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Dump and Bake Chicken Pot Pie Casserole with Biscuit Topping

Close-up of golden brown, fluffy biscuits topping a bubbling pot pie casserole.
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Make a hearty, comforting chicken pot pie without the fuss of a traditional crust using canned biscuits for a quick weeknight casserole dinner.

Ingredients

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  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 1/2 cup milk
  • 1 cup frozen peas
  • 1 cup cooked, shredded chicken (use rotisserie chicken for ease)
  • 1 (10.2 ounce) can cream of chicken soup
  • 1 (16.3 ounce) can refrigerated biscuit dough (8 biscuits)
  • 1 large egg, beaten (for brushing biscuits)

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Melt the butter in a large skillet over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the thyme and pepper. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth and milk until the mixture thickens slightly. Bring to a simmer.
  5. Remove the skillet from the heat. Stir in the frozen peas, shredded chicken, and cream of chicken soup until everything is combined well. Pour this filling mixture into the prepared baking dish.
  6. Separate the refrigerated biscuit dough. Cut each biscuit in half horizontally to create 16 thinner pieces.
  7. Arrange the biscuit halves over the top of the chicken filling. You can place them close together or slightly overlapping.
  8. Brush the tops of the biscuits lightly with the beaten egg.
  9. Bake for 20 to 25 minutes, or until the filling is bubbly and the biscuits are golden brown and cooked through. Let the casserole rest for 5 minutes before serving.

Notes

  • For a cheesy biscuit pot pie bake, sprinkle 1/2 cup of shredded cheddar cheese over the biscuits during the last 5 minutes of baking.
  • You can substitute turkey for chicken if you have leftovers from a holiday meal.
  • This recipe works well as a make ahead pot pie casserole; assemble everything, cover, and refrigerate for up to 24 hours before baking. Add 5 to 10 minutes to the bake time if cooking directly from the refrigerator.

Nutrition

Find it online: https://kingscook.com/pot-pie-casserole-biscuits-recipe/