Ultimate Easy Chicken Pot Pie Casserole with Fluffy Biscuit Topping (Ready in Under an Hour)
You need a comforting, family-friendly dinner that tastes homemade without the fuss. This chicken pot pie casserole uses refrigerated biscuits for a quick, fluffy topping and delivers a rich, creamy filling every time. It is the perfect shortcut for a busy weeknight meal.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 can (10.5 ounces) condensed cream of celery soup
- 1 cup chicken broth
- 1/2 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tube (16.3 ounces) refrigerated biscuit dough (8 biscuits total)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the shredded chicken and frozen mixed vegetables.
- In a separate bowl, whisk together the cream of chicken soup, cream of celery soup, chicken broth, milk, thyme, pepper, and salt until the mixture is smooth and creamy.
- Pour the creamy sauce mixture over the chicken and vegetables. Stir gently until everything is evenly coated.
- Spread the chicken mixture into the prepared baking dish.
- Separate the refrigerated biscuits and arrange them evenly over the top of the filling. You can place them close together or slightly overlapping.
- Bake for 25 to 30 minutes, or until the filling is bubbly and the biscuit topping is golden brown and cooked through.
- Let the casserole rest for 5 minutes before you serve it. This is your best chicken casserole for a quick dinner.
Notes
- For a richer flavor, substitute one cup of the chicken broth with half a cup of dry white wine, reducing the milk by half a cup.
- If you prefer a different topping, you can use refrigerated crescent roll dough instead of biscuits; press the dough into a single layer over the filling.
- You can prepare the filling mixture up to a day ahead and keep it covered in the refrigerator. Add the biscuit topping just before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 850
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 25
- Cholesterol: 65
Find it online: https://yummagnet.com/chicken-pot-pie-casserole/