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Easy Weeknight Chicken Pot Pie Casserole with Biscuit Topping

A serving of creamy chicken pot casserole topped with four golden brown, fluffy biscuits.
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Make this comforting chicken pot pie flavor as a simple casserole topped with flaky biscuits. It delivers the classic taste you love without the fuss of a traditional pie crust, perfect for busy weeknight dinners.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1/2 cup milk
  • 1/2 cup chicken broth
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup chopped onion
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (16.3 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, cream of chicken soup, milk, chicken broth, frozen mixed vegetables, chopped onion, thyme, salt, and pepper. Stir until all ingredients are evenly mixed.
  3. Pour the chicken mixture into the prepared baking dish, spreading it into an even layer. This is your hearty chicken casserole base.
  4. Open the biscuit dough. Separate the biscuits and arrange them over the top of the filling, leaving small gaps between them so they can expand.
  5. Bake for 20 to 25 minutes, or until the filling is bubbly and the biscuit topping is golden brown and cooked through.
  6. Let the casserole cool for 5 minutes before serving. This is your ultimate comfort food dinner solution.

Notes

  • For a richer flavor, substitute the cream of chicken soup with one can of cream of celery soup.
  • If you do not have refrigerated biscuits, you can use a store-bought pie crust placed over the filling instead.
  • Use leftover cooked chicken or quickly cook chicken breasts in your slow cooker for easy prep.

Nutrition

Find it online: https://yummagnet.com/easy-chicken-pot-casserole-biscuit-topping/