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Easy Chicken Pot Pie Casserole with Biscuit Topping

A close-up of a hearty serving of chicken pot pie casserole with creamy filling and a golden biscuit topping.
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Create a comforting, creamy chicken pot pie flavor without the fuss of a traditional crust. This simple casserole uses refrigerated biscuits for a quick, family-friendly weeknight dinner.

Ingredients

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  • 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 chicken broth
  • 1/2 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 can (8 count) refrigerated biscuit dough
  • 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.
  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 sauce is creamy.
  3. Pour the chicken and vegetable mixture into the prepared baking dish, spreading it into an even layer.
  4. Open the refrigerated biscuit dough. Separate the biscuits and arrange them over the top of the filling. You can place them close together or slightly overlapping.
  5. If desired, brush the tops of the biscuits lightly with melted butter for extra browning.
  6. Bake for 20 to 25 minutes, or until the filling is bubbly and the biscuits are golden brown and cooked through.
  7. Let the casserole cool for 5 minutes before serving. This is a perfect family favorite for busy nights.

Notes

  • For a richer flavor, substitute the cream of chicken soup with a can of cream of celery soup or homemade gravy.
  • If you prefer a different topping, you can use crescent roll dough instead of biscuits, pressing the sheets into the top layer.
  • This recipe is a great make ahead chicken dinner; assemble the casserole completely, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if baking directly from the refrigerator.

Nutrition

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