Print

Easy Chicken Pot Pie Casserole with Biscuit Topping

A close-up of a serving of chicken pot pie casserole showing shredded chicken, vegetables, and creamy sauce under a golden biscuit topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple, comforting casserole version of chicken pot pie using canned biscuits for a quick weeknight dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup milk
  • 1/2 cup chicken broth
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup chopped onion
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (12 ounce) package refrigerated biscuit dough

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the shredded chicken, cream of chicken soup, milk, chicken broth, frozen mixed vegetables, chopped onion, thyme, salt, and pepper. Mix until all ingredients are well combined.
  3. Pour the chicken mixture evenly into the prepared baking dish.
  4. Separate the refrigerated biscuit dough and arrange the biscuits over the top of the chicken mixture. You can place them close together or slightly separated.
  5. Bake for 25 to 30 minutes, or until the filling is bubbly and the biscuits are golden brown and cooked through.
  6. Let the casserole cool for 5 minutes before serving.

Notes

  • You can substitute rotisserie chicken for the cooked chicken to save time.
  • If you prefer a different topping, you can use refrigerated crescent roll dough instead of biscuits.
  • For a richer flavor, use half-and-half instead of milk.

Nutrition

Find it online: https://cookifyme.com/chicken-pot-pie-casserole-recipe/