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Easy Weeknight Chicken Pot Pie Casserole with Fluffy Biscuits

A glass baking dish filled with creamy chicken pot filling topped with golden, flaky biscuits.
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Make this comforting chicken pot pie flavor into a simple casserole topped with easy, fluffy biscuits. This recipe delivers classic, hearty flavor without the fuss of a traditional pie crust, perfect for busy weeknights.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup milk
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup chopped onion
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup refrigerated biscuit dough (8 biscuits total)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the shredded chicken, cream of chicken soup, milk, frozen vegetables, onion, thyme, pepper, and salt. Stir the mixture until everything is evenly coated and combined.
  3. Pour the creamy chicken mixture into the prepared baking dish, spreading it into an even layer.
  4. Separate the refrigerated biscuit dough into individual biscuits. Cut each biscuit in half horizontally to create two thinner rounds.
  5. Arrange the biscuit halves on top of the chicken filling in a single layer, slightly overlapping them if necessary to cover the surface.
  6. Bake for 18 to 20 minutes, or until the filling is bubbly and the biscuits are golden brown and cooked through.
  7. Let the casserole cool for 5 minutes before serving. This is a hearty family meal.

Notes

  • For a richer flavor, substitute half of the milk with heavy cream in the filling mixture.
  • If you prefer a crispier topping, brush the tops of the biscuits lightly with melted butter before baking.
  • You can use a store-bought rotisserie chicken to save time on cooking the chicken component.

Nutrition

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