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EASY CHICKEN POT PIE CASSEROLE warm golden biscuits bubbling creamy filling close up
Yesica Andrews

Easy Chicken Pot Pie Casserole: Irresistibly Quick Magic

This easy chicken pot pie casserole combines the comforting flavors of a classic chicken pot pie with a quick and simple preparation. Perfect for busy weeknights, this creamy chicken pot pie is loaded with tender chicken, savory soups, and cheesy goodness. Enjoy a delicious pot pie dinner without the fuss!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 535
Ingredients Method Notes

Ingredients
  

  • 12 oz package of medium egg noodles
  • 2 cans of cream of chicken soup
  • 1 can of cream of mushroom soup
  • 2 cans of chunk chicken breasts, drained or rotisserie chicken
  • 1 package of frozen veggies
  • 1 can chicken broth
  • 2 cups cheddar cheese
  • 1 cup sour cream
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper

Method
 

  1. In a large pot, cook egg noodles according to package directions. Drain water and return noodles to the pot.
  2. Add cream of chicken soup, cream of mushroom soup, chicken chunks, frozen veggies, chicken broth, cheddar cheese, sour cream, garlic powder, salt, and pepper. Stir well to combine.
  3. Cook over medium heat for 15-20 minutes until heated through and cheese is melted.
  4. Serve warm with Pillsbury grand biscuits or your favorite biscuit on the side.

Notes

  • Don't overcook the noodles; slightly undercook them as they will continue cooking in the oven if baking.
  • Use extra veggies from your crisper drawer like spinach, kale, broccoli, or cauliflower chopped similarly to frozen veggies.
  • You can substitute chicken with cooked ground turkey or ground beef.
  • Store leftovers in the fridge for up to four days. Freezing is not recommended.
  • Reheat leftovers in the microwave in one-minute intervals, stirring in between, or heat in a skillet on the stove.