Print

Easy Biscuit-Topped Chicken Pot Pie Casserole

Close-up of a baked chicken pot pie casserole with golden biscuits topping and creamy shredded chicken filling visible.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this simple chicken pot pie casserole using pre-made biscuits for a creamy, comforting, family-friendly weeknight dinner with minimal effort.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 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 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 (16.3 ounce) package refrigerated biscuit dough (8 biscuits)
  • 1 tablespoon melted butter (optional, for brushing biscuits)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×9 inch baking dish or similar sized casserole dish.
  2. In a large bowl, combine the shredded chicken, cream of chicken soup, milk, chicken broth, frozen mixed vegetables, thyme, pepper, and salt. Stir until all ingredients are evenly mixed and the sauce is creamy.
  3. Pour the chicken mixture into the prepared baking dish, spreading it into an even layer.
  4. Separate the refrigerated biscuit dough. Place the biscuits on top of the chicken mixture, spacing them evenly to cover most of the surface. You can slightly overlap them if needed.
  5. Bake for 20 to 25 minutes, or until the filling is bubbly and the biscuits are golden brown and cooked through.
  6. If desired, brush the tops of the biscuits lightly with melted butter immediately after removing the casserole from the oven.
  7. Let the casserole rest for 5 minutes before serving. Serve hot.

Notes

  • For a richer flavor, substitute one cup of frozen mixed vegetables with one cup of frozen pearl onions and celery.
  • If you prefer a crescent roll topping instead of biscuits, use one tube of refrigerated crescent roll dough and arrange the triangles over the filling. Adjust baking time slightly if needed.
  • To use leftover chicken, ensure it is fully cooked and shredded before mixing into the sauce.
  • This casserole freezes well. Cool completely, cover tightly, and freeze for up to three months. Thaw overnight in the refrigerator before reheating.

Nutrition

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