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Easy Chicken Pot Pie Casserole with Biscuits

Close-up of a baked chicken pot pie casserole topped with golden brown biscuits bubbling in creamy sauce.
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A simple, comforting casserole that tastes like classic chicken pot pie but uses canned biscuits for a quick topping.

Ingredients

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  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup chopped onion
  • 1/2 cup celery, chopped
  • 1 (10.5 ounce) can 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 (12 ounce) can 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, onion, and celery.
  3. In a separate bowl, whisk together the cream of chicken soup, chicken broth, milk, thyme, pepper, and salt until smooth.
  4. Pour the soup mixture over the chicken and vegetable mixture. Stir gently until everything is evenly coated.
  5. Pour the filling mixture into the prepared baking dish.
  6. Open the can of biscuit dough. Cut each biscuit into quarters.
  7. Arrange the biscuit pieces evenly over the top of the filling mixture. Do not overlap them too much.
  8. Bake for 20 to 25 minutes, or until the filling is bubbly and the biscuits are golden brown and cooked through.
  9. Let the casserole rest for 5 minutes before serving.

Notes

  • For a richer flavor, you can sauté the onion and celery in 1 tablespoon of butter before adding them to the filling mixture.
  • If you prefer a different topping, use refrigerated crescent roll dough instead of biscuits, pressing the sheets into the bottom of the dish before adding the filling, or placing strips over the top.
  • Use leftover cooked chicken or a store-bought rotisserie chicken to save preparation time.

Nutrition

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