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Ultra Easy Chicken Pot Pie Casserole with Refrigerated Biscuits

Close-up of a baked chicken pot pie casserole with golden biscuits nestled in creamy filling.
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Make this creamy, comforting chicken pot pie casserole using refrigerated biscuits for a fast weeknight dinner. This shortcut recipe delivers classic pot pie flavor with minimal effort.

Ingredients

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  • 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
  • 1/2 cup milk
  • 1/2 cup chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 can (8 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 mixed vegetables, cream of chicken soup, milk, and chicken broth. Stir until the mixture is fully combined and creamy.
  3. Add the dried thyme, black pepper, and salt to the chicken mixture. Stir again to distribute the seasonings evenly.
  4. Pour the creamy chicken filling into the prepared baking dish, spreading it into an even layer.
  5. Open the can of 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.
  6. Bake for 20 to 25 minutes, or until the filling is bubbly and the biscuits are golden brown and cooked through.
  7. Remove from the oven and let the casserole rest for 5 minutes before serving.

Notes

  • For a richer flavor, substitute the cream of chicken soup with cream of mushroom soup.
  • If you prefer a different topping, you can use refrigerated crescent roll dough instead of biscuits; press the rolls into a single layer over the filling.
  • To save time, use pre-cooked, diced chicken instead of shredding it yourself.

Nutrition

Find it online: https://kingscook.com/chicken-pot-pie-casserole-easy-biscuit-bake/