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Easy Chicken Pot Pie Casserole with Biscuit Topping

A spoonful of creamy chicken pot pie casserole filling and a golden biscuit being lifted from a white plate.
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Make this comforting, creamy chicken pot pie casserole using refrigerated biscuits for a simple weeknight dinner. This recipe delivers homemade pot pie flavor without the fuss of traditional pie dough.

Ingredients

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  • 3 cups cooked, shredded chicken (use rotisserie chicken for a shortcut)
  • 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 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 9×13 inch baking dish.
  2. In a large bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, cream of celery soup, chicken broth, thyme, pepper, and salt. Mix these ingredients until they are well combined into a creamy filling.
  3. Spread the chicken mixture evenly into the prepared baking dish.
  4. Open the refrigerated biscuit dough. Separate the biscuits and arrange them over the top of the chicken filling. You can place them close together or slightly overlapping.
  5. Bake for 25 to 30 minutes, or until the filling is bubbly and the biscuit topping is golden brown.
  6. Let the casserole cool for 5 minutes before you serve it.

Notes

  • For an extra savory flavor, add 1/4 cup of chopped onion to the filling mixture before baking.
  • If you prefer a crispier topping, brush the tops of the biscuits lightly with melted butter before placing them in the oven.
  • This casserole works well as a family friendly casserole for feeding a crowd.

Nutrition

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