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Easy Biscuit-Topped Chicken Pot Pie Casserole

A scoop of creamy chicken pot pie casserole topped with golden, fluffy biscuits served on a white plate.
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Make this comforting chicken pot pie casserole with a simple biscuit topping. It delivers the creamy, classic flavor of pot pie with minimal effort, perfect for a busy 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) condensed cream of chicken soup
  • 1/2 cup milk
  • 1/2 cup chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (8 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, milk, chicken broth, thyme, salt, and pepper. Stir until everything is evenly mixed and 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 filling, spacing them slightly apart to allow for spreading during baking.
  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 rest for 5 minutes before serving.

Notes

  • For an extra savory flavor, use a can of cream of mushroom soup instead of cream of chicken soup.
  • If you prefer a different topping, substitute the biscuits with refrigerated crescent roll dough, tearing the rolls into pieces and arranging them over the filling.
  • You can substitute the vegetables with your family’s favorites, such as green beans or celery.

Nutrition

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