This comfort food casserole filled with all your childhood guilty pleasure in one recipe. Part pot pie, part chicken & dumplings but all delicious. Chicken Pot Pie Casserole is an easy to prepare meal that will leave nobody hungry. Layers of chicken nuggets, hash browns and flaky biscuits with a creamy sauce all baked together for a satisfying dinner anyone can make and everyone will love!!!
Favorite Hash Browns
I don’t know about you but my favorite hash browns come from a famous golden arched restaurant that I won’t mention. The hash brown patties were always my go to and I was sometimes order a few extra with my breakfast sandwich. You can find similar style hash brown patties in the frozen section of your local grocery store. They work perfectly in casseroles to add a layer of golden potato goodness to the casserole. The hash browns add texture but also absorb the creamy sauce quite well.
Cream of Chicken in a can
If you want to make your own cream of chicken for this recipe please feel free but in the name of convenience I’m using a store bought condensed version. Normally they call for a can of water added to the soup. Instead I used milk to give a creamier texture and only use 2 cans worth. Cream of chicken is fantastic but you can use condensed cream of mushroom as well. Some of my family doesn’t like mushrooms so the chicken soup worked best for us. Depending on the brand of soup you may want to doctor it up a bit with a dash of hot sauce or extra salt & pepper to your personal preference.
Mixed Veggies or Corn.
Again I had to accommodate my picky family using corn instead of the traditional mixed veggies to avoid picking peas out of the casserole. The classic mixed veggies consisting of carrots, corn, peas and green beans is normally what I would prefer. Not only for the added color but I like veggies in my pot pie. I used a bag of frozen corn and I didn’t even heat them up just added them in as is to thaw as the casserole baked.
Winner Winner, chicken nugget dinner!
To keep this casserole convenient, kid friendly and easy chicken nuggets were the practical choice. You could use leftover shredded rotisserie chicken or chicken tenders as well for this recipe. You can add as much or as little chicken as you like. I counted 35 nuggets was the perfect amount to layer my 9×13 inch casserole dish. That’s another reason the hash browns worked so well with 8 per layer fitting perfectly.
The Great Biscuit Debate: Flaky or Buttermilk?
While shopping for this recipe I has to make a decision whether to get flaky layer biscuits or classic buttermilk biscuits. The flaky biscuits were the winner and I’m glad I picked that variety. They puffed up nicely and gave a balance of that doughy soft bottom with crispy flaky texture on top. I brushed them lightly with a little melted butter to give the biscuits a golden color. I took inspiration from monkey bread deciding to quarter the biscuits instead of leaving them whole. It gave the casserole a beautiful look and as the biscuits rose they came together forming a perfect crust combined with just a sprinkle of cheddar cheese.
Layers and layers of chicken pot pie goodness
This dish can be prepared in any order you like when layering it. I used 2 layers of hash browns for the recipe but you could only use one layer and double the chicken for added protein and less starch. If using a smaller casserole dish you may not have room for as many layers so you would only need one layer of each ingredient. Feel free to add any ingredients to this recipe that you like. My family loves to put crispy fried onions on top of everything so that was our secret ingredient we topped the casserole with. Looking for another easy Casserole? Try out this Easy Broccoli Cheddar Bake
Easy Chicken Pot Pie Casserole
- 3 cans Cream of Chicken Condenced Soup
- 16 Hash Brown Patties
- 35 Chicken Nuggets
- 16 Flaky Biscuits
- 3 cups Whole Corn
- 1/2 cup Shredded Cheddar Cheese
- 1 cup Milk
- 2 tbsp Sliced Scallions
- Mix cream of chicken soup with milk, whisk until smooth. then begin layering ingredients in a 9×13 inch casserole dish starting with hash brown patties, corn, soup mixture, chicken nuggets, corn, soup mixture, hash brown patties and finally top with remaining soup mixture.
- Bake at 375 degrees covered with foil for 45 minutes.
- Cut Biscuits into quarters and layer the top of the uncovered casserole pan then sprinkle with shredded cheddar cheese. Brush with butter or pan spray. Continue to bake until biscuits are golden brown. Garnish with scallions. Rest for 5-10 minutes before serving
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