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Easy Weeknight Chicken Pot Pie Casserole

A close-up of a serving of creamy chicken pot casserole topped with golden, flaky biscuits.
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Make this comforting chicken pot pie as a simple casserole using refrigerated biscuits. It is a hearty, creamy weeknight dinner that requires minimal effort.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, milk, thyme, and pepper. 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. Cut each biscuit in half horizontally to create two thinner layers.
  5. Arrange the biscuit halves over the chicken mixture, slightly overlapping them to cover the top surface.
  6. Bake for 20 to 25 minutes, or until the filling is bubbly and the biscuits are golden brown.
  7. Let the casserole cool for 5 minutes before serving.

Notes

  • You can substitute rotisserie chicken for pre-cooked chicken to save time.
  • For a richer flavor, use half-and-half instead of milk in the filling.
  • If you prefer a crispier topping, brush the tops of the biscuits lightly with melted butter before baking.

Nutrition

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