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Easy Weeknight Chicken Pot Pie Casserole with Biscuits

A spoonful of creamy chicken pot pie casserole filling with vegetables being lifted from a white baking dish topped with golden biscuits.
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Create a comforting, creamy chicken pot pie flavor without the fuss of a traditional crust. This simple casserole uses refrigerated biscuits for a quick, family-friendly weeknight dinner.

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 cup shredded cheddar cheese (optional)
  • 1 can (8 count) refrigerated biscuit dough

Instructions

  1. Preheat your oven to 375°F. Lightly grease a 9×9 inch baking dish or similar size casserole dish.
  2. In a large bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, chicken broth, thyme, pepper, and salt. Mix until the ingredients are evenly coated and combined.
  3. Stir in the shredded cheddar cheese, if using.
  4. Spread the chicken mixture evenly into the prepared baking dish.
  5. Separate the refrigerated biscuit dough and arrange the biscuits on top of the chicken mixture, leaving small gaps between them.
  6. Bake for 20 to 25 minutes, or until the filling is bubbly and the biscuit topping is golden brown and cooked through.
  7. Let the casserole rest for 5 minutes before serving.

Notes

  • For a richer flavor, substitute cream of celery soup for the cream of chicken soup.
  • If you prefer a different topping, use refrigerated crescent roll dough instead of biscuits; press the rolls into a single layer over the filling.
  • You can use leftover cooked turkey instead of chicken for a similar comfort food bake.

Nutrition

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