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Looking for a cozy dinner that makes the most of your leftover rotisserie chicken? We’ve all been there – staring at the fridge after a long day, wanting something homemade but not wanting to start from scratch. That’s exactly why this rotisserie chicken pot pie casserole has become a regular at our dinner table. It takes the classic comfort of chicken pot pie and turns it into an easy-to-make casserole that’s perfect for busy weeknights. Plus, it’s a great way to stretch that store-bought rotisserie chicken into a filling meal the whole family will love.
Ingredient Substitutions
Cream cheese can be replaced with Greek yogurt for a tangy, protein-rich alternative. Use the same amount of Greek yogurt as cream cheese, but expect a slightly lighter texture. For a dairy-free option, consider cashew cream, which provides a similar creaminess. Blend soaked cashews with water until smooth for the best results.
Rotisserie chicken can be substituted with canned chicken, leftover cooked chicken, or plant-based alternatives like jackfruit or seitan for vegetarian diets. Adjust seasonings as needed, as rotisserie chicken often comes pre-seasoned. For canned or leftover chicken, use the same amount as specified in the recipe.
All-purpose flour can be replaced with whole wheat flour for added fiber and nutrients, or with a gluten-free flour blend for those with gluten sensitivities. When using whole wheat flour, use slightly less (about 1 1/3 cups) and expect a denser texture. For gluten-free blends, follow the package instructions for substitution ratios, as they can vary by brand.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 90-100 g
- Fat: 60-70 g
- Carbohydrates: 180-200 g
Ingredients
- 4 ounces softened cream cheese (113g)
- 1 can (10.5 ounces) cream of chicken soup (low-fat if needed)
- ½ cup nonfat milk (118ml)
- 12 ounces mixed veggies (thawed)
- 2 cups chopped rotisserie chicken
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 ½ cups all-purpose flour (186g)
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup diced unsalted butter
- ½ cup buttermilk (118ml)
Step 1: Preheat and Prepare Baking Dish
Preheat your oven to 375°F (190°C).
Spray a 2-3 quart casserole dish with nonstick cooking spray to ensure easy removal of the casserole after baking.
Step 2: Prepare the Casserole Mixture
In a large mixing bowl, whisk or stir together cream cheese, cream of chicken soup, and nonfat milk until well combined.
It’s okay if there are small chunks of cream cheese that don’t fully incorporate.
Stir in the vegetables, chicken, and pepper until everything is well mixed.
Transfer this mixture into the prepared casserole dish, spreading it evenly.
Step 3: Make the Biscuit Dough
In another large bowl, combine flour, baking powder, and salt.
Cut in the butter using a pastry cutter or two forks until the butter is in small pieces, approximately smaller than peas.
Stir in buttermilk until just incorporated.
Use your hands to gently bring the biscuit dough together, being careful not to overwork it.
Step 4: Top the Casserole with Biscuit Dough
Drop pieces of the biscuit dough all over the top of the prepared casserole mixture.
These will bake into deliciously fluffy biscuit dumplings on top of the casserole.
Step 5: Bake and Serve
Place the casserole in the preheated oven and bake for 30-40 minutes, or until the filling is bubbling and the tips of the biscuits are a beautiful golden brown.
To ensure even cooking, consider rotating the pan halfway through the baking time.
Once finished, remove from the oven, let it cool slightly, and serve warm.
Enjoy your comforting and satisfying casserole!
