Chicken Pot Pie Casserole For Two

Chicken pot pie casserole is a quick and easy way to enjoy all the flavors of the classic dish without all the work. Pieces of cooked chicken and tender vegetables tossed together in a cream sauce that screams comfort food.

The casserole is then topped with refrigerator biscuits which gives it a delicious, flaky and buttery topping. It is the perfect dinner for two on a cold and dreary day.

However it also makes for a great weeknight meal. That is because this recipe uses a few short cut ingredients that will help you get dinner on the table in only 30 minutes.

What Kind of Chicken To Use

To keep this dish easy to prepare one of the ingredients is precooked chicken. However you can use any type of cooked chicken that you prefer.

I prefer to use chicken breasts as I most often have them in my refrigerator. However, you can also cook boneless, skinless chicken thighs for more flavor.

Although you don’t have to buy raw meat and cook it before adding it to this recipe. In fact I most often make this recipe using one of the options listed below.

Purchase a Rotisserie Chicken – Rotisserie chicken is a convenient and affordable way to get cooked chicken, especially if you have a membership to a wholesale club. It is also typically very flavorful, as it is cooked with a blend of herbs and spices.

Buy Canned Chicken – Canned chicken is another convenient option. It is already cooked and shredded, so it is ready to use in a variety of recipes. However, it is important to note that canned chicken can be high in sodium, so be sure to check the label before buying.

In addition, it is much more expensive than purchasing a rotisserie chicken from a wholesale club or grocery store.

Buy Frozen Cooked Chicken – Many people don’t realize that you can purchase frozen cooked chicken at most grocery stores. It is typically sold in bags or boxes in the freezer section near frozen chicken wings or leg quarters.

However, be sure that the chicken is cooked. The bags of uncooked frozen chicken look very similar and can often be confused. Just be sure to let the frozen cooked chicken thaw before adding it to this recipe so you can easily dice or shred them meat.

Chicken Pot Pie Filling

Just like when making my Crescent Roll Chicken Pot Pie Recipe, the filling is made with just a few simple ingredients. When mixed together the thick and creamy filling is hearty, delicious and becomes the perfect comfort food on a cold and blustery day.

There are 3 essential elements to the chicken pot pie filling:

1. Chicken – As I mentioned above there are various types of chicken that you can use in this recipe. The important factor is to make sure that the chicken is cooked before adding it to the filling. Then either dice the meat or tear it into shreds.

2. Vegetables – Traditionally chicken pot pie includes green beans, carrots, corn and peas. Luckily, you can find these frozen vegetables in a single bag at the grocery store.

However, you can definitely add other vegetables to the mix if you prefer. Other common vegetables to add: onions, celery, mushrooms and par-cooked diced potatoes.

3. Cream Filling – The chicken and vegetables are held together thanks to the classic cream filling. A simple mixture of condensed cream of chicken soup and milk make up the base. Then you can add seasonings to add more flavor.

Start by adding salt and pepper. Then depending on whether you used seasoned chicken or not, you can additional spices if you prefer.

Other common spices to include: garlic powder, onion powder, thyme, rosemary and/or cayenne pepper.

Chicken Pot Pie Casserole Crust

Instead of making a classic pot pie recipe that has a top crust that encases the entire filling, refrigerator biscuit dough is used to top the casserole instead. However, the entire filling will not be covered.

Instead, you will place individual pre-baked biscuits on top and then bake the casserole until they are cooked through and golden brown. It is an easy way to get dinner on the table quickly.

However, be sure that you cook the biscuits for a few minutes before topping the casserole. Then when the filling is ready you will place the biscuits upside down so that they can continue to cook evenly when placed back into the oven.

Although to prevent the biscuits from getting too dark, it is best to cover the casserole with foil half way through the baking time. Then you will have a perfectly cooked biscuits at the same time that the casserole filling is hot and bubbly.

How To Thicken The Casserole (Optional)

If you prefer chicken pot pie that has a very thick filling, you will need to add a little flour to the filling ingredients. The best way to do this is to stir 2 tablespoons of flour into the cold milk before adding it to the pan.

Just be sure to whisk it well so that there are no clumps of flour present in the liquid. Then stir it into the skillet and the filling will thicken as it cooks.

Chicken Pot Pie Casserole For Two

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 4 refrigerated Grands biscuits
• 2 tablespoons butter, divided
• 2 cups frozen vegetable mix (corn, peas, carrots, green beans)
• 2 cups cooked chicken, diced or shredded
• 1 cup milk
• 10.5 ounces cream of chicken soup, low-sodium
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper powder, optional
• 1/4 teaspoon garlic powder

INSTRUCTIONS

Preheat the oven to 375°F degrees. Spray a 8 x 8 inch baking dish with nonstick spray. Set aside.

Place the biscuits on an un-greased baking sheet and place it in the preheated oven and bake for 8 minutes.

While biscuits are in the oven place a medium skillet over medium-high heat. Place 1 tablespoon of butter and let it melt. Add the frozen vegetables to the skillet and cook for 12 minutes.

Add the cooked chicken, milk, cream of chicken soup, salt and pepper (including cayenne pepper powder if using) to the vegetables and stir to combine. Cook for 5 minutes or until the mixture is nice and hot.

Pour the mixture into the prepared baking dish. Place the biscuits upside down (bottom facing upward) on top of the casserole. *The entire casserole will not be covered.

Place the remaining tablespoon of melted butter in a small microwaveable dish and heat in 30 second increments until melted. Stir in the garlic powder.

Pour the melted butter over the top of the biscuits then place the casserole in the preheated oven and bake for 10 to 12 minutes.

Place aluminum foil over top of the baking dish and continue to cook for another 10-12 minutes.

Remove the baking dish from the oven and serve warm.

Enjoy! Mary

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