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Easy Chicken Pot Pie Casserole with Biscuits

A close-up of a bubbling chicken pot pie casserole topped with golden-brown biscuits, fresh from the oven.
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A simple, comforting casserole that captures the flavor of chicken pot pie using canned biscuits for a quick topping.

Ingredients

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  • 2 cups cooked, shredded chicken (rotisserie 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 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 vegetables, cream of chicken soup, milk, chicken broth, thyme, pepper, and salt. Mix until all ingredients are evenly coated.
  3. Pour the chicken mixture into the prepared baking dish, spreading it into an even layer.
  4. Separate the biscuit dough. Cut each biscuit into quarters.
  5. Arrange the biscuit quarters evenly over the top of the chicken mixture. Do not overlap them too much.
  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.

Notes

  • For a richer flavor, substitute heavy cream for the milk.
  • If you prefer a crispier topping, brush the tops of the biscuits lightly with melted butter before baking.
  • You can add 1/2 cup of shredded cheddar cheese over the filling before adding the biscuits for a cheesy variation.

Nutrition

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