Print

Easy Chicken Pot Pie Casserole with Cheddar Biscuit Topping

Close-up of a bubbling pot pie casserole topped with golden brown biscuits in a dark skillet.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy chicken pot pie casserole for a satisfying weeknight dinner. It features creamy filling and a simple cheddar biscuit topping instead of traditional pie crust.

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 ounces) refrigerated biscuit dough
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9-inch pie dish or an 8×8 inch baking dish.
  2. In a large bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, chicken broth, thyme, pepper, and salt. Stir until everything is well mixed and creamy.
  3. Pour the chicken mixture evenly into your prepared baking dish.
  4. Separate the refrigerated biscuit dough and arrange the biscuits over the top of the chicken mixture. Do not overlap them too much.
  5. Sprinkle the shredded cheddar cheese evenly over the biscuits.
  6. Bake for 20 to 25 minutes, or until the biscuits are golden brown and cooked through and the filling is bubbly.
  7. Let the casserole cool for 5 minutes before you serve it.

Notes

  • You can use leftover rotisserie chicken for faster preparation.
  • For a richer flavor, substitute the milk with heavy cream.
  • If you prefer a no-crust option, skip the biscuits and bake the filling for 15 minutes, then top with 1 cup of crushed crackers mixed with 2 tablespoons of melted butter and bake for another 5 minutes.

Nutrition

Find it online: https://rosatasty.com/easy-pot-pie-casserole-recipe/