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Easy Chicken Pot Pie Casserole with Biscuits

A spoonful of creamy chicken pot pie casserole topped with a golden biscuit being lifted from the baking dish.
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A simple, comforting casserole version of chicken pot pie using canned biscuits for a quick topping. This recipe features a creamy filling with chicken and mixed vegetables, perfect for a weeknight dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 can (10.5 ounces) cream of chicken soup
  • 1/2 cup chicken broth
  • 1/2 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 can (16.3 ounces) refrigerated biscuit dough

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×9 inch baking dish.
  2. In a large bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, milk, thyme, pepper, and salt. Stir until all ingredients are evenly mixed and the filling is creamy.
  3. Pour the chicken mixture into the prepared baking dish, spreading it into an even layer.
  4. Open the biscuit dough. Separate the biscuits and place them on top of the chicken mixture, spacing them evenly. You can cut larger biscuits in half if needed to cover the surface.
  5. Bake for 20 to 25 minutes, or until the filling is bubbly and the biscuits are golden brown and cooked through.
  6. Let the casserole stand for 5 minutes before serving.

Notes

  • For an extra rich flavor, substitute heavy cream for the milk.
  • If you do not have cooked chicken, you can poach 1 pound of chicken breasts and shred them before starting.
  • You can add 1/2 cup of shredded cheddar cheese to the filling mixture for a cheesy variation.

Nutrition

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