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Easy Chicken Pot Pie Casserole with Biscuits

A serving of creamy chicken pot pie casserole topped with golden biscuits, showing shredded chicken and vegetables.
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Make a comforting chicken pot pie flavor as a simple, creamy casserole topped with ready-made biscuits. This recipe uses shortcuts for quick weeknight preparation.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 can (16.3 ounces) refrigerated biscuit dough (8 biscuits)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Heat the olive oil 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 frozen peas and corn. Cook for 2 minutes until heated through.
  4. In a separate bowl, whisk together the cream of chicken soup, chicken broth, milk, thyme, pepper, and salt until smooth.
  5. Pour the soup mixture into the skillet with the vegetables. Add the shredded chicken and stir everything together until well combined and heated through.
  6. Pour the chicken and vegetable mixture evenly into the prepared baking dish.
  7. Separate the refrigerated biscuit dough. Place the biscuits on top of the filling, spacing them evenly. They will expand during baking.
  8. Bake for 18 to 22 minutes, or until the biscuits are golden brown and cooked through and the filling is bubbly.
  9. Let the casserole cool for 5 minutes before serving.

Notes

  • For a richer flavor, substitute one can of cream of chicken soup with cream of mushroom soup.
  • If you do not have canned biscuits, you can use refrigerated crescent roll dough, tearing the sheets into smaller pieces to cover the top.
  • You can use any cooked chicken you have on hand, such as leftover baked or boiled chicken breast.

Nutrition

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