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Easy Chicken Pot Pie Casserole Recipe Everyone Loves

Easy Chicken Pot Pie Casserole

A creamy chicken and vegetable casserole baked beneath golden refrigerated buttermilk biscuits. It is a simple comfort-food dinner that comes together with dependable pantry and freezer ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups Cooked, shredded chicken
  • 1 10.5-ounce can Condensed cream of chicken soup
  • 1 cup Whole milk or chicken broth
  • 1 16-ounce package Frozen mixed vegetables, thawed or partially thawed
Seasonings
  • 1/2 teaspoon Dried thyme
  • 1/2 teaspoon Garlic powder
  • 1/4 teaspoon Black pepper
Topping
  • 1 16-ounce tube, 8 biscuits Refrigerated buttermilk biscuits
Optional Add-Ins
  • 1/2 cup Shredded cheddar cheese
  • 1/4 cup Finely chopped onion

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C) and lightly grease a 9-by-13-inch baking dish.
  2. In a large bowl, stir together the condensed cream of chicken soup, whole milk or chicken broth, dried thyme, garlic powder, and black pepper until smooth.
  3. Add the cooked shredded chicken and thawed or partially thawed mixed vegetables. Stir until the chicken and vegetables are evenly coated in the creamy mixture.
  4. Spread the filling evenly in the prepared baking dish. Sprinkle in the optional cheddar cheese or chopped onion if using.
  5. Arrange the eight refrigerated biscuits over the filling, leaving a little space between each biscuit so steam can escape.
  6. Bake for 30–35 minutes, until the filling is bubbling and the biscuit tops are deeply golden and cooked through in the centers.
  7. Let the casserole rest for 5–10 minutes before serving so the creamy filling thickens slightly.

Notes

Rotisserie chicken is a convenient shortcut. Keep the chicken pieces fairly small for even servings. If the biscuit tops brown before their centers are cooked, loosely cover the casserole with foil for the remaining baking time; do not cover it from the beginning because trapped steam can soften the biscuits.