie" Casserole Recipe

Name: Easy Chicken "Pot Pie" Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 64 oz cream of chicken soup; 1/2 cup chicken stock; 1/2 cup white vinegar; 1/2 cup peas; 1 large yellow onion; small dice; 3 carrots; peeled and sliced into bite sized pieces; 3 stalks celery; small dice; 3 clove garlic; minced; 1 bay leaf; 3/4 oz rosemary; minced; 2 tbsp fresh thyme; minced; 1 tbsp garlic powder; 1 tbsp onion powder; 3 can buttery biscuits; 1 vegetable oil; as needed; 1 salt and pepper

Servings: persons

4 boneless, skinless chicken breasts
64 oz cream of chicken soup
1/2 cup chicken stock
1/2 cup white vinegar
1/2 cup peas
1 large yellow onion; small dice
3 carrots; peeled and sliced into bite sized pieces
3 stalks celery; small dice
3 clove garlic; minced
1 bay leaf
3/4 oz rosemary; minced
2 tbsp fresh thyme; minced
1 tbsp garlic powder
1 tbsp onion powder
3 can buttery biscuits
1 vegetable oil; as needed
1 salt and pepper

1
Heat vegetable oil in a large pot.
2
Season chicken breasts with dried spices and herbs.
3
Reserve enough thyme and rosemary to season the sauce, veggies, and the biscuit crust.
4
Sear chicken on all sides and remove from the pot.
5
Add veggies.
6
Add a pinch of thyme, rosemary, salt, and pepper.
7
Sweat on medium heat until veggies are nearly tender.
8
Add garlic and peas.
9
Saute until garlic is fragrant.
10
Add vinegar and stock.
11
Scrape the bottom of the pot to release the fond.
12
Add soup, chicken, herbs, and bay leaf.
13
Bring to a simmer.
14
Cook for approximately 10-15 minutes on medium heat or until chicken is cooked through and veggies are tender.
15
Remove bay leaf.
16
Lay all the biscuit dough out and flatten with your hands or a rolling pin, or just pinch and overlap together, as shown.
17
Pour chicken mixture into a large casserole dish.
18
Lay dough on top.
19
Press down and seal the edges.
20
Season dough with rosemary, thyme, black pepper, and salt.
21
Bake at 350 for approximately 15-20 minutes, or until biscuit dough is thoroughly cooked.
22
Variations; Cheese, white wine, shallots, mustard, parsley, basil, roasted bell peppers or garlic, rice

3450

kcal

Calories

292

Fat

Carbs

188

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 boneless, skinless chicken breasts, 64 oz cream of chicken soup, 1/2 cup chicken stock, 1/2 cup white vinegar, and more.

Yes, Easy Chicken "Pot Pie" Casserole falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Easy Chicken "Pot Pie" Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions