Why You’ll Love This Recipe
This recipe is the perfect answer to busy weeknights or cozy weekend dinners. It offers all the rich, creamy goodness of a traditional pot pie without the fuss of making a crust from scratch. Using refrigerated or homemade biscuits makes it fast and simple while still delivering that delicious, buttery topping everyone craves. It’s also incredibly versatile and great for using up leftover chicken or vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked chicken (shredded or cubed)
- Mixed vegetables (frozen or cooked, such as peas, carrots, corn, and green beans)
- Cream of chicken soup (or homemade equivalent)
- Chicken broth
- Sour cream (optional for extra creaminess)
- Garlic powder
- Onion powder
- Salt and black pepper
- Refrigerated biscuit dough (or homemade biscuit dough)
- Butter (melted, for brushing on top)
- Optional: fresh herbs like parsley or thyme for garnish
Directions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix together the cream of chicken soup, chicken broth, sour cream (if using), garlic powder, onion powder, salt, and pepper.
- Stir in the cooked chicken and mixed vegetables until well combined.
- Pour the mixture into a greased 9×13-inch baking dish and spread evenly.
- Top the casserole with biscuit dough, spacing them slightly apart.
- Brush the tops of the biscuits with melted butter.
- Bake for 25–30 minutes, or until the biscuits are golden brown and cooked through and the filling is hot and bubbly.
- Let cool for 5 minutes before serving. Garnish with fresh herbs if desired.
Servings and timing
This recipe yields about 6 servings.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Variations
- Make it cheesy: Add shredded cheddar or mozzarella to the filling for extra richness.
- Use puff pastry: Swap the biscuits for puff pastry squares for a different flaky topping.
- Add mushrooms: Sautéed mushrooms bring earthy depth to the filling.
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the filling.
- Gluten-free option: Use gluten-free biscuit dough and a gluten-free cream soup.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions or warm in the oven at 350°F until heated through.
This casserole can also be frozen—wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
FAQs
Can I use rotisserie chicken?
Yes, rotisserie chicken works perfectly and saves time.
Can I use homemade biscuits?
Absolutely. If you prefer from-scratch biscuits, they can be used instead of refrigerated dough.
How do I know when the biscuits are cooked through?
The biscuits should be golden brown on top and not doughy in the center. You can test with a toothpick or gently lift one to check the bottom.
Can I make this ahead of time?
Yes, assemble the filling in advance and refrigerate. Add the biscuits just before baking.
Can I use fresh vegetables instead of frozen?
Yes, just make sure they are cooked or par-cooked before adding to the casserole.
How do I avoid soggy biscuits?
Avoid placing the biscuits too close together so they have room to bake evenly. Also, make sure your filling isn’t overly watery.
Can I make this dairy-free?
Use a dairy-free cream soup substitute and dairy-free biscuits.
What can I serve with this casserole?
A fresh green salad or roasted vegetables pair well for a balanced meal.
Is it okay to use canned vegetables?
Yes, but drain them well to avoid excess liquid.
Can I double the recipe?
Yes, just use a larger baking dish and increase the biscuit topping accordingly.
Conclusion
Chicken Pot Pie Casserole with Biscuits is a comforting, satisfying meal that brings all the flavor of a classic pot pie with far less effort. It’s creamy, hearty, and topped with perfectly baked biscuits that make each bite irresistible. Whether you’re feeding a family or looking for a cozy dish to prep ahead, this casserole delivers warmth and flavor in every bite.
PrintChicken Pot Pie Casserole with Biscuits
Chicken Pot Pie Casserole with Biscuits is a creamy and hearty comfort food classic featuring tender chicken and vegetables in a savory sauce, topped with golden, fluffy biscuits. It’s a simplified version of traditional pot pie that’s perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
- 2 cups cooked chicken (shredded or cubed)
- 2 cups mixed vegetables (frozen or cooked peas, carrots, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup chicken broth
- 1/4 cup sour cream (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 1 can refrigerated biscuit dough (or homemade biscuit dough)
- 2 tbsp butter (melted, for brushing)
- Optional: chopped fresh parsley or thyme for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix cream of chicken soup, chicken broth, sour cream (if using), garlic powder, onion powder, salt, and pepper.
- Add cooked chicken and mixed vegetables; stir until evenly combined.
- Pour mixture into a greased 9×13-inch baking dish and spread evenly.
- Top with biscuit dough, spacing biscuits slightly apart.
- Brush tops of biscuits with melted butter.
- Bake for 25–30 minutes, or until biscuits are golden brown and filling is bubbly.
- Let cool for 5 minutes before serving. Garnish with herbs if desired.
Notes
- Add cheese to the filling for a richer flavor.
- Use puff pastry instead of biscuits for a flakier topping.
- Add sautéed mushrooms for extra depth.
- Ensure vegetables are fully cooked or thawed before adding.
- Leave space between biscuits to help them bake evenly.
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 4g
- Sodium: 920mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
