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Easy Chicken Pot Pie Casserole

A simplified version of the classic chicken pot pie, this casserole combines tender chicken, savory vegetables, and flaky biscuit dough for a comforting meal that can be whipped up in no time.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 pound chicken breast, cooked and shredded Use leftover chicken or rotisserie chicken for convenience.
  • 1 cup frozen mixed vegetables Can substitute with your favorite vegetables.
  • 1 can cream of chicken soup (10.5 oz) Can use dairy-free alternatives for a dairy-free version.
  • 1 cup milk Feel free to use dairy-free milk.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Biscuit Topping Ingredients
  • 1 package (8 oz) refrigerated biscuit dough
  • 1 tablespoon butter, melted Brush on top for added flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper. Mix well.
  3. Pour the chicken mixture into a greased 9x13 inch baking dish.
  4. Cut each biscuit into quarters and scatter the pieces over the top of the chicken mixture.
  5. Brush the melted butter over the biscuit pieces.
Baking
  1. Place the baking dish in the preheated oven and bake for 30-35 minutes, until the biscuits are golden brown and the filling is bubbly.
  2. Let the casserole cool for a few minutes before serving.

Notes

For variations, consider adding cayenne pepper for heat, or making it vegetarian by using plant-based chicken substitutes or more vegetables. Leftover chicken is great for this recipe.