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Easy Weeknight Chicken Pot Pie Casserole with Refrigerator Biscuits

Close-up of creamy chicken pot pie casserole topped with golden biscuits on a white plate.
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This recipe delivers the creamy, comforting flavor of classic chicken pot pie without the fuss of a traditional crust. Use refrigerated biscuits for a quick, family-friendly weeknight dinner that tastes homemade.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 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 count) refrigerated biscuit dough

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch square baking dish.
  2. In a large bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, milk, chicken broth, thyme, pepper, and salt. Mix until all ingredients are evenly coated in the creamy sauce.
  3. Pour the chicken and vegetable mixture into the prepared baking dish, spreading it into an even layer.
  4. Separate the refrigerated biscuit dough. Place the biscuits on top of the filling, leaving small gaps between them so they can expand while baking.
  5. Bake for 20 to 25 minutes, or until the filling is bubbly and the biscuits are golden brown and cooked through.
  6. Let the casserole rest for 5 minutes before serving.

Notes

  • For a richer flavor, substitute the cream of chicken soup with a mixture of 1/2 cup heavy cream and 1/2 cup chicken broth, seasoned with 1 tablespoon of all-purpose flour to thicken.
  • You can use rotisserie chicken for a great shortcut in this quick chicken dinner recipe.
  • If you prefer a different topping, use refrigerated crescent roll dough instead of biscuits.

Nutrition

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